My kids love to eat pancakes and these are a true favorite! These pancakes are tasty, fluffy, and moist!
Adding yogurt helps provide nutrients like protein and also helps make them moist. Here, I have used Greek yogurt which tends to have more protein than regular yogurt. If you don’t have Greek yogurt, you can use plain unsweetened whole milk yogurt.
Additionally, I like to use plain unsweetened and unflavored yogurt since those don’t have added sugars. Also, I look for grass-fed yogurt which is known to contain more nutrients. However, if I can’t find grass-fed, then I go with organic.
This is the yogurt I like to use:
organic whole-milk grass-fed plain greek yogurt where 3/4 cup has 16 grams of protein!
You can also turn these pancakes into pancake bites. Check out the recipe for my Yogurt Vanilla Pancake Bites.
Additionally, you can use this pancake batter to make these Apple “Donut” Pancakes.
List of Ingredients:
all-purpose flour, whole milk, large eggs, coconut sugar, whole milk greek yogurt, pure vanilla extract (or vanilla paste), baking powder, baking soda, salt, and melted unsalted butter.
Products I used:
Dry Ingredients: organic unbleached all-purpose flour, organic coconut sugar, celtic salt, baking powder, and baking soda.
Wet Ingredients: organic pasture-raised large eggs, grass-fed unsalted butter, organic vanilla extract (without the alcohol)-or can use vanilla paste, organic grass-fed whole milk, and organic grass-fed whole milk plain greek yogurt.
Step-by-Step Instructions:
Add the dry ingredients to a bowl (flour, sugar, baking powder, baking soda and salt-if using). Mix with a whisk or a fork in a whisking motion. Set it aside.
To a heat-safe bowl ( I used a glass bowl) add the melted unsalted butter. Also add the eggs and whisk it with a fork until the eggs are combined with the butter.
Add the vanilla extract (or vanilla paste) and yogurt. Mix with a fork (in a whisking motion) to combine.
Also, add the milk and mix in a whisking motion to combine.
Transfer the wet ingredients to the dry ingredients and mix with a fork to combine. Make sure to not over-mix or else the batter will become tough. Mix until all of the flour has been incorporated into the batter (making sure to check the bottom of the bowl as well). Towards the end, I like to use a spatula to ensure the flour is fully incorporated into the batter.
Heat the skillet, add some butter to lightly coat the pan.
Use a 1/4 cup measure to scoop the batter onto the skillet over medium-low heat. Allow it to cook until bubbles form on the surface and the bottom is golden brown. Note: it might take the first batch a little longer to cook.
Carefully flip the pancakes and allow them to cook on the other side. Transfer the cooked pancakes to a baking sheet lined with a wire rack (this will prevent the bottom of the pancakes from becoming soggy). Or, may transfer the pancakes to a plate lined with a couple layers of paper towel. The paper towel might help absorb some of the moisture so the bottom of the pancakes don’t become soggy. But for best results, I recommend using a wired rack.
Add more butter, allow to melt, and add more batter to the pan. Continue this process until all of the batter has been used up.
Yogurt Vanilla Pancakes served with Blueberry Chia Jam, strawberries, blueberries, and peaches.
Note: Please cut the fruits and food accordingly to prevent choking.
Serving Ideas:
- pancakes with scrambled eggs (or however you like to serve your eggs), along with some fruit and/or veggies.
- pancakes with your favorite nut or seed butter.
- pancakes with a protein smoothie
- pancakes with milk, fruits and/or veggies
- pancakes with Blueberry Chia Jam
Short Video Tutorial:
Yogurt Vanilla Pancakes
These pancakes are made with greek yogurt and are fluffy, moist, and tasty.
Ingredients
- 1 3/4 cups unbleached all purpose flour
- 3 tablespoons coconut sugar or organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons melted unsalted butter
- 2 large eggs
- 3/4 cup whole milk greek yogurt
- 1 tablespoon pure vanilla extract or vanilla paste
- 1 cup whole milk
Instructions
- Add the dry ingredients to a bowl (flour, sugar, baking powder, baking soda and salt-if using). Mix with a whisk or a fork in a whisking motion. Set it aside.
- To a heat-safe bowl ( I used a glass bowl) add the melted unsalted butter. Also add the eggs and whisk it with a fork until the eggs are combined with the butter.
- Add the vanilla extract (or vanilla paste) and yogurt. Mix with a fork (in a whisking motion) to combine.
- Also, add the milk and mix in a whisking motion to combine.
- Transfer the wet ingredients to the dry ingredients and mix with a fork to combine. Make sure to not over-mix or else the batter will become tough. Mix until all of the flour has been incorporated into the batter (making sure to check the bottom of the bowl as well). Towards the end, I like to use a spatula to ensure the flour is fully incorporated into the batter.
- Heat the skillet, add some butter to lightly coat the pan.
- Use a 1/4 cup measure to scoop the batter onto the skillet over medium-low heat. Allow it to cook until bubbles form on the surface and the bottom is golden brown. Note: it might take the first batch a little longer to cook.
- Carefully flip the pancakes and allow them to cook on the other side. Transfer the cooked pancakes to a baking sheet lined with a wire rack (this will prevent the bottom of the pancakes from becoming soggy). Or, may transfer the pancakes to a plate lined with a couple layers of paper towel. The paper towel might help absorb some of the moisture so the bottom of the pancakes don’t become soggy. But for best results, I recommend using a wired rack.
- Add more butter, allow to melt, and add more batter to the pan. Continue this process until all of the batter has been used up.
Notes
- If you don’t have Greek yogurt, you can use plain unsweetened whole milk yogurt.
