Fluffy yogurt pancakes topped with thinly sliced peaches for a delightful and tangy twist on a classic breakfast favorite.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 6 minutesminutes
Total Time 21 minutesminutes
Servings 8pancakes
Calories 122kcal
Author Ayla O'Neill
Equipment
mixing bowls
non-stick skillet
Ingredients
1cupall-purpose flour
1tablespoonsugar
½teaspoonbaking soda
¼teaspoonsalt
1egg
⅔cupmilk
½cupplain yogurt
2tablespoonsmelted butter
1tablespoonlemon juice
2teaspoonsvanilla extract
1peachhalved, pitted and very thinly sliced
Instructions
In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
In a small bowl, whisk the egg. Stir in the milk, yogurt, melted butter, lemon juice, and vanilla extract.
Add the wet ingredients to the dry and mix until just combined.
Heat a non-stick pan over medium heat.
Pour ¼ cup onto the preheated pan for each pancake. Place 2 to 3 peach slices on top of each pancake. Cook the pancake until it begins to bubble and lightly brown on the bottom, about 3-4 minutes.
Flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.