I like making fancy food. It gives me a chance to be creative and have fun in the kitchen. But right now I’m feeling a need to keep things very simple. I’m craving easy meals; comforting meals. I’m starting off 2015 by getting back to basics.
These yogurt pancakes are a fast, easy breakfast and they’re also wonderful if you like breakfast for dinner. Yogurt offers a nice protein punch that makes them more satiating than regular pancakes. They’re also a bit fluffier and less dense.
I’ve used regular yogurt but you could also use greek yogurt in this recipe. Since greek yogurt is thicker you’ll want to compensate by whisking in some additional milk, 1 tablespoon at a time, until the batter reaches a standard pancake batter consistency. If you haven’t prepared many pancakes and aren’t sure how thick pancake batter should be, I’d start by preparing the recipe as is before experimenting.
I’m not a fan of flavored yogurts but you could try using one in this recipe. Keep in mind that most flavored yogurts are also sweetened which will result in sweet pancakes. If you plan on serving syrup with your pancakes, stick with unsweetened yogurt.
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups plain, unsweetened yogurt (I used 2%)
- 1 cup buttermilk
- 2 large eggs
- vegetable oil (or any high heat oil) for cooking
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the yogurt, buttermilk and eggs and whisk vigorously to combine.
- Preheat a large skillet over medium heat for several minutes (if using an electric burner, lower heat might work best). Lightly grease the pan with vegetable oil. Use a 3 or 4 ounce ladle to pour the batter evenly onto the skillet, 2 inches apart, and cook the pancakes until they have a few bubbles on top, approximately 2 minutes, then flip and cook for an additional minute.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.