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.
Stephanie Hart says
September 9, 2017 at 8:45 pmIf I use regular flour, not self rising,how would I adjust this recipe?
Tina Jui says
September 9, 2017 at 10:20 pmHi Stephane, take a look at the newer Vanilla Yogurt Pancake recipe and that one uses regular flour.
Carol Meduna says
November 22, 2016 at 5:47 pmHi! The flavor was fantastic! The only problem I had was they were too thick and had a hard time getting done in the middle, Maybe I should have added more water and stirred them before putting on the preheated griddle at Medium.
I preheated the griddle on medium for 2 minutes, then when I went to turn them after 2 minutes, they still were not done, so I increased the griddle time by 3 minutes and increased the heat to medium/high. That was a bit much… :(
Worth experimenting with!
Tina Jui says
November 28, 2016 at 12:08 pmHi Carol, thanks for the comment. Here’s a tip to help determine if a pancake is cooked enough to flip — There will be bubbles on the surface of the pancake, and you can then use a spatula to take a peak underneath to make sure it is browned. If not, then wait a bit more before flipping it. A low-fat non Greek yogurt should be thin enough so you don’t need to add water to the batter, but of course, the consistency of different yogurt brands vary. Hope this helps for next time!
Jonathan Jui says
October 6, 2016 at 11:08 amnommy nommy. Can’t wait for some vanilla pancakes again
Emilia says
January 7, 2016 at 2:54 pmI had vanilla yogurt that was about to expire, so I looked for a riecepie with it. These are fantastic so fluffy and moist no syrup was needed. Absolutely love them.
Emilia says
January 7, 2016 at 7:07 pmMeant to spell recipe
Sabrina - A Spoonful of Photography says
October 28, 2013 at 5:29 pmI was just scanning some pancake recipes to recreate my go-to recipe for them as I stumbled on these. Oh boy – just awesome and so simple! I’ve now adapted them a bit and created my new basic pancake recipe inspired by yours. You might want to check it out: http://aspoonfulofphotography.blogspot.de/2013/10/one-cup-pancakes-and-relaxing-time.html Thanks for the inspiration! :)
Fiona Maclean says
September 15, 2013 at 9:17 amThese look so good. American pancakes are a different recipe to the ones we make so I will have to try yours soon!!!
Tina Jui says
September 18, 2013 at 8:52 pmYes – give the American pancakes a try :) You won’t regret!
Amallia says
August 26, 2013 at 11:13 ammmm very nice breakfast recipe
BenJ says
August 26, 2013 at 12:56 amNext week, we also have a 3-day weekends which is a Labor day (first Monday in September) holiday. Thanks, I had a great morning ride in the weekend. I got up a little early to make some pancakes just followed your recipe. Hey! it was good and finished all 6-pancakes before heading out for a bike ride. I didn’t eat any snacks between my half-way point, I just drank some water instead. Thanks for a good recipe!!!
jj says
August 23, 2013 at 8:59 pmPANCAKESSSSS
BenJ says
August 22, 2013 at 4:23 amI can’t wait for the weekends to try out this pancakes before my morning bike ride :-)
Tina Jui says
August 25, 2013 at 11:09 amHow was your morning bike ride? It’s a Bank Holiday here, so we have a 3 day weekend!