Some of you have already found this recipe – I posted it a while back on the old blog. But I’d like to share it with new readers, and make sure it is preserved at One Green Generation, because these are so tasty!!!
When I wrote about these before, I was addicted. And I’m still addicted! I probably make these three or four times per week. They’re a great complete meal, with grain, dairy, protein, and a seasonal or preserved fruit. And they’re low in fat! Mmmmm.
(I have changed the recipe slightly from what I posted originally…)
Yoghurt Pancakes
Ingredients.
- 1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
- 1 1/2 T sugar
- 1 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2 large eggs
- 1 c yogurt (vanilla or plain)
- 1 t vanilla (leave out if using vanilla yogurt)
- 1 c fresh or frozen fruit (optional)
Steps.
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.
2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.
3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.
4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).
5. Pre-warm a pan on medium-low heat.
6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).
10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.
11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!
Makes 8 medium-sized pancakes.
Oh, let me also point you to some of the other renditions, as this recipe - which I am proud to say is one I completely made up all on my own – has since been passed around the internet:
Chile made them vegan, with soy yogurt, flaxseed “eggs”, and King Arthur’s whole white wheat flour. Carla calls them “Melinda’s Tempting Treat” and made them using vanilla yogurt and topped them with homemade rhubarb jam. Beany writes about hers here, using honey instead of sugar to make them 100% local. Green Bean writes about hers here, and told me recently that her boys eat them all the time. Ecoburban Mom doubled the recipe and makes them a few times a week for her family. She writes about them here. Arduous writes about her rushed version of it here, dubbing it “Melinda’s Yogurt Pancrack.” Megan found a lonely carton of yogurt in her fridge and made pancracks, singles style. Heather succumbed to the peer pressure and made them too, exclaiming, “Holy flapjack, Batman! These things rock!”
Let me know if when you try them!
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mmmmmmmm pancrack!!!!!
Sounds delicious. How many people will the recipe serve? Will I need to double it for 2 adults and 2 tween boys?
Thanks.
Of course I see this after I’ve made breakfast…..
Guess what may be for dinner!! They look lovely!
I may try and toss in some sliced bananas into mine then top them with strawberry sauce I made at the end of the summer…..
I have a similar recipe and sometimes substitute half the white flour with whole wheat. When I’m in a particularly experimental mood — sometimes 1/4 cornmeal, 1/4 whole wheat, and 1/2 white. Also, I’ve switched out some of the yogurt with lowfat cottage cheese. The cheese will make the pan a little sticky, but just scrape the pan clean as needed. Can’t go too wrong with pancakes.
If you have a recipe that calls for oil, try substituting applesauce for some or all of it. Don’t know the science behind that, but it’s worked for my muffin recipe.
Owlfan: Based on my family of four and with your tween boys, I’d guess you might need to make at least a 3X (4X ?) recipe. If you have any leftovers, I’m sure they won’t stick around too long.
To owlfan, YES you need to double it! Because, even if they aren’t eaten all at once – which is likely – they keep really well and make excellent meals for days after.
Love this recipe!!
OH! I make these one night a week for dinner! My boys think it’s their favorite night of the week – and it’s mine too because I never have to tell anyone to clean their plate! For anyone who hasn’t made this one yet, beware, Arduous is right, they are total PanCRACK! ;o) Also, they freeze exceptionally well, so make a bunch, store in a ziploc (I cut up leftover cereal bags – the wax kind for in between each cake so they don’t freeze together) and take them out and nuke them for weekday breakfasts!
BEST.RECIPE.EVER!!!!!!!!
mmmmmmmmm, good thing you pot recipes here, cause It gives me a “cooked something new” when I do the independance days challenge. the pancakes spund yummy!
Exciting! Maybe I’ll try them over Thanksgiving. Thanks for the links to the variations people have made, too!
I’m glad for the reminder. I did see the previous post and made them when our raspberries were ripe. But, I had forgotten about them and now they will be wonderful with peaches, plums and apricots. Thank you again for a great idea.
Everytime I see these pancakes, and I have no idea why I’ve yet to make them, I think, Pancakes for Peace. Really, how you could be anything but purely peaceful eating these. Unless someone grabbed them off your plate. That probably wouldn’t be so peaceful.
