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Prepared by: Yana Gornostaeva
05/26/2017 Cooking time: 40 min
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Yogurt pancakes will turn out very tasty if you add pumpkin to their composition. Then they will become not just a simple breakfast or afternoon snack, but a very healthy dish for both children and adults.
Cooking process
Delicious pancakes, just like my grandmother's! Surely you have heard such words more than once. The most delicious pancakes really come from experienced cooks. Like no one else, our grannies skillfully put all their warmth and care for their loved ones into preparing the dough, whispering prayerful speeches at the same time. I got the recipe for eggless yoghurt pancakes from my grandmother, a neighbor in the country. She used homemade yogurt, but I decided to try kneading the dough with store-bought yogurt - 3.2% fat.
The dough turned out airy, and the pancakes were the most tender.
We use the ingredients from the list.
Pour active yeast with warm water. Add sugar and 1 tsp. flour. Mix.
Pour the yoghurt into a bowl suitable for kneading the dough. Add vanilla sugar to the yogurt. Mix. Place in a water bath with low heat.
Add yeast to warm yogurt. Mix. We introduce flour in several stages.
Knead the thick pancake dough.
Heat up the frying pan. Lubricate with vegetable oil. Grab the dough with a small ladle. Pour into the pan to form small round cakes. Brown the bottom.
Carefully turn the pancakes over, catching them by the edge with a fork. Brown on both sides until golden.
Remove the hot pancakes to a plate.
Serve with strawberry jam for breakfast or as an afternoon snack. Eggless yoghurt pancakes turn out especially tender, just like grandma’s.
Custard pancakes with yogurt
Yogurt pancakes, recipe step by step The first thing we do when we start preparing drinking yogurt pancakes is pour the required amount of yogurt (in our case strawberry) into a deep bowl. Pour yogurt into a bowl. Add eggs. Add sugar to the bowl. If you're afraid they'll be bland, add a little chocolate. These will delight your kids and you won't even have to add sugar. The recipe for fluffy pancakes is quite simple to make; the whole secret is that soda is quenched in sour yogurt and due to this they become large.
Poll: Can pancakes replace a full breakfast? Total votes: Total participants: Is it possible to make pancakes from expired yogurt?
Making pancakes without eggs
Tell me the recipe for pancakes without eggs, and is it possible to add yogurt instead of kefir? Or what else can you bake with yogurt?
Pancakes can be baked without using eggs. They turn out lush and tender.
Kefir pancakes
Mix 200 g of kefir with a teaspoon of sugar and a pinch of salt, add about 100 g of flour. The dough should look like very thick sour cream, and the amount of flour added depends on its quality. Stir the dough quickly so that no lumps form. You can stir with a fork, use a mixer or use a whisk. Pour a teaspoon of vegetable oil into the dough.
For frying, it is better to use a frying pan with a thick bottom. Heat it up and again add a teaspoon of oil to the dough, stir quickly. Place small pancakes in a hot frying pan, greased with a limited amount of oil. You need to fry them covered over low heat. Serve the products hot.
Fluffy kefir pancakes without eggs
Add sugar and 1 tsp. Add yeast to warm yogurt. We introduce flour in several stages. Knead the thick pancake dough. Remove the hot pancakes to a plate.
And so few calories, great!! Do eggs add a lot of calories? Well, it's just very tasty!
My baby loves pancakes, but I couldn’t imagine that they would be so tender without an egg! Thanks for the recipe – it’s a real lifesaver!!! Here are my goodies! Oh, girls, you teased me, I’m already 22, and I already wanted to eat after watching your little aladushki. They are so cute.
Yes, that’s why I try not to visit this site after 21:00 – everything is so delicious that it’s increasingly difficult to resist the temptation to eat something. Girls, how can we lose weight? But it’s simply impossible to deny yourself this. It’s really impossible to refuse, they’re so delicious, I’m just coming from the table and I really want pancakes!!!!!!!!!
I made pancakes according to your recipe, the result exceeded all expectations: very soft, tasty, but I added a little more sugar, as I like it sweeter. Here is a photo for the report:. Please tell me whether it is necessary to turn the pancakes to the other side during the cooking process so that they are fried, I have no experience.
A must: fry until golden brown on one side, then turn over and fry on the other side until golden brown. I love pancakes! You can put ice cream on them, it will be incomparable! Excellent, I also added berries to the dough.
The dough is great! I found this recipe on the Internet. Really very tasty! My granddaughter asks for them very often and she is very picky about food.
And I liked the pancakes. Apparently, the kefir did its job and extinguished the soda, so its taste was not felt at all. Yes, these pancakes don’t have any special taste, but they have their own charm, since you can then add anything to them. Once I added a little vanilla sugar to the usual one, so my pancakes came out with notes of vanilla - they turned out very tasty Thanks to the author for the recipe.
It depends on what kind of frying pan it is. Sometimes it happens that the pancakes stick to the bottom of the pan. Oil in the dough helps to avoid this. Very tasty and tender pancakes! I have long known that pancakes without eggs turn out airy. That's exactly what happened!
Recipe with photo: fluffy pancakes with drinking yogurt
These eggless pancakes with yogurt are not only distinguished by their taste, but also by their minimal cooking time - only about 25 minutes.
In addition, fluffy pancakes can be safely classified as vegetarian dishes; they can be prepared every day and eaten for breakfast, lunch and dinner. The recipe generally makes 6 servings.
Everything will be mixed without using chicken eggs, because yogurt can replace them quite well.
How to make pancakes with yogurt:
- I take a convenient container (for example, a bowl) and in it carefully mix liquid yogurt with wheat flour.
- I throw raisins in there, whichever one I like best, salt the whole thing and sprinkle in a spoonful of baking powder.
- I knead the dough thoroughly. In appearance and thickness, it should be smooth, without unevenness and lumps, thick like sour cream.
- By eye, I divide the dough for yogurt-based pancakes into two approximately equal parts.
- I pour cocoa powder into one of them and mix everything thoroughly again. You can skip this step if you want to get regular fluffy pancakes without various flavoring additives.
- By adding yogurt, the dough will eventually not stick to the pan at all, so the vegetable oil used for frying can be set aside. I fry one side until nicely browned, then the other.
- It is recommended to place the finished baked goods in a deep bowl, which should then be covered with a lid. Thus, pancakes made with liquid yogurt will not cool down and will only become softer.
Lush pancakes without eggs are ready! They can be served together with natural honey, any jam, sweet syrup, any condensed milk, preserves. Bon appetit!
How to make Yogurt Pancakes without Eggs
Take a deep bowl and sift flour into it. Add baking powder, which can be replaced with baking soda, coconut flakes, brown sugar and salt to the flour.
Melt a tablespoon of butter and pour it into a bowl. Peel the pumpkin, wash and grate on a fine grater. Add it to the rest of the ingredients. Also add yogurt, cinnamon and vanilla to the bowl. Mix everything thoroughly until smooth.
Heat a frying pan on the stove. Lubricate it with olive oil. Pour the batter into pancakes. Fry them on both sides for a few minutes.
Remove the finished pancakes from the pan. Serve them hot with sour cream or your favorite jam.
Recipe: Yogurt pancakes with yeast
It will only take you about half an hour to prepare. You can treat your children, friends, acquaintances, relatives and friends with this pastry, who will be delighted with the deliciousness.
They will look good at peaceful tea parties, family celebrations, etc.
What is included in pancakes made with fresh, sour yogurt:
250 milliliters of yogurt, ½ small spoon of dry yeast, 100 milliliters of fresh milk, 200 grams or 5 large spoons of premium wheat flour, 1 large spoon of semolina and white sugar, 1 small spoon of salt.
How to bake classic pancakes:
- To begin with, I heat selected milk in a saucepan with a thick bottom (not to boiling) at temperatures up to 36 Celsius. Then I add dry yeast, sugar and wheat flour (literally a pinch).
- I mix it all and leave it for about 5 minutes so that the yeast can ferment in the milk.
- The next step is to pour yogurt into the mixture, add white sugar and salt. Mix thoroughly.
- I combine, stirring, wheat flour with semolina porridge and pour it all into a bowl with the rest of the mixture.
- I knead a thick dough similar to kefir or sour cream. I leave it again, only for up to 10 minutes in a warm and not ventilated place.
- You can start baking pancakes. To do this, without using vegetable oil, I preheat the frying pan over medium heat. Then, scooping up the dough with a spoon, with sharp movements I drop it to the bottom of the dish.
- In order for the baked goods to be sufficiently fluffy and soft, I advise you to cook the pancakes under the lid.
Dessert is ready! Bon appetit!
Recipe for Pancakes with yogurt and sour cream. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pancakes with yogurt and sour cream.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 207.8 kcal | 1684 kcal | 12.3% | 5.9% | 810 g |
| Squirrels | 5.8 g | 76 g | 7.6% | 3.7% | 1310 g |
| Fats | 10.6 g | 56 g | 18.9% | 9.1% | 528 g |
| Carbohydrates | 21.9 g | 219 g | 10% | 4.8% | 1000 g |
| Organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 1.2% | 4000 g |
| Water | 62.6 g | 2273 g | 2.8% | 1.3% | 3631 g |
| Ash | 0.612 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80.4 mcg | 900 mcg | 8.9% | 4.3% | 1119 g |
| Retinol | 0.072 mg | ~ | |||
| beta carotene | 0.024 mg | 5 mg | 0.5% | 0.2% | 20833 g |
| Vitamin B1, thiamine | 0.055 mg | 1.5 mg | 3.7% | 1.8% | 2727 g |
| Vitamin B2, riboflavin | 0.167 mg | 1.8 mg | 9.3% | 4.5% | 1078 g |
| Vitamin B4, choline | 59.48 mg | 500 mg | 11.9% | 5.7% | 841 g |
| Vitamin B5, pantothenic | 0.438 mg | 5 mg | 8.8% | 4.2% | 1142 g |
| Vitamin B6, pyridoxine | 0.064 mg | 2 mg | 3.2% | 1.5% | 3125 g |
| Vitamin B9, folates | 5.295 mcg | 400 mcg | 1.3% | 0.6% | 7554 g |
| Vitamin B12, cobalamin | 0.214 mcg | 3 mcg | 7.1% | 3.4% | 1402 g |
| Vitamin C, ascorbic acid | 0.31 mg | 90 mg | 0.3% | 0.1% | 29032 g |
| Vitamin D, calciferol | 0.363 mcg | 10 mcg | 3.6% | 1.7% | 2755 g |
| Vitamin E, alpha tocopherol, TE | 0.865 mg | 15 mg | 5.8% | 2.8% | 1734 g |
| beta tocopherol | 0.003 mg | ~ | |||
| gamma tocopherol | 0.026 mg | ~ | |||
| Vitamin H, biotin | 3.447 mcg | 50 mcg | 6.9% | 3.3% | 1451 g |
| Vitamin K, phylloquinone | 1.9 mcg | 120 mcg | 1.6% | 0.8% | 6316 g |
| Vitamin RR, NE | 1.6199 mg | 20 mg | 8.1% | 3.9% | 1235 g |
| Niacin | 0.297 mg | ~ | |||
| Betaine | 0.003 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 121.91 mg | 2500 mg | 4.9% | 2.4% | 2051 g |
| Calcium, Ca | 76.75 mg | 1000 mg | 7.7% | 3.7% | 1303 g |
| Silicon, Si | 0.621 mg | 30 mg | 2.1% | 1% | 4831 g |
| Magnesium, Mg | 11.7 mg | 400 mg | 2.9% | 1.4% | 3419 g |
| Sodium, Na | 49.98 mg | 1300 mg | 3.8% | 1.8% | 2601 g |
| Sera, S | 54.66 mg | 1000 mg | 5.5% | 2.6% | 1829 |
| Phosphorus, Ph | 91.4 mg | 800 mg | 11.4% | 5.5% | 875 g |
| Chlorine, Cl | 58.39 mg | 2300 mg | 2.5% | 1.2% | 3939 g |
| Microelements | |||||
| Aluminium, Al | 163 mcg | ~ | |||
| Bor, B | 5.7 mcg | ~ | |||
| Vanadium, V | 13.98 mcg | ~ | |||
| Iron, Fe | 0.706 mg | 18 mg | 3.9% | 1.9% | 2550 g |
| Yod, I | 6.13 mcg | 150 mcg | 4.1% | 2% | 2447 g |
