Why You'll Love It
- Incredibly tender texture from the yogurt
- Perfect balance of sweetness and tang
- Simple ingredients you likely already have
- Freezes beautifully for quick breakfasts
- Adaptable to various toppings and mix-ins
"My family requests these every Sunday now - they're perfectly fluffy and have the most wonderful tang from the yogurt!"
Essential Ingredient Guide
- Plain yogurt: The star ingredient that provides moisture and a delicate tang. Full-fat Greek yogurt gives the richest texture, but any plain yogurt works beautifully.
- All-purpose flour: The foundation that gives structure. I like to sift mine first thing in the morning - there's something peaceful about watching the flour drift down into the bowl.
- Eggs: Room temperature eggs blend more smoothly into the batter, creating a uniform texture that cooks evenly.
- Baking powder: The magic lift that makes these pancakes so wonderfully fluffy. Fresh baking powder ensures maximum rise.
- Vanilla extract: Just a teaspoon adds warmth and depth that complements the yogurt's tang perfectly.
- Maple syrup or honey: A gentle sweetener that balances the yogurt's acidity. I sometimes use a light honey for a floral note.
Complete Cooking Process
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Ingredient Readiness:
Letting your yogurt and eggs come to room temperature is the first gentle step. Cold ingredients can make the batter stubborn and less willing to blend smoothly. I usually set them on the counter while I gather everything else - the quiet anticipation of a good breakfast starting.
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Flavor Development:
The moment the wet and dry ingredients meet is when the magic begins. The yogurt's tang mingles with vanilla, and you can already smell the promise of something good coming. I always take a second to appreciate that scent - it's like morning sunshine in a bowl.
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Texture Control:
The batter should be thick but pourable, with small lumps that will cook out. Overmixing makes tough pancakes, so I fold gently until just combined. It's okay if it's not perfectly smooth - honestly, the imperfections make them more interesting.
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Finishing Touches:
Letting the batter rest for those few minutes allows the flour to fully hydrate and the baking powder to start working its magic. The bubbles that form on the surface are little promises of fluffiness to come.
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Serving Timing:
Pfannkuchen are best served immediately, when the edges are still slightly crisp and the centers are pillow-soft. The warmth seems to melt any topping you choose.
- Use a light hand when mixing - overworking develops gluten
- Let batter rest 5-10 minutes for optimal texture
- Wait for bubbles to form on top before flipping
- Keep finished pancakes warm in a low oven while cooking the rest
Pro Tips
You know, after all these years, I've learned that the secret to great pancakes isn't really in the recipe itself, but in the patience you bring to the process. The waiting, the gentle folding, the watching for just the right moment to flip - they're all part of the quiet ritual. And honestly, some mornings I'll whip up a batch of pumpkin French toast if I'm feeling particularly adventurous, but these yogurt Pfannkuchen are my steady, reliable comfort. They never let me down. There's something about breakfast recipes that just feels like home, doesn't it? Whether you're making these simple pancakes or something more elaborate like those pumpkin pancakes with cinnamon butter, the morning always starts better with something warm from the kitchen.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don't overmix the batter - lumps are good
- Use a medium-low heat for even cooking
- Flip only once when bubbles form and edges look cooked
- Keep cooked pancakes warm in a single layer
Frequently Asked Questions
→ Can I use Greek yogurt instead of regular?
Absolutely. Greek yogurt will make slightly thicker, richer pancakes. You might need to add a tablespoon or two of milk to thin the batter to the right consistency.
→ How do I prevent my pancakes from being flat?
Make sure your baking powder is fresh, don't overmix the batter, and let it rest before cooking. Also, avoid pressing down on the pancakes while they cook.
→ Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately overnight, but combine them just before cooking for the fluffiest results.
→ What's the best way to reheat leftovers?
A toaster or warm oven works best to restore some crispness. Microwaveing can make them rubbery.
→ Can I freeze these pancakes?
Yes, they freeze beautifully. Cool completely, then layer with parchment paper in an airtight container. Reheat in a toaster or oven.
