Fluffy Yogurt Pancakes
Soft, airy, perfect for breakfast or a family snack! Fluffy yogurt pancakes turn out great the first time if you follow the recipe. Unlike our usual fritters, these pancakes are cooked on a dry skillet without oil. A simple, quick, and affordable recipe.
Updated : 21 August, 2025
Easy
About 20 min.
Ingredients
180 milliliters
Yogurt
100 grams
Wheat flour
60 grams
Sugar
1
Eggs
2 tablespoon
Vegetable oil
1 teaspoon
Baking powder
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use natural yogurt without additives. It should be at room temperature, so take it out of the fridge in advance and measure the needed amount. Use a large egg.
Step 2
Pour the yogurt into a saucepan and warm it slightly over low heat, stirring constantly. The yogurt should stay smooth. If it curdles and whey separates, it’s overheated.
Step 3
In a bowl, combine the egg, vegetable oil, sugar, and salt. Whisk until smooth.
Step 4
Add the warm yogurt and stir again.
Step 5
Sift flour together with baking powder and add to the mixture. Stir the batter until no lumps remain.
Step 6
The batter should resemble runny sour cream. The exact amount of flour depends on the yogurt’s fat content, moisture, egg size, and flour quality.
Step 7
Heat a dry nonstick skillet over medium heat. Pour about 2 tablespoons of batter (I used a large salad spoon) into the center, forming a round pancake. Cook 1-2 minutes until golden. Flip and cook for about the same time until browned. Repeat with the rest of the batter.
Step 8
Stack the cooked pancakes on top of each other. Serve with honey, jam, sweet sauces, fresh fruit, or berries. Enjoy!