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Fast and tasty
Pancakes on yogurt are fluffy

Fluffy Yogurt Pancakes

Thick, fluffy, and made from simple pantry staples — perfect for breakfast! These yogurt pancakes are another quick, tasty breakfast to add to your rotation. They come out thick, golden, and irresistible. Serve them drizzled with butter, sour cream, jam, or honey.

katushafin

Recipe author

Composition / ingredients

Servings:

Flour

300

Yogurt

250

Egg

Baking soda

0.5

Sugar

Salt

0.25

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 6 % 3 g

Carbohydrates 75 % 36 g

210 kcal

GI: 0 / 3 / 97

Cooking method

Cooking time: 30 min

Step 1:

How do you make fluffy yogurt pancakes? Gather and measure out all your ingredients. Plain, unsweetened yogurt works best here. If all you have on hand is a flavored yogurt, go ahead and use it, but dial back the sugar to match. You can swap the yogurt for buttermilk as long as it's thick and full-fat. Sift the flour first — it makes the pancakes even fluffier.
Step 2:

Pour the yogurt into a bowl, then add the egg, salt, sugar, and baking soda.
Step 3:

Whisk it together well. There's no need for a mixer — just combine everything without whipping it.
Step 4:

Add the flour a little at a time, whisking briskly so no lumps form.
Step 5:

You may need a little more or less flour — go by the batter. It should be thick and drip off the spoon slowly.
Step 6:

Heat a skillet over medium heat. Brush it with just a touch of vegetable oil using a pastry brush. I only grease it before the first batch, but do whatever works for your pan. Spoon out the batter, forming pancakes of about the same size.
Step 7:

Cook the pancakes for two to three minutes per side, until golden brown.

To make the pancakes even fluffier, try letting the batter rest for about ten minutes after you add the baking soda, then stir in the flour. Any flour works; using rice or corn flour will bring the calorie count down noticeably. If you have a good nonstick skillet, you can skip the oil in the pan entirely — just stir about a teaspoon of oil into the batter instead and the pancakes won't stick. You can also experiment with add-ins, from vanilla to chocolate or fresh berries, for a new flavor every time. One nice way to serve them: stack the hot pancakes and pour melted butter over the top. The rest of the toppings are up to you.
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Can you swap baking powder for baking soda, how do you add each so your baking turns out light, and how do you avoid that soapy soda aftertaste? Find out in the article "Baking powder or baking soda — which is better?"
Be ready to use more or less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour. To steer clear of mistakes, read up on flour and how it behaves!