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 you finish cooking the remaining pancakes.
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
- Sheet Pan Pancakes – best way to feed a crowd
- Bacon Pancakes – loaded with bacon pieces
- Fluffy Pumpkin Pancakes – perfect for fall
- Birthday Cake Pancakes – festive & fun
- Cinnamon Roll Pancakes – two favorites combined
- Blueberry Pancakes – use fresh or frozen berries
- Easy Banana Pancakes – banana in every bite
- Buttermilk Pancakes – fluffy and extra delicious
Did you enjoy these Yogurt Pancakes? Be sure to leave a rating & comment below!
Yogurt Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups milk
- 2 eggs slightly beaten
- ¼ cup butter melted
- 1 cup peach yogurt
- 1 tablespoon vegetable oil
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Thank you for sharing such an amazing
Pancake recipe‼️I it. They’re
the best pancakes I have every had. If
I could give them 10 stars ⭐️I would.
Susan
I am so glad you enjoyed this recipe as much as I do Susan!
Hi, can it be made with Greek yogurt for extra protein? Not sure if it would ruin the consistency. Thanks!
Hi Amy, we haven’t tried this recipe with Greek yogurt so I can’t say for sure. But it would make the batter a thicker consistency. If you do try it out, let us know how it turns out.
For the yogurt, do you mean 8oz, or a single container of yogurt that could be 4-6oz? Thanks!
For this recipe we use a measuring cup of yogurt. It ends up weighing a little over 8 ounces :)
So good! Easy to make and outstanding flavor. No syrup needed, just a little butter and dive in. Will definitely make again.
I’m so glad you loved these Nancy