1 cup (120 g) all-purpose flour or 3/4 cup (90 g) whole wheat flour 1/4 cup cornmeal or other flour plus all-purpose flour
two tbsp granulated sugar
1 tablespoon baking powder
1 tablespoon baking soda
a quarter teaspoon kosher salt
1 cup plain yogurt (full or nonfat)
two huge eggs
2 tbsp unsalted butter or vegetable oil, melted
Optional: 1/4 to 1/3 cup whole milk
For serving, salted butter, maple syrup, honey, and/or jam

How to Make It
Collect all of the components.

collected ingredients for yogurt pancake recipe
Eats at The Spruce
Over medium-high heat, heat a griddle or big frying pan. Rotate it frequently to ensure equal heating.

Once it’s hot, reduce the heat to medium and keep the surface hot. (You want a drop of water to bounce or dance on it but not spatter or explode—that would be too hot). The key to uniformly cooked pancakes is to adjust the heat and maintain an even pan temperature.

Make the batter while the griddle or pan heats up. In a medium mixing basin, combine the flour, sugar, baking powder, baking soda, and salt.

In a separate medium mixing dish, combine the yogurt and eggs.

Stir together the yogurt-egg mixture and the flour mixture.

Incorporate the melted butter or oil. If the batter becomes too thick (this might happen depending on the consistency of the yogurt used), gradually add 1/4 to 1/3 cup milk.

Spray or brush oil onto a heated griddle or pan. Cook until bubbles form on the surface of the cakes, about 2 minutes, after spooning the batter into even cakes.

Flip the cakes over with a spatula and cook for another 2 minutes, or until golden brown on the other side. Cook only as many pancakes as will fit on your pan without touching in batches.

Place the pancakes on a serving tray or individual plates.

Serve hot with butter, maple syrup, honey, or jam of choice.