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 I 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?)!
And did I say a "snap to whip together"? Yes, I did. 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 (melted butter or vegetable oil)
- 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 – about 8 – 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.