Fluffy Pancakes With Plain Yogurt (Easy Recipe)
Let me tell you about my go-to recipe for Fluffy Breakfast Pancakes with Plain Yogurt. For the longest time, I thought making amazing pancakes meant you had to buy a special mix from the store. I’m so excited to show you just how easy it is to make the fluffiest, most delicious pancakes completely from scratch.
You really don’t need a box mix! This recipe is extra special to me because it uses plain yogurt, and I absolutely love the subtle tang and incredible texture it adds to every bite. This is the perfect easy breakfast recipe to master.
Why Will You Love this Recipe?
- It’s ridiculously easy to make. You just mix the dry ingredients in one bowl and the wet in another, then combine them. There are no complicated steps, making it perfect for a quick morning treat.
- The texture is unbelievably fluffy. The combination of plain yogurt and baking powder works like a charm to create light, airy pancakes. They are seriously like little, edible clouds.
- The ingredients are super simple. This recipe uses basic pantry staples that you probably already have on hand. No need to run to the store for any fancy or hard-to-find items.
Recipe Variations
- Add your favorite mix-ins. Feel free to stir about half a cup of chocolate chips, fresh blueberries, or even some sprinkles into the batter. This is a great way to customize them for kids or for a special occasion.
- Make them a little heartier. You can swap out about a quarter of the all-purpose flour for whole wheat flour. It will give the pancakes a nuttier flavor and a slightly denser, more filling texture.
- Spice them up for the season. A dash of cinnamon or a pinch of nutmeg can transform these pancakes into a cozy, comforting breakfast. They taste amazing with these warm spices, especially in the fall and winter.
Tools You’ll Need
- A good non-stick pan. This is key to getting that beautiful golden-brown color without the pancakes sticking. You won’t even need to add extra oil or butter for cooking.
- Two mixing bowls and a whisk. You don’t need an electric mixer for this recipe, which makes cleanup so much easier. A simple whisk will bring the batter together perfectly without overmixing.
- A ladle or a 1/4 cup measure. Using a measuring cup to pour the batter ensures that all your pancakes are roughly the same size. This helps them cook evenly and look great in a stack.
FAQ
How do I store leftover pancakes?
Store any leftovers in an airtight container in the refrigerator. To prevent them from getting soggy, you can place a paper towel in the container to absorb any excess moisture.
Can I freeze these pancakes?
Absolutely! These freeze beautifully. Let them cool completely, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag or container.
What should I serve with them?
The classics are always a great choice: maple syrup, fresh berries, and a dollop of whipped cream. They’re also delicious with a smear of Nutella, some sliced bananas, or even a sprinkle of chopped nuts for some crunch.
Are these pancakes suitable for special diets (gluten-free, vegan, etc.)?
As written, this recipe is not suitable for most special diets. For a gluten-free version, you could try a 1-to-1 gluten-free all-purpose flour blend. To make them vegan, you would need to substitute the egg with a flax egg and use a plant-based plain yogurt, but results may vary. This recipe is not keto or paleo-friendly due to the flour and sugar.
My pancakes came out flat. What did I do wrong?
This usually happens for two reasons. First, make sure your baking powder is fresh, as old baking powder loses its leavening power. Second, be very careful not to overmix the batter; mix only until the wet and dry ingredients are just combined, and a few lumps are perfectly fine!
Other Recipes You’ll Love
- High-Protein Cottage Cheese Pancakes
- Banana Oat Pancakes
- Greek Yogurt Protein Pancakes for Kids
- Red Velvet Pancake Tacos With Strawberries
- PBJ Pancake Tacos
- Christmas Themed Breakfast Charcuterie Board
- Lemon Blueberry Yogurt Muffins
- Green Spinach Waffles
Fluffy Breakfast Pancakes with Plain Yogurt
Ingredients
- 1 cup all-purpose flour
- 1 pinch salt
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 cup plain yogurt thinner, drinkable style works best
- 3 tablespoons neutral oil like sunflower or canola
- 1 large egg
Instructions
- In a medium bowl, whisk together the dry ingredients: flour, salt, sugar, and baking powder.
- In a separate smaller bowl, whisk together the wet ingredients: plain yogurt, oil, and the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until just combined. It’s okay if there are a few small lumps; be careful not to overmix.
- Heat a large, non-stick pan or griddle over medium to medium-low heat. You want the heat to be gentle enough to cook the pancake through without burning the outside. You do not need to oil the pan if it is non-stick.
- Once the pan is hot, pour about ¼ cup of batter onto the pan for each pancake.
- Cook for about 1 to 1 ½ minutes, or until you see bubbles forming and popping on the surface and the edges look set.
- Flip the pancake and cook on the other side for about another minute, or until golden brown.
- Place the cooked pancakes on a plate in a single layer to cool slightly before stacking. This prevents them from becoming steamy and dense.
- Serve warm with your favorite toppings like fresh fruit and maple syrup. Enjoy!
