These Low-Fat Vanilla Yogurt Pancakes are thick, fluffy, and delicious. I served them with fresh fruit, and just a drop of maple syrup.
Pancakes. A quintessential American delight. Fluffy and light. Perfect for brunch. These are made with low-fat vanilla yogurt and no extra sugar, giving them a healthy bend. I served them with fresh fruit, and just a drop of maple syrup.
This photo is of the updated recipe: Vanilla Yogurt Pancakes with Poppy Seeds
I have always looked to the European pancake varieties with a longing eye. My mouth just waters thinking about the thin delicate crêpe filled with Nutella and strawberries.
But moving abroad has made me realise that America is so lucky to have the thick fluffy pancake! The Guardian even called Americans “Olympic-level breakfasters”, and published an article dedicated to American pancakes.
This photo is of the updated recipe: Vanilla Yogurt Pancakes with Poppy Seeds
This recipe for Low-Fat Vanilla Yogurt Pancake is simple to make, and requires just one bowl and one pan.
You can make this Low-Fat Vanilla Yogurt Pancake with one bowl and one pan
Since I don’t even have a nonstick pan here yet, I used a stainless steel casserole dish. It was a bit awkward at first trying to flip the pancakes because of the shape of the pan. I was also a bit intimidated since stainless steel tends to stick. But thankfully, after burning and messing up only the first few, I got the hang of the pan.
Also, in this recipe, I used low-fat vanilla yogurt. If you use a full fat (or greek) yogurt, you may need to add a drop of milk to thin the batter a bit.
Get extra protein in your diet from the yogurt in this Low-Fat Vanilla Yogurt Pancake
I also used sunflower oil because it’s a healthier alternative to vegetable and canola oil. But if you don’t have sunflower oil handy, I think any of grapeseed, vegetable or canola oil would work fine.
Since writing this post, I have updated this original recipe to a new Vanilla Yogurt Pancakes with Poppy Seeds. The main changes to the recipe is to replace self-rising flour with regular flour and baking powder, and the addition of poppy seeds. You can find the updated recipe here.
Ingredients
- 1 cup self-rising flour
- 1 cup low-fat vanilla yogurt (not greek yogurt because it is too thick)
- 1 medium egg
- 1/4 teaspoon baking soda
- 1 tablespoon sunflower oil
Instructions
- In a medium bowl, beat the egg. Add in the vanilla yogurt and mix well. Mix in the baking soda. The batter will form bubbles when the baking soda reacts with the yogurt. Mix in the flour. Mix in the oil. Let batter stand for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
- Drop the pancake batter by 1/4 cups.
- When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
- Serve with fresh fruit.
Tamano says
Probably worse pancakes I made. We’re too thick and didn’t get ready inside
Tina Jui says
Hi Tamano – Oh no, I hate uncooked pancakes! What kind of yogurt did you use, and what temperature did you cook it at? It sounds like the yogurt you used is too thick and/or the pan was too hot. If you have thick yogurt, you can always thin the batter down a little with milk.
Michelle says
Yummy pancake I used blueberry yoghurt, nice will use recipe again