Description
These fluffy and moist yogurt pancakes are a delightful breakfast treat that combines the tangy richness of Greek yogurt with a light, airy texture. Perfect for a healthy start to your day, these pancakes are quick to prepare and cook, making them an ideal choice for a nourishing morning meal.
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 (approximately 1 large egg)
- 20 g oil (olive oil recommended)
- 120 g whole milk
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until fully combined.
- Mix wet ingredients: In a separate bowl, whisk the plain Greek yogurt, egg, and olive oil until smooth and blended.
- Add milk: Pour the whole milk into the wet mixture and whisk until the batter is well combined and smooth.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and whisk thoroughly until smooth. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure the batter is evenly mixed.
- Heat the pan: Preheat a large non-stick pan or hot griddle over medium-low to medium heat. Lightly grease the cooking surface with oil to prevent sticking.
- Cook the pancakes (first side): Pour the batter onto the pan to form pancakes about 2 to 3 inches in diameter, cooking 3 to 4 at a time.
- Cook the pancakes (second side): When the bottom edges of the pancakes appear cooked and bubbles form on top, carefully flip each pancake using a spatula. Cook until the edges look completely dry and the pancake is cooked through, then remove from the pan.
- Repeat: Continue cooking the remaining batter in batches, maintaining medium-low heat to avoid burning and ensure even cooking.
Notes
- Use Greek yogurt for a tangy flavor and extra moisture; regular yogurt can be substituted but may alter texture.
- Maintain medium-low to medium heat to prevent burning while ensuring pancakes cook through evenly.
- Olive oil adds a subtle flavor, but neutral oils like vegetable or canola oil can be used as alternatives.
- For fluffier pancakes, ensure baking powder and baking soda are fresh and active.
- Adjust milk quantity slightly if batter seems too thick or thin to achieve a pourable consistency.
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
