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 140 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
    As God as my witness, I’ll never make regular pancakes again. These are so vastly superior. Thanks Amy!

  2. 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!

  3. 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?

  4. 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.

  5. Hello, we love these pancakes! We make them once a week! I was looking at the nutritional info. May I ask how many pancakes is in a serving for 8g of protein?

    1. Yay! It depends on how large you make your pancakes, so divide however many you make by 4 and that will be the info listed in the nutrition info.

  6. Honest question…do YOU think it’s necessary to omit sugar and use nondairy milk for baby? Or is that primarily to give the baby nutrition police an option? 😛

  7. 5 stars
    Delicious! I was short on milk to make our regular pancakes but had plenty of yogurt on hand, so this was the perfect time to try your recipe. Quick and easy. They’re so tender. My youngest sprinkled chocolate chips on them after I put them on the griddle. Was a hit with all three kids and me! Can’t wait to make them again using a sheet pan.

  8. 5 stars
    Fantastic!! Best pancakes I’ve made! They turned out super fluffy and moist. My kids and husband (who usually doesn’t like pancakes) ate them up. Thanks for all your great recipes. We have loved all the ones we have tried.

  9. 5 stars
    These are amazing! Even my 2 year old will ask to make these in the morning for breakfast. Then both my kids 5 and 2 will finish every bite.

  10. 5 stars
    Absolutely love this recipe!! I have made it a handful of times now. Substituting oil for the butter works well too. We also made a batch with the King Arthur’s 1:1 Gluten Free flour and they were still very tasty! Thank you 🙂

  11. 5 stars
    I haven’t made these yet but want to soon for my baby! I’ve loved every other recipe I’ve tried from you! Question – in the notes it says “To make for a baby, omit the sugar and use plain nondairy milk.” I might be thinking too hard about this, but do you replace the 1T sugar with 1T of additional milk or it’s just a plain omission of the sugar without anything to replace it with? Thank you, Amy.

  12. 5 stars
    I make this receipe all the time! My daughter developed an egg allergy. Any recommendations for this? Usually your muffin recipes have an egg substitute. Thanks so much Amy for all that you do!

    1. For pancakes I prefer a store bought option like the replacer from Bob’s Red Mill. They often turn out gummy on the inside using something like flax or chia eggs so I don’t recommend that.

  13. 5 stars
    We make these every other week for breakfast!! They are amazing. The batter is very easy to work with too. Cooks up nicely on my cast iron. I love to put fresh fruit in these!

  14. 5 stars
    I made these pancakes before and we love them! But wasn’t sure how long they can be stored in the freezer?

  15. 5 stars
    We made the sheet pan version of this for a quick, fun dinner. I used whole wheat flour, frozen blueberries, and some sprinkles – HUGE hit. We love all the recipes we get from Amy.

  16. 5 stars
    These are great. So easy. Has become our fav. Pancake recipe! We even premake and take it camping. Keeps for a couple days as a batter in the fridge.

  17. 5 stars
    Make these pancakes!! They are delicious. I make them usually twice a month (doubling the recipe) so I have enough batter for at least 3 days of breakfasts. Both my kids (ages 4 and 2) love them and so do I!

  18. 5 stars
    These are the best pancakes! Super, super fluffy with a classic pancake flavor you expect. Crowd pleaser for adults and kids!

  19. 4 stars
    I made these with strawberry yogurt the first time, and they were a hit. We also add sprinkles to the top before baking. Because sprinkles are the best…at least in a 2 and 4yr olds eyes.

  20. 5 stars
    Great recipe! We made waffles instead and we all loved how soft they were. Definitely going to make it again!

    1. Yay! And yes, it works well for waffles. It is just a smidge softer than a typical waffle though, but delicious (and my kids haven’t minded!)

