Pancakes with yogurt and Nutella
I remember the first time I tried to make yogurt pancakes, I obviously forgot them on the stove. Instead of staying next to them, I ran out to the balcony to grab some laundry, and when I came back, the first pancake was more like a chip. But I still ate it, to be honest, because it wasn't bad at all. Since then, I’ve learned not to rush and not to start doing other things while the pan is on the heat. Now I make yogurt pancakes whenever I'm in the mood for something quick and tasty – and there’s almost always someone at home who wants them with Nutella.
It doesn't take long. About 35-40 minutes, including the time spent by the pan. You get around 15 pancakes, depending on how thick you make them – I prefer them thin, especially since they taste better that way, they roll up easier, and you don’t feel the need to fill them with a jar of cream. It’s nothing complicated, even if you’ve never made pancakes before, with a little attention, you can’t really go wrong.
Ingredients (for a serious batch, enough for everyone):
- 350 g all-purpose flour – the base of the batter, holds the pancake together, don’t replace it with fancy stuff if you want the classic texture
- 300 g yogurt (plain, not too thin or too sour is best) – makes the pancakes fluffier and gives them a subtle tang without overpowering the rest
- 3 eggs – bind everything together and help with the consistency, don’t skimp on them
- 500 ml milk (I use regular milk, 3.5% fat, but 1.5% works too) – thins the batter and makes it pour smoothly
- 5 tablespoons sugar – sweetens just enough, more isn’t necessary since you’ll put something sweet on top anyway
- a pinch of salt – don’t skip this, it really enhances the flavor (no, it won’t come out salty)
- vanilla extract or seeds from a pod, to taste – without it, the pancakes can taste a bit bland, if you ask me
- 1 tablespoon butter – to add to the batter, helps prevent sticking and adds a nice flavor
- oil for the pan – grease the pan for each pancake, otherwise they will definitely stick
- Nutella (or jam, jelly, whatever you have in the fridge) – the classic filling, I sometimes add bananas because that’s our favorite combination
1. I warm the milk – I don’t let it boil, just warm it up. This helps dissolve the flour more easily and prevents lumps. Sometimes I forget and use cold milk – it’s not a disaster, but warm milk is definitely better.
2. I crack the eggs into a large bowl, sprinkle in a pinch of salt and the sugar. I whisk them well with a whisk, not with a mixer, because it’s better for pancakes this way – we don’t want to make foam, just mix them.
3. I add the yogurt to the eggs and mix well. Don’t panic if it seems thicker; that’s how it should be at first.
4. I weigh the flour and sift it directly over the bowl. I add half of it at first, not all at once.
5. I add half of the warm milk, mixing with the whisk gently so it doesn’t splash everywhere. Then I add the rest of the flour and then the rest of the milk, gradually. This way, lumps won’t form.
6. In a small pan, I melt the tablespoon of butter – I don’t fry it, just melt it. I pour it over the batter and mix well. You can skip the butter, but they’ll stick more and won’t have that nice flavor. I don’t know why, but if I add melted butter directly to the batter, the pancakes hardly ever stick, regardless of the pan.
7. I heat the pancake pan (I have an old, thin one that works great). I grease it with a little oil, not too much, otherwise the pancakes come out oily. Just a drop, spread it with a paper towel.
8. Using a ladle, I pour the batter into the pan, swirling it to cover the entire surface. The pancakes shouldn’t be thick, just enough to cover the bottom of the pan. I leave them on medium heat, not high, otherwise, they burn in the middle and remain raw on the edges.
9. When I see that the top is no longer shiny and starts to come away from the edges, I flip the pancake. The first one never comes out perfect; I don’t know why, it’s a tradition for me. The rest come out just fine.
10. I repeat: for each pancake, I grease the pan again with a little oil, otherwise, by the third one, it will definitely stick.
11. As I take the pancakes out, I stack them on a large plate. This keeps them soft.
12. When I fill them, I don’t skimp on Nutella, but I don’t put too much either, otherwise it spills everywhere. Half a tablespoon, spread over the entire surface, I add banana slices and roll or fold them up as desired.
I always end up making these pancakes, and honestly, not just because they’re quick to make. They’re also fluffier than plain ones; the yogurt really helps with the texture, they don’t dry out as quickly, and they’re not heavy on the stomach, even if they don’t seem the most diet-friendly. I sometimes take them to go when I know I’ll be out all day, or when kids come to visit. No one complains, and they even ask for the recipe. If you have any leftover yogurt or milk in the fridge, it’s also a good way to avoid wasting them.
Tips, variations, and serving ideas
Tips (what I’ve learned, the good and the bad):
- If you add all the flour at once, you’re almost guaranteed to make lumps and spend ten minutes breaking them up with the whisk. It’s better to add it gradually with the milk.
- The first pancake always comes out a bit weird, too thick, too thin, or crispy. Don’t throw it away; eat it as is, consider it the "test pancake."
- Don’t skimp on greasing the pan with oil, but don’t pour too much. A kitchen towel dipped in oil helps a lot, especially if you have an aluminum or non-stick pan.
- Don’t rush to flip them until you see the edges starting to lift. Otherwise, they’ll tear, and you’ll get frustrated for no reason.
