Grandma'S Yogurt Pancakes
Delicious homemade yogurt pancakes with a tender crumb, featuring subtle tang and sweetness, perfect for a quick breakfast or brunch for family and friends.
Ingredients
Instructions
- Sift together the flour, baking powder, baking soda, salt, and sugar.
- Beat together the yogurt, egg, and water until well combined.
- Gently add the wet mixture to the dry ingredients and stir until just combined.
- Heat a greased griddle or skillet over medium heat.
- Pour 1/4 cupfuls of batter onto the hot griddle.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes until golden brown.
- Serve warm with your favorite toppings.
Tips & Substitutions
For fluffier pancakes, allow the batter to rest for about 5-10 minutes before cooking. If you don’t have yogurt, you can substitute it with buttermilk or sour cream for a similar tangy flavor. Adjust the water slightly if the batter seems too thick. To add a twist, consider mixing in some vanilla extract or cinnamon for extra flavor.
Serving Suggestions
Serve these pancakes warm with maple syrup, fresh fruit, or a dollop of whipped cream for a delightful treat. They pair beautifully with a side of bacon or sausage for a hearty breakfast. For a lighter option, top with yogurt and berries, or enjoy them alongside a refreshing smoothie.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For best results, reheat on a skillet over low heat to maintain their texture. You can also freeze them for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Yogurt Pancakes contains roughly 494 calories, with 11g protein, 102g carbohydrates, and 4g fat. It is an excellent source of iron (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pancake batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken overnight. However, for the best fluffiness, it's ideal to cook the pancakes fresh.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of applesauce or mashed banana for each egg. Alternatively, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can also work well, providing binding and moisture.
How can I make these pancakes gluten-free?
To make gluten-free pancakes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Adjust the liquid slightly if needed, as gluten-free flours can absorb more moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).