In a bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
This ensures even lift.
🥛 Step 2: Mix Wet Ingredients
In another bowl, whisk:
- Yogurt
- Milk
- Egg
- Melted butter
- Vanilla
👉 The batter should be thick but pourable.
🥄 Step 3: Combine (Do NOT Overmix)
- Add wet ingredients to dry.
- Fold gently with a spatula.
- Stop when just combined — lumps are good.
💡 Overmixing = flat pancakes.
⏱️ Step 4: Rest the Batter (KEY)
Let the batter rest 10 minutes.
This activates the leavening and thickens the batter for extra fluff.
🔥 Step 5: Cook Low & Slow
- Heat a non-stick pan on medium-low.
- Lightly grease.
- Scoop batter (¼ cup per pancake).
- Cook until bubbles form and edges look set.
- Flip gently and cook until golden.
🍯 Step 6: Serve Immediately
Top with:
- Butter + maple syrup
- Honey + berries
- Greek yogurt + fruit
- Peanut butter or Nutella
✨ Pro Secrets for MAX Fluff
- Room-temperature ingredients
- Thick batter > thin batter
- Low heat = taller pancakes
- Don’t press pancakes while cooking
🥞 Variations
- Extra fluffy: Separate egg, whip the white, fold in last
- Healthy: Use whole-wheat flour (add 1–2 tbsp milk)
- Protein boost: Add 1 tbsp protein powder
😍 Result
Tall, tender, melt-in-your-mouth pancakes with a light tang from yogurt — once you try them, you’ll never go back.