Easy Yogurt Pancakes

Recipe:

Ingredient Notes:

• Yogurt and milk. I use thick Greek yogurt combined with standard whole milk (2–3% fat). If you prefer, you can substitute this combination with plain drinkable yogurt or even buttermilk. If you make the switch, simply use the combined weight of both the yogurt and milk called for in the recipe
• Sugar. Use regular granulated white sugar. This amount makes the pancakes quite sweet. However, if you plan to serve them with savory toppings like fried eggs or smoked salmon, I recommend reducing the sugar to 50g
• Eggs. The recipe is based on standard medium-to-large eggs, weighing approximately 50–55g each (without the shell). This corresponds to Size M in Europe or Large in the US
• Citrus. Lemon and orange zest are added for a bright, fresh aroma. You can use both, choose just one, or omit them entirely – especially if you are opting for the savory version of the dish
• Flour. Standard all-purpose flour (premium grade) works beautifully here. I don’t recommend using whole wheat flour for this specific recipe, as it will significantly alter the delicate taste and texture – unless, of course, you are a true fan of whole-grain baking.

Let’s start cooking!

In a bowl, combine all the wet ingredients: yogurt, milk, and eggs. Add grated lemon and orange zest (1 tsp each) and sugar.

Mix until smooth.

Add the flour, baking soda, and baking powder, and mix until smooth.

Heat a frying pan over medium-low heat. Grease it with oil. Pour 2 tablespoons of batter into the center of the pan and spread it slightly.

Cook for a couple of minutes on each side.

Serve with your favorite toppings.

Enjoy!

This Easy Yogurt Pancakes recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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