On Sunday mornings my day starts slowly: I get up later even though the alarm always rings at the same time and then I’m greeted by a very sweet breakfast, just like this morning’s: Yogurt Pancakes. Soft and fluffy American-style pancakes that are ready in just a few minutes. There are many variations of the pancake recipe; the one I want to share today is the recipe to make them without butter and oil, light and delicate with yogurt in the batter that makes them very fluffy. I made them using a single-serving pot of plain yogurt but if you prefer you can also use fruit yogurt for an even more delicious flavor. My recipe is simple and quick, and you can also prepare the batter in advance and store it in the fridge so it’s already ready in the morning. Let’s run to the kitchen and prepare some very fluffy Yogurt Pancakes together.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: Makes 14-15 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 132.82 (Kcal)
- Carbohydrates 25.00 (g) of which sugars 9.61 (g)
- Proteins 4.75 (g)
- Fat 2.30 (g) of which saturated 1.19 (g)of which unsaturated 1.08 (g)
- Fibers 2.73 (g)
- Sodium 22.90 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for fluffy Pancakes
- 1 egg
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup plain yogurt (about 125 g)
- 3/4 cup milk (about 200 ml (6.8 fl oz))
- 1 teaspoon baking powder
How to prepare Yogurt Pancakes
Break the egg into a bowl. Add the sugar and mix with a whisk by hand or with an electric mixer. Add the milk and a pot of plain yogurt and mix. Continue by adding the sifted flour little by little and one teaspoon of baking powder.
You will end up with a smooth, thick batter. Heat a non-stick pan lightly greased with oil or butter. Pour a small ladleful of batter into the hot pan. When many little bubbles form it’s time to flip the pancake.
Turn it gently with a spatula and let it cook on the other side as well.
Cook all the Yogurt Pancakes in the same way. You can serve the pancakes drizzled with honey, maple syrup, with fresh fruit, with Nutella or chocolate spread, with jam or even with ice cream.
Variations and Tips
You can prepare the batter the night before and store it in a container in the fridge. In the morning just stir it well and then cook the pancakes.
If you have leftover pancakes you can keep them in the fridge for one day and reheat them in the oven or in a pan for a few minutes to make them soft and delicious again as if freshly made.
Also read the recipe for my Warm Milk Cake and the recipe for my Yogurt Bundt Cake
