Fluffy yoghurt pancakes served with bananas and maple syrup are a great meal that you will not be able to resist. These pancakes are perfect for breakfast, dinner, dessert and lunch. These simple yoghurt pancakes only take a few minutes to prepare. I start the whole process by separating the egg yolks from the whites. I whisk the egg whites until stiff, then combine the yolks with sugar, Greek yogurt, vanilla and flour. In the final stage, I add a whipped egg whites and mix together. As I like my pancakes to be quite small, I form one pancake from one tablespoon of the pancake batter. Of course, you can also form larger pancakes, but these will need a little more time in the frying pan.
I fry these quick yoghurt pancakes in clarified butter, because they taste much better when fried in butter. I purposely do not add bananas to the batter for two reasons. First of all, pancakes without fruits are lighter, and secondly, in this particular case, I prefer when the fruit is raw and does not fry with the batter. I encourage you to check this recipe for yoghurt pancakes with bananas and maple syrup and I wish you a tasty meal.
Ingredients for yoghurt pancakes.
- 250 g Greek yoghurt
- 120 g cake flour (type 450)
- 2 eggs “L”
- a pinch of salt
- 1 tablespoon of crystal sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of vanilla extract
- clarified butter
- 2 big bananas
- maple syrup
How to make yoghurt pancakes.
Separate the egg whites from the egg yolks, add a pinch of salt to the whites, and beat until stiff. Add the vanilla extract and crystal sugar to the yolks and beat until fluffy and creamy. Then add the Greek yoghurt, followed by the sifted flour and baking powder – I do all these steps with a hand mixer. Next, gently mix in the whipped egg whites, preferably with a hand whisker or a spoon.
Put an iron pan on the heat, warm it up, and when hot, reduce the heat to medium. Grease the hot frying pan with clarified butter, then use a spoon to pour the yoghurt batter and form little pancakes from it. Fry the pancakes over a medium heat, tending to low, for about 7-8 minutes. Turn the pancakes over at halfway through frying.
Peel the bananas and cut them into thin slices. Serve the pancakes with banana slices, drizzled with maple syrup.
Good to know when making yoghurt pancakes.
The amount of ingredients listed will yield about 25 small pancakes. One tablespoon of yoghurt batter equals one pancake.
The vanilla extract can be replaced with vanilla sugar.
Bananas are not the only fruit that work well as an addition to these pancakes: strawberries, apricots and blueberries will be just as good. In fact, you can use most soft fruits.
Do you like pancakes? If so, try our recipe for Yeast pancakes with plums.