These are fluffy and light yogurt pancakes that are perfect for breakfast or brunch. Serve these pancakes with your favorite toppings and syrup.
Course Breakfast
Cuisine American
Keyword yogurt pancakes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 2people
Calories 35kcal
Author Muna Kenny
Ingredients
1cupall-purpose flour
1large egg
¾cupplain yogurt
¼cupof water
1teaspoonvanilla
2tablespoonsugar
1teaspoonbaking powder
½teaspoonbaking soda
2tablespoonsunsalted butter melted
Pinchof salt
Instructions
In a bowl sift salt, baking powder, and flour. Keep aside.
Beat the egg, sugar, and vanilla until the sugar dissolves.
Add the yogurt and water to the previous mixture and beat for two minutes.
Add the butter and beat until combined.
Add the previously sifted flour to the wet ingredients and mix gently, you might see some lumps but don’t let this encourage to overmix the batter.
Take 1/4 cup of the batter and pour over a heated non-stick Pan. If you are not using a non-stick pan, then add a tablespoon of butter to the pan and then start making the pancakes.
When bubbles appear on the pancake, flip it. It might take around 2 minutes to cook on both sides when cooking on medium/low heat.
Serve the pancakes at room temperature with honey, butter, fruits or any syrup of your choice.
To keep the pancakes moist and fluffy, cover while still hot.