Yogurt Pancakes
Servings: 4 servings
Ingredients
- 1 ½ cups (360g) plain yogurt not Greek
- 3 large eggs
- 2 ½ tablespoons sugar
- 2 teaspoons vanilla extract
- 3 tablespoons (43g) melted butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- big pinch of salt
- 1 ½ cups (190g) flour spooned and leveled, not scooped
- clarified butter for frying, or regular butter
Instructions
Make the pancake batter:
- Add the yogurt, eggs, sugar, and vanilla to a large mixing bowl and whisk to combine.
- Add the melted, slightly cooled butter and whisk again.
- Add the baking powder, baking soda, and salt. Whisk until fully incorporated.
- Sift in the flour (optional — you can also add it directly to the bowl) and whisk until just combined. Do not overmix — small lumps in the batter are fine; you just shouldn’t see any streaks of flour.
Cook the pancakes:
- Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat depending on your stovetop, as power may vary).
- Scoop about a heaped tablespoon of batter per pancake, leaving space for spreading. When bubbles form on top, the edges look set, and the bottom is lightly browned, flip the pancakes.
- Cook until fully cooked through and lightly browned on the other side.
- Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between batches.
- Enjoy!
Notes
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!
Nutrition
Calories: 392kcal