I can’t stop making these yogurt pancakes—they’re so simple and delicious! You just mix, rest, and cook with no oil needed. Trust me, even if you’re new to baking, you’ll nail them in one go. Let’s get started!
Contents
Why you’ll love this recipe
No oil required—light and not greasy. No fancy tools or beating needed; just stir everything together. The yogurt adds a subtle tang, making the pancakes fluffy and moist. They’re ready in under 40 minutes, perfect for quick breakfasts or snacks.
Ingredients
Note: Makes 6-7 medium pancakes (serves 2); Use room-temperature eggs and plain thick yogurt for best results
- 180g flour
- 5g baking soda
- 20g sugar
- 2 eggs
- 2g yeast
- 180g yogurt
- A pinch of flour (optional, for adjusting batter consistency if too thin)
- Powdered sugar/honey/fresh fruit (optional, for serving)
Instructions
- In a large plate or bowl, add 180g flour, 2.5g baking soda, 20g sugar, and 2g yeast. Stir well with a spatula to evenly distribute the dry ingredients—this avoids clumps of baking soda or yeast.
- Crack 2 eggs into the dry mixture, then pour in 180g yogurt. Keep stirring with the spatula (press and fold to break up any lumps) until all ingredients combine into a smooth batter. The smoother the batter, the softer the pancakes.
- Let the batter rest at room temperature for about 20 minutes—don’t cover it. This step lets the flour absorb moisture, making the pancakes easier to cook and fluffier. Don’t skip it!
- Preheat a non-stick pan over low heat for 1-2 minutes (you’ll feel warmth when holding your hand above the pan). Key note: No oil needed at all!
- Scoop an appropriate amount of rested batter with a spoon and pour it gently into the pan from a height—let it spread into a circle (about 7-8cm in diameter). Leave 1-2cm space between each pancake as they’ll expand slightly.
- Cover the pan with a lid and cook on low heat. When the surface of the pancake turns semi-solid (no runny batter left, edges set), flip it carefully with a spatula—be quick to avoid breaking.
- Cover again and cook for another 1-2 minutes on low heat. Press the center of the pancake with your finger; if it springs back quickly, it’s fully cooked. If not, cover and cook for 30 more seconds.
- Repeat with the remaining batter. Serve hot with powdered sugar, honey, or fresh fruit if you like—they taste even better!
Frequently Asked Questions
- Q: Can I use thin yogurt? A: I don’t recommend it. Thin yogurt will make the batter too runny, and the pancakes won’t hold their shape. Stick to plain thick yogurt, or add a little extra flour if your yogurt is on the thin side.
- Q: Why are my pancakes hard? A: It’s probably because the heat was too high or you skipped the resting step. Always cook on low heat, and let the batter rest for full 20 minutes—this ensures fluffiness.
- Q: Can I adjust the sweetness? A: Absolutely! If you like sweeter pancakes, increase the sugar to 30g. If you prefer less sweet, reduce it to 10g— the yogurt already adds a hint of sweetness.
- Q: How to store leftover pancakes? A: Let them cool completely, then put them in an airtight container. Refrigerate for up to 2 days or freeze for 1 week. Reheat in a pan over low heat for 30 seconds per side—they’ll taste like fresh!
Q: Do I need to cover the pan when cooking? A: Yes! Covering helps the pancakes cook through evenly. Without a lid, the surface might burn while the inside is still raw.
Fluffy Yogurt Pancakes (No Oil, Super Easy!)
I can’t stop making these yogurt pancakes—they’re so simple and delicious! You just mix, rest, and cook with no oil needed. Trust me, even if you’re new to baking, you’ll nail them in one go. Let’s get started!
Ingredients
- 180 g flour
- 2.5 g baking soda
- 20 g sugar
- 2 eggs
- 2 g yeast
- 180 g yogurt
- A pinch of flour optional, for adjusting batter consistency if too thin
- Powdered sugar/honey/fresh fruit optional, for serving
Instructions
- In a large plate or bowl, add 180g flour, 2.5g baking soda, 20g sugar, and 2g yeast. Stir well with a spatula to evenly distribute the dry ingredients—this avoids clumps of baking soda or yeast.
- Crack 2 eggs into the dry mixture, then pour in 180g yogurt. Keep stirring with the spatula (press and fold to break up any lumps) until all ingredients combine into a smooth batter. The smoother the batter, the softer the pancakes.
- Let the batter rest at room temperature for about 20 minutes—don’t cover it. This step lets the flour absorb moisture, making the pancakes easier to cook and fluffier. Don’t skip it!
- Preheat a non-stick pan over low heat for 1-2 minutes (you’ll feel warmth when holding your hand above the pan). Key note: No oil needed at all!
- Scoop an appropriate amount of rested batter with a spoon and pour it gently into the pan from a height—let it spread into a circle (about 7-8cm in diameter). Leave 1-2cm space between each pancake as they’ll expand slightly.
- Cover the pan with a lid and cook on low heat. When the surface of the pancake turns semi-solid (no runny batter left, edges set), flip it carefully with a spatula—be quick to avoid breaking.
- Cover again and cook for another 1-2 minutes on low heat. Press the center of the pancake with your finger; if it springs back quickly, it’s fully cooked. If not, cover and cook for 30 more seconds.
- Repeat with the remaining batter. Serve hot with powdered sugar, honey, or fresh fruit if you like—they taste even better!
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