Perfect Yogurt Pancakes
Fluffy, tender, and packed with flavor, these Perfect Yogurt Pancakes are a breakfast game-changer! Made with unsweetened yogurt for a creamy tang, these pancakes strike the ideal balance between light and hearty, thanks to a blend of all-purpose flour, baking powder, and just the right touch of baking soda. The batter comes together effortlessly with pantry staples like vanilla extract, sugar, and melted butter, then rests to achieve the perfect texture. Whether you pair them with fresh fruit, a drizzle of maple syrup, or an extra dollop of yogurt, these golden beauties promise a crowd-pleasing start to your morning. Ready in just 25 minutes, they are a must-try for pancake lovers seeking a fluffy, protein-packed twist on a classic favorite.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 1 cup plain yogurt (unsweetened)
- 0.25 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and slightly cooled
- cooking spray or additional butter for greasing
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
In another bowl, whisk together the yogurt, milk, egg, vanilla extract, and melted butter until smooth and evenly combined.
Pour the wet ingredients into the dry ingredients and stir gently using a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the batter rest for 5 minutes while preheating a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small dab of butter.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly if needed.
Cook the pancakes for about 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 36.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 387 mg | 30% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
