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Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, whisk together the yogurt, egg, milk, vanilla extract (if using), and melted butter until smooth.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
Serve:
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, honey, or a dollop of yogurt.
Tips:
For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Add blueberries, chocolate chips, or sliced bananas to the batter for a fun twist.
If using Greek yogurt, you may need to add a bit more milk to achieve the right consistency.
Enjoy your light, fluffy, and slightly tangy Yogurt Pancakes! 🥞🍓
Enjoy!
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