These one-bowl fluffy yogurt pancakes are not only incredibly light and flavourful, but they won't deflate upon hitting your plate. This pancake recipe is so reliable and tasty it will immediately become your new weekend staple.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
2cupsunbleached all-purpose flouror substitute a third of the all-purpose flour with whole-wheat, rye, oat, or buckwheat flour.
2teaspoonsbaking powderaluminum-free, if possible
1/2teaspoonbaking soda
2tablespoonssugar(I use cane sugar)
1teaspoonkosher salt
1cupwhole milk plain yogurt
2eggsroom temperature
1cupwhole milk
1teaspoonsplash of vanilla extractoptional, but delicious
3tablespoonsunsalted buttermelted and slightly cooled
vegetable or melted coconut oil for oiling the pan
To serve
fresh fruit such as seasonal berries
pure maple syrupgently heated
Instructions
Heat the oven to 250º F. Prepare a wire rack inside a large baking sheet. This is to keep the panckaes warm as you cook them. If you are not making a very large batch, feel free to skip this step.
Whisk flour, baking powder, baking soda, sugar, and kosher salt together in a bowl. Using the whisk, make a well in the center. Add the yogurt to the well and crack in the two eggs. Pour in the milk, vanilla, and melted butter. Using a whisk, or a large fork, beat the eggs and wet ingredients slowly incorporating it all with the dry ingredients, as though you were making pasta dough. Mix only until the dry stripes of flour have disappeared and are no longer visible. A lumpy batter is fine so don't overmix. Allow the batter to rest for 10 minutes. Tip: if you don't feel confident cracking the eggs straight into the bowl, crack them into a small separate bowl first.
While the batter is resting, heat a large cast-iron griddle or skillet over medium-low heat for about 10 minutes (see recipe notes if using a non-stick pan). Once the pan is hot, add 1 tablespoon oil to the skillet and spread to coat the bottom. Using a measuring cup, ladle 1/4 or 1/3 cup batter for each panckae into the skillet. Without disturbing the pancakes, cook for 2 - 3 minutes or until pancakes slightly puff up and bubbles appear on the surface.
Flip the pancakes and cook until the underside is golden and the edges are crispy. Repeat the process with remaining batter, adding more oil to the pan as needed. If at any time you find the pancakes are browning too quickly, or the pan is smoking, lower the heat. If they are taking too long to cook, increase the heat slightly. I find that hovering over a medium to medium-low heat works best.
Place the pancakes on prepared baking sheet to keep warm in heated oven until ready to serve, if desired. Serve the pancakes topped with berries and warm maple syrup.
Notes
If using a non-stick pan: Place the pan over medium heat and add the oil. As soon as the oil starts to shimmer, the pan should be ready for the pancakes. Reduce or increase the heat accordingly. Get the temperature rightIt is important for the pan you are using to be at the right temperature before you start adding the batter. Too hot and the pancakes will burn before they cook on the inside, too low and your pancakes will not rise properly or get a nice golden colour. Cast-iron pans and griddles need to be preheated for at least 10 minutes to get the temperature right. All pans and burners will heat differently so it will take some trial and error to get the temperature just right. Tip: A cast-iron pan keeps heat really well so it will take a while for the heat to wear off. Because of that, you don’t want to preheat your cast iron at too high of a heat.