    1. It’s at the end. There’s a “jump tp recipe” button at the top of my recipes to help too, but it’s always at the end.

      1. 5 stars
        Oh my gosh my apologies thank you! My phone is being weird and wouldn’t show it. I was able to see the recipe on my computer. This recipe is great my little one enjoyed it so much and I put the rest in my freezer for later 🥰

  21. 5 stars
    So so good!! Your recipes never disappoint! My picky eater LOVES your yogurt muffin recipe. We just tried these for the first time today and he keeps asking for more!

  22. 5 stars
    I’m a long time fan of Yummy Toddler Food, but for some reason had never made these before. Wow, I was missing out! It might be the best batch of pancakes I’ve ever made. They turned out perfectly, even with the substitutions I made to fit my family’s needs.

  23. 5 stars
    Omg! These are super delicious and really easy to make. I added cinnamon to half of them and both varieties were a hit. Thank you!

    1. I haven’t tried that and I’m not sure if they’ll cook through the same. Let me know if you try it though!

      1. 5 stars
        These are great. We make a few subs based on our preferences and age of children: date paste for the sugar, almond milk, and half almond flour/half whole wheat flour. We make them on a sheet pan and they turn out perfectly this way!

  24. 5 stars
    So easy and fluffy! We made them on the electric griddle and substituted vanilla Greek yogurt, adding an extra tbsp of milk as suggested. Perfect!

  25. 5 stars
    These are AMAZING as sheet pancakes. Fluffy, moist, with just enough sweetness and pair amazingly with apple sauce. The sheet pan method has revolutionized our Sunday mornings because instead of guarding the stove, I get to sit with my family and eat! They turn out the best when you take them out of the oven right as they firm up. Thank you Amy!

  26. 5 stars
    I made these delicious pancakes this morning for my 17 month old. She told me “I want more” for the first time ever! I ended up eating most of them, and I’m already looking forward to making these again. My daughter is very picky and this is the 3rd or 4th recipe from Yummy Toddler Food that she has LOVED! I wish I made these sooner!

  27. 5 stars
    I made these this morning for my 3 year old and 1 year old and honestly I loved them for myself too! Super simple and so fluffy and delicious with maple syrup! Definitely a keeper! Thanks so much for creating and sharing this winning pancake recipe!

  28. 5 stars
    Do you think I could add puréed/blended fruit instead of diced? Or would it change the texture too much? My 4yo does not like the texture of diced fruit in her pancakes but is okay with blended banana ones I’ve made in the past, I would like to offer her other flavors and these seem like a great option.

    1. Hi- I might reduce the milk a little, depending on the fruit. Maybe start with 1/4 cup mashed banana and 1/4 cup milk, then add a little more milk at a time until it’s the right consistency? I’m trying to avoid them being too wet in the middle

  29. 5 stars
    Loved trying this as a sheet pan – so much easier than standing over the stove, cooking in batches.

    I used salted butter, a gluten free flour 1-1 ratio, and plain Greek yogurt.

    Originally I doubled the batch thinking it would produce two sheet pans but, as I poured the batter into the pans, it appeared to be too small amount so I put the double batch onto one cookie sheet. Cooked up thick like a restaurant style buttermilk pancake but was light and fluffy. Will definitely make again!

  30. 5 stars
    Easy, tasty recipe. Kids can choose their toppings. I even added a scoop of vanilla protein powder to the mix

  31. 5 stars
    Fantastic! Quick, flavorful with ingredients I always have on hand. I made the sheet pan version and my toddler ate a quarter of the pan in one evening, which is a rave review from him!!

    1. I would use a store bought egg replacer like the one from Bob’s Red Mill for the best results

  32. 5 stars
    Made these as sheetpan option with low hopes because those baked versions have never worked for me. These were kid and husband approved! Bake times were exact. Parchment paper was the key to success!

    We used stoneyfield vanilla whole milk yogurt (I needed to us it up) and omitted the sugar which worked perfectly. The kids made their own custom batters with topping choices and I put those in a circle each on a sheetpan. They were like a crape but delicious. The full sheet was just as pictured!

  33. 5 stars
    These turned out so well! Light and fluffy, I added bananas and blueberries to the batter and they were gobbled up. Definitely one to save.

