Yogurt Pancakes Recipe: Fluffy and Delicious Treat for Any Occasion
If you’re searching for the perfect pancake recipe to brighten your mornings or serve as a delightful dessert, these yogurt pancakes are just what you need. They’re light, fluffy, and complemented by a luscious berry sauce, crunchy sunflower seeds, and hazelnut granules. This recipe serves 10 and is sure to become a favorite for breakfast or brunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 150 g |
| Sugar | 20 g |
| Eggs | 2 |
| Yogurt (for the batter) | 70 g |
| Whole milk | 60 g |
| Baking powder | 6 g |
| Lemon zest | ½ lemon |
| Butter | As needed |
| Mixed berries | 140 g |
| Yogurt (for serving) | 20 g |
| Sugar (for berry sauce) | 20 g |
| Raspberries | As needed |
| Sunflower seeds | 20 g |
| Hazelnut granules | 15 g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugars | 7 g |
Instructions
Step 1: Prepare the Berry Sauce
- Combine the berries: Place the raspberries and blackberries in a small saucepan. Add the sugar and stir gently.
- Cook to soften: Heat the mixture over low heat until the berries soften and release their juices.
- Blend the sauce: Transfer the mixture to a tall container and use an immersion blender to blend it into a smooth puree.
- Refrigerate: Pour the berry sauce into a bowl, cover, and refrigerate while preparing the pancakes.
Step 2: Make the Pancake Batter
- Mix wet ingredients: Crack the eggs into a large mixing bowl. Add the sugar and whisk until the mixture becomes light and slightly frothy.
- Incorporate yogurt and milk: Add the yogurt and milk, whisking until fully combined.
- Add dry ingredients: Sift the flour and baking powder into the bowl. Gradually whisk the dry ingredients into the wet mixture until smooth and lump-free.
- Add flavor: Grate the zest of half a lemon into the batter and fold it in gently.
Step 3: Cook the Pancakes
- Heat the pan: Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
- Cook each pancake: Pour a small ladle of batter onto the pan. When bubbles begin to form on the surface, flip the pancake using a spatula. Cook for an additional minute on the other side until golden brown. Repeat until all the batter is used.
Step 4: Toast the Garnishes
- Toast the seeds and nuts: In a small dry skillet, toast the sunflower seeds and hazelnut granules over medium heat until fragrant and lightly golden. Be sure to stir constantly to avoid burning.
Step 5: Assemble and Serve
- Plate the pancakes: Stack the pancakes on a serving plate.
- Top with garnishes: Drizzle the berry sauce over the stack and add a dollop of yogurt. Sprinkle the toasted sunflower seeds and hazelnut granules on top for a delightful crunch.
- Add freshness: Garnish with a few fresh raspberries for a pop of color.
- Serve immediately: Enjoy the pancakes warm with a side of your favorite coffee or tea.
Pro Tips for Perfect Pancakes
- Rest the batter: Letting the batter sit for 5-10 minutes before cooking allows the flour to fully hydrate, resulting in fluffier pancakes.
- Low and slow: Cook the pancakes over medium to low heat to ensure they cook through without burning.
- Customize the sauce: Swap out raspberries and blackberries for blueberries, strawberries, or cherries for a different flavor profile.
These yogurt pancakes are a crowd-pleaser, blending soft, tangy flavors with sweet and nutty accents. Try them for a leisurely weekend breakfast or a quick treat to impress guests.
