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.

stack of yogurt pancakes topped with peaches and whipped cream

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 assembled to make yogurt pancakes with labels

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!

eggs added to pancake batter

How to Make Yogurt Pancakes

  1. Combine wet and dry ingredients (per the full recipe below). Fold in yogurt.
  2. Pour 1/4 cup of batter onto a heated skillet or griddle & cook until the edges are set and the little bubbles pop.
  3. 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.

spoon mixing all ingredients for yogurt pancakes

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.

three yogurt pancakes cooking on a frying pan

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! 

stack of yogurt pancakes topped with peaches with slice taken out
5 from 10 votes↑ Click stars to rate now!
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Yogurt Pancakes

These yogurt pancakes are perfectly light, fluffy, & filling! Serve with warm maple syrup & fresh fruit for a breakfast everyone will love.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 pancakes

Equipment

Ingredients  

  • 2 cups flour
  • 2 tablespoons 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. 
5 from 10 votes

Nutrition Information

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.

Course Breakfast
Cuisine American

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stack of yogurt pancakes topped with whipped cream with slice taken out with text
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. 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.

  1. So good! Easy to make and outstanding flavor. No syrup needed, just a little butter and dive in. Will definitely make again.5 stars