I made this bowl because I wanted to show you how simple it can be to eat healthy in the morning, even when you don’t have much time and just want a quick breakfast that is actually tasty and something you look forward to waking up to. It also keeps you full for a long time thanks to the protein and fiber.

It is perfect when you want a healthy breakfast without compromising on taste. And with around 290 calories and 24 g of protein, it is also such an easy high protein breakfast for busy mornings.

*This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no additional cost to you. Please read my disclosure policy for more information.

An Easy Apple Yogurt Bowl for Breakfast

When apple season starts, it is easy to think of baked oats, pancakes, muffins, and warm breakfast cakes. But sometimes you want those cozy apple flavors without turning on the oven first thing in the morning.

That is exactly why I love this apple yogurt bowl. The applesauce makes the Greek yogurt creamy and gives it that sweet apple flavor, while the fresh apple pieces add a little crunch. Then you just add some granola on top and you already have such an easy breakfast.

And because this breakfast apple recipe needs no cooking, it is perfect for busy mornings when you want something quick but still tasty. It also works just as well for a slow weekend breakfast when you want something simple and cozy.

Why You Will Love This Breakfast Apple Recipe

• Ready in 5 minutes: Just add everything to a bowl and breakfast is ready.
• Only four ingredients: You only need Greek yogurt, applesauce, fresh apple, and granola.
• No cooking needed: There is no baking, frying, or prepping on the stove.Creamy and crunchy: The yogurt and applesauce make it creamy, while the fresh apple and granola add crunch.Easy to customize: Add cinnamon, nuts, seeds, or a little nut butter if you want.
• High in protein: Greek yogurt gives this breakfast around 24 g of protein.
• Perfect for apple season: If your kitchen is full of apples right now, this is an easy one to make.

Ingredients You Need

You only need four simple ingredients for this bowl. Exact measurements are in the recipe card below.

Low fat Greek yogurt: I like using a thick Greek yogurt here because it makes the bowl really creamy and adds plenty of protein. You can also use skyr. If you don’t like the taste of low fat Greek yogurt, use regular yogurt and mix in a scoop of your favorite protein powder to keep the bowl high in protein and filling.

Applesauce: I love making my own applesauce, usually with the softer, slightly ugly apples that no one really wants to eat anymore. If you don’t have time to make your own, just buy one you like. I normally look for unsweetened applesauce or one with less than 60 calories per 100 g (1/2 cup). Once opened, keep it in the fridge and always use a clean spoon so it stays fresh for longer.

Fresh apple: Just use the apples you already have. You really don’t need a special variety for this recipe. If you like your apples a little sour, Granny Smith works great. For something sweeter and crunchy, I would go for Gala or Pink Lady. Just try out what you prefer.

Granola: I love using my homemade granola here. I make it in the air fryer and it just tastes so much better when it is fresh and crunchy. But honestly, any granola you already have at home works.

Which Apple Works Best?

You can use almost any apple you already enjoy eating. For the nicest contrast with the creamy yogurt, choose one that stays crisp after cutting.

Pink Lady, Honeycrisp, Braeburn, and Elstar are great balanced options. Granny Smith makes the bowl more tart, while Gala, Fuji, or Golden Delicious give it a sweeter flavor.

There is no need to peel the apple unless you prefer a softer texture. I would just cut it shortly before serving so it stays fresh and crisp. A little lemon juice also helps keep the pieces from turning brown.

What Kind of Applesauce Should I Use?

I usually go for unsweetened applesauce because the apple and granola already add enough sweetness.

If you buy it, I would look for one with no added sugar or under 60 calories per 100 g (1/2 cup). Once opened, keep it in the fridge and always use a clean spoon so it stays fresh for longer.

How to Make Homemade Applesauce

Homemade applesauce is actually really easy to make. I usually use the softer apples that are already a little bruised or just don’t look that pretty anymore.

Peel them if you want, remove the core, and cut them into small pieces. Add the apples to a small pot with a splash of water and a little cinnamon. Let them cook over medium heat for about 10–15 minutes, or until they are really soft. Then blend everything with an immersion blender until smooth.

I usually don’t add any sugar because the apples are already sweet enough for me. Let the applesauce cool and store it in the fridge until you are ready to use it.

How to Make This Breakfast Apple Recipe

Add the Greek yogurt to a large breakfast bowl and spoon the applesauce on top.

Wash the apple, cut it into small cubes, and add it to the bowl. If you make apple breakfasts often, an apple slicer can make this a little quicker.

Finish with the granola and serve right away so it stays nice and crunchy.

A Few Extra Tips

Add the granola last. This keeps it crunchy instead of letting it soften in the yogurt.

Add some cinnamon. I love adding a little extra on top, especially during fall.

Make it your own. Add nuts, seeds, nut butter, or whatever you already have at home.

Optional Toppings

The bowl is already really good as it is, but if you want to switch things up or make it a little more filling, you can easily add a few toppings.

• Ground cinnamon
• Chopped walnuts or almonds
• Pumpkin or sunflower seeds
• Chia seeds or ground flaxseed
• Raisins or dried cranberries
• A small drizzle of maple syrup
• Nut butter or seed butter
• For an alternative to peanut butter with fewer calories, mix PB2 powder with a little water until creamy.

A Quick Breakfast for Busy Mornings

Some mornings call for breakfast you can make almost without thinking. This breakfast apple recipe is exactly that: simple ingredients, plenty of texture, and no cooking required.

It feels fresh enough for an everyday breakfast but still has that comforting apple and granola combination that works so well as summer starts turning into fall.

Enjoy it at home, after a workout, or pack the components separately and take it with you.

A yogurt container with a separate topping compartment is especially useful if you want to take the bowl to work or school while keeping the granola crunchy.

