Yogurt Pancakes

Yogurt Pancakes

An incredible pancake recipe. No fancy tricks or special equipment. Just simple ingredients to make one of the best pancakes you've ever had.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Equipment

• Stovetop or IH Burner
• Frying Pan
• Mixer (optional, but very helpful)
• Measuring Tools (Cup/Teaspoon/Tablespoon/Scale)

Ingredients

  

Dry Ingredients

• 180 g All Purpose Flour (1 2/3 Cups)
• 1/4 Teaspoon Salt
• 1/2 Tablespoon Baking Powder
• 1/8 Teaspoon Baking Soda
• 1 Teaspoon Sugar*
• 1 Pinch Cinnamon
• 1 Pinch Nutmeg
• 1 Pinch Cloves

Wet Ingredients

• 1 Egg
• 43 g Butter (3 Tablespoons)**
• 1/3 Cup Yogurt
• 1/3 Cup Milk
• 1 Tablespoon Vanilla Extract
• 1 Banana, mashed (Optional)***

Extra Filling

• 100 g Blueberries (1/4lb)

Instructions

 

• Get your butter to room temperature, so it will blend smoothly.
• Combine all the dry ingredients in one bowl and whisk together lightly to make sure everything is mixed.
• Mash the banana, if you're using it, and put aside.
• In a separate bowl combine all the wet ingredients. If you have a mixer, like a Kitchenaid, you should put the wet ingredients there.
• Add the banana to the wet ingredients.
• Blend all the wet ingredients together. If you're using a Kitchenaid, use the cookie paddle attachment on speed 4. It should take only a minute. Avoid over-mixing.
• Slowly start adding the dry ingredients to the wet mixture. Add about a third, mix, then add more. Continue until everything has been mixed together.
• The pancake batter should be smooth, with some lumps of butter and banana. The lumps should not be of dried flour. If there are flour lumps, continue mixing.
• Once the batter is all together, add any fillings you want. Blueberries, in particular, compliment this recipe.
• On a stovetop, or electric burner, heat a frying pan on medium. Add a pat of butter to the pan.
• Spoon the pancake batter into the pan. We usually try to fit 3.
• When bubbles start to appear and break on the top of the pancakes, flip them over.
• Cook for another 2 minutes, remove, and eat.

Notes

*You can replace the sugar with a tablespoon of honey.

 

**You’ll need extra butter for the frying pan.

 

***The banana adds a bit of substance and weight to the pancakes, without adding much banana flavor. It’s mainly there to add some thickness. 

Yogurt Pancakes: Creating The Perfect Breakfast

There is nothing better on a Sunday morning than homemade yogurt pancakes… with freshly brewed coffee, and a helping of crispy bacon on the side. This little slice of heaven comes together with Paul McCartney’s ‘Ram’ in the background. Something about that album screams Sunday family time at breakfast.

We’ve been making these yogurt pancakes for years, especially when we have guests staying with us. They never fail to please our friends and family.

The batter comes together quickly, and it should be firm when it’s all mixed. It should glob off the spoon or whisk. If it seems thin, add some extra flour to thicken it up. We get varying results of thickness depending on the season, so adjust accordingly.

Pancakes are also simple to cook. However there are a few rookie mistakes to avoid.

1. Avoid blasting them with high heat. If you do that the middle won’t cook through. A medium heat, and a little patience is all you need.
2. Don’t walk away while cooking them. I’m guilt of this, as I tend to have a few things going on all at once. Plant yourself at the frying pan and keep an eye on the pancakes to ensure you don’t over cook one of the sides.
3. Resist the urge to flip your pancakes more than once. This is the ultimate rookie mistake. Wait for bubbles to appear and start bursting before flipping the one and only time.

Going the extra mile

If you really want to get fancy and pull out all the stops, dust these pancakes with some vanilla sugar.

You call also opt for homemade whipped cream. Topping these amazing pancakes with your own whipped cream are sure to impress. Fresh whipped cream is highly advisable if you’re serving any in-season berries on the side.