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How to Make Yogurt Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
In another bowl, whisk together the yogurt, milk, egg, vanilla extract, and melted butter until smooth.
Step 3: Mix Batter
Gradually add the wet ingredients to the dry ingredients, stirring gently. Be careful not to overmix—a few lumps are fine! Let the batter rest for 5 minutes for extra fluffiness.
Step 4: Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve and Enjoy
Stack your pancakes high and serve with maple syrup, fresh berries, or a dusting of powdered sugar!
Tips for the Best Yogurt Pancakes
✔ Use full-fat yogurt for the richest flavor and texture.
✔ Don’t overmix—stir just until combined to keep the pancakes light.
✔ Rest the batter for at least 5 minutes for extra fluffiness.
✔ Add-ins? Try blueberries, chocolate chips, or nuts for variety!
Serving Suggestions
🍓 With fruit: Top with fresh strawberries, bananas, or blueberries.
🍯 With honey or syrup: Drizzle with maple syrup or a spoonful of honey.
🥜 Nutty crunch: Sprinkle with almonds, walnuts, or peanut butter.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Stack with parchment paper in between and freeze for up to 2 months.
- Reheat: Warm in a toaster, microwave, or skillet for a fresh taste.
Final Thoughts
These Yogurt Pancakes are a fantastic way to start the day—fluffy, flavorful, and incredibly easy to make. Whether you enjoy them classic or with fun add-ins, they’re bound to become a breakfast favorite.
Give this recipe a try and let me know—what’s your favorite pancake topping? 🥞✨
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