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Apple Yogurt Breakfast Bowl

This easy breakfast apple recipe combines creamy Greek yogurt, applesauce, fresh apple, and crunchy granola. It takes only five minutes to prepare and makes a simple high protein breakfast for busy mornings.

Course Breakfast, Snack

Cuisine international

Keyword apple breakfast bowl, apple yogurt bowl, breakfast apple recipe, Greek yogurt breakfast bowl, healthy apple breakfast, high protein, quick apple breakfast recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 290kcal

Ingredients

• 2 cups 480 g low fat plain Greek yogurt
• 1 cup 240 g applesauce
• 1 medium apple diced, approximately 1 cup (180 g)
• 1 tablespoon 10 g granola

Instructions

• Add the Greek yogurt and applesauce to a large bowl.
• Stir until evenly combined or leave the ingredients slightly swirled for a layered texture.
• Wash the apple and cut it into small cubes. Peel the apple first if preferred.
• Divide the yogurt mixture between two breakfast bowls.
• Add the diced apple and granola.
• Serve immediately so the apple stays fresh and the granola remains crunchy.

Notes

• Use unsweetened applesauce if you prefer more control over the sweetness.
• Choose a crisp apple variety such as Pink Lady, Honeycrisp, Braeburn, Elstar, or Granny Smith.
• Add the granola directly before serving. It will soften when it absorbs moisture from the yogurt and applesauce.
• You can prepare the yogurt and applesauce mixture the night before. Store it covered in the refrigerator, then add the fresh apple and granola before serving.

 

NUTRITION

 Serving Size: 1 of 2 bowls

 Calories: 290 kcal

 Carbohydrates: 39 g

 Protein: 24 g

 Fat:  5 g

• The nutrition information uses plain low fat Greek yogurt, unsweetened applesauce, and 1 tablespoon of granola. Values will vary between products.

 

How to Store Leftovers

Leftover yogurt and applesauce can be stored in a covered container in the refrigerator for up to two days.

The apple will gradually become softer and granola will lose its crunch, so store those separately whenever possible. Give the yogurt mixture a quick stir before serving again.

How to Prevent the Apple from Turning Brown

If you are eating the bowl straight away, there is really nothing you need to do. Just cut the apple and add it fresh.

For a breakfast you are preparing ahead, toss the apple pieces with a very small amount of lemon juice. This slows down browning without noticeably changing the apple flavor.

Apple Yogurt Bowl Variations

If you make this bowl regularly, a few small changes can keep it interesting without turning it into a completely different recipe.

Cinnamon version: Stir cinnamon directly into the yogurt and sprinkle a little more over the fresh apple.

Nut butter bowl: A spoonful of almond or peanut butter makes the breakfast richer and creamier.

Apple pie inspired: Combine cinnamon with a pinch of nutmeg, chopped walnuts, and a small drizzle of maple syrup for a cozy apple pie flavor.

Berry variation: Fresh blueberries, raspberries, or sliced strawberries add a fruity contrast to the apple.

Overnight oat bowl: Stir rolled oats into the yogurt mixture and refrigerate it overnight for an easy make ahead breakfast.

Chia yogurt bowl: Mix in chia seeds and let the yogurt rest until it becomes slightly thicker.

Warm and cozy: Gently heat the applesauce and diced apple before spooning them over the cold Greek yogurt.

When to Serve This Breakfast Apple Recipe

This bowl is simple enough to fit into all kinds of days. Try it as:

• A quick weekday breakfast
• A post workout meal
• An afternoon snack
• A simple fall breakfast
• A light dessert
• A breakfast to pack for work or school

More Easy Apple Breakfast Recipes

If you have a few more apples waiting on the counter, try one of these recipes next:

• Apple Cinnamon Waffles
• Baked Apples Breakfast Pocket
• Healthy Apple Pancakes
• Apple Cinnamon Baked Oats
• Homemade Air Fryer Granola

Frequently Asked Questions

Can I Prepare This Breakfast Ahead?

Yes. You can mix the Greek yogurt and applesauce the night before and keep it covered in the fridge. I would add the fresh apple and granola shortly before eating so the apple stays crisp and the granola crunchy.

How Long Does the Apple Yogurt Bowl Last?

The yogurt and applesauce mixture keeps in the fridge for about two days. Store the apple and granola separately if possible.

Can I Make This Breakfast Dairy Free?

Yes. Just use a thick dairy free yogurt instead. I would go for a soy based yogurt if you still want to keep the bowl higher in protein.

Is This Breakfast Gluten Free?

The yogurt, applesauce, and apple are naturally gluten free. Just make sure your granola is labeled gluten free if needed.

Can I Use Skyr Instead of Greek Yogurt?

Yes. You can replace the Greek yogurt with the same amount of Skyr. Regular plain yogurt also works, but the bowl will be a little thinner.

Can I Use Flavored Yogurt?

Yes. Vanilla works especially well with apple. Just keep in mind that flavored yogurt is often sweeter, so I would use unsweetened applesauce with it.

Can I Use Sweetened Applesauce?

Yes. The bowl will simply be sweeter, so I would taste it first before adding anything like honey or maple syrup.

What Can I Use Instead of Granola?

Try chopped nuts, seeds, cereal, rolled oats, or anything else that gives the bowl a little crunch.

Should I Peel the Apple?

You don’t have to. I normally leave the peel on because it adds a little crunch and saves time.

Final Thoughts

This easy breakfast apple recipe is proof that an apple breakfast does not always need to involve baking. A bowl of creamy Greek yogurt, applesauce, crisp fresh apple, and a little granola gives you plenty of flavor and texture with almost no preparation.

Keep it simple on busy mornings, or add cinnamon, nuts, seeds, or nut butter when you want something a little more substantial. Either way, it is an easy way to make the most of apple season.

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It is basically my shortcut version of an apple pocket: crispy on the outside, warm and soft in the middle, with plenty of apple and cinnamon flavor. And because the recipe makes just one, it is perfect when you are only cooking breakfast for yourself.

