Fluffy pancakes with yogurt. Yogurt pancakes Delicious fluffy yogurt pancakes

09.08.202327.05.2017

Or by leaps and bounds. But, as you know, there is no limit to culinary imagination. So why not try making pancakes with yogurt? It is excellent with a soft texture and delicate taste, and based on it the products will turn out fluffy, light and airy. Absolutely any yogurt is suitable: regular drinking yogurt, with or without fruit fillings.

Today we will tell you about yogurt. Several simple recipes are suitable for an easy and tasty breakfast.

Yogurt pancakes

Let's start with the simplest recipe. You can take it as the main one and feel free to change or supplement it at your discretion, so you will get a completely new dish every time. Making yoghurt pancakes is very easy. We'll take sweet (drinkable) yoghurt. If you use regular one, add a little more sugar.

You will need:

1 egg;
300 ml liquid fruit yoghurt;
1 tbsp. l. granulated sugar;
6-7 tbsp. l. flour;
half a teaspoon of baking powder or soda;
oil for frying.

How to cook:

Pour the yogurt into a suitable bowl, add soda, mix and leave for 5 minutes. The soda should react (you will see air bubbles appear on the surface), it will make our pancakes airy.

Then add sugar and egg, beat the mass well. Add flour little by little. You need to constantly stir the dough, its texture should be uniform, without lumps. The thickness of the mixture will resemble sour cream.

Pour a little oil into the frying pan, when it warms up, begin to spoon out the pancakes. As soon as one side is browned, turn it over.

Apple pancakes with yogurt

Apples and cinnamon go well together and are suitable for preparing many dishes, and especially for delicious yogurt pancakes. The recipe is suitable for breakfast and for a light afternoon snack.

You will need:

a glass of liquid yogurt;
egg;
a glass of flour;
2 apples;
2 tbsp. l sugar;
half a teaspoon of soda;
a pinch of salt and a little ground cinnamon.

How to cook

Mix yogurt with egg and sugar, beat well, add salt, soda and a pinch of cinnamon. Stirring constantly, gradually add flour. The dough should be homogeneous.

Peel the apples and grate them on a coarse grater. Add to the dough and mix. Heat the oil in a frying pan and fry the pancakes until golden brown on both sides.

These yogurt pancakes will be delicious both hot and cold. You can sprinkle a little powdered sugar on top. A delicious treat for tea is ready!

Oat pancakes without flour

Are you out of flour in your house? No problem: you can make equally delicious pancakes with semolina. Unusual, but tasty and healthy.

You will need:

a glass of yogurt;
egg;
half a glass of semolina;
oatmeal flakes (not instant) - 2/3 cup;
2 tbsp. l. Sahara;
half a teaspoon of soda;
oil for frying.

How to cook

Combine yogurt, semolina and flakes, mix and leave to brew for an hour. Now add the egg and the rest of the ingredients. Mix thoroughly.

Fry our pancakes on both sides until golden brown in vegetable oil. If you want to make the pancakes less fatty, add a tablespoon of oil to the dough and fry them in a dry frying pan.

Let's dream up

Yogurt pancakes are an excellent basis for preparing delicious and varied breakfasts. You can eat them with anything: with fruit, with condensed milk or jam, they are delicious with fresh berries and honey. During the cooking process, you can add a little chopped fresh herbs or green onions, but then it is better to use unsweetened yogurt. These airy pancakes should be served with sour cream - a great option for a summer breakfast. Imagine a little, you will probably have many ideas on how to diversify a familiar and favorite dish from childhood.

1 Yogurt pancakes - classic recipe
2 From expired yogurt
3 No added eggs
4 Fluffy pancakes made from fermented milk products
5 Cooking with drinking yoghurt
6 Yogurt pancakes with yeast
7 With cinnamon and apples

Fast, tasty, aromatic - this is about yogurt pancakes. An easy-to-prepare hot breakfast with a minimum of ingredients will delight you as a housewife, and will make grateful tasters out of your home. We will help you with this and have already selected a list of proven recipes.

Yogurt pancakes - a classic recipe

Everyone has their own classic recipe for yogurt pancakes. The average housewife prepares the dough in proportions “by eye”. We suggest not to experiment, but to use our method of preparing dessert from products that are always at hand.

Ingredients:

Chicken egg (1 pc.);
0.4 liters of yogurt (preferably liquid fruit);
two to three tablespoons of granulated sugar;
sunflower oil (two tablespoons);
salt, soda;
two glasses of wheat flour.

Cooking method:

Break an egg into a dry, tall bowl, add sugar, salt and beat. You can use a mixer or blender, this will save time. Then add yogurt (room temperature or slightly warmed in the microwave). Dilute the mixture with a spoon of vegetable oil and gradually add flour. Add soda at the tip of a knife and mix well. The dough should not be very thick, but not liquid either.
Bake pancakes on a hot frying pan on each side. Spread out with a spoon or a small ladle - in the shape of circles or ovals. Finished products are poured with sour cream, jam or condensed milk and served.

Advice. If you don't have yogurt at home, use milk or kefir, even if it's expired. This is the beauty of making pancakes - from the ingredients that are in the refrigerator.

From expired yogurt

If yogurt or any other fermented milk product (milk, kefir, snowball) has already expired, don’t worry, there is a use for it. This product with a natural yeast substitute produces tender and airy pancakes.

Ingredients:

Packaging of drinking yoghurt;
three eggs;
two glasses of wheat flour;
tea spoon of soda;
half a teaspoon of salt;
granulated sugar – 30-50 grams;
vegetable oil.

Cooking method:

Liquid yogurt is poured into a cup, eggs are beaten in, sugar is added and stirred with a whisk. Gradually add flour and mix well. When the dough becomes homogeneous and without lumps, pour five tablespoons of vegetable oil, add salt and soda. Let the dough rest for 10-15 minutes. Before baking, add a little more soda and immediately spoon the dough into a heated frying pan. Give the pancakes any shape. During frying, add oil. Fry on both sides, turning over with a spatula. Serve with traditional sauces (sour cream, yogurt, condensed milk, jam) or fresh fruit, after sprinkling the mound of pancakes with powdered sugar.

Advice. The main ingredient of the pancake dough is yogurt, yogurt or kefir, which is recommended to be used warm.
To prepare it, you can use yogurt with pieces of fruit - you get an interesting filling.

No added eggs

If you or your loved ones are on a strict diet, you can make lean pancakes without adding eggs and using low-fat yogurt.

Ingredients:

Half a liter of liquid yogurt (low-fat, fitness yogurt);
two tbsp. spoons of sugar or sweetener;
salt - on the tip of the knife;
soda (one tsp);
two and a half glasses of flour (wheat).

Cooking method:

Yogurt at room temperature, or preferably slightly warm, is poured into a dry deep pan. Add sugar or replace it with an analogue, add salt and a spoonful of baking soda. Mix thoroughly, but not quickly. Add sifted flour, stirring all the time. Shake the dough until the sour cream thickens.
The pancakes are fried on each side until crispy in a well-heated frying pan greased with vegetable oil. Spoon the dough into small portioned flat cakes. Fry with the lid closed so that the oil does not splatter to the sides. Served with green tea to guests.

Advice. On one side, fry the pancakes in a frying pan under a closed lid, and after turning over, do not cover with a lid.

Fluffy pancakes made from fermented milk products

Don't know what to cook for breakfast? There is always some fermented milk product in the refrigerator. The dough based on it produces tall and incredibly airy pancakes, more like donuts. Take it into account.

Ingredients:

Half a liter of yogurt, kefir or sour milk;
half a kilogram of flour (wheat) - highest grade;
forty grams of granulated sugar;
egg (C1);
vanillin;
salt;
baking powder or baking soda.

Cooking method:

The fermented milk ingredient is heated without bringing to a boil! Break an egg into a deep bowl and pour in the main ingredient. Add salt, sugar and beat with light, slow movements with a fork (you can use a whisk). The sifted flour is mixed with vanilla sugar and baking powder (or soda) and gradually introduced into the dough. It should be quite thick. Since the sour ingredient in the dough gives the desired yeast effect, pancakes can be baked immediately without waiting for the dough to sit.
The main thing is a well-heated frying pan with vegetable oil. Then the pancakes quickly fry and have time to become airy. Spread the dough with a small ladle or large tablespoon. Serve with whatever your heart desires - jam, sour cream, chocolate spread.

