Pancakes are a classic breakfast staple, but adding yogurt takes them to a whole new level. These Yogurt Pancakes are extra fluffy, moist, and slightly tangy, creating a delightful balance of flavors. Whether you’re looking for a healthier option or just want to try something new, this recipe is a must-try. Plus, they’re easy to make with simple ingredients you probably already have at home.
Ingredients (Makes 8-10 pancakes)
Dry Ingredients
- 1 cup (125g) all-purpose flour – Provides structure and softness.
- 1 tablespoon sugar – Adjust to taste for sweetness.
- 1 teaspoon baking powder – Helps the pancakes rise and become fluffy.
- ½ teaspoon baking soda – Works with yogurt’s acidity for extra fluffiness.
- ¼ teaspoon salt – Enhances flavor and balances sweetness.
Wet Ingredients
- 1 cup (240g) plain yogurt – Adds moisture, tanginess, and richness.
- 1 large egg – Helps bind the ingredients and gives structure.
- ¼ cup (60ml) milk – Adjusts the consistency of the batter.
- 1 teaspoon vanilla extract (optional) – Adds warmth and depth of flavor.
- 2 tablespoons melted butter (or oil) – Contributes to tenderness and flavor.
For Cooking
- Butter or oil – For greasing the skillet or griddle.
Directions
Step 1: Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: Mix Wet Ingredients
- In a separate bowl, whisk together the yogurt, egg, milk, vanilla extract (if using), and melted butter until smooth.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl of dry ingredients.
- Gently stir until just combined. The batter should be thick but pourable. Avoid overmixing, as this can make the pancakes dense.
- If the batter is too thick, add a splash more milk until the desired consistency is reached.
Step 4: Heat the Pan
- Place a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil to prevent sticking.
Step 5: Cook the Pancakes
- Pour about ¼ cup of batter onto the heated skillet for each pancake.
- Cook for 2-3 minutes or until bubbles appear on the surface and the edges look set.
- Flip and cook for another 1-2 minutes until golden brown on both sides.
- Transfer to a plate and repeat with the remaining batter.
Step 6: Serve and Enjoy
- Serve the pancakes warm with your favorite toppings.
- Popular options include maple syrup, fresh fruit, honey, butter, or a dollop of yogurt.
Cooking Tips
- Let the batter rest: Allowing it to sit for 5-10 minutes before cooking results in even fluffier pancakes.
- Don’t overmix: Stir just until combined to avoid tough pancakes.
- Adjust thickness: If using Greek yogurt, add a bit more milk to reach the right consistency.
- Use medium heat: Cooking on too high heat may burn the outside before the inside is fully cooked.
- Make them extra special: Add blueberries, chocolate chips, or banana slices to the batter for variety.
Substitutions and Variations
- Make it healthier: Swap all-purpose flour with whole wheat flour for added fiber.
- Dairy-free version: Use coconut yogurt and almond or oat milk instead of dairy.
- Gluten-free option: Substitute with a gluten-free all-purpose flour blend.
- Protein-packed pancakes: Use Greek yogurt and add 1 scoop of vanilla protein powder for extra nutrition.
FAQs
1. Can I make these pancakes ahead of time?
Yes! Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
2. Can I freeze yogurt pancakes?
Absolutely! Stack them with parchment paper in between, place in a ziplock bag, and freeze for up to 2 months. Reheat in the toaster or microwave.
3. Why are my pancakes not fluffy?
Ensure your baking powder and baking soda are fresh and don’t overmix the batter. Letting the batter rest also helps.
4. Can I make the batter ahead of time?
For best results, cook the pancakes fresh. If needed, refrigerate the batter for up to 2 hours, but expect slightly less fluffiness.
5. What’s the best way to reheat pancakes?
Reheat in a toaster, microwave, or skillet over low heat until warm.
Nutritional Facts (Per pancake, approximate values)
- Calories: 120
- Carbohydrates: 18g
- Protein: 4g
- Fat: 4g
- Sugar: 3g
- Fiber: 1g
Storage and Reheating
Refrigeration
- Store in an airtight container for up to 3 days.
Freezing
- Freeze in a ziplock bag with parchment paper between each pancake for up to 2 months.
Reheating Methods
- Microwave: Heat for 20-30 seconds until warm.
- Toaster: Pop in a toaster for 1-2 minutes for a crispy texture.
- Skillet: Warm over low heat with a bit of butter for a fresh taste.
Conclusion
These Yogurt Pancakes are an easy, delicious, and healthier alternative to traditional pancakes. The yogurt keeps them soft and moist while enhancing the flavor. Whether you’re making them for a weekday breakfast, weekend brunch, or meal prep, this recipe is sure to become a family favorite. Enjoy them with your favorite toppings and savor every fluffy bite!