Yogurt Pancakes

Tried this yogurt pancake recipe this morning…not quite sure how the texture is supposed to be. I have never made a yogurt pancake before! They were somewhat doughy in the center, but that could be from the yogurt. Either way, Scarlett gobbled them up! Will most likely try some tweaking at a later time. Let me know if you try this recipe and get a different result!


I had a yummy pumpkin muffin from Great Harvest Bread Co. for breakfast! Enjoyed this tasty treat while working on Scarlett’s pancakes.



1 egg, lightly beaten
2⁄3 cup mild, full-fat natural yogurt
2⁄3 cup milk
11⁄4 cups self-raising flour
1⁄4 tsp salt or 2 tbsp maple syrup (for a sweeter version)
vegetable oil for frying


Here’s my batter after mixing all the ingredients:


I wasn’t super precise with my measuring, which could have played a part in the odd texture. (Also, I see in later instructions that I should “flatten slightly with a spatula”…my batter was too liquid for that.)

Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula.

(Here’s some frying in more oil…)


(And here’s some frying in less oil…)


They should spread to about 6cm (2 1/2in) across. Cook for 1–2 minutes until lightly browned, then turn and cook for a further 1–2 minutes until browned on the other side and set in the center.

Drizzle maple syrup over the pancakes and serve sprinkled with fruit.


I froze these in packs of four. Just layered plastic wrap between them and then put them in sandwich baggy! Reheat in the toaster!

– Stephanie

Yogurt Pancakes, recipe by Annabel Karmel, First Food Original Edition


2 thoughts on “Yogurt Pancakes

  1. Pingback: Breakfast Supper; Healthy Pancakes | Loves Old Stuff

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