It is way lower in calories compared to an apple pie. And a diet friendly substitution when you crave a comfort cake for fall breakfast.

I like serving it slightly warm with Greek yogurt on the side. The cool, creamy yogurt with the warm apple filling is such a good combination.

*This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no additional cost to you. Please read my disclosure policy for more information.

Why You’ll Love This Baked Apples Breakfast

• Warm and cozy: Cinnamon apples and vanilla make this especially good once apple season starts.
• Only one serving: No big batch and no leftovers unless you want them.
• Easy shortcut: Rice paper gives you the feel of an apple pocket without making pastry dough.
• Made in the air fryer: About 15 minutes is all it needs to turn lightly crisp outside.
• Easy to serve: Add Greek yogurt for a simple breakfast or enjoy it on its own as a sweet snack.
• Low in calories: A lighter way to enjoy warm apple pie flavors without a heavy pastry crust.

Ingredients You’ll Need

You only need a handful of ingredients for this apple rice paper pocket. The exact amounts are in the recipe card below.

Apple: One small apple is enough for a generous filling. Cut it into small, thin pieces so it has time to soften in the air fryer.

Rice paper: This replaces traditional pastry and wraps everything into a simple little pocket.

Vanilla pudding powder: Mixed with the milk, it creates a quick creamy vanilla sauce around the apples.

Brown sugar and cinnamon: Just a little gives the filling that classic cozy apple flavor.

Maple syrup: A small drizzle over the outside helps add sweetness and gives the finished pocket a slightly more caramelized surface.

How to Make an Apple Rice Paper Pocket

Start by cutting the apple into small, thin pieces. Smaller pieces work best here because the pocket only spends about 15 minutes in the air fryer. An apple slicer can make this step quicker if you prepare apple breakfasts often.

In a small bowl, whisk together the milk, vanilla pudding powder, and brown sugar until smooth.

Dip the rice paper briefly in water until it starts to soften. Do not leave it in too long. It will continue getting softer while you fill it.

Place the apple pieces in the center, sprinkle them generously with cinnamon, and spoon some of the vanilla mixture over the top.

Fold the sides of the rice paper over the filling to create a closed pocket. Place it seam side down on parchment paper in your air fryer basket.

Drizzle about a teaspoon of maple syrup over the top and air fry at 320°F (160°C) for about 15 minutes, until the outside looks lightly golden and crisp.

Let the pocket cool for a few minutes before eating. The apple and vanilla filling will be very hot straight from the air fryer.

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Baked Apples Breakfast Pocket

This baked apples breakfast combines soft cinnamon apples and a creamy vanilla filling inside a crispy rice paper pocket. The air fryer cooks it in only 15 minutes, making it an easy breakfast, snack, or lighter dessert.

Course Breakfast, Dessert, Snack

Cuisine international

Keyword air fryer apple pocket, baked apples breakfast, baked apples breakfast recipe, baked cinnamon apples breakfast, easy baked apples for breakfast, rice paper apple pocket

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 piece

Calories 223kcal

Equipment

• Air fryer

Ingredients

• 1 rice paper sheet
• 1 small apple thinly sliced, approximately 1 cup (150 g)
• Ground cinnamon to taste
• ½ tablespoon 5 g vanilla pudding powder
• ½ cup 120 ml 1.5 percent milk
• ½ tablespoon 6 g brown sugar
• Maple syrup for brushing, approximately 1 teaspoon (7 g)
• Low fat Greek yogurt optional for serving

Instructions

• Wash the apple and cut it into thin slices. Peel it first if preferred.
• Add the milk, vanilla pudding powder, and brown sugar to a small bowl. Stir until the mixture looks smooth and no dry lumps remain.
• Fill a shallow plate with water. Dip the rice paper into the water briefly until it starts to soften.
• Place the softened rice paper on a clean surface. Arrange the apple slices in the center and sprinkle them with cinnamon.
• Spoon a small amount of the vanilla mixture over the apples. Avoid adding too much liquid, as this can make the pocket difficult to close.
• Fold the sides of the rice paper inward to form a closed pocket.
• Place the pocket on suitable parchment paper in the air fryer basket. Brush the outside lightly with maple syrup.
• Air fry at 320°F (160°C) for 15 minutes, or until the outside looks lightly golden and feels crisp.
• Let the pocket cool for a few minutes before serving. The apple and vanilla filling will remain very hot.
• Serve warm with low fat Greek yogurt and the remaining vanilla mixture, if desired.

Notes

Slice the apple thinly so it softens fully during the short cooking time.

Dip the rice paper into water only until it begins to soften. It will continue to soften while you add the filling.

Do not overfill the pocket. Too many apple slices or too much vanilla mixture can cause it to open during cooking.

Air fryers vary in strength. Check the pocket during the final few minutes and adjust the cooking time if necessary.

Let the pocket rest briefly after air frying. This allows the outside to become firmer and protects you from the hot filling.

The nutrition information includes approximately 1 teaspoon of maple syrup but does not include Greek yogurt or other optional toppings.

NUTRITION

Serving Size: 1 pocket

Calories: approximately 223 kcal

Carbohydrates: approximately 49 g

Protein: approximately 4.6 g

Fat: approximately 2.1 g

Saturated Fat: approximately 1.1 g

Fiber: approximately 3.6 g

Tips for a Crispy Rice Paper Apple Pocket

• Do not oversoak the rice paper. A quick dip is enough. Very soft rice paper is harder to fold and more likely to tear.
• Cut the apple small. Thick apple chunks may still be firm when the outside is finished.
• Do not overfill it. Leave enough room around the edges to fold the rice paper closed.
• Let it cool slightly. The outside also firms up a little as it sits.

What to Serve with Your Apple Pocket

My favorite way to eat this air fryer apple pocket is with plain Greek yogurt. You get the warm cinnamon apple filling, the crisp rice paper, and then that cool creamy yogurt on the side.

