Fluffy Pancakes - Silver Dollar Size Yogurt Pancakes
User Reviews
5
Fluffy Pancakes - Silver Dollar Size Yogurt Pancakes
Description
This recipe produces silver dollar–sized pancakes that are soft and fluffy thanks to the inclusion of plain yogurt, which adds moisture and a mild tang that complements the subtle sweetness. The batter combines all-purpose flour, baking powder, and baking soda to create lift and tender crumb. Sweetener enhances the flavor without overpowering, and vanilla extract adds fragrance. The egg provides structure while the oil or melted butter adds richness and helps achieve a light golden crust.
The pancakes are cooked on a pan designed with multiple small cavities, allowing uniform sizing and help in cooking each pancake evenly. Batter portions of about two tablespoons fit perfectly in each cavity. Pancakes cook until bubbles appear on the surface before flipping to finalize cooking, resulting in a light, golden brown exterior with soft interiors.
These yogurt pancakes are ideal for small servings or for serving several pancakes per person, making them suitable for family breakfasts or brunch where portion control is preferred. Their slight tang and fluffiness make them enjoyable with a variety of toppings, such as syrup, fresh fruit, or yogurt.
For storage, cool the pancakes completely on a wire rack to prevent sogginess, and place parchment paper between each if freezing. Store in airtight freezer bags or containers to maintain freshness.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sweetener of choice
- 1 egg large
- 1/4 cup PLAIN yogurt
- 1/4 cup milk plus 2 tablespoons
- 2 teaspoons vanilla extract
- 2 tablespoons oil or butter, melted and cooled
Instructions
- Whisk together dry ingredients
- In a blender add egg, yogurt, milk extract and melter butter or oil. Add dry ingredients; flour,, baking soda, baking powder and sweetener if using. Blend until smooth.
- Heat silver dollar pancake pan over medium heat and lightly season with butter or oil.
- Spoon two tablespoons of batter into each cavity of the pan and cook until bubbles form.
- Turn each pancake over and cook until light golden brown.
Notes
- Allow pancakes to cool completely on a wire rack before freezing to prevent sogginess.
- Use parchment paper between pancakes when freezing to avoid sticking.
- Store frozen pancakes in airtight containers or freezer bags for best preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Cups
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 61kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 14mg | 5% |
| Sodium | 100mg | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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