With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancakes, these Yogurt Pancakes are versatile and so yummy! Plus: You can make them in almost any flavor you like.

yogurt pancakes on three plates

Yogurt Pancakes

I’m a big fan of making all kinds of pancakes and adding in nutritious ingredients to change things up. And since we usually have yogurt in the house, adding some to a batch of morning pancakes is easy and super yummy.

These pancakes are fluffy and really versatile—you can pick one flavor to make for the whole batch or add in a few pieces to each pancake as you go to make a few different flavors. That can be a great option if some in your family love banana pancakes and others prefer chocolate chip.

This is a really straightforward recipe in that it simply has to be stirred together, but you have the option to make it the regular way on the stove top or in the oven on a sheet pan.

You can pick depending on your preference and what sounds easiest!

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Ingredients You Need

Here’s a look at the ingredients in this pancake recipe.

ingredients in yogurt pancakes
  • Plain whole-milk yogurt: I prefer whole-milk yogurt because the fat helps with brain development in little kids (and it tastes good).
  • Milk: I use whole milk but a low-fat milk would be fine if that’s what you have.
  • Eggs: Large eggs are the size to use here.
  • Unsalted butter (melted and cooled; plus more for cooking)
  • All-purpose flour (or whole wheat): Both type of flour work here. The only difference is that you may need a little more milk with whole wheat flour to thin it enough.
  • Sugar: This helps to even out the flavor of the batter, though you can omit it if you prefer.
  • Baking powder: This helps the batter rise properly.
  • Salt
  • Add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips.

Ingredient Substitutions

  • You can use Greek yogurt in place of regular. The batter will be a little thicker.
  • Use whole wheat pastry flour or half all-purpose and half whole wheat in place of all-purpose flour.
  • Add some of each add-in to each pancake as you make them, or pick one and make a full batch.

Step-by-Step Instructions

Here’s a look at the basics of how to make this recipe so you know what to expect. Scroll down to the bottom of this post for the full recipe.

how to make yogurt pancakes in grid of four steps.
  1. Add the wet ingredients to a medium bowl and whisk smooth.
  2. Whisk together the dry ingredients to evenly distribute the leavening. Stir the dry ingredients into the wet to make a smooth batter.
  3. Heat the pan (or griddle) and start cooking the pancakes, adding optional add-ins as you go.
  4. Flip over with a spatula and cook until done.

TIP: You can also make these on a sheet pan if you prefer a more hands-off approach. Serve the cooked pancakes warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

sheet pan pancakes on cutting board

Sheet Pan Yogurt Pancake

To make this on a sheet pan, you’ll simply spread the batter onto a rimmed baking pan, add any toppings you want (I like to do a mix), and bake.

This is a nice hands-off way to make enough pancakes to feed your family without standing over the stove all morning.

yogurt pancakes on baby plate

What should I serve these with?

We like them with applesauce or another fruit puree for dipping, with some fruit on top, or even with a small bowl of additional yogurt on the side. Or serve them the traditional way with butter and a drizzle of maple syrup.

Can I serve these to a baby?

Yes, though to serve these to a baby you’d want to use nondairy milk, as cow’s milk can be difficult for babies under age 1 to digest. (Yogurt is fine, though.)

What kind of yogurt is best here?

I prefer to use plain whole-milk yogurt, though a low-fat yogurt would also be fine. You could even use vanilla if that’s what you happen to have.

To make these with Greek yogurt, follow the instructions but add another tablespoon of milk to help ensure that the batter isn’t too thick.

What can I use instead of egg?

The best option I’ve found for egg-free pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.

stack of yogurt pancakes on pink plate

How to Store

Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

  • To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a half sheet pan with parchment paper and grease the sides with nonstick spray. Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
  • To make for a baby, omit the sugar and use plain nondairy milk.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
  • Use any other diced fruit you like in pancakes.
  • You can use Greek yogurt in these. Just add another tablespoon milk to the mix to make sure the batter isn’t too thick.
  • Gluten-free: Use 1:1 style of gluten-free flour.
  • Dairy-free: Use nondairy yogurt and nondairy milk.

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yogurt-pancakes-on-three-plates

Favorite Yogurt Pancakes

With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancakes, these Yogurt Pancakes are versatile and so yummy!
4.99 from 136 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 245kcal
Servings 4

Ingredients

  • 1/2 cup plain whole-milk yogurt
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
  • 1 cup all-purpose flour (or whole wheat)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips. (optional; you can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer)

Instructions

  • Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.
  • Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
  • Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
  • Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
  • Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
  • Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
  • Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Video

Notes

  • To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
  • Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
  • To make for a baby, omit the sugar and use plain nondairy milk.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
  • Use any other diced fruit you like in pancakes.
  • Gluten-free: Use 1:1 style of gluten-free flour.
  • Dairy-free: Use nondairy yogurt and nondairy milk.

Nutrition

Calories: 245kcal, Carbohydrates: 30g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 417mg, Potassium: 154mg, Fiber: 1g, Sugar: 6g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 208mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published December 2021.

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Comments

  1. 5 stars
    These were delicious! I want to swap the fruit for sweet potato next time…would you recommend a 1/2 cup or still 1 cup? Thank you!

  2. 5 stars
    In the picture of Ingredients you need you have vanilla there but in the recipe I don’t see vanilla listed. Don’t know if I should add it or not?

  3. 5 stars
    I make these at least once a week. They are a huge hit in my house and they keep well in the fridge (if they make it that long). Sometimes I forget to do the butter ahead of time, but then I just don’t heat it as long and it works out OK.
    I always end up putting mini chocolate chips in them and serve with bananas. Soooooooo good.

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