There’s something truly comforting about waking up to warm, fluffy pancakes fresh off the griddle. This Yogurt Pancakes Recipe stands out because it’s wonderfully moist with just the right amount of fluffiness, all thanks to the magic of yogurt. Trust me, once you try these, breakfast will never be the same.
Why You'll Love This Recipe
I’m genuinely excited to share this yogurt pancakes recipe with you—it’s a game changer in breakfast making. Not only are these pancakes super tender, but they come together quickly without sacrificing flavor or texture. I always find they impress anyone I serve them to!
- Perfect Texture: Yogurt keeps the pancakes moist while baking powder and soda give them a light, fluffy rise.
- Simple Ingredients: With common pantry staples, this recipe is easy to pull together anytime.
- Quick to Make: Prep and cook in under 30 minutes, perfect for busy mornings or lazy weekends alike.
- Versatile Flavor: Subtle tang from Greek yogurt pairs beautifully with sweet or savory toppings—you can really make it yours.
Ingredients & Why They Work
Every ingredient here plays a role in creating pancakes that are fluffy yet moist with just the right flavor balance. Using Greek yogurt not only adds tang but also tenderizes the pancakes. Here’s why each part of this recipe matters:
- All-purpose flour: The base that provides structure without weighing the pancakes down.
- Granulated sugar: Just enough sweetness to enhance flavor without overpowering the tanginess of yogurt.
- Table salt: Small but crucial, it balances and brightens the overall taste.
- Baking powder: Gives the pancake batter lift and fluffiness as it cooks.
- Baking soda: Works with yogurt to create extra rise and tenderness.
- Plain Greek yogurt: The secret to super moist pancakes with a slight tang, lending richness without heaviness.
- Egg: Adds stability and a bit of richness, helping everything bind together perfectly.
- Oil (olive oil used): Keeps pancakes from sticking and ensures a tender crumb; olive oil adds a subtle depth, but neutral oils work too.
- Whole milk: Thins the batter for an ideal pourable consistency, creating just the right thickness.
Make It Your Way
One of the best things about this yogurt pancakes recipe is how easily it adapts to what you love or have on hand. I often swap olive oil for melted butter when I want a richer flavor. Feel free to experiment—you'll find your perfect version in no time.
- Fruit-Infused Variation: Adding blueberries or chopped strawberries right into the batter makes these pancakes sing with freshness. I once surprised my family this way, and they were devoured before I could blink!
- Gluten-Free Swap: Try a gluten-free flour blend to keep this recipe friendly for sensitive tummies—just watch the batter consistency.
- Vegan Twist: You can swap yogurt with a plant-based alternative and use flax eggs, but the texture shifts slightly. Worth exploring if you’re curious!
- Spiced Version: Add a pinch of cinnamon or vanilla extract for a cozy flavor boost. I love this on chilly mornings.
Step-by-Step: How I Make Yogurt Pancakes Recipe
Step 1: Whisk Together the Dry Ingredients
Start by combining the all-purpose flour, sugar, salt, baking powder, and baking soda in a medium bowl. Whisking these together first helps distribute everything evenly, which means no bitter clumps of baking powder hiding in your pancake. This small step really improves the texture.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the Greek yogurt with the egg and oil until smooth. The creamy yogurt combines beautifully here, and adding egg helps bind it. Then, pour in the milk, whisking gently so the mixture becomes uniform and slightly runny.
Step 3: Combine Wet and Dry
Pour your dry ingredients into the wet mixture and whisk everything until smooth. I like to switch to a rubber spatula to scrape down the sides and bottom of the bowl, making sure every bit is mixed evenly. This prevents pockets of dry flour in your pancakes, which can be disappointing.
Step 4: Heat the Pan and Cook the First Side
Heat a large non-stick pan or griddle over medium-low to medium heat and brush lightly with oil. Pour in the batter to form pancakes about 2 to 3 inches wide—this size cooks evenly without being too fragile. I usually cook 3-4 at a time. When you notice the edges cooking and bubbles forming on top, it’s time to flip.
Step 5: Flip and Finish Cooking
Carefully flip each pancake using a spatula. Cook just long enough for the edges to appear dry and the pancake to be cooked through, which usually takes a minute or two. Removing them at the right time keeps them tender and moist without becoming tough.
Step 6: Repeat and Serve
Continue cooking the remaining batter, maintaining medium-low heat to avoid burning. With practice, you’ll get a feel for the perfect doneness. Serve warm and enjoy!
Top Tip
After making this yogurt pancakes recipe countless times, I’ve learned some little tricks that make a big difference. They help you avoid common pitfalls like dense pancakes or uneven cooking.
- Right Heat Setting: Cooking on medium-low heat lets the pancakes cook through without burning the outsides, giving you a perfect golden color.
- Don’t Overmix: Whisk until just combined. A few lumps won’t hurt but overmixing can make the pancakes tough.
