Description
These fluffy yogurt pancakes are a delightful twist on classic pancakes, using yogurt to add moisture, tanginess, and tenderness. Perfect for a cozy breakfast, they have a light, airy texture and can be served with butter, maple syrup, honey, or jam for a delicious start to your 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
For Serving
- Salted butter
- Maple syrup
- Honey
- Jam
Instructions
- Gather Ingredients: Collect all the ingredients listed to ensure you have everything ready before starting.
- Heat the Pan or Griddle: Place a griddle or large frying pan over medium-high heat. Rotate it regularly to ensure even heating. Once hot, reduce the heat to medium, aiming for a surface temperature where a drop of water bounces or dances without splattering or exploding—this ensures perfectly cooked pancakes.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Stir well to blend evenly.
- Mix Wet Ingredients: In another bowl, whisk together the plain yogurt and the eggs until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the yogurt and egg mixture into the flour mixture and gently stir until just combined, trying not to overmix to maintain fluffiness.
- Add Butter or Oil and Milk If Needed: Stir in the melted unsalted butter or vegetable oil. If the batter feels too thick, gradually add 1/4 to 1/3 cup whole milk to reach a pourable consistency.
- Prepare the Cooking Surface: Brush or spray a thin layer of oil onto the heated griddle or pan to prevent sticking.
- Cook Pancakes: Spoon the batter onto the griddle in even portions, making sure pancakes don’t touch. Cook until bubbles form and start to pop on the surface, about 2 minutes.
- Flip Pancakes: Using a spatula, flip the pancakes and cook the other side until golden brown, approximately another 2 minutes.
- Serve: Transfer the cooked pancakes to a platter or individual plates. Serve immediately hot with butter, maple syrup, honey, or jam as desired.
Notes
- Adjusting the heat carefully during cooking is essential for even pancakes without burning.
- Using yogurt adds a slight tang and makes the pancakes tender and moist.
- If you prefer a bit more texture, substituting part of the flour with cornmeal works well.
- The optional milk helps adjust batter thickness depending on yogurt consistency.
- Work in batches to avoid overcrowding the pan.
- These pancakes freeze well; reheat gently in a toaster or oven.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg
