""There's less liquid and the acid in the yogurt can help activate the leavening agents a bit more. I would use traditional plain or vanilla unsweetened yogurt.""
""Allowing your pancake batter to rest in the fridge for 30 minutes prior to cooking will make softer and fluffier pancakes, since the gluten can relax and the starches can hydrate.""
""If you're swapping milk with yogurt in your next pancake recipe, you'll need a cup of yogurt per cup of all-purpose flour.""
Pancakes can be made fluffier by using yogurt instead of milk. Yogurt activates leavening agents better due to its acidity. Plain or vanilla unsweetened yogurt is recommended, while Greek yogurt may thicken the batter. Resting the batter for 30 minutes in the fridge enhances fluffiness by allowing gluten to relax. Yogurt can also be used in gluten-free pancakes with oat flour or in vegan recipes with plant-based yogurt. Thinning yogurt with water or milk is necessary for optimal consistency.
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