Advice. To ensure that the pancakes come out of the pan well, first fry the salt in it, remove it with a dry cloth, and then heat the pan again, greasing it with vegetable oil.

Cooking with drinking yoghurt

If you bought yourself a bottle of drinking yogurt, but did not drink it for some reason, there is a worthy use for it. Bake pancakes using yogurt dough.

Ingredients:

Two glasses of sifted wheat flour;
two eggs (chicken);
packaging of drinking yoghurt;
fifty grams of granulated sugar;
half a teaspoon each of table salt and baking soda;
a packet of vanillin;
sunflower oil.

Cooking method:

Break the eggs into a deep bowl, add sugar and beat. Then add warm yogurt. Stir. Pour in sugar and gradually add flour. Gently whisk with a whisk so that no lumps remain. Add sand, salt, soda, add vanilla sugar. Mix well until the consistency of thick jam. Allow the dough to rest a little and gain air. Pancakes are fried over medium heat on both sides.

Advice. Prepare the dough for pancakes with a thick consistency: so that it does not spill out of the pan, but drips slowly.
To prevent the dough from becoming too thick, it is recommended to gradually introduce sifted flour so as not to overfill and break up lumps.

Yogurt pancakes with yeast

If you have a packet of dry yeast and a package of yogurt, you can bake the most delicious pancakes.

Ingredients:

Half a liter of yogurt;
tsp soda (baking soda);
two teaspoons of yeast (dry);
warm water - half a glass;
sugar - tablespoon;
salt - on the tip of a spoon;
flour - by eye.

Cooking method:

Dissolve a spoonful of sugar in a glass of warm water and dissolve the yeast. Leave it to come up. Add soda to warm yogurt, pour in the yeast mixture, sugar and mix. The flour is sifted and added in a thin stream to the remaining ingredients. No eggs are added. The dough is brought to a consistency and placed in a warm place for half an hour. As soon as the dough has doubled, they begin to bake the pancakes.
Fry in a frying pan lightly greased with vegetable oil. There is no need to pour a lot of oil, since the pancakes are porous and will quickly absorb excess fat.

Advice. To drain excess fat from the pancakes, place them on a paper napkin; it will absorb it.
Hot pancakes can be smeared with honey; it will be absorbed into the delicacy, making it even tastier and healthier. But it’s better to serve sour cream in a separate sauce boat.

With cinnamon and apples

Pancakes, like pies, can be baked with various fillings. The simplest and fastest of them is apple. If desired, instead of apples, you can add pitted cherries (or cherry jam), pieces of pear or peach to the dough.

Ingredients:

0.25 l of liquid yogurt and kefir;
sixty grams of granulated sugar;
two (chicken) eggs;
1/2 tsp. soda (baking soda);
one and a half glasses of flour (highest grade) – sifted;
salt;
two small apples;
refined oil;
a bag of cinnamon.

Cooking method:

Yogurt at room temperature is mixed and combined with soda. In a separate bowl, first beat the white, in another bowl - the yolk, then combine them. Add granulated sugar and beat again by hand. Add yogurt and soda to the whipped mixture and add salt. Gradually add flour and stir immediately so that no lumps form. Once the flour has dissolved, the dough is allowed to stand for a while. At this time, the apples are prepared. They are washed, peeled and cut into cubes. You can also grate it on a coarse grater, then the pancakes will not turn out like a filling, but will only add an aromatic flavor. Sprinkle the apple filling on top with cinnamon (you can do without it), mix with a spoon and add to the dough. Fry on both sides until golden brown. Turn over as soon as the oil in the pan begins to bubble.
Served with sour cream, jam, honey.

Advice. Pancakes stacked in layers on top of each other in portioned dishes will be a beautiful serving. Coat with honey or pour over condensed milk. You can sprinkle powdered sugar on top and garnish with fresh berries or a sprig of mint. Children will especially enjoy this dessert.
And if you are an esthete from birth and love beauty, use a special form when baking pancakes. The pancakes will be smooth and the same size.

Even with wise housekeeping, sometimes it happens that food lingers in the refrigerator, the expiration date of which is inexorably coming to an end.

