Description
Deliciously fluffy yogurt pancakes that combine the tangy richness of yogurt with a light, tender texture. These pancakes are easy to make with simple ingredients and can be customized with different flours. Perfect for a hearty breakfast or brunch served with your favorite toppings like 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 thinning batter)
For Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Preheat the pan: Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to ensure even heating. Once hot, reduce the heat to medium to maintain a surface temperature ideal for cooking pancakes—water droplets should bounce but not splatter.
- Mix dry ingredients: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt. Stir them together evenly.
- Combine wet ingredients: In another medium bowl, whisk together the plain yogurt and eggs thoroughly until smooth.
- Make the batter: Add the yogurt and egg mixture to the dry ingredients and stir gently to combine. Then mix in the melted butter or vegetable oil. If the batter seems too thick, gradually stir in 1/4 to 1/3 cup whole milk until the desired consistency is reached.
- Prepare the pan surface: Brush or spray a bit of oil onto the hot griddle or pan to prevent sticking.
- Cook the pancakes: Spoon the batter onto the pan in evenly sized rounds. Cook until bubbles form on the surface, approximately 2 minutes. Carefully flip each pancake with a spatula and cook the other side until golden brown, another 2 minutes. Cook in batches without overcrowding the pan.
- Serve: Transfer cooked pancakes to a platter or individual plates. Serve warm with salted butter, maple syrup, honey, or jam as desired.
Notes
- Adjust the milk quantity depending on the consistency of your yogurt to get a batter that’s pourable but not too runny.
- Using a combination of all-purpose flour and cornmeal adds a subtle texture variation.
- Maintain medium heat to avoid burning the pancakes while ensuring they cook through evenly.
- You can substitute plain yogurt with Greek yogurt, but may need to adjust the milk quantity accordingly.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5 g
- Sodium: 370 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg
