Here’s a simple and fluffy Yogurt Pancake recipe that’s perfect for breakfast or brunch. The yogurt adds a delightful tanginess and makes the pancakes extra moist and tender. Let’s get started!
Ingredients (Makes about 8-10 pancakes)
1 cup (125g) all-purpose flour
1 tablespoon sugar (adjust to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240g) plain yogurt (Greek yogurt works too)
1 large egg
1/4 cup (60ml) milk (adjust for desired consistency)
1 teaspoon vanilla extract (optional)
2 tablespoons melted butter (or oil)
Butter or oil for cooking
Instructions
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, whisk together the yogurt, egg, milk, vanilla extract (if using), and melted butter until smooth.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Serve:
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, honey, or a dollop of yogurt.
Tips:
For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Add blueberries, chocolate chips, or sliced bananas to the batter for a fun twist.
If using Greek yogurt, you may need to add a bit more milk to achieve the right consistency.
Enjoy your light, fluffy, and slightly tangy Yogurt Pancakes! 🥞🍓