If you find a glass of old (not spoiled) fermented milk product in your possession, do not rush to throw it away, because you can bake incredibly fluffy pancakes with yogurt. They will be no less tasty than those made with yogurt; moreover, thanks to the fruit additives, the flatbreads will be aromatic and everyone will like them.

Products made from kefir-based dough are considered a classic genre of cooking grandma’s fluffy pancakes, which children gobble up with such pleasure accompanied by sour cream “accompaniment.”

However, if there is no kefir in the refrigerator, the stores are closed, and the kids insistently demand pancakes, then you can, for the sake of your own peace of mind, sacrifice the stored yogurt. The dinner will not be particularly expensive, but very tasty, especially in combination with a fruit addition.

Airy homemade pancakes with yogurt: a classic recipe

Ingredients

— 400 g + -
- 3-4 tbsp. + -
Fruit yoghurt— 500 ml + -
- 2 pcs. + -
- 1/3 tsp. + -
Baking powder - 1 sachet + -
— 100 ml + -

How to bake fluffy yogurt pancakes at home

If desired, the amount of sugar can be reduced, especially if you plan to serve the cakes with sweet jam or condensed milk, replace the baking powder with regular baking soda (you will need a level teaspoon), and fruit yogurt with classic. If desired, you can add a pinch of vanilla.

Pour the yogurt into a deeper bowl and immediately add baking powder (soda) to it, and then, without being lazy, stir thoroughly.
Next, beat in the eggs, sweeten the dough with sugar, add some salt, and finally add flour.
There is no need to rush to bake the pancakes - you need to let the dough “rest”, that is, let it sit for a quarter of an hour. In this case, its consistency will become more uniform, which will make the pancakes tastier and more fluffy.
Having heated the frying pan and the oil in it, reduce the heat to medium intensity, and spoon out 4-5 pancakes in portions (if the diameter of the frying pan is 20-25 cm). There is no need to try to place more cakes - it will be inconvenient to turn them over.

It is better to put the dough into the oil not with the side, but with the front narrowed part of the spoon - then the shape of the pancakes will be more uniform.

5. It is best to bake the pancakes over medium-intensity heat - this way they will be sufficiently browned on both sides, and the middle will be well baked. It is better to place the finished cakes on a paper towel, which will absorb excess fat.

The most welcome addition to them is fresh sour cream or your favorite jam. Pancakes taste best when they are “piping hot”!

The indicated amount of flour is not a law, but a recommendation. How much to pour - we are guided by the consistency of the dough: it should not pour, but fall from the spoon, maintaining its shape.
To reduce oil consumption, and therefore the calorie content of the flatbreads, you can add 2-3 tbsp. of this product into the dough at the kneading stage. In this case, it will be enough to grease the pan only for the first batch of pancakes.

Homemade chocolate yoghurt pancakes: egg-free recipe

Not everyone likes eggs, but even without them you can bake fluffy yoghurt-based pancakes. And what flavor of fermented milk product to choose is up to everyone to decide for themselves. For kids, it is best to bake flatbreads using a classic fermented milk product without fillers.

You don’t have to put sugar in the dough - the sweetness from the fermented milk product and raisins may be quite enough.

Ingredients

Yogurt – 0.5 l.;
Premium flour - about 400 g;
Steamed raisins – 100 g;
Cocoa powder – 2 tsp;
Baking soda – 0.5 tsp;
Sugar – 1 tbsp;
Salt - ¼ tsp;
Sunflower oil – 4-5 ml.

Add salt, sugar to the sifted flour, add cocoa.
Having made a hole in the mixture of bulk products, pour in the yogurt and add soda to it, stirring everything thoroughly. At the end, add raisins to the dough.
You can, as in the previous case, add a couple of tablespoons of oil to the pancake mixture to reduce the fat content of the flatbreads, or fry them in the classic way - adding oil to a heated frying pan as it is consumed. But in any case, before baking the pancakes, you need to let the dough sit.

The ideal addition to cocoa pancakes is melted chocolate or sweet syrup. Or you can simply sprinkle them with powdered sugar - it will turn out very tasty too!

Original yoghurt pancakes: recipe with banana

Ingredients

Yogurt - 1 tbsp.;
Chicken egg – 1 pc.;
Overripe banana – 1 fruit;
Flour – 3/4 cup;
Baking powder – 1 sachet;
Salt – 1 pinch;
Vegetable oil – 2 tbsp.