- Use a Spatula for Flipping: A thin, flexible spatula slides under pancakes easily and reduces tearing or breaking.
- Rest the Batter (Optional): Letting the batter rest for 5 minutes can help activate baking soda and powder, boosting fluffiness.
How to Serve Yogurt Pancakes Recipe
Garnishes
I’m a big fan of simple, fresh garnishes that complement the tangy-sweet flavor of these pancakes. Fresh berries, a drizzle of pure maple syrup, or a spoonful of your favorite jam really elevate the experience. Sometimes I add a dollop of whipped cream or Greek yogurt on top for extra creaminess.
Side Dishes
Pair these pancakes with crispy bacon or savory scrambled eggs for a balanced breakfast. On the sweeter side, sliced bananas or warm stewed fruits make the plate feel like a brunch-worthy feast. I love serving with a tall glass of freshly squeezed orange juice or a latte.
Creative Ways to Present
For birthdays or special breakfasts, create a pancake stack layered with cream cheese frosting or flavored yogurt in between. You can also shape the pancakes with cookie cutters for fun shapes that kids adore. Adding edible flowers or powdered sugar dusting makes any breakfast feel festive.
Make Ahead and Storage
Storing Leftovers
I like to store leftover pancakes in an airtight container in the fridge for up to two days. To keep them from sticking together, I layer them with parchment paper. This way, they stay soft and moisture balanced.
Freezing
Freezing works great! Lay pancakes flat on a baking sheet to freeze individually, then transfer to a freezer bag or container. They thaw quickly and save you time on busy mornings. From my experience, frozen yogurt pancakes keep their moistness better than traditional recipes.
Reheating
For the tastiest reheated pancakes, I pop them into a toaster or toaster oven. This crisps the edges slightly while keeping the interior soft. Microwave reheating works too but tends to make them a little chewy, which I try to avoid.
Frequently Asked Questions:
Using plain Greek yogurt is best for this recipe because it keeps the flavor balanced and prevents extra sweetness or tartness that flavored versions might add. However, if you prefer a subtle flavor twist, you can try vanilla yogurt but reduce added sugar slightly.
Make sure your pan is preheated over medium-low heat and lightly greased with oil or butter. Avoid adding too much oil, which can cause uneven cooking, and flip pancakes only once bubbles form and edges set.
Yes! Buttermilk is a great substitute for yogurt in this recipe since it also provides acidity that reacts with baking soda. Just use the same amount and expect a similar tangy flavor and fluffy texture.
Look for bubbles to form and pop on the surface before flipping, and check that the edges look cooked and set. After flipping, cook until the other side is golden brown and firm to the touch.
Final Thoughts
This yogurt pancakes recipe has become one of my go-to breakfast treats and I hope it will be for you too. The balance of fluffiness and moisture, along with the ease of making it, keeps me coming back again and again. Give it a try and enjoy that warm, comforting feeling that only a perfect pancake breakfast can bring—you deserve it!
Print
Yogurt Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and moist yogurt pancakes made with Greek yogurt, creating a healthy, light, and delicious breakfast option that's quick and easy to prepare.
Ingredients
Dry Ingredients
- 125 g all-purpose flour
- 25 g granulated sugar
- ¼ teaspoon table salt
- 12 g baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- 160 g plain Greek yogurt
- 50 g egg (about 1 large egg)
- 20 g oil (olive oil recommended)
- 120 g whole milk
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until well combined.
- Mix wet ingredients: In a separate bowl, whisk the plain Greek yogurt, egg, and olive oil together until smooth and creamy.
- Add milk to wet ingredients: Pour the whole milk into the wet ingredients and whisk until fully combined and smooth.
- Combine dry and wet ingredients: Pour the dry ingredient mixture into the wet ingredient bowl and whisk thoroughly until the batter is smooth. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure even mixing.
- Heat the pan: Preheat a large non-stick pan or griddle over medium-low to medium heat and lightly grease the surface with oil.
- Cook the pancakes - first side: Pour the batter into the pan to form pancakes approximately 2 to 3 inches in diameter, cooking 3 to 4 at a time. Cook on the first side until you see the bottom edges become cooked and bubbles form on top edges.
- Cook the pancakes - second side: Flip the pancakes gently using a spatula once the edges appear dry. Cook the second side until golden and fully cooked through. Remove pancakes from the pan when done.
- Repeat: Continue cooking remaining batter in the same manner, maintaining heat at medium-low to medium to avoid burning the pancakes.
Notes
- Use whole milk for the best texture and flavor; but you can substitute with a milk alternative if desired.
- Olive oil can be replaced with melted butter or any neutral oil.
- Maintain medium-low heat to cook pancakes evenly without burning the outside.
- The batter yields about 14 pancakes sized 2-3 inches in diameter.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.
Nutrition
- Serving Size: 1 pancake
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 123 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 15 mg
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