Yogurt Pancakes
These Yogurt Pancakes are the softest, fluffiest clouds you’ll ever flip onto your breakfast plate — no fancy tricks required, just a little yogurt magic and a whole lotta love.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Non-stick pan
- ¼cup measuring scoop
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Sugar Add more if you like it sweeter
- 1 teaspoon Baking powder
- 1 pinch Salt Tiny pinch
- 1 cup Plain yogurt Greek yogurt recommended
- 1 large Egg
- 2 tablespoons Melted butter or vegetable oil
- 1 teaspoon Vanilla extract Don’t skip!
- Splash Milk Only if needed to adjust batter
Instructions
- Gather all your ingredients before you start.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, mix the yogurt, egg, melted butter, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients — careful not to overmix!
- Heat a non-stick pan over medium heat and lightly butter it.
- Scoop ¼ cup of batter per pancake into the pan.
- Cook until bubbles form and the edges set, then flip and cook the other side until golden.
- Serve warm with your favorite toppings!
Notes
- Batter too thick? Add a tiny splash of milk.
- Batter too runny? Sprinkle a little extra flour.
- Try mixing cinnamon into the batter for a cozy twist!
- Freeze extras between parchment sheets and reheat for a quick breakfast.