Description
These Fluffy Yogurt Pancakes are soft, tender, and full of flavor, made with a simple mix of yogurt, eggs, and flour. Perfect for a weekend breakfast or brunch, these pancakes come together quickly and easily on the stovetop, offering a delightful texture with a hint of tangy yogurt. Serve warm with your favorite toppings like butter, maple syrup, honey, or jam for a delicious start to your day.
Ingredients
Scale
Main Ingredients
- 1 cup (120 g) all-purpose flour, or 3/4 cup (90 g) all-purpose flour plus 1/4 cup cornmeal, or other flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup plain yogurt, full fat or non-fat
- 2 large eggs
- 2 tablespoons melted unsalted butter, or vegetable oil
- 1/4 to 1/3 cup whole milk (optional)
- Salted butter, maple syrup, honey, and/or jam for serving
Instructions
- Gather Ingredients: Collect all ingredients needed to prepare the pancake batter to ensure a smooth cooking process.
- Heat the Pan: Preheat a griddle or large frying pan over medium-high heat, rotating regularly for even heating. Then reduce heat to medium to maintain a hot surface suitable for cooking pancakes.
- Make the Dry Mixture: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt. Mix well to distribute the leavening agents evenly.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the plain yogurt and eggs until smooth and combined.
- Combine Mixtures: Add the wet yogurt and eggs mixture to the dry flour mixture and stir until just combined.
- Add Fat and Adjust Consistency: Stir in the melted unsalted butter or vegetable oil. If the batter is too thick, slowly add 1/4 to 1/3 cup of whole milk to achieve a pourable consistency suitable for pancakes.
- Prepare the Cooking Surface: Lightly brush or spray oil onto the preheated griddle or pan to prevent sticking.
- Cook Pancakes: Spoon the batter onto the griddle forming even cakes. Cook on medium heat until bubbles form on the surface, approximately 2 minutes.
- Flip and Finish Cooking: Using a spatula, carefully flip the pancakes and cook for another 2 minutes until golden brown on the other side. Work in batches to avoid overcrowding the pan.
- Serve: Transfer cooked pancakes to a platter or individual plates and serve hot with butter, maple syrup, honey, or jam as desired.
Notes
- Adjust milk quantity based on yogurt thickness to achieve the right batter consistency.
- Maintain medium heat to avoid burning while ensuring the pancakes cook evenly.
- Do not overcrowd the pan; cook pancakes in batches to ensure proper cooking and flipping.
- Use freshly baked or store-bought toppings according to your preference.
- These pancakes can be made with whole fat or non-fat yogurt according to dietary preference.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 85 mg
