- 1 1/2 cups (about 6 1/2 ounces) all-purpose flour
- 6 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup plain yogurt
- 3/4 cup whole milk
- 6 tablespoons (3 ounces) unsalted butter, melted and cooled, plus more for the pan
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- Pure maple syrup, warmed, for serving
- Fresh berries, for serving
Yogurt Pancakes
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.
Nutrition Information
113
Calories
20g
Carbohydrates
5g
Protein
679mg
Potassium
5g
Fiber
7g
Sugar
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