Quick and Easy No-Oven Yogurt Pancakes – A Fluffy Delight in Minutes
These soft and fluffy no-oven yogurt pancakes are the perfect breakfast or snack when you want something quick and delicious. Made with simple ingredients like yogurt, eggs, and a touch of vanilla, they have a light texture and a slightly tangy flavor. Cooked in a pan instead of baked, these pancakes are effortless and ready in minutes. Serve them with a sprinkle of sugar, fresh fruit, or your favorite topping for a delightful treat!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Comfort Food
Ingredients
- 1 egg
- 3 tablespoons sugar
- 8g vanilla sugar
- 2 tablespoons oil (plus extra for cooking)
- 125g yogurt
- 80ml milk
- 180g flour
- 10g baking powder
- Caster sugar (for sprinkling)
Instructions
-
In a large mixing bowl, whisk the egg, sugar, and vanilla sugar until the mixture is light and slightly frothy.
-
Add the oil, yogurt, and milk, stirring until well combined.
-
Sift in the flour and baking powder, then gently mix until a smooth batter forms. Avoid overmixing to keep the pancakes fluffy.
-
Heat a non-stick pan over medium heat and lightly grease it with oil.
-
Pour small amounts of batter into the pan, forming pancakes. Cook for about 2 minutes until bubbles appear on the surface.
-
Flip the pancakes and cook for another minute until golden brown.
-
Remove from the pan and sprinkle with caster sugar while still warm.
-
Serve as is or with honey, fruit, or your favorite spread.
Notes
- Use plain yogurt for a subtle tangy flavor, or try flavored yogurt for a hint of sweetness.
- If using Greek yogurt, add a little extra milk to keep the batter smooth.
- Adjust the sugar according to your preference or replace it with honey for a natural sweetness.
- Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- For a healthier version, swap white flour with whole wheat flour.