Fluffy Yogurt Pancakes (No Egg)


Soft, easy, and made with just a few simple ingredients — these egg-free pancakes are perfect for toddlers and the whole family. Yogurt adds moisture and tenderness, and they’re delicious topped with fresh or frozen berries.

Ingredients

(Makes about 6 small pancakes)

  • 1 cup plain (all-purpose) flour
  • 2 tsp baking powder
  • 1 cup milk (dairy or plant-based)
  • 2 tbsp plain or Greek yogurt
  • 1 tsp vanilla extract (optional, for a hint of sweetness)
  • Fresh or frozen berries, for topping

Instructions

  1. In a medium bowl, whisk together the flour and baking powder.
  2. In a separate bowl, mix the milk, yogurt, and vanilla extract (if using).
  3. Add the wet ingredients to the dry and stir until just combined. Don’t overmix — a few lumps are fine.
  4. Let the batter rest for 5 minutes while you heat your pan (optional, but makes them fluffier).
  5. Heat a non-stick skillet over medium heat. Lightly grease if needed.
  6. Spoon small amounts of batter into the pan. Cook for 2–3 minutes, or until bubbles form on top. Flip and cook another 1–2 minutes until golden brown.
  7. Serve warm, topped with your favourite berries.


Tips & Variations

  • Add a pinch of cinnamon or a handful of blueberries to the batter for extra flavour.
  • To make savoury versions, skip the vanilla and serve with grated cheese or soft veggies.
  • Leftovers? Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or pan.


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