Iranian Yogurt Pancakes are tangy and deliciously different than American pancakes. You will be sitting down to eat in 20 minutes or less.
Iranian Yogurt Pancakes are not quite as sweet American pancakes.
Don here. Did you know September 26 is National Pancake Day? Yup. They have a day for everything. These Iranian Yogurt Pancakes are as easy as any pancake. The yogurt makes them a bit tangy. I think you will love them.
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, I had to make it.
These are very different from the traditional pancakes we usually make. The batter is thicker, too thick in fact, 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.
They were delightful. I had a few bites plain with just a dab of butter. Since I used Greek yogurt I think they had a stronger, heavier taste than traditional pancakes. Adding some fragrant apple syrup made this a delectable breakfast.
What You Need
For best results, you will need a good pancake griddle. We have a regular flat pancake griddle and the Griddler, but we love, love, love the Griddler.
Iranian Yogurt Pancakes Recipe
Iranian Yogurt Pancakes
Tangy, tasty pancakes
- 3/4 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 6 tablespoons butter
- 2 eggs (separated)
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
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
Note: If you use gluten free flour, they do not raise as easily, looking a bit like crepes. They need to be cooked longer to be cooked throughout.
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Recipe Nutrition Information
This recipe is NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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