These yogurt pancakes are my new favorite! Light, fluffy, super easy, and quick to make, this is the perfect breakfast for the whole family. Using yogurt makes them not only healthier, but it also adds moisture and creates a beautiful texture.
This post may contain affiliate links, please see our privacy policy for details.
About this recipe
I have tried many pancake recipes, and not all of them were as good as this one. I think using yogurt definitely makes a difference. They end up being so light and fluffy. Some pancakes can be kind of dense, and overmixing the batter can cause that too.
Yogurt will also add some moisture to the pancakes which will prevent them from being dry. It can also add a touch of tanginess (depending on the yogurt), which I really like.
The batter should have the perfect consistency: not too runny or too thick. For this recipe, I am using traditional yogurt; you can also use low-fat yogurt. Using Greek-style yogurt will make the batter too thick.
And by the way, don’t forget the chocolate chips. They are optional, but I highly recommend them! I do prefer the mini chocolate chips, but if you have only the regular size, you can chop them up into smaller pieces or leave them as is.
How to make yogurt pancakes: step by step
First, combine the dry ingredients. Then, in a separate bowl whisk the yogurt, egg, and vanilla. Add the dry ingredients to the wet, and fold a few times till no dry patches remain.
The batter will be on the thicker side. Depending on the type of yogurt you are using you might need to add more of it or less flour. As you try different types and brands of yogurt in this recipe, you will find the best that suits you.
Once 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.
Recipe tips
- Don’t use greek style yogurt, it’s too thick for this recipe. Best to use unstrained unsweetened traditional type or low-fat yogurt.
- Combine the dry ingredients in one bowl and the wet ingredients in another. Mixing them separately ensures even distribution of ingredients and a smoother batter.
- Don’t overmix! When combining the wet and dry ingredients, mix just until they’re combined. Overmixing can lead to tough pancakes.
- Allow the batter to rest for about 10-15 minutes before cooking. This gives the baking soda time to activate and results in fluffier pancakes.
- Preheat your skillet or griddle over medium heat. Too high of a temperature can lead to unevenly cooked pancakes.
- Lightly grease the skillet or griddle with butter or oil before pouring the batter. This prevents sticking and helps with browning.
- Cook the pancakes until you see bubbles forming on the surface. This is a sign that the pancakes are ready to be flipped. When flipping the pancakes, use a spatula and do it gently to avoid deflating them.
- If the batter seems too thick, you can add a little milk to thin it out. If it’s too thin, you can add a bit more flour.
- If you’re making a batch of pancakes, keep them warm in a preheated oven (around 200°F or 95°C) while you cook the rest.
FAQ
Can I use flavored yogurt?
While it’s best to use plain yogurt, you can use flavored yogurt if you’d like. Just keep in mind that the flavor and sweetness of the yogurt will affect the overall taste of the pancakes.
Can I substitude the yogurt with something else?
Yogurt is the main ingredient in this recipe, I don’t recomend substituting it with something else. Choosing a different ingredient will result in a completly different recipe.
Can I use non-dairy yogurt alternatives?
Yes, you can substitute non-dairy yogurt (such as coconut or almond yogurt) for a dairy-free version of the recipe. Make sure to choose a yogurt with a similar thickness and consistency.
Can I make the batter ahead of time?
It’s better to make the batter right before cooking to ensure the baking soda’s effectiveness. You can leave the batter for no more then 10-15 minutes. This is enough time for the baking soda to activate and all the ingredients to merge.
Can I freeze leftover pancakes?
Yes, you can freeze leftover pancakes. Allow them to cool completely, then stack them with parchment paper between each pancake and place them in a resealable plastic bag. To reheat, use a toaster, microwave, or oven.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour, but keep in mind that it might yield slightly denser pancakes. You can try using a mix of whole wheat and all-purpose flour for better texture.
Can I adjust the sweetness level?
Absolutely. You can adjust the amount of sugar in the recipe to your preference. Just keep in mind that sugar can contribute to the pancakes’ texture and browning.
Can I make these pancakes gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour. Look for a blend that’s suitable for pancakes or baking.
My pancakes are turning out flat. What could be the issue?
Flat pancakes can result from issues like overmixing the batter, not letting the batter rest, or using expired baking powder.
Can I substitute eggs in this recipe?
If you need an egg substitute, you can try using ingredients like mashed bananas, applesauce, or commercial egg replacers. Keep in mind that the texture might vary slightly.
More recipes to try
RICOTTA PANCAKES – Another great recipe! Super fluffy, light and airy, AND very tasty!
Let’s connect!
I would love to connect with you! Let me know if you try this recipe and please leave a star review for other people to see. This helps the site a lot and more people to find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Subscribe to my mailing list so you can be the first to get my recipes as soon as they are ready!
Yogurt Pancakes
Ingredients
- 120 g AP Flour 1 cup
- 1 tbsp Sugar
- 1/2 t Baking Soda
- 1/4 t Salt
- 1 Egg
- 200 g Yogurt 3/4 cup
- 1 t Vanilla Extract
Optional
- 50 ml Milk or water 1/4 cup
- 2-3 tbsp mini chocolate chips Optional, but highly recommended!
Instructions
- 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. The batter should be no runny or thick. If the mixture it's too thick, add a bit of milk, if it's too runny, add more flour.
- 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!
Notes
- If your pancakes are browning to fast, lower your heat, to prevent them from burning.
Leave a Reply