Prep the apple: Peel and finely grate the apple. Lightly squeeze out extra juice with a paper towel or clean kitchen towel. This keeps the batter from getting too runny and helps the pancakes cook through.

Mix wet ingredients: In a medium bowl, whisk eggs, yogurt, applesauce, vanilla, and maple syrup (if using) until smooth.

Combine dry ingredients: In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and a pinch of salt.

Make the batter: Add the dry ingredients to the wet bowl. Stir gently until just combined. Fold in the grated apple. The batter should be thick but spoonable. If it’s too thick, add a splash of milk; if too thin, sprinkle in a little more flour.

Preheat the pan: Warm a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil. Keeping the heat moderate helps the pancakes cook through without burning.

Cook small rounds: Spoon 1–2 tablespoons of batter per pancake for toddler-size portions. Use the back of the spoon to gently nudge them into small circles.

Wait for bubbles: Cook until the edges look set and you see a few bubbles on top, about 2–3 minutes. Flip carefully and cook another 1–2 minutes, until golden and springy in the center.

Adjust heat as needed: If the outside browns too fast, lower the heat. Soft, steady heat gives the best tender texture.

Serve warm: Offer plain, or with a light smear of yogurt, a thin drizzle of maple syrup, or a dab of unsalted butter. Cut into bite-size pieces for toddlers.