Arduous, Bet you can’t wait to taste these again… ; )
owlfan, I agree with Kirk & Green Bean: at least double it. This recipe makes about 8 medium-sized pancakes, so it’s perfect for my husband and I when we’re pretty hungry. I cut it in half for myself. If you triple it and have extra, Eco Burban Mom says it’s good for freezing. Enjoy!
ctdaffodil, Mmmm… sounds delicious! Tell us how it went!
Kirk, Great point – I’ve also added wheat germ to it, for another texture and a little whole grain goodness. I’ll have to try adding cornmeal – sounds good! And cottage cheese – wow. With some peaches inside or on top… yum.
Eco ‘Burban Mom, Awesome. I’ll have to try freezing them, because that sounds like a convenient breakfast on mornings when we’re moving faster. We don’t have a microwave, but I’m sure they’d be good warmed up in the toaster oven…
Shh… don’t tell anyone I supply your boys with crack… LOL.
Rob, You’ll love em. I wonder if you can put dandelions in them… ; )
Stephanie, You should make them for your family one morning over the break – they will love you to death!
Joan, You’re welcome. Enjoy these and your yummy fruits!
Katrina, You crack me up. Love it. Pancakes for Peace. They’re so good, they’ll spread world peace… Just make sure you make enough for everyone to be quite full!
P.S. Katrina, I’m actually not a huge pancake fan. I like them every once in a while, but I don’t hanker for them. These… these are a whole nother animal. I hanker for them.
Of course now they’re so built up by us all that maybe you’ll find they’re just ok… but I HOPE NOT!! ; )
We made the pancrack cakes last weekend and they were soooooooo gooooood. Seriously. Sure I’m a first time commenter but I HIGHLY recommend them.
Next, I will attempt to triple the recipe for A’s extended family tomorrow morning. I hope tripling translates okay…
panCRACK cakes!!!!! DELICIOUS!
A&A, Awesome. Your comment made us both smile widely. I hope your in-laws enjoy them!!!
i love these! im in cross country and our coach is really strict about what we eat, and these were a home run! they are great with bananas sliced into them! i might even make a bunch to bring to running camp for the team. THANKS!!!!!
Thanks for coming back and letting me know, Lilly. Makes me happy to hear!
Melinda, is that really 1 teaspoon of salt? I’m making them now and it looks like alot… But otherwise they look fantastic and my 21 month-old son just helped me “pour” the ingredients into the bowl! Thanks so much for the recipe! Greetings from Montreal.
Hi Marilou,
Yes – 1 level teaspoon. The salt just brings out the flavors of the yogurt – you shouldn’t taste it, but of course adjust if it doesn’t taste right the first time!
I hope you and your son both enjoy it. I love that he’s helping you – I’m sure it’s quite fun! : )
My version is half cornmeal, half yogurt, and a pinch of baking powder. Quicker than cornbread!
I just made these, I have had food poisoning a day and all I felt like was pancakes. I could only get one down but they are just incredible!! I know I will make these over and over again.
Yum! I used unbleached flour and tossed in cinnamon, nutmeg, sliced strawberries and bananas and served with warmed strawberries in home-made rhubarb jam. Delicious! Thanks so much for the recipe– I had been missing pancakes since my doctor put me on a low-cholesterol diet, but these were great for a weekend meal.
[...] 20. Cook with it. Lots of yummy things. Like pancakes! [...]
Made them with chocolate chips and loved them! Used Fage Greek yogurt- 2 percent… YUM!
I made these this morning for me and my hubby- they were fantastic!
Thanks so much for posting this recipe :)
I tried these pancakes for the first time for breakfast this morning. I used Sugar River Dairly Lowfat Vanilla Yogurt which is produced locally here in Wisconsin. I eliminated the sugar and vanilla since the yogurt contained both. I doubled the recipe and lucky I did! My husband loved them so much he must have eaten about 8 or 9 pancakes himself. I added blueberries and pecans to the batter just before cooking the pancakes. They are absolutely delicious and very easy to make. If you haven’t tried them yet, be sure to make them soon.
