Yogurt in Pancakes
Moist, fluffy pancakes made with yogurt as a milk substitute for added tang.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups all-purpose flour
- 1 tbsp sugar
- ½ tbsp baking powder
- ½ 1/2 tsp baking soda
- ½ 1/4 tsp salt
- ½ cup plain yogurt
- ½ 3/4 cup milk (or additional yogurt)
- 1 large eggs
- ½ 1/4 cup melted butter or vegetable oil
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then mix in yogurt and milk until smooth.
- Pour wet ingredients into dry and gently stir until just combined; some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat; lightly oil.
- Pour 1/4 cup batter for each pancake; cook until bubbles form and edges look set, about 2-3 min.
- Flip and cook for another 2 min until golden brown. Serve warm.
Chef’s Pro Tips
- Do not overmix batter; lumps are okay.
- Use full-fat yogurt for richer pancakes.
- Serve with fresh fruits or syrup.
Nutritional Estimates
Per serving · 2 servings total
| calories | 290 |
|---|---|
| protein | 9g |
| carbohydrates | 42g |
| fat | 9g |
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