Description
These fluffy and moist yogurt pancakes are a perfect healthy breakfast treat. Made with all-purpose flour, Greek yogurt, and a blend of dry and wet ingredients, they are easy to prepare and result in light, tender pancakes with a subtle tang from the yogurt. Cooked on a stovetop griddle or pan, these pancakes are both delicious and satisfying.
Ingredients
Scale
Dry Ingredients
- 125 g All-purpose flour
- 25 g Granulated sugar
- 1/4 tsp Table salt
- 12 g Baking powder
- 1/4 tsp Baking soda
Wet Ingredients
- 160 g Plain Greek yogurt
- 50 g Egg
- 20 g Oil (olive oil)
- 120 g Whole milk
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until fully combined.
- Combine wet ingredients: In a separate bowl, whisk the plain Greek yogurt, egg, and olive oil until smooth and well blended.
- Add milk: Pour the whole milk into the wet ingredients bowl and whisk again until everything is combined evenly.
- Mix wet and dry: Add the dry ingredients to the wet ingredients and whisk until smooth. Then switch to a rubber spatula to scrape the sides and bottom of the bowl, ensuring the batter is evenly mixed with no lumps.
- Heat pan and grease: Preheat a large non-stick pan or hot griddle over medium-low to medium heat. Lightly grease the surface with a little oil to prevent sticking.
- Cook first side: Spoon the batter onto the pan to form pancakes approximately 2 to 3 inches in diameter. Cook 3 to 4 pancakes at a time, allowing the bottom edges to set and the surface bubbles to appear.
- Flip pancakes: Once the bottom edges are cooked and firm, carefully flip each pancake with a spatula. Cook the other side until edges are completely dry and golden brown, then remove from the pan.
- Finish cooking: Repeat the cooking process with the remaining batter, maintaining medium-low heat to prevent burning or undercooking.
Notes
- Use plain Greek yogurt for a thicker batter and pleasant tang.
- You can substitute olive oil with melted butter or vegetable oil if preferred.
- Maintain medium-low heat for even cooking without burning pancakes.
- Serve pancakes immediately or keep warm in a low oven while cooking the rest.
- For fluffier pancakes, avoid overmixing batter once wet and dry ingredients are combined.
Nutrition
- Serving Size: 1 pancake
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 123 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 15 mg
