These yogurt pancakes turn out especially tender and fluffy: the yogurt adds a pleasant tang, while vanilla brings a warm, comforting aroma. With just a few ingredients and an easy method, they make a perfect quick homemade breakfast.
Ingredients
- Eggs, size M — 2 pcs.
- Sugar — 2 tbsp.
- Vanilla sugar — 1 packet
- Plain yogurt — 2 tbsp.
- Milk — 3.4–4.1 tbsp. | 50–60 ml
- Baking powder — 1/2 tsp.
- All-purpose flour — 4 1/2 tbsp.
Step-by-step recipe
- In a bowl, whisk the eggs with the sugar and vanilla sugar until lightly foamy.
- Add the yogurt and milk, then stir until smooth.
- Mix the flour with the baking powder and sift into the bowl. Gently stir until you have a smooth, thick but pourable batter with no lumps.
- Place a dry skillet over high heat and let it heat well.
- Reduce the heat to medium and continue cooking at this setting.
- Drop the batter by spoonfuls, forming small rounds. Cook for 1 1/2–2 minutes, until bubbles appear and the bottoms are golden brown.
- Flip and cook for another 1–1 1/2 minutes until done. Serve immediately with honey, berries, or yogurt.
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Tips and variations
- Skillet: on a nonstick pan, you can cook without oil; if the coating is standard, lightly brush the surface with vegetable oil.
- Texture: the batter should fall slowly from a spoon. If it is too thick, add a little milk; if too thin, add a pinch of flour.
- Resting the batter: 5 minutes before frying will make the pancakes even airier.
- Substitutions: yogurt can be replaced with kefir or 10–15% sour cream. If the yogurt is very thick, add 5–10 ml more milk.
- Add-ins: fold in a handful of blueberries, chocolate chips, or orange zest directly into the batter.
- Serving: keep the finished pancakes warm in an oven at 195–210°F | 90–100°C if cooking in batches.
Nutritional value (per serving)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 150 kcal | 6.5 g | 4.2 g | 21 g |
FAQ
Can I replace the yogurt with kefir or sour cream?
Yes. Kefir works in the same proportion. If using sour cream, choose 10–15% fat and add 3.4–4.1 tbsp. | 5–10 ml more milk for the right consistency.
Why aren’t the pancakes fluffy?
It is usually due to batter that is too thin, a pan that is not hot enough, or overmixing. Keep the batter thick, heat the pan well, and fold in the flour gently without prolonged mixing.
Can I make them without vanilla sugar?
Yes. Replace it with a pinch of vanillin or 1 tsp vanilla extract, or simply increase the regular sugar by 1 tsp to taste.