Yogurt Pancakes
User Reviews
5
Yogurt Pancakes
Description
The Yogurt Pancakes recipe uses plain yogurt or buttermilk as the liquid base, providing moisture and a slight tang that enriches the batter's flavor. Acidic components like baking soda interact with the yogurt to create lift alongside baking powder, producing fluffy pancakes with a tender crumb. Cooking the batter in a buttered skillet ensures a lightly crisped exterior while maintaining softness inside. The accompanying syrup blends white sugar, butter, yogurt, corn syrup, baking soda, and vanilla, simmered and whisked to a smooth consistency. Adding baking soda causes it to boil vigorously, and once removed from heat, the syrup is thin when hot but thickens upon cooling. This combination creates a syrup that pairs well with pancakes or similar breakfast items.
When serving, pancakes can be topped with butter and generously drizzled with the homemade yogurt syrup. This recipe allows for adjustment of batter consistency using milk if it becomes too thick. A simple flipping cue during cooking ensures pancakes are cooked evenly without overhandling. The syrup can also be stored in the fridge and used later for waffles or French toast.
Leftover pancakes keep well refrigerated for up to two days and reheat effectively in a toaster, preserving texture and flavor. This makes them suitable for making ahead or enjoying as a quick breakfast on subsequent days.
Ingredients
For the pancakes:
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 egg
- 2 ½ cups PLAIN yogurt or 2 cups buttermilk
- ½ cup butter melted
- 2 cups all-purpose flour
For the syrup:
- 1 ½ cups white sugar
- 1 cup PLAIN yogurt we like the Mountain High brand
- ½ cup butter
- 3 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
For the Pancakes
- Mix all ingredients in a large bowl. If it seems too thick, stir in milk a little at a time until it reaches a good "pancake batter" consistency.
- Pour 1/2 cup pancake batter into a buttered skittle over medium heat. When pancake batter begins to bubble in the center it is ready to flip.
- Cook for another minute then remove from skillet.
- Serve with butter and syrup.
For the Syrup
- Bring sugar, butter, yogurt, and corn syrup to a boil in a large pot over medium high heat. Once boiling, reduce to a simmer and whisk constantly for 5 minutes.
- Add baking soda and vanilla. The baking soda will make it boil high so make sure you use a large pot.
- Remove from stove and serve over pancakes, waffles, or french toast. (The syrup will be thin-- this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use.)
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 2 days.
- Reheat pancakes in a toaster for best results to maintain texture.
- Adjust batter thickness by adding milk gradually if it seems too thick for pouring.
- The syrup thickens as it cools and can be refrigerated for later use on various breakfast foods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 100g | 33% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 137mg | 46% |
| Sodium | 747mg | 31% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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