Introduction
These yogurt pancakes are an interesting twist on the traditional milk/buttermilk pancake. The yogurt gives them an intense, somewhat sweet flavor, and makes them especially fluffy.
Tips for Making The Best Yogurt Pancakes
Because these are so fluffy and thick, the inside takes longer to cook than usual. If you don’t cook them long enough, the inside may be a bit wet and undercooked.
Mixing the dry ingredients together first helps prevent overmixing, which can make the pancakes tough.
The oil/butter in the batter helps keep the pancakes from sticking. However, you may need to add a bit to the pan. You can try cooking them without the extra fat, then add some if you find they’re sticking.
Spraying your measuring cup with non-stick spray helps the batter come out cleanly without sticking. You may need to spray it before each use, but it should make the process much easier.
The recipe calls for full-fat “normal” yogurt, but something like Greek yogurt should also work. You can also use a lower-fat variety, if you’d like.
Can You Freeze Yogurt Pancakes?
Yes, you can! I recommend freezing them on a baking sheet lined with parchment or wax paper. After they’re frozen, you can pack them together in a container.
I recommend not freezing them together since they may stick. If they’re stuck together, they’ll be difficult to get apart and may break/chip.
You can reheat them in either a microwave or on the stovetop over medium-low heat.
What Are Some Good Toppings?
Pretty much anything that goes on traditional pancakes would be great on these, including:
butter
syrup
chocolate chips
peanut butter
fresh fruit
honey
Since these have yogurt as a main ingredient, adding some more on top is not a bad idea.
What to Eat With Yogurt Pancakes
Any diner-style breakfast item would be great with these. Choices include bacon or sausage, hashbrowns or home fries, and eggs cooked to your liking.
To drink, my preference is a cup of coffee. However, tea or milk would be a nice choice as well.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts and steps for making these yogurt pancakes. If you like this recipe, consider following me on Wix or Pinterest.
For another great pancake recipe, check out my cornbread pancakes.
Ingredients
1 cup full-fat plain yogurt*, 228 grams
1 cup flour, 139 grams
1/2 tsp baking powder, 3 grams
2 Tbsps melted butter or vegetable oil, 30 grams
2 Tbsps milk, 33 grams
2/3 tsp kosher salt, 4 grams
2 Tbsps sugar, 30 grams
Makes about 5 pancakes
Preparation
Begin preheating a nonstick pan over medium-low heat.
Combine all dry ingredients in a large bowl and mix well. Add wet ingredients and mix until just combined.
Portion batter using 1/4 cup measuring cup**. Pour 1/4 cup of batter into the pan and cook for 3-5 minutes per side***.
Depending on how many pancakes you’re cooking at once, it could take more or less time.
Notes
* You can use any variety of yogurt, including low-fat and Greek varieties. However, different viscosities may affect final textures and cook times.
** I’m not sure of a similar portioning instrument that’s suited for gram measurements. However, the pancakes weighed around 58 grams after cooking, so try using that as a starting point.
*** The second side should take less time than the first side.
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