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Favorite Yogurt Pancakes Recipe

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3.9 from 15 reviews

These Favorite Yogurt Pancakes are fluffy, moist, and packed with wholesome ingredients, making a perfect breakfast treat. Made with whole-milk yogurt and a hint of wholesome sweetness, they’re easy to whip up and versatile with your choice of add-ins like fresh fruit or chocolate chips.

Ingredients

Wet Ingredients

  • ½ cup plain whole-milk yogurt
  • ½ cup milk
  • 2 eggs
  • 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)

Dry Ingredients

  • 1 cup all-purpose flour (or whole wheat)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Add-ins (optional)

  • 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips

Instructions

  1. Combine Wet Ingredients: Add the yogurt, milk, eggs, and melted butter to a medium bowl. Whisk together until the mixture is smooth and fully combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, and salt to ensure even distribution of leavening agents and sugar.
  3. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients and gently stir until just combined to avoid overmixing, which can make pancakes tough.
  4. Add Optional Add-ins: Fold in your choice of add-ins such as fresh fruit or chocolate chips if using. You can add all at once, or sprinkle on top of the batter once in the pan before cooking.
  5. Heat the Skillet: Warm a large nonstick skillet over medium heat. Add a small amount of butter and swirl it around to coat the surface and prevent sticking.
  6. Cook Pancakes: Spoon about ¼ cup of batter per pancake onto the skillet for regular-sized pancakes. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  7. Flip and Finish Cooking: Carefully flip each pancake with a spatula and cook for an additional 3 minutes or until golden and cooked through. Transfer cooked pancakes to a warm oven set at 200°F if making multiple batches, adding butter between batches as needed.
  8. Serve: Serve the pancakes warm topped with applesauce, fruit purees, maple syrup, and/or nut or seed butters according to your preference.

Notes

  • To keep pancakes fluffy and tender, avoid overmixing the batter once dry ingredients are added.
  • You can substitute whole-wheat flour for all-purpose flour for a healthier variation.
  • Adding fresh or frozen fruit or chocolate chips adds extra flavor and texture – fold them into the batter or sprinkle them on top after pouring batter into the pan.
  • If cooking large batches, keep finished pancakes warm in a low oven to prevent them from cooling and drying out.
  • Butter is preferred for cooking pancakes as it adds flavor, but you can also use a neutral oil if desired.

Find it online: https://bitezly.com/favorite-yogurt-pancakes-recipe/