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! 🥞🍓
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