You could also add fresh apple slices, a little extra cinnamon, nut butter, or another small drizzle of maple syrup.

Easy Variations

Apple pie version: Add an extra pinch of cinnamon and a little vanilla for an even cozier flavor.

Nutty apple pocket: Add a small spoonful of peanut or almond butter with the apples.
For an alternative to peanut butter with fewer calories, mix PB2 powder with a little water until creamy.

Plant based: Use your favorite unsweetened plant based milk instead of regular milk.

Extra crisp: If your rice paper is very thin or you want a sturdier pocket, you can use two sheets of rice paper instead of one.

Can I Make It Ahead?

This baked apple breakfast recipe is best made fresh. Rice paper naturally becomes softer once it sits with the moist apple filling, so I would not assemble the pocket the night before.

You can still chop the apple and prepare the other ingredients ahead, then assemble and air fry the pocket when you are ready to eat.

Storage and Reheating

If you do have a leftover pocket, keep it covered in the refrigerator for up to 1 day.

Reheat it in the air fryer rather than the microwave if you want to bring back some of the crisp texture. Rice paper will stay much softer when microwaved.

Frequently Asked Questions

Can I make this with any kind of apple?

Yes. A slightly tart apple is especially good because it balances the sweet vanilla filling, but you can use whichever apple you already have at home.

Why did my rice paper tear?

It may have been soaked for too long or filled too generously. Dip the rice paper only until it begins to soften and leave enough space around the filling to fold it easily.

Why isn’t my apple pocket crispy?

Rice paper will not become exactly like traditional puff pastry, but it should get lightly crisp around the outside. Make sure your air fryer is hot and avoid adding too much liquid inside the pocket.

Can I make it without an air fryer?

The recipe was developed for the air fryer, so that is the method I recommend for the best result.

How many calories are in one apple pocket?

One pocket contains approximately 223 calories. Greek yogurt or other toppings are not included.

Final Thoughts

If you are craving something warm and apple pie inspired for breakfast, this little rice paper apple dessert is such a fun way to make it without turning breakfast into a full baking project.

Give it a few minutes to cool, add a spoonful of Greek yogurt, and eat it while the outside is still crisp and the cinnamon apple center is warm.

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Everything comes together in one bowl, there is no butter or oil in the batter, and the whole recipe makes just three waffles.

They are soft rather than super crispy, slightly hearty from the whole wheat flour, and just sweet enough to work with almost any topping. My favorite is Greek yogurt, fresh blackberries, and a little powdered sugar.

*This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no additional cost to you. Please read my disclosure policy for more information.

Why You’ll Love These Greek Yogurt Waffles

• Soft and fluffy: Greek yogurt keeps the center tender while sparkling water lightens the batter.
• About 10 g protein per waffle: No protein powder needed.
• No butter or oil in the batter: The yogurt and egg provide plenty of moisture.
• Only lightly sweet: One tablespoon of maple syrup is enough for the whole batch.
• Small batch: Perfect when you are making breakfast for one or two people.

Ingredients You’ll Need

You will find the exact amounts in the recipe card below. Here are the few ingredients worth knowing about.

Greek yogurt: Use a thick, plain Greek yogurt. It keeps this waffle recipe with yogurt soft and adds protein without making the waffles taste noticeably tangy.

Whole wheat flour: This makes the waffles a little more hearty and gives them a subtle nutty flavor. I recommend weighing the flour with a kitchen scale if you can, since too much can make the batter dense. Cups work too, just make sure to measure the flour carefully and avoid packing it too tightly into the cup.

Sparkling water: Just a small amount helps loosen the thick yogurt batter and gives these waffles with Greek yogurt a lighter texture.

Maple syrup and cinnamon: Together they add just enough sweetness and warmth without turning breakfast into dessert.

The egg, milk, baking powder, and pinch of salt take care of the rest.

How to Make Greek Yogurt Waffles

Start by preheating your waffle maker. While it heats, use a whisk to combine the Greek yogurt, egg, sparkling water, milk, and maple syrup.

Add the whole wheat flour, cinnamon, baking powder, and salt. Stir just until you no longer see dry flour. The batter should look thick and spoonable rather than runny.

Let it sit for five minutes. Whole wheat flour absorbs quite a bit of liquid, and this short rest gives the batter a much nicer consistency.

Lightly grease the waffle maker if needed, then cook the waffles until golden and easy to release from the plates. Every waffle maker is a little different, so let the color and texture tell you when they are ready.

A Few Tips for the Best Yogurt Waffles

• Use thick yogurt. If yours is unusually thick, add a tiny splash of milk after the batter has rested.
• Do not overmix. Stop once the flour is incorporated.
• Make sure the waffle iron is hot. This helps the outside turn golden and makes the waffles easier to remove.
• Do not open it too soon. The center stays quite soft, so give the waffle enough time to set.
• Use a wire rack if needed. Stacking hot waffles traps steam and makes them softer.

Are These High Protein Waffles?

Each waffle contains approximately 10 g of protein, mainly from the Greek yogurt, egg, milk, and whole wheat flour. That makes them a nice higher protein breakfast without adding protein powder to the batter.

If you want even more, serve them with Greek yogurt or Skyr on top. It is much easier than changing the batter and risking dry waffles.

How I Like to Serve Them

Because these Greek yogurt waffles are only lightly sweet, you can really go in any direction with the toppings.

• Greek yogurt, blackberries, and a little powdered sugar
• Fresh strawberries, raspberries, or blueberries
• Banana with peanut or almond butter
• Warm berries or homemade fruit compote
• Apple slices with cinnamon
• Maple syrup and chopped walnuts

If I am making them for breakfast, yogurt and fruit are usually enough for me. For a slower weekend morning, maple syrup and warm berries are especially good.

