There’s nothing like waking up to the smell of freshly made pancakes, especially when they’re light, fluffy, and slightly sweet. These Fluffy Yogurt Pancakes are a delightful twist on the classic pancake recipe, incorporating yogurt to give them a soft and tender texture. Unlike traditional pancakes, yogurt adds a subtle tanginess and makes the batter rich, resulting in pancakes that are fluffier and more flavorful. With a few simple ingredients, you can whip up this delicious breakfast treat in no time, without even needing an oven. Whether you enjoy them plain, sprinkled with a little caster sugar, or topped with your favorite fruits and syrups, these pancakes are sure to be a hit with the whole family.
Full Recipe:
Ingredients:
- 1 egg
- 3 tablespoons sugar
- 8g vanilla sugar
- 2 tablespoons oil (plus extra for cooking)
- 125g yogurt
- 80ml milk
- 180g mashed oatmeal
- 10g baking powder
- Caster sugar (for sprinkling)
Instructions:
1. Prepare the Batter:
- Whisk the Wet Ingredients: Start by cracking the egg into a mixing bowl. Add 3 tablespoons of sugar and 8g of vanilla sugar. Whisk these ingredients together until the mixture is smooth and well combined.
- Incorporate Yogurt, Oil, and Milk: Next, add 2 tablespoons of oil, 125g of yogurt, and 80ml of milk to the egg mixture. Continue to whisk until everything is well mixed and you have a smooth batter base.
- Add Dry Ingredients: Sift in 180g of oatmeal and 10g of baking powder. Gently fold the dry ingredients into the wet mixture, stirring just until the batter is smooth and free of lumps. Be careful not to overmix, as this can make the pancakes tough.
2. Cook the Pancakes:
- Preheat the Pan: Place a non-stick skillet or frying pan over medium heat. Lightly grease the pan with a little oil. You can use a brush or a piece of paper towel to spread the oil evenly across the surface.
- Pour the Batter: Using a ladle or measuring cup, pour a small amount of batter into the pan to form a pancake. You can make them as small or as large as you like. Smaller pancakes are easier to flip and great for stacking.
- Cook Until Bubbly: Allow the pancakes to cook until bubbles begin to form on the surface and the edges start to set. This should take about 2-3 minutes. Carefully flip the pancake using a spatula and cook the other side until it’s golden brown. Each side should take about 1-2 minutes to cook.
- Repeat: Continue this process with the remaining batter, adding a bit more oil to the pan if necessary between batches.
3. Serve:
- Sprinkle with Caster Sugar: Once the pancakes are done, transfer them to a serving plate. For a touch of extra sweetness, sprinkle a little caster sugar over the top of the warm pancakes.
- Enjoy Warm: Serve the pancakes warm, either plain or with your favorite toppings like fresh fruit, syrup, whipped cream, or even a dollop of extra yogurt.
Nutrition Facts (Per Serving, Estimated):
- Calories: 100 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 3g
- Sugar: 5g
- Fiber: 0.5g
- Sodium: 70mg
Frequently Asked Questions (FAQs):
- Can I use Greek yogurt instead of regular yogurt?
- Yes, Greek yogurt can be used as a substitute. However, because Greek yogurt is thicker, you may need to add a little more milk to achieve the right batter consistency.
- Can I make the batter ahead of time?
- It’s best to make the batter fresh, but you can prepare it a few hours in advance. Store it in the refrigerator, covered, and give it a quick stir before using. Be aware that the pancakes may not be as fluffy if the batter sits for too long.
- Can I make these pancakes dairy-free?
- Absolutely! Substitute the yogurt with a dairy-free yogurt alternative, and use almond milk or oat milk instead of regular milk.
Tips for Making the Perfect Yogurt Pancakes:
- Use Fresh Baking Powder: For fluffy pancakes, ensure your baking powder is fresh. Old baking powder might not give the pancakes the lift they need.
- Adjust the Thickness of the Batter: If the batter feels too thick, you can add a splash of milk to thin it out. On the other hand, if it’s too runny, sprinkle in a bit more oatmeal.
- Don’t Overmix: Stir the batter just until the dry ingredients are moistened. Overmixing can result in tougher, denser pancakes.
- Cook on Medium Heat: If the pan is too hot, the pancakes will brown on the outside before the inside cooks through. Medium heat ensures even cooking.
Storage Tips:
- Refrigerating: Store any leftover pancakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a non-stick skillet.
- Freezing: If you have extra pancakes, freeze them for later! Place the pancakes on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a ziplock bag. When you’re ready to eat, you can reheat them straight from the freezer using a toaster or microwave.
- Make-Ahead Tip: You can also prepare the batter ahead and store it in the fridge overnight. Give it a good stir before cooking the next morning.
Conclusion: These Fluffy Yogurt Pancakes are a quick and easy way to bring a bit of joy to your breakfast table. They are soft, airy, and have just the right amount of sweetness. Thanks to the yogurt, the pancakes are not only fluffy but also moist and tender, with a delightful tangy flavor that makes them stand out from traditional pancakes. This recipe is perfect for busy mornings, weekend brunches, or even as a treat on a lazy afternoon. Plus, they are incredibly versatile — you can add fruits, nuts, or chocolate chips to the batter or dress them up with a variety of toppings. So grab your whisk, heat up the skillet, and get ready to enjoy these delicious pancakes that are sure to become a family favorite.