Yogurt Pancakes – a delicious recipe with flour, salt, baking powder, butter, flavored yogurt, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon.
2
Place the butter in a covered bowl and melt in the microwave.
3
Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color.
4
Pour the wet mixture into the dent in the dry mixture.
5
Mix with a wooden spoon until the flour disappears.
6
Spray a griddle or pan with PAM cooking spray.
7
Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes).
8
Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain.
9
ENJOY!
225
kcal
Calories
8
g
Fat
28
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup unbleached flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon butter, and more.
Yes, Yogurt Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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