At our house, we enjoy Yogurt Pancakes for breakfast, lunch or dinner! This is the pancake recipe that is guaranteed to get you to switch over from grocery store boxed mixes to homemade!
Pancakes! What do pancakes have to do with Sicilian or Italian cooking? Nothing, of course. But my blog would not be complete without sharing this recipe for my favorite Yogurt Pancakes!
I have always been a huge lover of pancakes. I can eat them for breakfast, lunch or dinner! In fact, I can eat what we North Americans consider typical breakfast dishes any time of day, such as my father's creation, Fried tomatoes with Eggs!
This is the pancake recipe I've been using ever since I can remember. It's so old, I can't even tell you where it came from. Then again, that's not entirely true. When I was younger I recall we only made pancakes with a store bought pancake mix. We also used table syrup instead of real maple syrup!
But in my parents' defense, I certainly couldn't blame them. After all, what would Italian immigrants know about pancakes and maple syrup?
Anyhow, somewhere along the line we discovered real maple syrup. And, of course, after that there was no turning back! Eventually I learned to make my own pancakes using this yogurt pancake recipe. And that was the end of store bought pancake mix!
This recipe has been passed on to so many friends and family members. It has become a staple at all our brunch gatherings. All agree, there's simply no other recipe like it! What's not to love about these thick, fluffy and moist pancakes? And I guarantee you it takes no longer to prepare these pancakes than a purchased mix from a box!
How to make Yogurt Pancakes:
In one bowl combine the dry ingredients: flour; baking powder; baking soda; sugar and salt.
In a separate bowl combine the wet ingredients: eggs; yogurt; water and vegetable oil. Stir until smooth.
Add the wet ingredients to the dry ingredients and use a fork to stir together until just combined. Do not over stir the mixture. It's ok to leave a few lumps. The batter will be thick.
Preheat a non stick pan or griddle on high heat. I do not grease my pan. Lower to medium heat and spoon about three tablespoons of the batter in the hot pan. Make sure to leave space between each pancake as they may spread a little. When bubbles form on the surface and the edges begin to brown, use a spatula to flip the pancake over. Cook until golden, about a minute or two.
Serve hot with real maple syrup!
A few tips for making perfect pancakes:
- 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. Stir until the dry ingredients are just barely incorporated. A few lumps are normal.
- If the batter is too thick, add a bit more water, one tablespoonful at a time to thin it out.
- For best results, 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.
It probably takes about the same amount of time to make your own batter as it takes to mix a packaged batter. So, if you're still using store bought mix, I guarantee this is the recipe that will make you switch to homemade! Try them for breakfast, brunch, lunch or even for dinner. Let me know how much you enjoyed them by tagging me with your photos with @mangiabedda or #mangiabedda on Facebook or Instagram!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup plain yogurt
- ½ cup water
- 2 tablespoons vegetable oil
Instructions
- 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.
Notes
- 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.
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