Sunset Hush Cooking

Yoghurt Pancakes

Written by

October 1, 2026

Wet mix:

Dry mix:

Preheat your pancake skillets / griddle on medium heat.
Mix 130 g of flour (I use freshly milled whole wheat, you can also use all-purpose) with 1 tsp baking soda. Whisk to combine them evenly.
In another bowl, whisk together 1 cup yoghurt, 1 egg, 4 tsp vegetable oil, 4 tsp sugar, 1/4 tsp coarse salt, and vanilla.
Add dry ingredients into the wet ingredients and mix just until combined and there is no dry flour left. If there are lumps, do not try to stir them in until smooth.
Brush the skillets with a little bit of vegetable oil or butter.
Pour 1/4 cup of batter in the middle of each skillet. Optionally, cover the skillets with lids so that the centre cooks faster.
Once the edges have set and you see bubbles on the surface, flip the pancake. Fry for another couple of minutes until golden on another side. If the surface is too dark but the batter is too liquid, lower the heat.
Transfer pancakes onto a plate in a stack. Optionally, brush each pancake with melted butter.
Serve warm with a selection of your favourite toppings. I like butter, honey, jam, whipped cream and fruit, ice cream, toasted and chopped walnuts.

As usual, I use freshly-milled whole wheat flour for pancakes. It makes them full of fiber and nutrients, while adding a signature nutty flavour of whole wheat. Thus breakfast pancakes become much healthier.
Using such a large amount of baking soda is absolutely fine as it will be neutralised by the acid in yoghurt, releasing carbon dioxide which puffs up the pancakes.
Portioning 1/4 cup of batter per pancake results in about 7 pancakes with the amount of ingredients indicated in the recipe. This is enough for 2 people. Increase the amount of ingredients if you need more.
Some people put several pancakes onto a single skillet. On my induction stove it results in uneven browning – pancakes are brown closer to the middle of the skillet and pale on the outside. That’s why I make one pancake per skillet. Using several skillets simultaneously makes the process much faster.
In my experience, I notice that pancake batter becomes thinner when it sits on the counter for 10-15 mins.
Every stove and skillet is different, so you will need to learn on which heat level to set your skillets so that pancakes cook through without burning on the surface.
I tried making pancakes in a stainless steel skillet and it doesn’t work – the surface gets burnt too quickly. Non-stick or cast iron will provide perfect browning without burning.