🥚 Yogurt & Egg Pancakes
Makes: 6–8 small pancakes
Prep Time: 5 min | Cook Time: 10 min
Ingredients
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1 cup plain yogurt (Greek or regular)
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2 large eggs
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¼ cup all-purpose flour (or oat flour for a lighter version)
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1–2 tbsp sugar or honey (optional, adjust to taste)
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½ tsp baking powder
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¼ tsp salt
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½ tsp vanilla extract (optional)
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Butter or oil, for cooking
Instructions
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Mix wet ingredients:
In a bowl, whisk together yogurt, eggs, and vanilla until smooth. -
Combine dry ingredients:
In a separate bowl, mix flour, baking powder, salt, and sugar (if using). -
Combine wet and dry:
Gently fold the dry ingredients into the wet until just combined — don’t overmix.
(Batter will be thick but scoopable.) -
Cook pancakes:
Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil.
Spoon batter onto the pan (about ¼ cup per pancake).
Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 more minutes until golden. -
Serve warm:
Top with fresh fruit, maple syrup, honey, or a dollop of yogurt.
💡 Tips
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For extra fluffiness, separate the eggs. Beat the whites until soft peaks form and fold in at the end.
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Add-ins: blueberries, chocolate chips, or grated apple work beautifully.
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Greek yogurt gives a tangier flavor and extra protein; regular yogurt gives a softer, sweeter pancake.
If you want, I can also give you a 1-bowl version that’s super quick and no whisking needed, perfect for busy mornings. Do you want me to do that?
