Description
Fluffy Yogurt Pancakes are a delicious and easy-to-make breakfast treat that combines the tangy richness of yogurt with a tender, airy texture. These pancakes are perfectly golden on the outside and soft inside, ideal for serving with butter, maple syrup, honey, or jam.
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 Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Prepare the griddle or pan: Heat a griddle or large frying pan over medium-high heat, rotating it regularly to ensure even heating. Once hot, reduce the heat to medium to maintain an even cooking surface. The ideal temperature is when a drop of water bounces or dances on the surface without splattering.
- Make the dry mix: In a medium bowl, combine 1 cup (120 g) all-purpose flour, 2 tablespoons sugar, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Stir together to mix evenly.
- Combine wet ingredients: In a separate medium bowl, whisk together 1 cup plain yogurt and 2 large eggs until smooth.
- Mix wet and dry: Add the yogurt and egg mixture to the flour mixture and stir gently to combine.
- Add butter and milk: Stir in 2 tablespoons melted unsalted butter or vegetable oil. If the batter is too thick due to yogurt consistency, gradually add 1/4 to 1/3 cup whole milk until you reach a pourable batter consistency.
- Cook the pancakes: Lightly brush or spray oil onto the hot griddle or pan. Spoon the batter into evenly sized cakes, ensuring they do not touch each other. Cook until bubbles form on the surface, about 2 minutes.
- Flip and finish cooking: Using a spatula, flip the pancakes carefully and cook for another 2 minutes or until golden brown on the other side. Work in batches if necessary.
- Serve: Transfer the pancakes to a serving platter or individual plates. Serve hot with butter, maple syrup, honey, or jam according to your preference.
Notes
- Adjust milk quantity to achieve the desired batter consistency; thicker or thinner batter affects pancake fluffiness and cooking time.
- Maintain an even griddle temperature to avoid burnt or undercooked pancakes.
- For variation, substitute part of the flour with cornmeal for extra texture and flavor.
- Use full fat yogurt for richer taste, but non-fat yogurt works well for a lighter option.
- Serve immediately for best texture; pancakes can be kept warm in a low oven if cooking in batches.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg
