Inspired by French yogurt cake, these pancakes use a yogurt pot to measure out ingredients rather than traditional measuring cups. I make pancakes every weekend with my girls, and I was amazed by how perfectly these came out. They're light, fluffy, cake-like, and just SO delicious. You can use whatever flavor yogurt you'd like (I used La Fermière Pressed Lemon), just remember to keep the yogurt pot to measure out your ingredients. Consider these our new go-to weekend recipe.
Ingredients
1 pot yogurt
1 pot whole milk
1/2 pot olive oil
1/2 teaspoon salt
1 teaspoon vanilla
1/2 pot sugar
1 egg
1 teaspoon baking soda
1 1/2 pot flour
Juice of 1 lemon
1/2 teaspoon baking powder
Chocolate chips, if desired
Maple syrup, for topping
To make chocolate pancakes, use 3/4 pot sugar instead and add 1/4 cup cocoa powder. Definitely add chocolate chips!
Directions
Add the yogurt, whole milk, olive oil, salt, vanilla, sugar, and egg to a large bowl. Whisk until smooth.
Stir in the flour, baking soda, baking powder, and lemon juice.
Heat a non-stick skillet over medium heat. Portion the pancake batter using a scoop or measuring cup so they're all the same size. Add chocolate chips if desired.
Cook the pancakes on one side until bubbles form. Flip the pancake and let cook for 2-3 minutes, until the other side is golden brown.
Repeat with remaining batter.
Serve immediately with your favorite pancake toppings (I used maple syrup).
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