Yogurt Pancakes are the fluffiest pancakes you'll ever make. So easy to prepare, you'll never go back to a boxed mix!
Servings 12 -3 inch pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup plain yogurt
- 1/2 cup water
- 2 tablespoons vegetable oil
In a small bowl, mix dry ingredients together (flour through salt).
In a large bowl, combine the wet ingredients (eggs through vegetable oil).
Pour the flour mixture into the wet ingredients and stir until the ingredients are combined. Do not over stir, it's normal for the mixture to be slightly lumpy. If the batter is too thick add more water, one tablespoon at a time, to thin it out.
Pour batter onto a hot griddle on medium heat. When bubbles appear on the surface of the pancakes and the edges begin to brown, flip them and continue to cook until golden. Serve hot with maple syrup.
- You can vary the flavor of these pancakes by adding vanilla or fruit yogurt instead of plain. In that case, I suggest eliminating the sugar.
- Olive oil may be substituted for the vegetable oil.
- Do not over mix the batter.
- If the batter is too thick, add a bit more water to thin it out.
- Cook these pancakes slowly on medium heat otherwise the center of the pancake will remain gooey and under cooked.
- To keep warm before serving, place each pancake on a parchment covered baking sheet (not stacked or they may stick together) in the oven at 170F until ready to serve.
- Leftover pancakes may be refrigerated and warmed in your toaster or microwave oven before serving.
Calories: 86kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 162mg | Potassium: 74mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Calcium: 34mg | Iron: 0.7mg