Description
Fluffy Yogurt Pancakes are a delightful breakfast treat made with a combination of all-purpose flour, yogurt, eggs, and a touch of sweetness. These pancakes are light, tender, and perfectly golden, with a hint of tang from the yogurt. They can be customized with different flours and served with butter, maple syrup, honey, or jam for a comforting and satisfying 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 thinning batter)
For Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Gather Ingredients: Assemble all the required ingredients to ensure a smooth cooking process.
- Heat Griddle or Pan: Place a griddle or large frying pan over medium-high heat, rotating it regularly for even heating. Once hot, reduce to medium heat. Test the temperature by dropping water; it should dance or bounce without splattering.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
- Mix Wet Ingredients: In another medium bowl, whisk together the plain yogurt and eggs until smooth.
- Combine Mixtures: Add the yogurt-egg mixture to the dry ingredients and stir gently to combine without overmixing.
- Add Fat and Adjust Consistency: Stir in the melted butter or vegetable oil. If the batter seems too thick due to yogurt consistency, gradually add whole milk, between 1/4 and 1/3 cup, to achieve a pourable batter.
- Prepare Pan: Lightly brush or spray the heated griddle or pan with oil to prevent sticking.
- Cook Pancakes: Spoon the batter onto the griddle in evenly sized portions. Cook until bubbles form on the surface, about 2 minutes, then flip and cook the other side until golden brown, about 2 more minutes. Only cook as many pancakes as fit comfortably without touching.
- Serve: Transfer the cooked pancakes to a plate or platter and serve immediately with salted butter, maple syrup, honey, or jam as desired.
Notes
- Adjust milk quantity based on the thickness of your yogurt to get an optimal batter consistency.
- Ensure the pan temperature is not too hot to avoid burning pancakes before they cook through.
- You can substitute part of the all-purpose flour with cornmeal or other flours for texture variation.
- Use full-fat or non-fat yogurt depending on preference; the fat content slightly affects texture and richness.
- For fluffier pancakes, avoid overmixing the batter to keep bubbles in the batter intact.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