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Greek Yogurt Waffles

These easy Greek yogurt waffles are soft and fluffy inside, lightly golden outside, and made with whole wheat flour. Greek yogurt adds moisture and protein, while sparkling water helps create a lighter texture. The small batch recipe makes three waffles and requires no butter or oil in the batter.

Course Breakfast

Cuisine American

Keyword Greek yogurt waffle recipe, Greek yogurt waffles, high protein waffles, waffle recipe with yogurt, waffles with Greek yogurt, whole wheat waffles, yogurt waffles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Servings 3 waffles

Equipment

• Waffle Maker

Ingredients

• ⅓ cup plus 1 tablespoon 100 g low fat Greek yogurt
• 1 large egg
• ¾ cup plus 1 tablespoon 100 g whole wheat flour
• 1 tablespoon plus 2 teaspoons 25 ml sparkling water
• 1 tablespoon plus 2 teaspoons 25 ml milk
• 1 tablespoon 20 g maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• 1 pinch of salt

Instructions

• Preheat the waffle maker according to the manufacturer’s instructions. Lightly grease it if necessary.
• Add the Greek yogurt, egg, sparkling water, milk, and maple syrup to a medium mixing bowl. Whisk until smooth and evenly combined.
• Add the whole wheat flour, cinnamon, baking powder, and salt.
• Stir gently until the ingredients are just combined. Do not overmix the batter.
• Let the batter rest for 5 minutes. This gives the whole wheat flour time to absorb the liquid and helps create a more even texture.
• Divide the batter between the preheated waffle plates. The exact amount needed will depend on the size of your waffle maker.
• Cook until the waffles are golden, set in the center, and easy to remove from the waffle maker.
• Serve warm with low fat Greek yogurt, fresh blackberries, a little powdered sugar, or your favorite toppings.

Notes

For the most reliable texture, use the gram measurements for the Greek yogurt and whole wheat flour. Measuring these ingredients by volume can vary depending on the brand and how tightly the flour is packed.

Do not skip the 5 minute resting time. Whole wheat flour absorbs more liquid than refined flour, and the short rest helps the batter thicken evenly.

Place the finished waffles on a wire rack instead of stacking them. This allows steam to escape and helps prevent the surface from becoming too soft.

The nutrition information does not include toppings or additional oil used to grease the waffle maker.

NUTRITION

Serving Size: 1 waffle

Calories: approximately 184 kcal

Carbohydrates: approximately 31 g

Protein: approximately 10 g

Fat: approximately 3.2 g

Easy Recipe Variations

This Greek yogurt waffle recipe is easy to adapt with what you already have at home.

Skyr: Use plain Skyr instead of Greek yogurt. Add a splash of milk if the batter feels too thick.

Regular yogurt: This is thinner, so start with less milk and adjust from there.

Plant based milk: Unsweetened oat, soy, or almond milk can replace regular milk.

Vanilla: Add a little vanilla extract if you want a sweeter aroma without adding more sugar.

Chocolate: A small handful of dark chocolate chips turns them into more of a sweet breakfast or snack.

Blueberries: Scatter a few directly over the batter in the waffle maker. Do not add too many since they release moisture as they cook.

Can I Use a Different Flour?

All purpose flour is the easiest alternative and should make the waffles a little lighter. Start with the same weight and check the consistency after the batter rests.

Oat flour may work too, although the waffles will probably be softer and more delicate. Almond flour is not a direct replacement, and I have not tested this recipe with it.

Storage and Reheating

Let leftover yogurt waffles cool completely, then keep them in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat them in the toaster, air fryer, toaster oven, or regular oven. The microwave works too, but the waffles will stay softer.

Can You Freeze Greek Yogurt Waffles?

Yes. These waffles made with yogurt freeze really well, so doubling the recipe is worth it if you want an easy breakfast ready for another day.

Cool them completely, freeze until firm, then transfer them to a freezer safe bag or container. They will keep for up to 3 months and can be reheated straight from frozen.

More Healthy Waffle Recipes

If homemade waffles are your kind of breakfast, try one of these next:

• High Protein Porridge
• Healthy Banana Waffles
• Whole Grain Waffle Recipe
• Two Ingredient Egg Waffles

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

Yes. Since regular yogurt is thinner, use a little less milk at first and adjust the batter if needed.

Can I use full fat Greek yogurt?

Yes. It should work well and may give the waffles a slightly richer texture.

Can I prepare the batter the night before?

I would make it fresh. The sparkling water loses carbonation as it sits, so an overnight batter may produce denser waffles.

Why are my Greek yogurt waffles dense?

The most common causes are too much flour, overmixing, or a waffle maker that was not fully heated.

How many calories are in one waffle?

One of the three waffles contains approximately 184 calories and 10 g of protein. Toppings and any oil used for the waffle maker are not included.

Final Thoughts

If you have an open tub of Greek yogurt in the fridge, these waffles are a very good reason to use it. They are soft, lightly sweet, and filling without needing butter, oil, or protein powder in the batter.

Add your favorite fruit and a spoonful of yogurt, eat them while they are still warm, and breakfast is done.

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*This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no additional cost to you. Please read my disclosure policy for more information.

I especially love how simple this recipe is. There is no apple to peel or grate, no butter to melt, and no added sugar in the batter. The applesauce takes care of the apple flavor and gives the waffles a naturally mild sweetness.

The recipe makes just three waffles, so it is perfect when you want a cozy homemade breakfast without making a huge batch. Add Greek yogurt and fresh apple for breakfast, or go with maple syrup and nut butter when you want something a little more indulgent.

Why You’ll Love These Apple Cinnamon Waffles

• Easy apple flavor: Applesauce means there is no peeling, chopping, or grating needed.
• No butter or oil in the batter: The applesauce keeps the waffles soft and moist.
• No added sugar: Unsweetened applesauce gives them enough natural sweetness for breakfast.
• Small batch: The recipe makes three waffles, which is great for one generous breakfast or two smaller portions.
• Perfect for fall: Apple and cinnamon make this such an easy cozy breakfast recipe for apple season.

Ingredients You’ll Need

You will find the exact amounts in the recipe card below. Here are the main ingredients worth knowing about.

Applesauce: This is what gives the apple waffles their fruity flavor and soft texture. I like unsweetened applesauce so you can decide how sweet you want the finished breakfast to be with your toppings.

Spelt flour: It has a mild, slightly nutty flavor that works really well with apple and cinnamon. If possible, weigh the flour so you do not accidentally add too much.

Sparkling water: A small splash loosens the applesauce batter and helps keep the waffles from feeling too heavy.

Cinnamon: Half a teaspoon gives these cinnamon apple waffles a warm flavor without overpowering the apple. Add a little more if you really love cinnamon.

You will also need an egg, a little milk, baking powder, and a pinch of salt.

How to Make Apple Cinnamon Waffles

Start by preheating your waffle maker. You want it properly hot before the first waffle goes in.

Use a whisk to mix the egg, applesauce, milk, and sparkling water together in a bowl.

. Add the spelt flour, baking powder, cinnamon, and salt, then stir just until everything comes together.

The batter should be thick but easy to spread. There is no need to beat it completely smooth, and a few small lumps are perfectly fine.

Lightly grease your waffle maker if needed and cook the waffles until they are golden and release easily. Every waffle maker is different, so I would go by how the waffles look rather than one exact cooking time.

A Few Tips for the Best Applesauce Waffles

• Use unsweetened applesauce if you want to keep the waffles only lightly sweet.
• Do not overmix. Stir just until the flour disappears into the batter.
• Preheat the waffle maker well. This helps the waffles turn golden and release more easily.
• Give them enough time. Applesauce keeps the center soft, so opening the waffle maker too early can make the waffles tear.
• Keep finished waffles on a wire rack instead of stacking them if you want to keep the edges from getting too soft.

What to Serve with Apple Cinnamon Waffles

These apple and cinnamon waffles are only mildly sweet, which leaves plenty of room for toppings. I usually keep breakfast pretty simple with yogurt and fruit, but there are lots of good options.

• Greek yogurt or Skyr with fresh apple
• Warm cinnamon apples
• Fresh berries
• Peanut, almond, or cashew butter
• Maple syrup
• Chopped walnuts or pecans
• Homemade granola

For a really cozy fall breakfast, warm apples with cinnamon and a little maple syrup are hard to beat.

Print

Apple Cinnamon Waffles

These easy apple cinnamon waffles are made with applesauce, spelt flour, and sparkling water. They are soft and fluffy inside, lightly golden outside, and perfect for a quick breakfast or cozy snack.

Course Breakfast

Cuisine American

Keyword apple and cinnamon waffles, apple cinnamon waffles, apple waffle recipe, applesauce waffles, cinnamon apple waffles, waffles with apples

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 127kcal

Equipment

• Waffle Maker

Ingredients

• 1 large egg
• 1 tablespoon plus 2 teaspoons 25 ml sparkling water
• 1 tablespoon plus 2 teaspoons 25 ml 1.5% milk or unsweetened plant based milk
• ⅓ cup plus 1 tablespoon 100 g unsweetened applesauce
• ⅔ cup 75 g spelt flour, or oat flour
• ½ teaspoon baking powder
• Ground cinnamon to taste
• 1 pinch of salt

Instructions

• Preheat the waffle maker according to the manufacturer’s instructions. Lightly grease it if necessary.
• Add the egg, sparkling water, milk, and applesauce to a mixing bowl. Whisk until smooth and evenly combined.
• Add the spelt flour, baking powder, cinnamon, and salt.
• Stir gently until the ingredients are just combined. Avoid overmixing the batter.
• Divide the batter between the preheated waffle plates.
• Close the waffle maker and cook until the waffles are set, lightly golden, and easy to remove. The exact cooking time depends on your waffle maker.
• Serve warm with Greek yogurt, fresh apple slices, maple syrup, nut butter, or an extra sprinkle of cinnamon.

Notes

Use unsweetened applesauce if you want to keep the waffles lower in added sugar.

Cook the batter soon after mixing. This helps preserve the bubbles from the sparkling water and gives the waffles a lighter texture.

The waffles remain quite soft because they are made with applesauce and contain no butter or oil in the batter. For a slightly crisper surface, preheat the waffle iron completely and leave the waffles inside until lightly golden.

Place finished waffles on a wire rack instead of stacking them so that steam can escape.

NUTRITION

Serving Size: 1 waffle

Calories: 127 kcal

Carbohydrates: approximately 22 g

Protein: approximately 6 g

 

Easy Recipe Variations

This apple cinnamon waffle recipe is simple enough that you can easily change the toppings and flavors without changing the basic batter.

More cinnamon: Add a little extra if you want a stronger fall spice flavor.

Add vanilla: A splash of vanilla extract works really well with the apple and cinnamon.

Apple pie waffles: Serve them with warm cinnamon apples and Greek yogurt or a little whipped cream.

Nutty apple waffles: Add chopped walnuts or pecans on top with a drizzle of nut butter.

Plant based milk: Unsweetened oat, almond, or soy milk can be used instead of regular milk.

Can I Use a Different Flour?

All purpose flour should be the easiest substitute for spelt flour and will likely give you a slightly lighter waffle. Start with the same weight and adjust with a small splash of milk if needed.

Oat flour may also work, although the waffles can become softer and more delicate. I would not replace the spelt flour one for one with almond or coconut flour because they behave very differently in waffle batter.

Storage and Reheating

If you have leftover applesauce waffles, let them cool completely before storing them. Keep them in an airtight container in the refrigerator for up to 3 days.

I prefer reheating them in a toaster, air fryer, toaster oven, or regular oven. That brings back some of the texture around the edges. The microwave works in a hurry, but the waffles will stay much softer.

Can You Freeze Apple Cinnamon Waffles?

Yes. Let the waffles cool completely, then freeze them in a single layer until firm. After that, transfer them to a freezer safe bag or container with parchment paper between the waffles if needed.

They can be frozen for up to 3 months and reheated straight from frozen. This is especially handy if you double the recipe and want an easy apple breakfast recipe ready for another morning.

More Easy Waffle Recipes

If you love homemade waffles, try one of these next:

• Healthy Banana Waffles
• Whole Grain Waffle Recipe
• Two Ingredient Egg Waffles

Frequently Asked Questions

Can I use sweetened applesauce?

Yes. The waffles will simply be sweeter. I prefer unsweetened applesauce because it gives you more freedom with your toppings.

Can I use homemade applesauce?

Yes. Smooth homemade applesauce should work well. If yours is much thinner or thicker than store bought applesauce, you may need to slightly adjust the milk.

Why are my apple waffles soft?

These waffles are meant to stay soft inside because of the applesauce. For more golden edges, make sure the waffle maker is completely hot and let each waffle cook until it releases easily.

Can I prepare the batter ahead of time?

I recommend mixing it shortly before cooking. The sparkling water and baking powder work best when the batter is fresh.

Can I double this apple cinnamon waffle recipe?

Yes. Simply double all of the ingredients and cook the waffles in batches. Keep finished waffles on a wire rack while you cook the rest.

How many calories are in one waffle?

One of the three waffles contains approximately 127 calories. Any toppings and oil used to grease the waffle maker are not included.

Final Thoughts

If you have a jar of applesauce in the fridge and feel like waffles, this is such an easy little breakfast to make. You get plenty of apple and cinnamon flavor without having to grate apples or add lots of extra ingredients.

Serve the waffles warm with yogurt and fresh apple, add some maple syrup if you are in the mood for it, and breakfast is done.

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Have you ever sat down to a stack of pancakes, enjoyed every bite, and then felt hungry again not long after? I know that feeling. I love pancakes, especially on slower mornings when I want something warm, soft, and cozy. But many regular pancakes never kept me full for very long.

These healthy banana pancakes are different. They still taste like a real breakfast treat, but they are made with ingredients that help create steadier energy and longer lasting fullness. The pancakes cook up soft in the center, lightly golden around the edges, and naturally sweet from ripe bananas.

So, if you are looking for an easy banana pancake recipe that feels wholesome, satisfying, and still delicious, this whole wheat banana pancake recipe is a great place to start.

Why You’ll Love These Whole Wheat Banana Pancakes

• made with simple everyday ingredients
• naturally sweet from ripe bananas
• made with whole wheat flour
• more filling than regular white flour pancakes
• soft, warm, and comforting
• great for breakfast, brunch, or meal prep
• easy to adapt with different toppings
• freezer friendly for busy mornings

Why Regular Pancakes Often Do Not Keep You Full

Many classic pancake recipes rely mainly on white flour and added sugar. They can taste delicious in the moment, but they often do not provide lasting fullness.

Because white flour is highly processed, it contains very little fibre. This means the body can break it down quickly and use it as fast fuel. At first, that can feel satisfying. But when energy rises quickly, it often drops quickly too.

Once that drop happens, hunger tends to return. Some people also notice a dip in focus or feel tired soon after eating. Added sugar can make this process even faster because it is absorbed very quickly.

This explains why you can eat a full stack of pancakes made from white flour and still feel hungry not long after. The meal may taste good, but the energy does not last very long.

Why White Flour Pancakes Make You Hungry Again

A simple comparison makes this easier to understand.

Imagine putting thin paper into a fire. It burns quickly and intensely, but it disappears just as fast.

Refined flour behaves in a similar way. It provides quick fuel, yet it does not sustain you for long.

Whole wheat flour works differently. Since it still contains fibre, digestion takes more time. The body releases energy more gradually instead of all at once.

In the same example, whole grains are more like small pieces of wood. They burn more slowly and provide steady heat over a longer period.

The key point is this: Pancakes themselves are not the issue. The structure of the ingredients determines whether they provide short lived fuel or lasting satiety.

When fibre and protein are included, digestion slows down. Energy becomes more stable. Hunger stays away longer.

What Makes Whole Wheat Banana Pancakes More Filling

This is where these whole wheat banana pancakes stand apart from many traditional pancake recipes. They still have the soft texture and naturally sweet flavor people love, but they are made with ingredients that help create a more satisfying breakfast.

Instead of white flour, this recipe uses whole wheat flour. That alone changes how quickly the body processes the meal and makes these pancakes feel heartier.

Eggs add high quality protein. Protein slows digestion and plays a central role in satiety. It helps you stay full longer and supports muscle maintenance.

Ripe bananas replace added sugar. They provide natural sweetness together with fibre and nutrients like potassium and vitamin B6.

Because the sweetness comes from a whole food, it feels more balanced than simply adding refined sugar to the batter. When whole grains, protein, and natural carbohydrates are combined, the result is more stable energy.

That is why healthy banana pancakes feel different from regular pancakes. The ingredients work together instead of creating a short energy spike.

Ingredient Notes

Here is a quick look at the simple ingredients that make these banana pancakes soft, naturally sweet, and more filling.

Whole Wheat Flour

The key ingredient in this whole wheat banana pancake recipe. It adds fibre, a mild nutty flavor, and a heartier texture than white flour.

Ripe Bananas

Very ripe bananas with brown spots are best. They are sweeter, softer, and easier to mash into the batter. They also give the pancakes their natural banana flavor.

Eggs

Eggs help hold the pancake batter together and add protein, which makes the pancakes more satisfying.

Baking Powder

Baking powder helps the pancakes rise and keeps them from becoming too dense.

