Fluffy Yogurt Pancake Recipe
Have you ever tried making Yogurt Pancakes? If not, you’re in for a treat! Pancakes are a classic breakfast dish everyone loves, and this recipe is no exception. They are fluffy, warm, and moist and can be topped with various delicious toppings such as syrup, fruits, or whipped cream.
Yogurt pancakes are truly a tasty version of the classic breakfast favorite, adding a tangy flavor and extra protein to the mix. This recipe combines the usual pancake ingredients but substitutes milk for yogurt, making the perfect pancake batter.
These fluffy yogurt pancakes are easy to make, delicious, and a great way to start your day. Whether you’re looking for a quick breakfast or a lazy weekend brunch, my Blueberry waffles and the delicious Sticky Cinnamon rolls are great breakfasts to try and don’t forget to check out my Classic hash brown.
❤️ WHY YOU’LL LOVE THIS RECIPE
Unique taste: Traditional pancakes are tasty enough, but these yogurt pancakes are something special! The yogurt in the batter gives them a delicious tang not usually found in pancakes.
Different version: Using yogurt instead of milk in the batter results in fluffy and different-tasting pancakes.
Easily customizable: One of the best parts about yogurt pancakes is how easy they are to customize. Top them with some honey, a little bit of your favorite fruit, or whipped cream!
🥘 YOGURT PANCAKES INGREDIENTS
All you need are some simple, pantry staple ingredients to make these tasty Yogurt Pancakes at home.
Flour: First, we’ll need all-purpose flour for these pancakes. We’ll mix it with baking soda and baking powder as the base of our batter.
Yogurt: The tangy taste of yogurt is what makes this recipe special. I’m using plain, unflavored yogurt, but you can also use a flavor of your choice.
Vanilla: Next, we will use a little pure vanilla extract. The sweet taste and light floral notes are perfect for balancing some of the tartness in the yogurt.
Butter: Lastly, we need some butter to give our pancakes a richer flavor and make them light and fluffy. Be sure to use unsalted butter so we can control the amount of salt we add.
HOW TO MAKE YOGURT PANCAKES
Making these yogurt pancakes is quick and easy for the tastiest pancakes you’ve ever had! The full instructions are in the recipe card below, but let’s look at the main steps to making this treat.
Step 1:
In a mixing bowl, sift salt, baking powder, baking soda, and flour. Keep aside until later. In a separate bowl, beat the egg, sugar, and vanilla until the sugar dissolves. Add the yogurt and water, then beat for two minutes. Add the butter and beat until combined.
Step 2:
Add the previously sifted flour to the wet ingredients and mix gently. You might see some lumps, but don’t let this encourage you to overmix the batter.
Step 3:
Take ¼ 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 before you pour in the batter.
Step 4:
When bubbles appear on the top of the pancake, flip it. It should take around two minutes to cook both sides on medium/low heat.
Step 5:
Serve the pancakes at room temperature with honey, butter, fruits, or syrup.
👩🏽🍳 PRO TIPS
Don’t overmix the batter: It can be tempting to continue mixing it until it’s completely smooth. However, this will result in dense, chewy pancakes.
Use room temperature ingredients: It’s important to use ingredients that are at room temperature. This helps them to blend together smoothly and evenly, giving a consistent texture in the batter.
Let the batter rest: Allow the batter to rest for a few minutes before cooking the pancakes. This allows the baking powder and baking soda to activate, resulting in fluffier pancakes.
Keep them fluffy: To keep the pancakes moist and fluffy, cover them while they’re still hot.
📋 VARIATIONS
These delicious Yogurt Pancakes are perfect as is, but if you’re looking to change up the flavor, here are some great variation ideas you can try:
- Banana: Add a ripe banana to the batter for an extra burst of flavor. This is also a great way to use up overripe bananas!
- Chocolate: Mix cocoa powder into the batter for a rich, decadent flavor. Top the pancakes with chocolate chips or a drizzle of chocolate syrup.
- Blueberry: Add some blueberries to the batter for a sweet and juicy surprise. Top the pancakes with more blueberries or mix them up with other fruits.
- Add nuts: Toast and chop some of your favorite nuts and add them to the batter.
🍽️HOW TO SERVE
You can serve these pancakes the way you serve your usual pancakes, but they are great with whipped cream, jam, chocolate syrup, honey butter sauce, and chopped fruit.
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HOW TO SAFELY STORE YOGURT PANCAKES
Leftover yogurt pancakes should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. You can also freeze yogurt pancakes for up to 3 months. Allow them to thaw overnight before heating.
⭐PLEASE RATE AND REVIEW
If you have tried this Yogurt pancake recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Easy Yogurt Pancake Recipe
Ingredients
- 1 cup all-purpose flour
- 1 large egg
- ¾ cup plain yogurt
- ¼ cup of water
- 1 teaspoon vanilla extract
- 2 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt
Instructions
- In a bowl sift salt, baking powder, baking soda, and flour. Keep aside.
- Beat the egg, sugar, and vanilla until the sugar dissolves.
- Beat the yogurt and add it with 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 you 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.
Notes
- For best results, the ingredients should be at room temperature.
- Instead of water, you can use milk.
- Beating the yogurt is important to prevent lumps.
- Make one pancake first in your nonstick pan to make sure it won’t stick.
do you think we could keep this mixture in fride in squeeze container so when hubby wants a pancake can just squeeze it out in morning
thanks, more protein using yogurt…
Hi there, I’ve never left the batter in the fridge for more than 24 hours, but one thing for sure, you can freeze the pancakes for up to 4 weeks. After they thaw I microwave them, and they stay fluffy. Hope this helped 🙂
mmm, Good recipe but here shall we can add curd..???
These pancakes were easy to make and so tasty! They didn’t smell egg like other recipes. I used 2 teaspoons baking powder and no baking soda. Thank you!
Hi Nancy, thank you for trying my recipe I’m glad that enjoyed it 🙂
These pancakes are absolutely delicious.
Thank you so much for your comment 🙂
I’ve made these several times since coming across the recipe and have recommended to friends. The yogurt adds the right amount of moisture and is a great healthy addition for breakfast.
p.s. the ingredients include baking soda but the instructions don’t mention when to add it so I put it in at the very beginning w the flour mixture.
Thank you so much for the heads up Monika, I have updated the recipe 😊
These turned out delicious! I made them using Greek yogurt and they turned out so yummy.
Thank you so much Christina, I’m glad you enjoyed the pancakes.
Thank you for the 5 star recipe!
You are most welcome!