→ What toppings work best with yogurt pancakes?
Fresh berries, maple syrup, honey, whipped cream, or even a savory option like smoked salmon and crème fraîche.
Chef's Tips
Batter thickens as it rests - you can add a tablespoon more milk if needed,For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients,These freeze beautifully for quick breakfasts throughout the week
Nutrition Facts
per serving
280
Calories
10g
Protein
40g
Carbs
8g
Fat
Taste Profile
Delicate balance of sweet and tangy with warm vanilla notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will make denser pancakes with nuttier flavor - use half whole wheat for best results
Any unsweetened plant yogurt works well - coconut yogurt adds nice flavor
Recipe Variations
Try these delicious twists on the original
Berry Bliss Version
Fold 1 cup of fresh blueberries or raspberries into the batter for bursts of fruity sweetness
Lemon Zest Twist
Add the zest of one lemon to the wet ingredients for a bright, citrusy note
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough pancakes
- Cooking at too high heat causing burnt exteriors/raw interiors
- Flipping multiple times which deflates the pancakes
- Using cold ingredients that don't blend properly
Meal Prep & Storage
Make Ahead Tips
You can mix dry ingredients up to a week ahead. Wet ingredients can be mixed and refrigerated overnight. Combine just before cooking for best results.
Leftover Ideas
Reheat in a toaster or warm oven to restore crispness. They also make great quick snacks straight from the refrigerator.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, bring cold items to room temperature
Mix dry ingredients in one bowl, wet ingredients in another
Combine wet and dry ingredients, let batter rest while heating griddle
Cook pancakes in batches, keeping finished ones warm in oven
Serve immediately with desired toppings
Pfannkuchen Mit Joghurt Recipe For Weekly Baking
Make these delicious yogurt pancakes that are so good you'll want to bake them every week. Perfect for breakfast or snacks.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 2 cups all-purpose flour
- 02 2 tablespoons sugar
- 03 2 teaspoons baking powder
- 04 1/2 teaspoon baking soda
- 05 1/2 teaspoon salt
Wet Ingredients
- 01 1 1/2 cups plain yogurt
- 02 2 large eggs
- 03 1/4 cup milk
- 04 2 tablespoons melted butter or vegetable oil
- 05 1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together all the dry ingredients - flour, sugar, baking powder, baking soda, and salt. I like to sift them together through my fingers, feeling the different textures blend. It's a quiet moment before the real work begins.
In another bowl, whisk the yogurt, eggs, milk, melted butter, and vanilla until smooth. The yogurt will make it thick, but just keep whisking until it comes together. You'll see little curds from the yogurt - that's perfectly fine, they'll disappear when mixed with the flour.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula until just combined. The batter will be thick and lumpy - honestly, that's exactly what you want. Overmixing makes tough pancakes.
Let the batter rest for 5-10 minutes while you heat your griddle or skillet over medium heat. This resting time allows the flour to hydrate properly and gives you fluffier results. I use this time to clean up and set the table.
Lightly grease the hot griddle with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look cooked, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
Keep cooked pancakes warm in a single layer on a baking sheet in a low oven (200°F) while you finish the batch. Serve immediately with your favorite toppings. There's nothing quite like that first warm bite.
Notes & Tips
- 1 Batter thickens as it rests - you can add a tablespoon more milk if needed
- 2 For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients
- 3 These freeze beautifully for quick breakfasts throughout the week
Tools You'll Need
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Large mixing bowls
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Whisk
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Measuring cups and spoons
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Griddle or large skillet
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Spatula
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Baking sheet for keeping pancakes warm
Must-Know Tips
- Don't overcrowd the pan, gives each pancake space to cook evenly
- Let batter rest, allows gluten to relax for tender texture
- Taste as you go, adjust sweetness if desired
Professional Secrets
- Room temperature ingredients, ensures even mixing and cooking
- Medium heat for cooking, prevents burning while cooking through
- Test one pancake first, helps gauge heat level and cooking time
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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