There’s something about Sunday morning’s that just call for a yummy breakfast. I’m not talking about an extra-special bowl of oatmeal…I’m talking pancakes, waffles, omelettes, bacon, eggs, the works. Lately my Sunday morning breakfast craving has been pancakes, and while last week I used Trader Joe’s pumpkin pancake mix (awesome, by the way) I decided to make my own this weekend.
In an attempt to use ingredients I had on hand, I decided on a recipe that used yogurt in the pancake batter. The recipe also sounded perfect for how I like my pancakes: thick, light, and fluffy. They turned out exactly as I imagined and were so good I could have eaten them without syrup! The vanilla flavor really stood out, as I used pure vanilla essence, which is the little specks you can see in the pictures.
This recipe requires one extra step that you don’t have to do using a pre-made mix, which is letting the batter sit for 5-10 minutes. The original recipe claims this is to let the baking soda and yogurt react, and I’m no scientist so I did what it told me to. If there’s one thing I do know about this recipe, it’s that this is now my go-to pancake recipe. No more box mixes for this girl!
Yogurt Pancakes
from One Green Generation
3/4 cup all purpose flour
1 1/2 tbsp sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 cup plain yogurt (can use vanilla yogurt, and omit the extract)
1 tsp vanilla extract (I used 1 tsp vanilla essence)
Directions:
In medium bowl, mix the flour, sugar, salt, baking soda, and baking powder together. Make a hole in the middle of the dry ingredients.
Add the eggs, yogurt, and vanilla into the hole and lightly whisk them together, then whisk them into the dry ingredients until just combined. It will probably still be lumpy, and that’s okay.
Let the batter sit for 5-10 minutes (depending on how hungry you are). It will increase in size and form bubbles on the top.
Pre-heat a griddle or pan on medium-low heat. Coat surface with a pat of butter or baking spray and add pancake batter to pan using 1/3 cup measuring cup.
Wait to turn pancakes until they are forming bubbles on the surface side. After turning, the pancakes will take about half the time as they did on the first side, but it’s always a guessing game for me to determine when exactly they’re done.
greensnchocolate
greensnchocolate
greensnchocolate
These look great…and make me want to eat pancakes right now at 9:00 at night! I love making homemade pancakes…they are so good! YUM!
Those look so fluffy and perfect!
I agree with you- Sunday morning should be a breakfast day!! These pancakes look awesome:)
These look great, this recipe is a keeper. Your pancakes look PERFECT
I love homemade pancakes! So fluffy + tasty.
Wow, you pancakes look so fluffy and light…have to try it…
I’ve never seen a pancake recipe with yogurt! They look really great! And I bet the vanilla made them extra special.
These pancakes look amazing! You can really tell how good they were just by looking at the pictures. Can’t wait to try this recipe!
I was totally in the mood for pancakes the other day and now you have me craving them again!
wow those look so good right now… and i’m not even particularly fond of pancakes!
Can I use whole wheat flour instead?? Please let me know!
Katherine -
Let me know if you try it!
I have never tried using whole wheat flour, so I can’t tell you for sure. However, I would try using half whole wheat flour and half white flour first, as sometimes I have different results in other baked goods using all whole wheat flour. Hope this helps