I just made these, and they taste very salty. I used plain yogurt (the Euro style from Trader Joe’s) which I don’t think has any added salt.
I like the simplicity of this recipe and would like to try it again. Any advice on salt?
These sounds marvelous! Gonna try the recipe.
I will soak the flour/grains in yoghurt or buttermilk for 24 hrs first, though. Cuz it lowers the gluten level quite nicely, AND they come out even lighter…oh, mama :)
Remember, the ‘low fat’ myth is slowing down as they figure out that our bodies need plenty of good fat, after all. Butter (glory!) is in that good fat category. And what better way to go than raw butter from a sustainable, bio-diverse dairy.
Blessings…
Nousheen, strange – there isn’t much salt in the recipe. I wonder if it is the yogurt? You can always leave the salt out for the first pancake and see if that works. If not, you can add salt to the rest of the batch. I know that Greek yogurt sometimes has added salt, so do check the package to see if that might be it…
Ann, nice tip for soaking the grain in the yogurt – sounds great!
Thanks for the fantastic recipe, though mine was a tad too salty like nousheen’s, I did use no fat Greek yogurt but this one has no added salt…
I used eggwhite and wholemeal flour and the result’s great, served it with fresh mango, passionfruit and a dollop of honey, my best weekend homemade breakfast yet!
[...] Melinda, obviously the goddess of pancakes, came up with the recipe. [...]
I just made these for breakfast and these are by far the most delicious pancakes I’ve ever had! My boyfriend said the same. They definitely are pancrack cakes (I just love that name)!
One slight problem, though: I had trouble flipping the pancakes the first time. I could get the spatula under most of the pancake, but anything that the spatula wasn’t under it left on the pan. After they were flipped once, they were ok. I used soy yogurt, so maybe that had something to do with it? Any suggestions?
Made these pancakes with the free Greek yogurt scored at Publix with these coupons: http://www.clickcallmail.com/downloads/publix_newproducts_coupons.pdf
I omitted the sugar and cut the salt by half. They were a huge hit with my kids. Thanks for the recipe!
Hi Leah, you’re welcome! Thanks for sharing your experience.
I’m living in Tokyo and my Japanese wife and 2 daughters love these pancakes! We have them every weekend. Thanks for sharing!
I’m a cook at the Four Seasons, and our pancakes are nothing compared to these! Great job!
Wow, what a compliment, Sara – thank you! Please let me know if the Four Seasons starts making these instead! ;)
I’m totally addicted to these and I’ve gotten all my friends hooked. Best pancakes ever. Thank you so much!
Nice pancakes, but I also had the “too salty” problem. I’ll follow the advice above next time and leave it out of the first pancake.
Oh, WOW! I always go into internet-culled recipes with a bit of skepticism, but I was having a CRAVING for pancakes and all of the mixes and recipes I found were so high in calories. These, on the other hand, were absolutely fantastic! They baked up so thick and fluffy, and I couldn’t even tell they were made with yogurt rather than lots of flour. I turned up the heat and let them cook longer, since I like an almost-black char on mine. They reminded me so much of the pancakes my dad used to make me when I was a kid, but healthier!
Thank you so much for sharing this recipe! It’s got a permanent place on my refrigerator door now, and the best part is that I don’t have to feel guilty when I make them.
Love the egginess of these pancakes. It was definitely too salty for my taste. So next time I make it I will probably cut the salt in half. The yogurt I used has no added salt either.
very good but when i make them again it will be 1/8 t salt, a whole t is too much. also used cherry yogurt mixed with plain and a T cornmeal added to the flour, grand marnier instead of vanillia. mm mmm mmm
these pancakes were AAAAAAWESOME! I used Splenda instead of sugar, added fruit yoghurt (peach and strawberry the first time and then raspberry and berry mix the second) and still put the vanilla. SO good you don’t even need syrup! yummm I am going camping this weekend and I am bringing my pancakes! hehe
I even looked up the Nutritional Information (I am T1 diabetic! haha and I was curious) and the way I make them, for 2 pancakes – 141 calories, 0g of fat, 28g of carbs, 1g of fiber. DELISH!