Description
These Fluffy Yogurt Pancakes are light, tender, and incredibly delicious. Made with simple ingredients like flour, yogurt, eggs, and a hint of baking powder, they offer a perfect balance of tanginess and fluffiness. Ideal for a comforting breakfast, these pancakes cook quickly on a griddle or skillet and can be served with maple syrup, butter, honey, or jam to suit your taste.
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 adjust batter consistency)
For Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Prepare the cooking surface: Heat a griddle or large frying pan over medium-high heat, rotating it regularly to ensure even heating.
- Adjust heat: Once hot, reduce the heat to medium and maintain a temperature where a drop of water bounces or dances without splattering, to ensure pancakes cook evenly.
- Combine dry ingredients: In a medium bowl, mix 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.
- Mix wet ingredients: In another bowl, whisk 1 cup plain yogurt and 2 large eggs until combined.
- Make batter: Add the yogurt-egg mixture to the dry ingredients and stir gently until combined. Stir in 2 tablespoons melted butter or vegetable oil. If the batter feels too thick, gradually add 1/4 to 1/3 cup whole milk to reach desired consistency.
- Prepare griddle: Lightly brush or spray oil onto the hot griddle or pan to prevent sticking.
- Cook pancakes: Spoon batter onto the griddle in even portions without crowding. Cook for about 2 minutes until bubbles form on the surface.
- Flip pancakes: Using a spatula, flip each pancake and cook for another 2 minutes or until golden brown on the other side.
- Serve: Transfer cooked pancakes to a plate and serve warm with butter, maple syrup, honey, or jam as desired.
Notes
- Adjust milk quantity based on yogurt thickness to get perfect batter consistency.
- Maintain medium heat to avoid burning or undercooking pancakes.
- Cook pancakes in batches to prevent overcrowding.
- Using cornmeal instead of some flour adds a slight crunch and texture variation.
- Use full-fat yogurt for richer flavor or non-fat for a lighter option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