Pour baking powder into the fermented milk product, stir, then add gruel from grated fresh banana, beat in an egg, and add salt.
At the end, add flour - you need enough of it to get a medium-thick consistency. The dough should flow from the spoon like sour cream. If you want splendor, you will have to make the dough thicker - the same as in the first recipe.
Those with a sweet tooth may want to add a little sugar, but it's delicious without it thanks to the banana and the sweetness of the fruit yogurt.
Pour the dough into the oil heated in a frying pan in small portions and bake until browned on both sides.

To paraphrase a well-known saying, we can say that a good housewife will find use for both dull scissors and products whose shelf life has almost expired.

Anyone who knows how to turn on the stove can make pancakes with their own hands, including yogurt, which has no use. With this product, your favorite flatbreads are not only fluffy, but also aromatic.

Bon appetit!

Pancakes are a dish that can always be prepared quickly if you have fermented milk products in the refrigerator.

I periodically bake fluffy pancakes with yogurt. I really like the fact that depending on the chosen yogurt, the taste of the pancakes will change. Of course, the taste will not be pronounced, but a light note will definitely be present.

To prepare yoghurt pancakes, take the products from the list. This time I chose pineapple yogurt, it has an almost neutral taste and it also did not change the color of the dough.

Pour yogurt into a bowl, add sugar and eggs. Mix well with a whisk.

Then add soda, salt and sunflower oil. Oil should be taken refined. Mix the whole mass again.

Sift the flour and mix the dough with a spoon.

You need to mix thoroughly so that there are no lumps.

Heat a frying pan and grease it with oil. Spread the dough with a tablespoon, a full spoon for one pancake. Cook for 1-2 minutes until surface is moist.

Turn the pancakes over and fry on the other side.

Yogurt pancakes are ready.

You can serve with jam, honey, sour cream. I sometimes like to mix sour cream with liquid jam. This time I used grated raspberries and sugar. Delicious!

Bon appetit!

Pancakes are an excellent dish for a children's afternoon snack or dinner. Most children adore this delicacy and quickly run to the kitchen as soon as they smell the fragrant smell.

There are a variety of pancake dough recipes. They are made from kefir, yogurt, fermented baked milk. This recipe suggests making pancakes from homemade yogurt. Pancakes made from this dough turn out tender, juicy, fluffy and most importantly natural! At the same time, it takes almost no time to cook.

It takes 20 minutes to prepare baby, fluffy pancakes from homemade yogurt.

Ingredients:

Homemade yogurt – 300 ml;
Eggs – 2 pcs.;
Flour – 6 tbsp. l.;
Sugar – 2 tbsp. l.;
Soda, vinegar.

Lush pancakes with yogurt - recipe with photo:

This recipe uses homemade yogurt to make pancakes. Homemade yogurt can be made using. To do this you need to use Vitalia sourdough. Dissolve half the tablet in 1 liter of milk. Pour this mixture into glasses and place in a multicooker on the “Yoghurt” mode for 12 hours. After this, cool the yogurt and it is ready to eat.

If you do not have the opportunity to make homemade yogurt, then you can replace it with store-bought one. It also turns out very tasty, but not as healthy as from natural products.

Start making pancakes with eggs. To do this, break them into a suitable container.
Beat the eggs with a mixer, adding sugar. Add homemade yogurt to the egg-sugar mixture.

Mix the mixture thoroughly with a mixer. Then add flour. It is recommended to add flour in parts. The consistency of yogurt is different for everyone, which means the amount of flour will vary. The consistency of the dough, after adding flour, should be similar to thick sour cream.

Add soda slaked with vinegar to the finished dough. To do this, take a teaspoon of baking soda and add a little vinegar to it. When the soda sizzles, that is, begins to quench, add it to the dough.

Mix the dough thoroughly and start baking pancakes. To do this, grease the frying pan with vegetable oil and let it warm up. Next, use a tablespoon to pour the dough into the pan. Bake the pancakes over medium heat until golden brown.

That's all! Children's pancakes with homemade yogurt are ready! Pancakes are served with sour cream, jam or, as in this recipe, with condensed milk. You can add seasonal berries to brighten up the dish. Bon appetit!