Recipe courtesy of Marc Murphy

Yogurt Pancakes

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Generally, I'm not a huge pancake person, but I just can't get enough of these. Too often, I find them to be too heavy and dry, but the ones I make, adapted from the recipe my mom made when I was little, are everything I think a pancake should be. Light, delicate, and slightly tangy--they come out perfectly fluffy every time. These are also a favorite with my kids. On Sundays, when we all sleep in and are lazy, I make these along with bacon, fresh-squeezed juice, and hot tea and coffee for our family brunch.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: Makes 12 to 14 (4-inch) pancakes
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Ingredients

Directions

  1. Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  3. In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
  4. In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.

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