Mini Savory Yogurt Pancakes
Small savory yogurt pancakes dropped by the spoonful and pan-cooked until golden—an easy breakfast or snack.
By Moow Editorial ·
- Cook small spoonfuls over medium heat so the centers set before the outsides brown.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 5 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 310 kcal
- Protein: 10 g
- Carbohydrates: 32 g
- Fat: 15 g
- Sodium: 490 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 3/4 cup plus 1 tablespoon (200 ml) plain yogurt
- 2 eggs
- 3 tablespoons neutral oil, divided
- 3/4 teaspoon fine salt
- 2 1/2 teaspoons baking powder
- 1 1/4 cups (300 ml) all-purpose flour
Directions
1. Whisk the yogurt, eggs, neutral oil, and salt in a bowl until smooth, reserving a little oil for the pan.
2. Add the flour and baking powder and stir until evenly combined.
3. Heat a wide skillet over medium heat and coat it with a thin film of the reserved oil.
4. Drop separate spoonfuls of batter into the skillet. Cook until the bottoms are golden and the tops begin to set, then flip and brown the other side.
5. Repeat with the remaining batter and serve warm.
Sources
Contains milk, eggs, and wheat. Cook until the centers are set and refrigerate leftovers within 2 hours.