Looking for a healthy, quick and irresistibly fluffy breakfast? Yogurt pancakes are the perfect solution! An easy and quick recipe, ideal to start the day with energy and flavor. These pancakes are super fluffy and light and are made in a few minutes with simple ingredients you already have at home: flour, eggs, yogurt, milk and a pinch of baking powder.
I used yogurt that was near its expiration, but Greek yogurt or Skyr will work perfectly as well.
These yogurt pancakes are perfect paired with fresh fruit, honey, maple syrup or a dusting of powdered sugar.
They are also easy to prepare and freeze so you can have breakfast always ready.
Keep reading to learn how to make them.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring
- Energy 88.78 (Kcal)
- Carbohydrates 9.33 (g) of which sugars 3.58 (g)
- Proteins 3.29 (g)
- Fat 4.44 (g) of which saturated 1.29 (g)of which unsaturated 3.09 (g)
- Fibers 0.65 (g)
- Sodium 27.91 (mg)
Indicative values for a portion of 150 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 Yogurt Pancakes
- 1 egg
- 2/3 cup oat flour (neutral or flavored)
- 1/3 cup yogurt (or Skyr or Greek yogurt)
- 1 tbsp sugar (or erythritol)
- 1 tsp baking powder
- 1 tbsp vegetable oil
Tools
- 1 Hand whisk hand whisk
- 1 Pan pancake pan
Steps
In a bowl, whisk the egg with the sugar. Gradually add the remaining ingredients, mixing vigorously. Heat the pancake pan on the stovetop and pour one tablespoon of batter. Let cook a few minutes per side. They’re ready in no time.
Storage and notes
Yogurt pancakes are perfect to prepare in advance and freeze. Cook them and store in an airtight container, separating layers with parchment paper. You can thaw them in a few minutes in the oven and enjoy them as if freshly made.
FAQ (Questions and Answers)
Can I make yogurt pancakes without eggs?
Yes! If you want to make yogurt pancakes without eggs, you can replace each egg with about 3.5 tablespoons (roughly 1/4 cup) of extra yogurt or use a mashed banana. Alternatively, a tablespoon of chia or flax seeds soaked in water can work as a binder. You’ll still get light and fluffy pancakes, suitable even for those following a vegan diet.
What type of yogurt should I use?
You can use any type of yogurt for this recipe: plain natural yogurt, Greek yogurt for a thicker texture, or fruit-flavored yogurt to add a different taste to your super fluffy pancakes. If you choose a sweetened or flavored yogurt, you can reduce the amount of sugar in the batter.
Can yogurt pancakes be made in advance?
Yes, you can prepare yogurt pancakes in advance and store them in the refrigerator for 2-3 days in an airtight container. Reheat them in a pan or for a few seconds in the microwave to bring back their softness. Alternatively, you can freeze them already cooked, separated by parchment paper, and thaw as needed—perfect for a quick and healthy breakfast on busy days!