Milk

Milk helps create a smooth batter and keeps the pancakes soft. You can use the milk that works best for you.

Optional Toppings

Greek yogurt, cottage cheese, berries, peanut butter, almond butter, maple syrup, or extra banana slices all work well. The toppings are where you can adjust the pancakes to your personal goal.

Print

Banana Whole Wheat Pancakes

Course Breakfast

Cuisine American

Servings 12

Calories 103kcal

Ingredients

• 1⅓ cups whole wheat flour 170 g
• 1 cup milk 240 ml
• 2 large eggs
• 4 medium ripe bananas about 400 g peeled
• 1 packet vanilla sugar 8 g or 1 tsp vanilla extract
• ⅓ tsp salt
• ⅔ tsp baking powder
• ⅓ tsp cinnamon

Instructions

Making the Pancake Batter

• Add the milk and eggs to a blender. Add the bananas, whole wheat flour, vanilla sugar, salt, baking powder and cinnamon.
• Blend for about 5–10 seconds until smooth. Do not over blend. The batter should be thick but pourable.

Cooking the Pancakes

• Preheat a frying pan or griddle over medium heat, then reduce to medium-low. Lightly grease the pan with butter or oil and wipe away any excess with a paper towel.
• Pour the batter into the pan. Cook for about 2½–3 minutes on medium-low heat until bubbles appear on the surface, the edges look set and the bottom is golden brown.
• Flip carefully and cook for another 2½–3 minutes until the other side is golden brown.
• Transfer the pancakes to a plate or wire rack and repeat with the remaining batter. The recipe makes about 12 pancakes, depending on size.

Serving

• Serve warm with fresh fruit, maple syrup or, for extra protein, Greek yogurt.
• The pancakes stay soft and fluffy for several hours and can also be stored in the fridge or freezer for later use.

Notes

Per Pancake (1/12)

• Calories: 103 kcal
• Carbohydrates: 17 g
• Protein: 4.5 g
• Fat: 2 g
• Fiber: 2.6 g

 

Can Pancakes Be Part of A Balanced Everyday Diet

Yes, whole wheat banana pancakes absolutely can. The key is not to remove pancakes from your diet, but to adjust how you prepare and combine them.

When you are conscious about the ingredients and the toppings, pancakes can easily fit into a balanced routine.

With this recipe, the base remains consistent. What you control is the overall calorie intake through your choice of toppings and portion size. That is where you can adapt the pancakes to your personal goal.

For weight loss

Pair the pancakes with Greek yogurt or cottage cheese and berries. This increases protein and keeps the calorie content moderate while still feeling satisfying. You can also mix PB2 powder with water for a lower-calorie alternative to peanut butter.

This combination also adds freshness and helps turn the pancakes into a more balanced breakfast plate.

For weight gain

Add energy dense toppings such as peanut butter, almond butter, hazelnut spread with cocoa, full fat yogurt, maple syrup, or extra banana slices.

You can also increase portion size. These options raise the calorie content significantly without changing the base recipe.

For everyday balance

Keep the base recipe and adjust toppings according to your hunger, activity level, and daily energy needs.

Some days that might mean berries and yogurt. Other days it might mean peanut butter, sliced banana, and a little maple syrup. Both can work depending on what your body needs.

Banana Pancake Variations

One of the nice things about homemade banana pancakes is how easy they are to adjust. Here are a few simple ways to switch them up.

• Add cinnamon for extra warmth.
• Stir in blueberries before cooking.
• Add chocolate chips for a sweeter version.
• Top with Greek yogurt and berries for extra protein.
• Add peanut butter or almond butter for a more filling breakfast.
• Use extra banana slices and maple syrup for a classic pancake plate.

3 Simple Tips For Perfect Banana Pancakes

A few small details can make the difference between pancakes that are just okay and pancakes that come out soft, golden, and easy to flip.

1. Use very ripe bananas. Bananas with brown spots are sweeter, softer, and easier to mash into the batter.
2. Flip the pancake when small bubbles appear. Wait until bubbles form on the surface and the edges look set. This helps prevent the pancake from tearing in the middle.
3. Cook on medium heat. Too high heat browns the outside too quickly while the inside stays soft. Medium heat gives the pancakes time to cook through while still becoming golden brown.

Storage Tips

These banana pancakes are great for meal prep. I often make extra pancakes and keep a few portions ready for busy mornings. They reheat well and still taste soft and comforting.

• Store cooled pancakes in an airtight container in the fridge for up to 3 days.
• Freeze pancakes for up to 2 months.
• Place baking paper between the pancakes so they do not stick together.
• Reheat in the microwave for a soft texture.
• Reheat in a pan for lightly crisp edges.

How to Use This Recipe

These whole wheat banana pancakes are delicious on their own, but they become even better with toppings. You can keep them light and fresh or make them more filling depending on your hunger and goals.

• Greek yogurt and berries
• Cottage cheese and sliced banana
• Peanut butter or almond butter
• Maple syrup
• Extra banana slices
• Apple compote
• Fresh fruit salad

Final Thoughts

These whole wheat banana pancakes are proof that pancakes can feel comforting and still be part of a balanced breakfast. They are soft, naturally sweet, and made with ingredients that help keep you full longer than many regular pancake recipes.

I especially love that they work for both slow weekend mornings and busy weekdays. You can make them fresh, save leftovers in the fridge, or freeze a batch for later.

If you have a few ripe bananas sitting on the counter, this is a simple and satisfying way to use them. I hope these healthy banana pancakes become part of your regular breakfast rotation too.

Hope you enjoy 🙂

If you enjoy easy healthy breakfast recipes, you may also like these:

• Healthy Protein Banana Muffins
• Microwave Apple Oatmeal
• Homemade Protein Granola Mix
• High Protein Banana Milkshake
• Greek Yogurt Breakfast Bowl

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