Fluffy pancakes silver dollar size with yogurt for an extra boost of protein! Try this hotcake recipe with syrup or add bacon & egg for a sandwich!
This is a sponsored post with Stonyfield Organic and Nordic Ware. As always, all opinions are my own.
Fluffy Pancake Recipe
We are finishing Easter brunch week with a stack of the best pillowy pancakes ever!
That was the vote from my family, so now I want you to put these babies through your own taste testing methods.
These pancakes are silver dollar size, which in my opinion is the best size for kids and for brunch because a brunch menu has lots of options to choose from, and I want a bite or two…or three of everything!
Shopping List For Fluffy Pancakes
- All-purpose flour
- Baking powder
- Baking Soda
- Sweetener (your choice)
- Stonyfield Organic yogurt, plain
- Vanilla extract
- Oil or butter melted and cooled
- Nordic Ware Silver Dollar Pancake Pan
How To Make Fluffy Pancakes
First you want to whisk the dry ingredients together and set this aside.
Next, place the wet ingredients in a blender; egg milk vanilla, oil and yogurt. Pulse until combined or mix by hand.
Add the dry ingredients to the wet ingredients. If using a blender pulse until mixed – only one or two pulses. A few lumps are ok.
If mixing in a bowl, DON’T overmix the ingredients in a rough swirling fashion. Gently fold the ingredients together.
Lightly grease skillet and heat over medium heat. Add batter to skillet in 1/4 cup increments.
Once bubbles form, gently flip pancakes over and cook the remaining uncooked side.
Why Aren’t My Pancakes Fluffy?
There are a couple of reasons your pancakes might not be fully.
- The batter was overmixed – when combining the wet and dry ingredients. Mix until the ingredients are just combined.
- Leavening ingredients; baking powder and or soda has expired.
- The pancake was flipped too early or more than once roughing it up!
- Skillet was not at the correct temperature. Too cool or too hot of a pan can change the finished pancake.
Using the Nordic Ware Silver Dollar Pan
To cook these pancakes in a silver dollar pan add add two tablespoons of batter to each cavity. The batter is thick, so spread it with the back of the spoon filling each cavity in the pan.
Cook until bubbles form and the pancake is firm enough to flip over.
Flip the pancake and cook the second side until lightly browned.
Cook the next batch!
Get creative with the pancake toppings!
What do you like to top your pancakes with? Alan grabs the peanut butter with syrup….every time.
Oh, and this coconut syrup is another tasty topping for pancakes.
Nordic Ware Silver Dollar Pancake Pan
You guys, I was thinking that this silver dollar pancake pan would have been perfect for when my kids were little.
Little tummies and little pancakes are just too cute. Then I thought, this is a good size for ME!
Actually, it’s a great kitchen tool for anyone because those little cavities can be filled with other ingredients too.
I cooked a gooey delicious egg on the side for Alan. Then I scrambled some eggs and made pancake sandwiches!
The pancake sandwich (with bacon) was my son’s favorite way to eat these pancakes. Grab ‘n go meals are always a hit!
Plus, they’re super filling! Not only is there a dose of protein in the pancakes from the Stonyfield Organic yogurt, but the egg and bacon add an extra boost of protein too.
You May Also Like These Mini Pancakes
- Cornbread & Sausage Pancakes – Pieces of sausage right inside the batter!
- Mini Pancakes with Raspberry Sorbet – Topped with chocolate for a decadent dessert idea.
Pin To Your Breakfast and Brunch Boards
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sweetener of choice
- 1 large egg
- 1/4 cup plain yogurt
- 1/4 cup milk, plus 2 tablespoons
- 2 teaspoons vanilla extract
- 2 tablespoons oil or butter melted and cooled
- Whisk together dry ingredients
- In a blender add egg, yogurt, milk extract and melter butter or oil. Add dry ingredients and blend until smooth.
- Heat silver dollar pancake pan over medium heat and lightly season with butter or oil.
- Spoon two tablespoons of batter into each cavity of the pan and cook until bubbles form.
- Turn each pancake over and cook until light golden brown.
Serving Size:2 pancakes
Amount Per Serving: Calories: 61 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 100mg Carbohydrates: 7g Fiber: 0g Sugar: 1g Protein: 2g
Easter Brunch Week Recipes
Hope you have been following along and checked out all of the recipes I have shared this week. Here is the list: