These Iranian Yogurt Pancakes made with sour cream and Greek Yogurt are as easy as any pancake. The yogurt makes them a bit tangy. I think you will love them.
Sour Cream and Greek Yogurt Iranian Pancakes
While looking for another Middle Eastern recipe, I found this pancake recipe in The New York Times Bread and Soup Cookbook (great cookbook!). It sounded so good that I had to make it.
Thick Batter
These are very different from the traditional pancakes we usually make. The batter is thicker, too thick, with the Greek yogurt to pour onto the griddle. I thinned the batter by adding a little sour cream. This made it less like biscuit dough and more like a batter.
Still, I spooned them on the griddle in globs. When they warmed, they rose high and spread wide, so leave more space between them than you think is needed. I also found that a bit lower temperature than normal for pancakes (300°F vs. 350°F) worked better to cook them through without burning.
Iranian Pancakes Recipe
These pancakes are delightful. The Greek yogurt gives them a stronger, heavier taste than traditional pancakes. Adding some fragrant apple syrup made this a delectable breakfast.
What You Need
You will need a good pancake griddle for best results. We have a regular flat pancake griddle and the Griddler, but we love, love, love the Griddler.
Ingredients
- ¾ cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 6 tablespoons butter
- 2 eggs (separated)
- 1 cup plain Greek yogurt
- ½ cup sour cream
Instructions
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Combine the dry ingredients (flour, sugar, baking soda, salt) and sift together into a small bowl.
-
Melt the butter.
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Separate the eggs: yolks into a suitable mixing bowl big enough for the whole recipe; whites into a bowl to be beaten.
-
Mix the yogurt into the slightly beaten egg yolks.
-
Blend the dry ingredients into the yogurt-egg mixture.
-
Beat the egg whites until they stand in peaks, and then gently fold them into the batter.
-
Drop the batter onto a hot, greased griddle (about 300°F). These pancakes expand in diameter so leave plenty of space between them.
-
Cook over medium heat until bubbles form throughout (about 4-5 minutes); then turn the pancakes over and cook for a few minutes more until nicely browned.
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Serve with your favorite breakfast meat, syrup, jam or other topping
Sour Cream and Greek Yogurt Iranian Pancakes Recipe
Author: Recipe Idea Shop
Ingredients
- ¾ cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 6 tablespoons butter
- 2 eggs (separated)
- 1 cup plain Greek yogurt
- ½ cup sour cream
Instructions
- Combine the dry ingredients (flour, sugar, baking soda, salt) and sift together into a small bowl.
- Melt the butter.
- Separate the eggs: yolks into a suitable mixing bowl big enough for the whole recipe; whites into a bowl to be beaten.
- Mix the yogurt into the slightly beaten egg yolks.
- Blend the dry ingredients into the yogurt-egg mixture.
- Beat the egg whites until they stand in peaks, and then gently fold them into the batter.
- Drop the batter onto a hot, greased griddle (about 300°F). These pancakes expand in diameter so leave plenty of space between them.
- Cook over medium heat until bubbles form throughout (about 4-5 minutes); then turn the pancakes over and cook for a few minutes more until nicely browned.
- Serve with your favorite breakfast meat, syrup, jam or other topping
Notes
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Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.