Yogurt Pancakes
User Reviews
5
Yogurt Pancakes
Description
The recipe mixes dry ingredients—flour, sugar, baking powder, baking soda, and salt—with wet ingredients including milk, eggs, melted butter, and peach yogurt. The yogurt contributes to a moist texture and subtle flavor while chemical leaveners help provide rise and lightness. The batter, stirred just until combined to retain some lumps, is spooned by ¼ cup portions onto a heated pan lightly greased with vegetable oil.
Cooking on medium heat allows bubbles to form and edges to firm before flipping, a technique that ensures even cooking and golden-brown surfaces. The result is pancakes that are soft inside with a slight crisp on the outside, suitable for breakfast or brunch when served with syrups, fruit, or other toppings.
Maintaining the right pan temperature and stirring batter gently prevents overly dense pancakes. Keeping cooked pancakes warm in a low oven while finishing the batch helps serve them hot and fresh.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups milk
- 2 egg slightly beaten
- ¼ cup butter melted
- 1 cup yogurt peach
- 1 tablespoon vegetable oil
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt. Combine milk & eggs in a separate bowl.
- Pour milk mixture and melted butter into the dry ingredients. Add yogurt and stir until the batter is fairly smooth.
- Heat a large pan over medium heat with vegetable oil.
- Using a ¼ cup for each pancake, cook until the edges set and bubbles in the middle burst.
- Flip and cook another 3-4 minutes or until cooked in the middle.
Notes
- Do not overmix the batter; it should remain slightly lumpy for tender pancakes.
- Preheat the pan or griddle well to prevent pancakes absorbing oil or spreading unevenly.
- Flip pancakes when edges set and bubbles have burst on the surface for best texture.
- Keep finished pancakes warm on a baking sheet in a 200°F oven while cooking remaining batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pancakes
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98 | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 212mg | 9% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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