Description
Fluffy Yogurt Pancakes are a light and tender breakfast favorite made with simple ingredients including all-purpose flour, yogurt, and eggs. The addition of yogurt adds moisture and a subtle tang, while the pancakes cook up golden and airy on a hot griddle. Served best with butter, maple syrup, honey, or jam, these pancakes are perfect for a quick and satisfying morning meal.
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 (for batter thinning)
For Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Prepare Ingredients: Gather all ingredients to have everything ready before cooking.
- Heat the Griddle or Pan: Heat a griddle or large frying pan over medium-high heat, rotating it regularly for even heating. Once hot, reduce the heat to medium to maintain a steady temperature where water droplets bounce without splitting.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Stir to mix evenly.
- Mix Wet Ingredients: In another medium bowl, whisk together the plain yogurt and eggs until smooth.
- Combine Batter: Add the yogurt-egg mixture to the dry ingredients and stir until just combined. Stir in the melted butter or vegetable oil. If the batter seems too thick based on yogurt consistency, gradually add 1/4 to 1/3 cup milk to reach the right consistency.
- Prepare Cooking Surface: Lightly brush or spray the hot griddle or pan with oil to prevent sticking.
- Cook Pancakes: Spoon the batter onto the hot griddle, making evenly sized pancakes without crowding the pan. Cook until bubbles form on the surface, about 2 minutes.
- Flip Pancakes: Using a spatula, gently flip each pancake and cook until the other side is golden brown, about 2 more minutes.
- Serve: Transfer cooked pancakes to a platter or plates. Serve warm with butter, maple syrup, honey, or jam as desired.
Notes
- Use full-fat yogurt for richer flavor and more tender pancakes; non-fat yogurt can be used for a lighter option.
- If batter is too thick due to yogurt consistency, add milk slowly until you reach a pourable but thick consistency.
- Maintain medium heat on the griddle to avoid burning or undercooking pancakes.
- Work in batches to avoid overcrowding the pan, ensuring pancakes cook evenly and have space to rise.
- Variations: Substitute part of the flour with cornmeal for texture or try whole wheat flour for a healthier twist.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
