In a large mixing bowl, whisk together flour, baking powder, ground cinnamon, and salt until uniform without lumps.

In a separate bowl, combine yogurt, milk, egg, sugar, and vegetable oil; stir until smooth and creamy.

Grate the apple and fold into the wet mixture.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.

Preheat a non-stick skillet over medium heat, lightly greased, until ready when water sizzles.

Pour 1/4 cup of batter for each pancake onto the skillet; cook until bubbles form on the surface.

Flip pancakes and cook for an additional 2-3 minutes until golden brown.

Transfer cooked pancakes to a plate, covering with a kitchen towel to keep warm while repeating with remaining batter.