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Who doesn’t like pancakes? If you raised your hand, is because you haven’t try THIS Yogurt Pancakes!
I’ll be honest I don’t like all pancakes. They have to be the perfect texture and size, not too thin, not too thick. Fluffy, and light are my favorite.
I don’t know about you, but I have a really hard time not eating the pancakes while I’m making them. Most of the time I make them first thing in the morning, and I’m usually hungry at that time. So making a pile and eating them after they are all made is just a rare case.
But as they say, you gotta taste your food while you cooking. I’m just making sure they taste good:)!
Now, either you taste while you are cooking or not, you don’t have to worry, because you can’t mess this up. It’s too easy, even your kids can help you in the process.
How to make the perfect pancakes?
I have tried many pancake recipes and not all of them were as good as this. I think using yogurt definitely makes a difference. They end up being so light and fluffy. Some pancakes can be kind of dense, and although over mixing the batter can cause that too. DON’T OVER MIX YOU BATTER!
But yogurt will also add some moisture to the pancakes which will prevent them from being dry. It can also add a touch of tanginess, which I really like.
The batter should be a perfect consistency, not too runny or too thick. For this recipe, I am using Greek-style yogurt, which is much thicker than regular. If you are going to use regular yogurt, don’t add additional water or butter to the batter, it will be too runny.
What will you need for this recipe?
Not much! Just a few ingredients.
Salt and Baking Soda
I have a few options for you for this recipe. I tried different variations and here is what I think.
In the first variation, I added a little bit of water. It makes the batter a bit more runny which makes the pancakes spread more in the pan, and they don’t rise as much. But the texture is super light and delicate. I really like that.
In the second type, I added melted butter instead of water. They also turned out delicious. Very similar to the recipe without any.
The only thing about adding butter is, ones you melt it, you need to let it come to room temperature. If the rest of the ingredients are too cold ones you add the butter it will solidify and be harder to mix everything together. As long as you have all your ingredients at room temperature, it will be fine.
And the third variation is without added water or butter. And the one I use for this recipe.
The conclusion is that all three options are delicious, it’s really up to you which one you want to try. I suggest trying them all and decide which one you like the most.
I personally like the one that is listed below (without water or butter) and I also really like the one with the water added. They are just very different in texture and thickness.
And by the way, don’t forget the chocolate chips. They are optional, but I highly recommend!! I do prefer the mini chocolate chips, but if you have only the regular side you can chop them up into a smaller size or leave them as it is.
The process of making the Yogurt Pancakes is very straight forward.
Ones you have the batter ready add a little bit of oil, butter, or ghee to the pan and keep the heat on med to low, depending on your stove. It shouldn’t be too hot, or it will burn the pancakes too fast.
And there you have it!
Now, what you are going to do while you are cooking the pancakes, is really up to you. Try one or two, …or three ( you won’t be judged:) ). Or wait for all to be ready while dancing on your favorite song!
Just enjoy the process and the end product!
I really hope you’ll give them a try. And let me know what you think, and which variation did you like the most.
I would love if you can leave a comment below, or you can also connect with me on Instagram or Facebook. And don’t forget to subscribe to my mailing list if you haven’t yet. I won’t spam you, I promise.
- 120 g AP Flour 1 cup
- 1 tbsp Sugar
- 1/2 t Baking Soda
- 1/4 t Salt
- 1 Egg
- 150 g Greek Yogurt 3/4 cup
- 1 t Vanilla Extract
- 2-3 tbsp mini chocolate chips Optional, but highly recommended!
- 50 ml Milk or water 1/4 cup
- In a bowl combine all dry ingredients: flour, sugar, baking soda, and salt. Mix.
- In a separate bowl combine the rest of the ingredients: egg, yogurt, vanilla ( water or butter if using). Mix till smooth.
- Add wet mixture to dry. At this point, you can add the chocolate chip if using any. Mix them gently till no dry flour remains, but don't over mix.
- Preheat your pan on medium with a little bit of oil, butter, or ghee.
- Scoop out the desire amount of batter. Let it cook till little bubbles start forming on top of the pancakes. This will be the time when you can flip the pancakes and cook on the other side for about 20-30sec.
- You can keep the pancakes hot in a preheated oven set to low. Or just cover them with a lid to keep them warm.
- You can enjoy them topped with yogurt and berries, chocolate chip, or bananas. Anything that makes you happy!
- If your pancakes are browning to fast, lower your heat, to prevent them from burning.