| Cobalt, Co | 2.112 mcg | 10 mcg | 21.1% | 10.2% | 473 g |
| Manganese, Mn | 0.0949 mg | 2 mg | 4.7% | 2.3% | 2107 g |
| Copper, Cu | 31.52 mcg | 1000 mcg | 3.2% | 1.5% | 3173 g |
| Molybdenum, Mo | 4.425 mcg | 70 mcg | 6.3% | 3% | 1582 g |
| Nickel, Ni | 0.342 mcg | ~ | |||
| Tin, Sn | 0.81 mcg | ~ | |||
| Selenium, Se | 6.475 mcg | 55 mcg | 11.8% | 5.7% | 849 g |
| Titanium, Ti | 1.71 mcg | ~ | |||
| Fluorine, F | 18.17 mcg | 4000 mcg | 0.5% | 0.2% | 22014 |
| Chromium, Cr | 1.58 mcg | 50 mcg | 3.2% | 1.5% | 3165 g |
| Zinc, Zn | 0.4053 mg | 12 mg | 3.4% | 1.6% | 2961 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.121 g | ~ | |||
| Mono- and disaccharides (sugars) | 11.8 g | max 100 g | |||
| Galactose | 0.016 g | ~ | |||
| Glucose (dextrose) | 0.009 g | ~ | |||
| Lactose | 1.087 g | ~ | |||
| Essential amino acids | 0.648 g | ~ | |||
| Arginine* | 0.177 g | ~ | |||
| Valin | 0.22 g | ~ | |||
| Histidine* | 0.101 g | ~ | |||
| Isoleucine | 0.186 g | ~ | |||
| Leucine | 0.307 g | ~ | |||
| Lysine | 0.26 g | ~ | |||
| Methionine | 0.101 g | ~ | |||
| Methionine + Cysteine | 0.165 g | ~ | |||
| Threonine | 0.162 g | ~ | |||
| Tryptophan | 0.053 g | ~ | |||
| Phenylalanine | 0.171 g | ~ | |||
| Phenylalanine+Tyrosine | 0.321 g | ~ | |||
| Nonessential amino acids | 0.904 g | ~ | |||
| Alanin | 0.16 g | ~ | |||
| Aspartic acid | 0.298 g | ~ | |||
| Glycine | 0.094 g | ~ | |||
| Glutamic acid | 0.553 g | ~ | |||
| Proline | 0.223 g | ~ | |||
| Serin | 0.231 g | ~ | |||
| Tyrosine | 0.15 g | ~ | |||
| Cysteine | 0.061 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 111.18 mg | max 300 mg | |||
| Phytosterols | 6.863 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.3 g | max 18.7 g | |||
| 4:0 Oil | 0.031 g | ~ | |||
| 6:0 Kapronovaya | 0.022 g | ~ | |||
| 8:0 Caprylic | 0.012 g | ~ | |||
| 10:0 Kaprinovaya | 0.025 g | ~ | |||
| 12:0 Lauric | 0.028 g | ~ | |||
| 14:0 Miristinovaya | 0.146 g | ~ | |||
| 15:0 Pentadecane | 0.011 g | ~ | |||
| 16:0 Palmitinaya | 0.843 g | ~ | |||
| 17:0 Margarine | 0.012 g | ~ | |||
| 18:0 Stearic | 0.294 g | ~ | |||
| 20:0 Arakhinovaya | 0.03 g | ~ | |||
| 22:0 Begenovaya | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 3.339 g | min 16.8 g | 19.9% | 9.6% | |
| 14:1 Myristoleic | 0.012 g | ~ | |||
| 16:1 Palmitoleic | 0.124 g | ~ | |||
| 17:1 Heptadecene | 0.005 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.063 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.019 g | ~ | |||
| Polyunsaturated fatty acids | 0.569 g | from 11.2 to 20.6 g | 5.1% | 2.5% | |
| 18:2 Linolevaya | 0.48 g | ~ | |||
| 18:3 Linolenic | 0.042 g | ~ | |||
| 20:4 Arachidonic | 0.04 g | ~ | |||
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 5.1% |
The energy value of Pancakes with yogurt and sour cream is 207.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
