Pancakes di Yogurt Semplici

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These basic yoghurt pancakes are a nutritious and versatile choice for a wholesome vegetarian breakfast. By using whole-wheat flour and low-fat yoghurt, they offer a satisfying texture that is remarkably light and fluffy. The tang of the yoghurt perfectly complements the earthy notes of the flour, creating a balanced flavour profile that isn't overly sweet. Whether you are looking for a quick weekday meal or a relaxed Sunday brunch, these pancakes provide a reliable base for your favourite toppings.

This recipe is easily adapted to suit your tastes or what you have in the larder. You can stir in sliced apples and cinnamon for a warming autumnal twist, or add blueberries and nuts for extra crunch and antioxidants. The batter is simple to prepare and cooks beautifully in a frying pan, making it a brilliant homemade alternative to shop-bought mixes. Serve them warm with a drizzle of pure maple syrup or some fresh seasonal fruit for a healthy, energising start to the day.

Ingredients for Basic Yoghurt Pancakes

250g whole-wheat pastry flour
1 1/2 cucchiaini di lievito in polvere
1 cucchiaino di bicarbonato di sodio
2 tablespoons ground flaxseeds, optional
210g low-fat yoghurt or soy yoghurt
300 to 350ml low-fat milk or rice milk
2 tablespoons nonhydrogenated margarine
Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

How to make Basic Yoghurt Pancakes

Combine the flour, baking powder, bicarbonate of soda, and flaxseeds, if using, in a mixing bowl. Make a well in the centre and pour in the yoghurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

Multigrain: Substitute 60 to 90g the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 60 to 90g .

Fruity pancakes: Add a cup or so of thinly sliced fruits—one kind or a combination—to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.

Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.

Banana-nut: Add 1 medium thinly sliced banana, 40 to 80g finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.