With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancake, these are versatile and so yummy!
– Plain whole-milk yogurt – Milk – Eggs – Unsalted butter – All-purpose flour (or whole wheat) – Sugar – Baking powder – Salt – Add-ins
Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine. The sugar helps to even out the flavor of the batter, though you can omit it if you prefer.
Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake.)
Heat a large nonstick skillet over medium heat. Melt butter and swirl to coat the pan. Spoon out about ¼ cup batter per pancake for regular-size pancakes.
Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set. Flip over with a spatula and cook for an additional 3 minutes. Serve.
Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray.
Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip. Store for 3-5 days in the fridge in an airtight container.