|Nutritional Guidelines (per serving)|
|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 a dessert with the right toppings (such as ice cream and strawberry sauce).
Once you've made homemade pancakes truly from scratch, you may wonder why you've been letting a pancake mix take up valuable cupboard space—you've been paying for someone to mix some flour and sugar together for you. These fluffy pancakes are really easy and only take a few pantry staples. Yogurt is a healthy addition as well as a great substitute when you don't have buttermilk handy. It adds the same hint of tang that you want from buttermilk pancakes and functions in a similar way as buttermilk.
This recipe is easy to halve or double as your breakfast—or dinner—needs demand.
- 1 cup flour (or 3/4 cup flour plus 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 yogurt all work)
- 2 eggs
- 2 tablespoons butter (melted, or vegetable oil)
- For serving: butter, maple syrup, honey, and/or jam
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. (You want a drop of water to bounce or dance on it but not splatter or explode—that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
While the griddle or pan heats up, make the batter. Combine the 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. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
Using a spatula, flip the cakes over and cook until they are golden brown on the other side—about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
Transfer the pancakes to a platter or individual plates.
Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.
Why Aren't My Pancakes Fluffy?
There are numerous reasons why pancakes don't turn out fluffy. It might take a little troubleshooting to determine, but here are some possibilities:
Old ingredients: Old flour won't perform as well, nor will leavening agents that have expired or are open and older than six months, such as baking soda and baking powder.
Overmixing: It's OK to have some lumps in your batter. Overmixing the batter can result in tough and rubbery pancakes because the gluten becomes overworked.
Flattening them: You may not even realize you're doing this when you flip them, but if so, it could also contribute to your pancakes not achieving their optimal rise.
Forgetting an ingredient: Even leaving out something like sugar can make a difference, as a little bit of sugar helps make for a softer pancake.
Pancakes are delicious on their own, but consider adding 1/4 to 1/2 cup mini chocolate chips to the batter or 1/2 cup blueberries (frozen or fresh). Or fold in half a mashed banana or a few tablespoons of chopped nuts such as pecans or walnuts.