Step 1: Prepare the Pancake Batter
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the egg, then add the Greek yogurt, milk, melted butter or oil, and vanilla extract. Mix until smooth and creamy.
- Add the wet ingredients to the dry ingredients and stir gently to combine. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach your desired consistency.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread it slightly if needed.
- Cook the pancake for about 2-3 minutes, or until small bubbles form on the surface. Flip the pancake gently and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Step 3: Serve
- Serve your warm pancakes with your favorite toppings, such as fresh berries, syrup, or a dusting of powdered sugar. You can also add a dollop of yogurt for extra creaminess.
Serving Suggestions
- Fresh Fruit: Top with berries, banana slices, or chopped peaches for a refreshing and healthy twist.
- Nuts: Add some chopped nuts, like walnuts or almonds, for crunch and added texture.
- Yogurt Drizzle: Drizzle some honey-sweetened yogurt on top for a tangy contrast.
Tips for Perfect Pancakes
- Don’t Overmix: Stir the batter just until combined. Overmixing can result in tough pancakes.
- Adjust Thickness: If the batter is too thick, simply add a little more milk to thin it out for a smoother texture.
- Keep Pancakes Warm: If you’re making a batch, place the pancakes on a plate in a warm oven (set to 200°F or 93°C) until ready to serve.
Storage
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave or on a skillet.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer-safe bag. They’ll keep for 1-2 months. Reheat in the toaster or microwave for a quick breakfast.
Final Thoughts
These No-Oven Yogurt Pancakes are the perfect solution when you’re looking for a quick, healthy, and easy breakfast. The yogurt adds a subtle tang and makes the pancakes extra tender, while the simple ingredients make them accessible to everyone. Enjoy these light and fluffy pancakes with your favorite toppings, and you’re all set for a delicious start to your day!