|Nutritional Guidelines (per serving)|
|Servings: 8 pancakes (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yogurt pancakes are fluffy, a snap to whip together, and a great way to work some extra nutrition into the most important meal of the day. Oh wait, did we assume you were making these for breakfast? No need to be so conventional; these pancakes are tasty as a fun, simple dinner or even served as dessert with the right toppings (ice cream and strawberry sauce anyone?)!
Once you've made homemade pancakes, truly from scratch, you may wonder why you've been bothering taking up valuable cupboard space with pancake mix—you've been paying a lot for someone to mix some flour and sugar together for you!
This recipe is easy to halve or double as your breakfast needs demand.
- 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt (nonfat, low-fat, or whole milk all work here)
- 2 eggs
- 2 tablespoons butter (melted, or vegetable oil)
Gather the ingredients.
Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
Once it's hot, turn down the heat to medium and maintain a hot surface. How hot? You want a drop of water to bounce or dance of it, but not splatter or explode (that's too hot). Taking time to adjust the heat and have an even hot-but-not-too-hot cooking surface is the key to evenly cooked and browned pancakes.
While the griddle or pan heats up, make the batter: Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
In another medium bowl, whisk together the yogurt and eggs.
Add the yogurt-egg mixture to the flour mixture and stir to combine.
Stir in the melted butter or oil.
Brush or spray oil onto the hot griddle or pan and spoon the batter into even cakes and let cook until bubbles form on the surface of the cakes - about 2 minutes.
Using a spatula, flip the cakes over and cook until they're golden brown on the other side - about another 2 minutes. Only cook as many pancakes as fit on your griddle or pan without touching; work in batches if necessary.
Transfer the pancakes to a platter or individual plates.
Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.