Yogurt Pancakes

These yogurt pancakes are quick, easy and delicious! The yogurt adds a bit of sweetness and makes these pancakes so soft and fluffy! Not only are they great for breakfast but for dinner too.

Yogurt Pancakes

Pancakes with Yogurt

Who here loves pancakes?! My whole family does, but to change things up we’ve been trying different varieties, including today’s recipe for Yogurt Pancakes.

Not only does yogurt add some sweetness to the batter, but it makes the pancakes so fluffy and delicious. We added some fruit on top and the pancakes were gone in minutes – no joke. My kids couldn’t get enough!

These pancakes are obviously perfect for breakfast any day, but we also love to have them for dinner too. They are simple, take minutes to make and are a recipe enjoyed by the entire family. That’s what we call a WIN!

How to make Yogurt Pancakes

Like most pancakes, this recipe is very simple. Begin by combining flour, sugar baking powder and baking soda in a small bowl. In a separate bowl, whisk together the eggs, yogurt and water. Combine these two ingredients and bake on a hot griddle.

We made these pancakes with vanilla yogurt but are anxious to try them with other varieties. I think it will add just a hint of whichever flavor you use. Maybe we’ll try Strawberry yogurt next time??

Pancake recipe with Yogurt

Sometimes there’s just nothing better than a stack of pancakes with syrup (or even better – Buttermilk Syrup!)

For even more pancake recipes, check out:

Yogurt Pancakes recipe

4 from 1 vote

Quick, easy and delicious Yogurt Pancakes. This recipe makes sweet and fluffy pancakes that are sure to be popular for any breakfast meal!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 259 kcal
Author Lil' Luna

Ingredients

  • 2 cups all purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 2 cups vanilla yogurt
  • 1/4 cup water
  • Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional (optional)

Instructions

  1. Combine flour, sugar, baking powder and baking soda in a small bowl.

  2. In a separate bowl, whisk together the eggs, yogurt and water.

  3. Stir wet ingredients into dry ingredients just until moistened.

  4. Pour batter onto a hot griddle sprayed with cooking spray. When bubbles begin to form on the top, turn your pancake. Cook until both sides are golden brown.

Recipe Notes

  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 12 pancakes
  • ANY CHANGES MADE: used vanilla yogurt
  • ANY SUGGESTIONS FOR NEXT TIME: none

RECIPE NOTES: Freeze cooled pancakes in a single layer, overnight or until frozen. Transfer to a plastic bag and freeze up to 2 months. Microwave frozen pancakes on high for 40-50 seconds or until heated through.

 Adapted from Taste of Home

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments


    1. I just made the recipe with plain greek yogurt. The pancakes were scrumptious! I substituted 2/3 cup of greek yogurt and 1/3 cup of water for each cup of yogurt called for in the recipe, and added some vanilla extract. I also added blueberries.


  1. The texture and rise on these was absolutely lovely! I would highly highly recommend adding a little salt, probably about 1/2 – 3/4 tsp as ours were pretty bland. Next time I make these I will also cut back on the baking soda probably to 1/2 tsp as well – there was a little bite to the pancakes from too much. I also threw in a little lemon juice to make the batter nice and smooth. Gorgeous results and felt better eating them with the extra protein than “everyday” pancakes. Many thanks!