Yogurt Pancakes are moist, delicious, and so easy to make. You can make them with any flavor of yogurt that you like, and they make a perfect breakfast or snack!
If you’ve never had yogurt pancakes, let me introduce you to your new favorite breakfast. These simple little pancakes aren’t like your typical buttermilk pancakes. They have a much more moist texture, resulting in a delicious pancake treat that doesn’t even need butter or syrup. You are bound to love these!
I made these for dinner Monday night, just for myself :) Very good, easy to make and I topped my with fresh strawberries and Redi-Whip :)
How to Make Yogurt Pancakes
Yogurt pancakes are so easy to make. Simply whisk together the dry ingredients in one bowl, the wet ingredients in another, and then combine the two. Cook the pancakes in a skillet or on a hot griddle for two minutes on the first side and one minute on the second. See the video in the recipe card to watch this in action.
Greek Yogurt Pancakes
While I typically make these with regular yogurt, they can be made with greek yogurt as well. Greek yogurt tends to have more protein and less sugar than regular yogurt, so this is a great option to make these pancakes a bit more healthy.
Variations
This is a really fun recipe to get creative with. There are so many different flavors of yogurt out there that you could play around with. Here are just a few suggestions.
- Mixed Berry: Using mixed berry yogurt, take out the vanilla extract and add in a tiny bit of lemon juice (about a teaspoon) and lemon zest (about half a teaspoon).
- Chocolate Covered Cherry: Using cherry yogurt, add about 1/2 a cup of mini chocolate chips.
- Strawberry: Using strawberry yogurt, add in about 1/2 a cup of fresh chopped strawberries and about half a cup of mini chocolate chips.
- Pina Colada: Using pineapple flavored yogurt, replace the vanilla extract with 1/2 teaspoon coconut extract and mix in some toasted coconut (about 1/4 cup).
- Lemon: Using lemon flavored yogurt, mix in about 1/2 a cup of fresh blueberries.
Tips and Tricks
- Use whatever yogurt you have on hand. I have had readers have good luck with Greek yogurt and I have tried them and loved them with multiple different flavors of yogurt.
- Double the recipe. This makes five small pancakes. If you are serving a few people, I suggest you double the recipe.
- Use whole wheat flour. While I haven’t tested this, I have had readers test swapping the flour for whole wheat with good results.
- Leave out the sugar. I’ve had many a reader leave the sugar out and still really enjoy these.
Storing
Store leftover pancakes in an airtight container in the refrigerator for up to three days. For a longer shelf life, freeze these in a single layer and then transfer them to an airtight container or a freezer bag. Store them in the freezer for up to three months.
What to Serve with Yogurt Pancakes
If you are looking to round out your breakfast, consider some of these great options:
- Air Fryer Bacon: This is my very favorite way to make bacon! It comes out perfect every time and there is so little mess.
- Granola: Homemade granola is so easy to make and it makes such a great side to these pancakes or a simple snack.
- Overnight Oats: Just like with this great pancake recipe, I have several different variations on this recipe and they are all so delicious!
If you try this delicious pancake recipe or any of my other recipes, leave ma comment and let me know what you think!
Yogurt Pancakes
Ingredients
- 1/4 cup all purpose flour see note (30 grams)
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup yogurt (170 grams) any 6 ounce flavor container will work
- 1 egg
- 1/4 teaspoon vanilla extract
Instructions
- Preheat a skillet over medium low heat or heat a griddle to 300 degrees Fahrenheit.
- In a small bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.1/4 cup all purpose flour, 1 tablespoon sugar, 1 teaspoon baking soda, 1/8 teaspoon salt
- In a medium bowl, stir together the yogurt, egg, and vanilla extract. Gently fold the dry ingredients into the wet ingredients and set aside.3/4 cup yogurt, 1 egg, 1/4 teaspoon vanilla extract
- Spray the skillet lightly with cooking spray. Put two tablespoons of the batter onto the skillet. Cook about two minutes on the first side, waiting until you see bubbles to flip. Cook on the second side for about another minute.
- Serve warm.
Recipe Video
Notes
Kelly says
Two years ago, I found out that I am prediabetic and was instructed to cut out sugar and white flour (among other changes…). I just made this recipe with plain yogurt and whole wheat pastry flour, omitting the sugar. I popped a few blueberries on the top before flipping. They turned out good and I’ll make them again.
I’m so happy you liked them!
Kristen says
Hello! Has anyone tried making these with a different flour? A whole wheat or rye, perhaps? Thank you!
Hi Kristen! Kelly just left a comment that she used whole wheat pastry flour and cut out the sugar and they worked well!
mo says
WHERE is nutritional information? When I click on link, nothing happens. Need to k now carb & sugar numbers as I am Pre-diabetic!
THANKS
It is in there now.
Sue says
Do you have to change the recipe if you want to make waffles?
I’m sorry Sue, I haven’t made this into waffles.
Kristen says
Hot diggity! Thank you for letting me know!
Marilyn says
Great recipe. I use gluten free all purpose flour and greek yougurt. It came out delicious. No more store brand mix for me. Thank you for this great recipe.
I’m so happy to hear that this worked with gf flour! Thank you for taking the time to come back and let me know!
Caroline says
I want to try your recipe and love to hear from you
I hope you give this one a try!
Raleigh says
I will try this with monk fruit, almond flour and Greek yogurt to cut out some carbs.
I hope you enjoy it!
Michele says
I used almond flour and they turned out great. A little runny but the flavor was still there. They also got a little crispy around the edges which was very tasty.
Susan says
Made this. Had to be inventive bc stuck to the pan. In the end had to use grease proof paper and cooked it in our airfry oven on 150 degrees for 7 min. Was no too bad. Don’t know if I’ll make it again tho. But tx for recipe.
It sounds like you didn’t spray the skillet with enough cooking spray.