Description
Fluffy Yogurt Pancakes are soft, tender, and easy to make breakfast favorites that combine the tanginess of yogurt with the light texture of classic pancakes. This recipe uses simple ingredients like all-purpose flour, yogurt, eggs, and baking powder to create hearty pancakes perfect for serving with butter and maple syrup.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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, to thin batter)
For Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Gather the Ingredients: Collect all necessary ingredients and measure them accurately for the best results.
- Preheat the Griddle or Pan: Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to achieve even heating. Once hot, reduce to medium heat, aiming for a surface temperature where water droplets dance or bounce but do not splatter.
- Mix Dry Ingredients: In a medium bowl, combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt thoroughly.
- Mix Wet Ingredients: In another medium bowl, whisk together 1 cup plain yogurt and 2 large eggs until smooth and blended.
- Combine Wet and Dry: Add the yogurt-egg mixture to the dry ingredients, stirring gently until combined. Avoid overmixing to keep pancakes tender.
- Add Butter and Adjust Consistency: Stir in 2 tablespoons melted unsalted butter or vegetable oil. If the batter feels too thick due to the yogurt’s consistency, gradually add 1/4 to 1/3 cup whole milk to achieve a pourable batter.
- Prepare Cooking Surface: Brush or spray the heated griddle or pan with oil to prevent sticking.
- Cook Pancakes: Spoon batter onto the griddle in even-sized portions. Cook until bubbles form on the surface of the pancakes, about 2 minutes.
- Flip Pancakes: Use a spatula to flip the pancakes carefully and cook the other side until golden brown, about another 2 minutes. Work in batches, only cooking as many pancakes as can fit without touching.
- Serve: Transfer cooked pancakes to a platter or plates. Serve hot with salted butter, maple syrup, honey, or jam as preferred.
Notes
- Maintaining an even medium heat is critical for evenly cooked pancakes without burning.
- The milk is optional and only needed if the batter is too thick due to yogurt consistency.
- Using cornmeal or other flours can slightly change the texture and flavor, offering variety.
- Use full-fat or non-fat yogurt according to dietary preferences.
- Serve pancakes immediately for best texture; keep warm in a low oven if making in batches.
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg
