Adding yogurt to your pancakes makes them deliciously light and fluffy and a little bit fresher in taste due to the use of the yogurt. In this easy recipe for yogurt pancakes, I’ll tell you how to make them!
This recipe for yogurt pancakes uses simple ingredients to create the pancake batter, but they are extra fluffy and fresh due to the use of yogurt.
That also provides extra protein, making these the perfect pancake breakfast recipe.
For making these fluffy pancakes you need the following ingredients. As always make sure to double-check the exact ingredients and quantities in the recipe card below.
In a bowl you start by combining the dry ingredients. Mix those together. Add the egg, water and the yogurt and mix until you have a thick smooth pancake mix.
Now heat a skillet or a similar large pan with a bit of butter or olive oil and scoop some of the batter into the pan. I like to use an ice cream scoop for doing this to get evenly sized pancake. A regular spoon will also work
When small bubbles appear on the surface it is time to flip the pancake and bake the other side until both are golden brown.
Serve the yogurt pancake recipe with fresh berries, icing sugar or honey.
Pancakes are incredibly easy to keep. Once baked you can wrap them in foil and store them in the fridge for up to two days. That’s a great option for busy mornings.
You can reheat them in a skillet over low heat, in the microwave, or briefly in the oven.
For frozen pancakes, let them thaw first or reheat directly on low power.
Yes you can also freeze these yogurt pancakes. Make sure to store them in an airtight container or wrap them in a freezer bag. They can be stored in the freezer for up to three months.
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Yes, full-fat yogurt works perfectly and will make the pancakes slightly richer. Greek yogurt also works, but you may need to add a little extra water or milk to thin the batter.
You can, but keep in mind that flavored yogurts often contain added sugar. If you use vanilla or fruit yogurt, consider reducing or omitting the added sugar in the recipe.
The baking soda reacts with the acidity of the yogurt, while the baking powder provides extra lift. Together, they ensure light, fluffy pancakes.
Yes! A regular spoon or measuring cup works just fine. The scoop just helps keep the pancakes evenly sized.
Definitely. Blueberries, raspberries, banana slices, or chocolate chips are all great additions. Gently fold them into the batter just before baking.
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