To get that cloud-like, “fluffy” texture in yogurt pancakes, the secret lies in the chemical reaction between the acidic yogurt and the baking soda. This creates tiny air bubbles that lift the batter as it hits the heat.
Here is a foolproof recipe for the fluffiest yogurt pancakes you’ve ever had.
The Ingredient List
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1 cup All-purpose flour
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1 tsp Baking powder
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½ tsp Baking soda
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¼ tsp Salt
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1 tbsp Sugar
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1 cup Plain Greek yogurt (full fat is best for texture)
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1 large Egg
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¼ cup Milk (add an extra splash if the batter is too thick)
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1 tsp Vanilla extract
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2 tbsp Melted butter (slightly cooled)
The Method
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Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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Mix Wet Ingredients: In a separate large bowl, whisk the yogurt, egg, milk, vanilla, and melted butter until smooth.
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The “Lumpy” Rule: Pour the dry ingredients into the wet. Use a spatula to fold them together until just combined. Stop as soon as you see no more streaks of dry flour.
Pro Tip: Small lumps are your friend! Over-mixing develops gluten, which makes pancakes chewy instead of fluffy.
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The Rest: Let the batter sit for 5 minutes. You’ll see it start to bubble and get “puffy”—that’s the yogurt and soda working their magic.
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Cook: Heat a non-stick skillet over medium-low heat with a tiny bit of butter. Scoop about $1/3$ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden.
Why This Works
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Greek Yogurt: Provides the thickness and acidity needed for a massive rise.
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Low Heat: Because yogurt batter is thicker, cooking on medium-low ensures the middle is fluffy and done before the outside burns.
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The Reaction: The $NaHCO_3$ (baking soda) reacts with the lactic acid in the yogurt to create $CO_2$ gas, which gets trapped in the batter.
