Pancakes are a delicious way to start your day, but they aren’t the healthiest of breakfasts. There’s a lot of carbs and not much by way of nutrients and protein. Luckily, there are some good ways to add some nutrients. One way of doing this is to use yogurt instead of milk. Many people use buttermilk to add some tanginess and extra fluff to their pancakes. Yogurt is very similar, but with more protein and with probiotics to boot. Here’s how to make yogurt pancakes.
In general, you can use your favorite pancake recipe and replace the milk or buttermilk with yogurt. You may want to add a bit of baking soda as well to complement the acidity of the yogurt in the cooking process. Yogurt will make your pancakes extra fluffy.
You’ll notice that the batter is thicker and smoother than regular pancake batter, and it may not bubble up when you cook the pancake, depending on the recipe. So when deciding whether to flip the pancakes, be sure to keep an eye on how cooked the edges are rather than waiting around for bubbles.
In addition to extra fluff, your pancakes will take on the taste of whatever yogurt you use. So a more acidic yogurt or a thick yogurt will add more tang, more density, or more acidity. This will still be delicious, and it still pairs great with maple syrup, fruit, or other pancake toppings. You may want to add a bit of extra sugar to the batter so that the sweetness can help temper the acidity of the yogurt.