Easy Greek Yogurt Pancakes Recipe - Awesome on 20 (2024)

FAQs

What is the secret of amazing pancakes? ›

Tips for the Perfect Pancakes

Baking soda should be no more than six months old. Stir the batter only until the wet and dry ingredients are incorporated; overbeating will make pancakes tough and chewy instead of fluffy. No Buttermilk, No Problem!

These yogurt pancakes are made with just 4 ingredients: Greek yogurt, eggs, flour, and baking soda. They are hot and ready to eat in 15 minutes.

Separate your yolk from the egg white then beat to create a fluffy pancake. This is a small step, but it makes a big difference. When working with your egg whites, beat them until they form stiff peaks, then set aside. Add your yolks to the wet ingredients of the batter and when you're ready, fold in the whites.

Greek yogurt is also perfect for baking. It's used similarly to sour cream in cakes and other baked goods, but can also be used in glazes or folded into whipped cream. Many bakers love the way it helps keep baked goods moist while adding a tang, not unlike baking with buttermilk.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Vasant Lad notes that yogurt shouldn't be paired with milk. In addition to this, he also lists down a couple of everyday foods, that you may have been combining all your life with yogurt but shouldn't be! These include sour fruits, melons, fish, mango, starches, cheese and bananas.

Greek yogurt is delicious all on its own, but tasty add-ins can elevate your yogurt to another level. Try fresh fruit, toasted nuts, fresh herbs, drizzled honey and more.

The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

How much yogurt equals one egg? ›

Yogurt or buttermilk

You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Yogurt. For this egg substitute, use 1/4 cup per egg. If you need to avoid dairy, you can use thick Greek-style plant-based yogurts. Most other non-dairy yogurts might be too thin to substitute for eggs in baking, so keep this in mind.

Yogurt is milk that goes through a culturing process with a starter culture to convert its lactose to lactic acid. Greek yogurt is regular yogurt that has a thicker, more dense consistency due to a filtering process that removes whey and liquids or through the addition of whey protein and milk protein concentrates.

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

Gordon Ramsay's recipe

Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites. Grease a pan with butter and use a medium heat, ladle in the batter to cook until bubbles form (around 5-6 minutes) and then flip and cook for around 2 minutes.

The secret is in the griddle

If there's one thing you can count on, it's that your plate of IHOP pancakes will contain nothing but perfectly cooked, evenly golden brown disks of impossibly fluffy flapjacks.