5-Minute Egg and Yogurt Pan Cake – No Oven, No Yeast, Just Pure Magic!
What to Serve With It
This quick dessert pairs beautifully with:
- Fresh fruit salad 🍓
- Coffee or chai ☕
- A scoop of vanilla ice cream 🍦
- Or a dollop of whipped cream!
Storage Instructions
Keep leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days — just reheat briefly in a pan or microwave before serving.
Frequently Asked Questions
1. Can I make it without eggs?
Yes! Replace the egg with 2 tbsp yogurt + 1 tbsp oil for a soft, egg-free version.
2. Can I use flavored yogurt?
Absolutely. Try vanilla or lemon yogurt for a twist in flavor.
3. Can I double the recipe?
Yes — just make sure to use a larger pan or cook in batches.
4. Why didn’t my cake rise?
Check your baking powder’s freshness — it’s the secret to a light, fluffy texture!
Conclusion
And there you have it — a soft, golden cake made in just minutes, no oven needed! This egg and yogurt dessert is proof that delicious doesn’t have to mean complicated. Whether you enjoy it warm for breakfast or as a quick dessert after dinner, it’s sure to bring a smile.
If you try it, don’t forget to share your creation on Pinterest or tag me online — I’d love to see how yours turned out!