- If at the end the batter has thickened (especially if you’ve been chatting in the kitchen), add 1-2 tablespoons of milk and mix well; it will thin out immediately.
Ingredient substitutions:
- Yogurt: If you don’t have yogurt, you can use kefir or buttermilk. I haven’t tried using sour cream, but theoretically, it works as long as it’s tangy and thicker.
- Milk: You can also use plant-based milk, like almond or oat milk, if you’re on a diet or have an intolerance, but it shouldn’t be unsweetened, or it might come out too bland.
- Flour: For a gluten-free version, try a special gluten-free flour blend for pancakes. Don’t expect it to be exactly as elastic, but they’re still good.
- Butter: You can replace it with vegetable oil, but the taste won’t be quite the same. I don’t recommend margarine, as it alters the flavor.
Variations (what I’ve tried or heard from others):
- Add grated lemon or orange zest to the batter, especially if you’re filling them with jam or jelly.
- Put a pinch of cinnamon directly into the mixture for a different flavor.
- Instead of Nutella, try ricotta mixed with honey, or sweet cheese with raisins if you want something closer to childhood flavors.
- You can make mini pancakes (using a smaller ladle) to stack with fresh fruit and yogurt on top.
Serving:
- They are best served warm, straight from the pan.
- Goes well with Nutella, jam, jelly, honey, bananas, fresh fruit, or even ice cream if you’re in the mood for something cooler.
- For brunch, I sometimes make savory pancakes (without sugar and vanilla), filling them with salty cheese and dill.
- For drinks, a good coffee, tea, or for the kids, a glass of cold milk works well.
Frequently asked questions (I’ve answered what my friends or blog readers have asked):
What if the batter comes out too thick?
– Add milk, spoon by spoon, and mix well until it flows easily from the ladle, but not like water. Don’t worry if it’s thick at first; it happens to me sometimes too.
Can I use fruit yogurt?
– I don’t recommend it. It ruins the texture; it’s too liquid and already too sweet. Plus, that synthetic flavor remains in the pancakes. It’s better to use fresh fruit as a filling.
Can the pancakes be made only with yogurt, without milk?
– I’ve tried, but they come out too dense and hard to spread in the pan. Milk really helps with the consistency; it’s better not to skip it.
How do I keep the pancakes warm if I make them ahead of time?
– Cover them with a clean kitchen towel or plastic wrap, kept on a heat-resistant plate, above a pot of boiling water (not directly on the flame). Or in the oven at 60-70°C.
Can I freeze leftover pancakes?
– Yes, but without filling. Stack them with parchment paper in between, in a container, and take them out when needed. They thaw quickly in the microwave or in a dry pan.
How many calories does a pancake with Nutella have?
– It depends on how much Nutella you put, but an average filled pancake has about 180-220 kcal. Without filling, just the plain pancake is around 110 kcal.
Approximate nutritional values (for a pancake with Nutella and a little banana, about what I make):
– Calories: 180-220 per pancake (if you don’t put Nutella thick)
– Protein: 5-6 g (thanks to the eggs and yogurt, so it’s not too bad in this regard)
– Fat: 6-8 g (depends on how much oil and butter you use and how much Nutella)
– Carbohydrates: 27-30 g (this includes sugar, flour, and of course, Nutella or jam)
The ratio isn’t bad for a snack or breakfast. If you want to reduce calories, cut back on Nutella and add fresh fruit or sugar-free jam. The yogurt adds protein and makes them more filling than plain pancakes. They’re definitely not "diet food," but they’re not a calorie bomb either, especially if you don’t soak them in cream like a slice of cake.
How to store and reheat
If there are any leftovers (rare for me, but I’ve had moments when I made too many), I cover them with plastic wrap or put them in a container in the fridge. They last perfectly for 2 days, not drying out too much. To reheat, I prefer to put them in a dry pan on low heat, about 30-40 seconds on each side. In the microwave, they get soft, but they don’t become rubbery, as long as you don’t microwave them with the filling. If you want them to taste fresh, sprinkle a little water over them, place them on a plate, cover with another plate, and microwave for 20 seconds. They don’t lose their texture at all. Don’t fill them in advance, as Nutella hardens and doesn’t look as appealing.
That’s it; I think I’ve covered everything worth knowing. If you have yogurt and a craving for pancakes, you really can’t go wrong with this version.
We heat the milk and add the vanilla, then set the pot aside. We whisk the eggs (I used a whisk), with the salt and sugar, and add the yogurt. We mix well to combine, then we will add the flour. We sift the flour and weigh it. We add half of the flour, then half of the warm milk, whisking with a whisk, and then add the rest of the flour and milk. In a frying pan, we melt a tablespoon of butter and add it to the batter, this way the pancakes won't stick. We mix very well and then we will ladle (let's say) the batter. We fry the pancakes in the pan, greasing the surface each time with a drop or two of oil. We flip them when the top side is completely dry. We spread the pancakes with Nutella (or why not with bananas) and wrap them as we wish or as inspiration strikes us. We enjoy the warm pancakes... they are a delight :)
Ingredients: 350 g flour, 300 g yogurt, 3 eggs, 500 ml milk, 5 tablespoons of sugar, a pinch of salt, vanilla, 1 tablespoon of butter, oil for frying, Nutella (or of course jam, preserves)
