My son Alexander took our favourite family recipe for pancakes to the next level one day while making pancakes at his house. He didn’t have the sour cream the recipe called for on hand, so he substituted plain yogurt. The resulting pancakes were lighter and fluffier than ever. As a result, I began using plain yogurt for the recipe too. It didn’t seem to matter what plain or natural yogurt we used. Higher fat varieties did give the very best result – but in a pinch, low fat yogurts worked too.
Then one day when I wanted to make the recipe, I discovered my plain yogurt was well out of date. There was some vanilla yogurt in the fridge so I tried using that instead. The results were delicious – and when I shared the results with Alexander, they provided food for thought as well. What if we substituted flavoured yogurt for the plain?
The rest is history. Our first experiment involved lemon yogurt, which gave a lovely, delicate flavour that was the perfect foil to maple syrup. Then we tried strawberry flavour yogurt which gave the pancakes a delicious fruity flavour and light pink hue. (You could enhance this with a bit of food colouring for a children’s party or Valentine’s Day.) Of course you can use raspberry or blueberry yogurt, but lesser known flavours like rhubarb, ginger and toffee work well too. With all the flavours of yogurt available today there is almost no limit to the flavoured pancakes you can make.
The Quality of Your Ingredients Matters
Use the freshest eggs and milk possible and a good quality yogurt with a rich flavour profile for the best results. Taste the yogurt before you make the pancakes to make sure it has a flavour you really like. You can also decide if you want to add a teaspoon of flavour extract or some spice to really boost the taste experience.
Add Layers of Flavour To Your Flavoured Pancakes
Just adding the flavoured yogurt gives this pancake recipe a flavour boost as well as a light and fluffy texture that can’t be beat. However, you can add additional layers of flavour very easily. Lemon yogurt made for really wonderful pancakes, the perfect foil to the maple syrup I served with them. Next time I added a bit of grated lemon rind which was also really delicious. It just depends on how strong you like your flavours to be.
If you use fruit flavours like strawberry, blueberry or mango in flavoured pancakes, you may find they benefit from the addition of a teaspoon of vanilla flavouring. Vanilla tends to bring enhance fruit flavours without overpowering them. Raspberry, peach and apricot yogurt give great results on their own but I also like to add half a teaspoon of almond flavouring from time to time for a change.
You can add ground spices as well. For example, depending on how strong a ginger yogurt is, you may want to add a teaspoon of ground ginger to the pancake recipe – but go carefully if you prefer milder flavours. Use your imagination to create exciting variations.
If you make fruit flavoured pancakes, you could serve them with some of the matching fruit on top or alongside.
Use Limited Edition Yogurts
You know those limited edition flavours of yogurt that come out occasionally? They are perfect for these Easy Flavoured Pancakes. I used a limited edition Apple and Cinnamon yogurt for one batch of pancakes. Served with maple syrup and a bit of homemade applesauce on the side, they were an absolute delight. Like my Easy Yogurt Loaf Cake, this recipe is so flexible, there are tons of flavour possibilities.
Whatever flavour you choose, this easy recipe is sure to transform your pancake experience!
Light and Fluffy Flavoured Pancakes – Printable Recipe
Light Fluffy Flavoured Pancakes - A Versatile Recipe
- ¼ cup butter
- 1½ cups plain flour Plain flour is also known as all purpose flour.
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda Bicarbonate of soda is also known as baking soda.
- ¼ teaspoon salt
- ½ cup yogurt in a flavour of your choice
- 1 cup milk half fat (2%) or full cream (whole milk)
- 2 eggs, beaten
- ½ teaspoon vanilla, almond or other flavouring or ground spices, optional If you decide to do this, choose a flavour that compliments the yogurt. You may want to add a little more than half a teaspoon, see how you go.
- 2 tablespoons butter, for frying the pancakes You may need slightly more or less.
- Maple syrup and garnishes, to serve
- Melt the ¼ cup (57 grams) of butter over low heat and set aside to cool.
- In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the flavoured yogurt, milk and beaten eggs.
- Slowly beat the cooled, melted butter into the yogurt mixture.
- Add the yogurt mixture to the dry ingredients (flour mixture) all at once, stirring just until thoroughly mixed. Do not over-mix or beat.
- Heat a griddle or large frying pan over medium heat.
- Put a little bit of the 2 tablespoons of butter on the griddle to grease.
- Place dollops of batter (a scant quarter cup of batter makes a good size pancake) on a the hot, lightly greased griddle or frying pa.
- Cook on one side until bubbles form and break on the surface.
- Turn the pancakes over with a spatula or egg flipper.
- Cook for another minute or so until golden brown on both sides and cooked through.
- Serve immediately.
- Repeat until all the batter is gone.