Instructions
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, whisk together the yogurt, egg, milk, vanilla extract (if using), and melted butter until smooth.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. The batter should be thick but pourable. If it’s too thick, add a splash more milk.
Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
Flip and cook for another 1–2 minutes, or until golden brown on both sides.
Serve:
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, honey, or a dollop of yogurt.
Tips
For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
Add blueberries, chocolate chips, or sliced bananas for a fun twist.
If using Greek yogurt, you may need to add a bit more milk to reach the right consistency.
Enjoy your light, fluffy, and slightly tangy Yogurt Pancakes!
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