Golden-brown edges and a tender, airy center make this Apple & Yoghurt Pancake with Blackberry Sauce a standout morning meal. The sweetness of the fresh apples pairs perfectly with the bright, tangy blackberry reduction that coats every bite.
Why This Apple & Yoghurt Pancake with Blackberry Sauce Works
This recipe relies on the natural creaminess of yoghurt to keep the pancakes light and moist. By blending the apples directly into the batter, you get a consistent fruit flavor in every single bite. The blackberry sauce comes together in minutes, providing a sophisticated finish without requiring hours in the kitchen.
Ingredient Notes
Self-rising flour: This is essential for the lift, so don’t swap it for plain flour unless you add your own baking powder.
Plain natural yoghurt: Full-fat or low-fat both work well here, as long as it is plain and unsweetened.
Eating apples: Use a crisp variety like Gala or Fuji for the best flavor profile.
Apple & Yoghurt Pancake with Blackberry Sauce
Apple & Yoghurt Pancake with Blackberry Sauce
These Apple & Yoghurt Pancakes are soft, fluffy, and filled with sweet apple pieces. Served with a simple homemade blackberry sauce, they make an easy and delicious breakfast or brunch that's ready in just 25 minutes.
Combine the flour, sugar, eggs, yoghurt, diced apples, and salt in a blender. Process until the batter is smooth and the apples are finely incorporated.
Place a non-stick skillet over medium heat and add a small knob of butter.
Drop spoonfuls of batter into the pan, spacing them out. Cook for about 2 minutes until bubbles appear on the surface.
Flip the pancakes carefully. Cook for another minute until golden brown and cooked through.
Transfer the finished pancakes to a warm plate and repeat the process with the remaining batter.
Combine the blackberries, honey, and lemon juice in a small saucepan over medium heat.
Simmer the mixture, stirring occasionally, until the berries break down and the sauce thickens into a syrup.
Serve the warm pancakes immediately with the blackberry sauce drizzled over the top.
Keyword Apple Yoghurt Pancake with Blackberry Sauce
Tima’s Tips
If you prefer a bit of texture in your pancakes, stir the finely diced apples into the blended batter by hand instead of blending them directly.
Variations
Add a dollop of extra cold yoghurt on top of the finished pancakes.
Sprinkle a little cinnamon over the pancakes for added warmth.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat them in a toaster or a warm skillet to keep the edges crisp.
Common Questions I Get
Can I use frozen blackberries for the sauce?
Yes, frozen blackberries work perfectly fine for the sauce. Just add an extra minute or two to the simmering time to account for the extra moisture.
Can I make the batter ahead of time?
It is best to cook the batter immediately after blending to ensure the pancakes stay light and fluffy.
What kind of apples work best?
Any eating apple you enjoy raw, such as Gala, Fuji, or Pink Lady, will work well in this recipe.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
