Turkish Fluffy Pancakes (Kaşık Dökmesi)

In a large mixing bowl, whisk the eggs until lightly beaten and slightly frothy.

Add the yogurt to the eggs and whisk together until the mixture is smooth and uniform.

Stir in the vegetable oil and salt, mixing until fully incorporated.

Gradually sift the flour and baking powder over the wet mixture, folding gently until a thick, lump‑free batter forms.

Let the batter rest for 2–3 minutes to allow the flour to hydrate and the leavening to activate.

Heat a non‑stick skillet over medium heat (about 350°F / 350°F) and lightly brush the surface with a thin layer of oil.

Spoon a heaping tablespoon of batter onto the skillet, spreading slightly if needed, and cook for 2–3 minutes until bubbles form on the surface and the edges set.

Flip the pancake and cook the other side for another 2–3 minutes, or until golden brown.

Transfer the cooked pancake to a warm plate and repeat with the remaining batter, adding a little oil to the pan as necessary.

Serve the pancakes hot, topped with honey, fresh fruit, powdered sugar, or any preferred topping.