These Yogurt Pancakes are a little taste of my childhood. Flavorful and delicious these pancakes are just a little bit different in texture than a traditional pancake recipe.
Serve them with a side of Rainbow Fruit Kabobs, some Homemade Breakfast Sausage, and maybe a Strawberry Banana Smoothie.
Family Favorite Pancakes
Ever thought to put yogurt in pancakes? It changes the texture and adds such great flavor.
- The tangy flavor of any fruity yogurt is great way to start any day (peach is my favorite).
- These reheat well so mix up a batch or two and enjoy all week for breakfasts.
Ingredients for Yogurt Pancakes
BATTER: Like most pancakes, these start with a batter made from typical pantry ingredients like flour, sugar, baking powder and soda.
FLAVORS: Peach yogurt is super yummy here, but banana, strawberry, blueberry, or blackberry yogurt can be mixed in. Create your own signature pancake!
TOPPERS: Warmed maple syrup, whipped cream, or fresh or canned fruit is always a hit!
How to Make Yogurt Pancakes
- Combine wet and dry ingredients (per the full recipe below). Fold in yogurt.
- Pour 1/4 cup of batter onto a heated skillet or griddle & cook until the edges are set and the little bubbles pop.
- Flip & cook a couple of minutes more.
Serve these with additional fruit or yogurt, butter, and syrup. Add a bit of whipped cream if you’d like.
Perfect Pancakes
- Do not overmix the batter, like a quickbread or muffin recipe, the batter should be a bit lumpy. Stir just until everything is moistened.
- Always pour batter into a preheated, greased pan/griddle to ensure cakes don’t absorb the oil. Preheating keeps the pancakes from spreading and helps them rise and brown properly.
- Once the edges are set and the bubbles on top have burst, the pancakes are ready to flip.
- If making batches, heat a baking sheet in the oven at 200°F and place the pancakes on the pan while finish cooking.
How to Store
Layer cooked pancakes between pieces of parchment paper and keep them in the refrigerator for up to 4 days or frozen up to 4 weeks with the date labeled on the outside. Reheat them in a toaster, toaster oven, on a hot skillet, or in the microwave until they are warm.
More Pancakes We Love
Did you enjoy these Yogurt Pancakes? Be sure to leave a rating & comment below!
Yogurt Pancakes
These yogurt pancakes are perfectly light, fluffy, & filling! Serve with warm maple syrup & fresh fruit for a breakfast everyone will love.
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Combine flour, sugar, baking powder, baking soda, and salt. Combine milk & eggs in a separate bowl.
Pour milk mixture and melted butter into the dry ingredients. Add yogurt and stir until the batter is fairly smooth.
Heat a large pan over medium heat with vegetable oil.
Using a ¼ cup for each pancake, cook until the edges set and bubbles in the middle burst.
Flip and cook another 3-4 minutes or until cooked in the middle.
- Do not overmix the batter, it should be a bit lumpy. Stir just until everything is moistened.
- Preheat the pan/griddle to ensure cakes don’t absorb the oil or spread too much. This also helps them rise and brown properly.
- Once the edges are set and the bubbles on top have burst, the pancakes are ready to flip.
- If making batches, heat a baking sheet in the oven at 200°F and place the pancakes on the pan while finish cooking.
Calories: 98, Carbohydrates: 12g, Protein: 3g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 212mg, Potassium: 106mg, Fiber: 1g, Sugar: 3g, Vitamin A: 141IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Yogurt Pancakes, how to make Yogurt Pancakes, Yogurt Pancakes, Yogurt Pancakes recipe
Course Breakfast
Cuisine American
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