Description

These Fluffy Yogurt Pancakes are a delightful twist on classic pancakes, incorporating yogurt for extra moisture and a tender crumb. They are easy to make, requiring basic pantry ingredients, and result in light, fluffy pancakes perfect for a comforting breakfast or brunch. Served warm with butter and maple syrup, they make a delicious start to any day.

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 thin batter if needed)

For Serving

Salted butter
Maple syrup
Honey
Jam

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Instructions

Prepare Ingredients: Gather all the ingredients needed for the pancakes.
Heat the Pan: Heat a griddle or large frying pan over medium-high heat and rotate it regularly to ensure even heating. Once hot, reduce the heat to medium, maintaining a hot surface for cooking pancakes evenly.
Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and kosher salt.
Mix Wet Ingredients: In another bowl, whisk together the plain yogurt and eggs until smooth.
Combine Wet and Dry: Pour the yogurt and egg mixture into the dry ingredients and stir gently until combined. Stir in the melted butter or vegetable oil. If the batter is too thick, slowly add whole milk, 1 tablespoon at a time, to reach desired consistency.
Prepare Cooking Surface: Lightly brush or spray the heated griddle or pan with oil to prevent sticking.
Cook Pancakes: Spoon the batter onto the hot pan to form evenly sized pancakes. Cook until bubbles form on the surface, about 2 minutes. Flip and cook the other side until golden brown, about another 2 minutes. Work in batches to avoid overcrowding.
Serve: Transfer cooked pancakes to a plate or platter and keep warm. Serve hot with salted butter, maple syrup, honey, or jam as desired.

Notes

Maintaining an even pan temperature is crucial for evenly cooked pancakes; adjusting the heat as necessary helps.
If using yogurt with a thicker consistency, adding milk helps achieve the right batter consistency.
Cooking pancakes in batches to avoid overcrowding helps them cook evenly without sticking together.
These pancakes can be made with all-purpose flour or a mix including cornmeal for a slight texture variation.

Nutrition

Serving Size: 2 pancakes
Calories: 220
Sugar: 5g
Sodium: 220mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 7g
Cholesterol: 75mg