Melt in Your Mouth Yogurt Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 281.5
- Total Fat: 5.3 g
- Cholesterol: 215.0 mg
- Sodium: 1,124.2 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 0.8 g
- Protein: 12.0 g
View full nutritional breakdown of Melt in Your Mouth Yogurt Pancakes calories by ingredient
Number of Servings: 4
Ingredients
-
* 1 c. all-purpose flour (slightly more if you like thicker pancakes)
* 3 T sugar
* 1 t salt
* 1 t baking soda
* 1 t baking powder
* 4 large eggs
* 2 c yogurt (vanilla or plain)
* 2 t vanilla (leave out if using vanilla yogurt)
* 2 c fresh or frozen fruit (optional)
Directions
Steps.
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.
Hole in middle of dry ingredients
2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.
3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.
Mixed but lumpy
4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).
Forming bubbles
5. Pre-warm a pan on medium-low heat.
6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.
Strawberries
Fold in the fruit
Completely folded
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).
Bubbles
10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.
Flipped
11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!
With Raspberries Inside
With a Quick Peach Compote
With Berries Cooked in Syrup
Makes 8 medium-sized pancakes.
Oh, let me also point you to some of the other renditions, as this recipe - which I am proud to say is one I completely made up all on my own – has since been passed around the internet:
Chile made them vegan, with soy yogurt, flaxseed “eggs”, and King Arthur’s whole white wheat flour. Carla calls them “Melinda’s Tempting Treat” and made them using vanilla yogurt and topped them with homemade rhubarb jam. Beany writes about hers here, using honey instead of sugar to make them 100% local. Green Bean writes about hers here, and told me recently that her boys eat them all the time. Ecoburban Mom doubled the recipe and makes them a few times a week for her family. She writes about them here. Arduous writes about her rushed version of it here, dubbing it “Melinda’s Yogurt Pancrack.” Megan found a lonely carton of yogurt in her fridge and made pancracks, singles style. Heather succumbed to the peer pressure and made them too, exclaiming, “Holy flapjack, Batman! These things rock!”
Number of Servings: 4
Recipe submitted by SparkPeople user ARTISTALATINA.
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.
Hole in middle of dry ingredients
2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.
3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.
Mixed but lumpy
4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).
Forming bubbles
5. Pre-warm a pan on medium-low heat.
6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.
Strawberries
Fold in the fruit
Completely folded
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).
Bubbles
10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.
Flipped
11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!
With Raspberries Inside
With a Quick Peach Compote
With Berries Cooked in Syrup
Makes 8 medium-sized pancakes.
Oh, let me also point you to some of the other renditions, as this recipe - which I am proud to say is one I completely made up all on my own – has since been passed around the internet:
Chile made them vegan, with soy yogurt, flaxseed “eggs”, and King Arthur’s whole white wheat flour. Carla calls them “Melinda’s Tempting Treat” and made them using vanilla yogurt and topped them with homemade rhubarb jam. Beany writes about hers here, using honey instead of sugar to make them 100% local. Green Bean writes about hers here, and told me recently that her boys eat them all the time. Ecoburban Mom doubled the recipe and makes them a few times a week for her family. She writes about them here. Arduous writes about her rushed version of it here, dubbing it “Melinda’s Yogurt Pancrack.” Megan found a lonely carton of yogurt in her fridge and made pancracks, singles style. Heather succumbed to the peer pressure and made them too, exclaiming, “Holy flapjack, Batman! These things rock!”
Number of Servings: 4
Recipe submitted by SparkPeople user ARTISTALATINA.