  34. Question—can frozen blueberries be used instead in the sheet pan version?? Will that be a weird texture or will it turn out fine? 🤔 Thanks so much!!

    1. It should be fine. The batter may just thicken a little since it will be colder. Just spread it out and it will bake the same.

  35. 5 stars
    Thank you for the non dairy instructions as we have a dairy allergy. I’ll try this. I don’t think I’ve ever used yogurt in pancakes before. I’ll be doing this the sheet pan style. I ain’t got time to be over the stove. 😂

  36. 5 stars
    I think this is my go to pancake recicpe from now on! I usually make it with vanilla Greek yogurt and they come out so fluffy and more filling than your average pancake. They also freeze very well too.

  37. 5 stars
    These have become the official “house” pancakes! I add a teaspoon of vanilla extract and it gives it a nice extra rich flavor! These pancakes go fast at my house, so I always double the recipe. They hold up very well in the fridge for a few days and reheat like a dream. I don’t bother looking around for other pancake recipes anymore. This one is the best!

  38. Hello from Singapore! Would it be possible to replace whole wheat flour or plain flour with oat flour?

  39. 5 stars
    These are so great! We are Swedish so we don’t typically do fluffy pancakes but they are easier for my 9 month old to eat and my toddler loved them, perfect amount for the three of us plus some leftover for later! Thanks again Amy!! Adult and kid friendly! We swapped sugar for maple syrup in the recipe !

  40. 5 stars
    I’m going to make these on Saturday and can’t wait. Would it be possible to use frozen blueberries in them?

  41. I’d love to make these especially with all these great reviews but could you explain what you mean by a quarter or half sheetpan? Could I use a 9×13 glass pan?
    Thanks!

    1. “quarter sheet pans” and “half sheet pan” are the standard sizes that rimmed baking pans (or sheet pans) come in. You can use your glass pan, though be sure to grease it well so the pancakes don’t stick. It should bake similarly I think.

  42. 5 stars
    These are on regular rotation! I love making them in the oven because they’re so easy. I also swirl around a spoonful of peanut butter and jelly in parts of the batter. Delicious and healthy!

  43. 5 stars
    so delicious!! if we wanted to make a half sheet pan and just double the recipe would we use the same cooking time?

  44. 5 stars
    I just made these this morning and they are delicious!! Not too sweet, perfectly moist and fluffy. My kids and husband loved them! These will be my go to pancakes from now on. I’ll have to try them with gluten free flour for myself 🙂

  45. 5 stars
    Easy, quick and kid-approved! Made in a sheet pan for a change of pace from our regular weekend buttermilk pancakes and it just made the whole thing that much easier.

  46. These sound great, I can’t wait to try them! Do you think I could use the same batter for waffles?
    Thanks!

  47. 5 stars
    These pancakes are so great! I cooked off a few the regular way, then cooked the rest of the batter using the sheet pan instructions. I added pureed blueberries and banana to the sheet pan batter (toddler is going through a thing with cooked whole blueberries), and the texture still came out lovely.

  48. 5 stars
    I made these blueberries and then a couple substitutions to make these dairy free (almond cashew milk, vanilla almond yogurt, and coconut oil instead of butter)

    They turned out so well! They are a nice light soft pancake without that heavy texture you get from boxed pancake mix. My picky eater ate 3 no problem and they were a great texture and consistency for my 9.5 month old!

  49. When you freeze these how do you defrost? Can you just pop them in the toaster? Or would you stick them in the microwave ?

  50. 5 stars
    Great recipe. I doubled it for my family of seven. I used 1/2 whole wheat flour and blueberries. Fluffy. Browned nicely. Yum. 😊

  51. 5 stars
    These are simply excellent! This is by far the best pancake recipe I have ever tried. We added blueberries and they were a huge hit for the whole family.

    1. Yes, you may need an extra tbsp or two of milk if the batter seems very thick, but otherwise it works the same!

  52. 5 stars
    This has already become the standard pancake recipe in our house – and I have tried quite a few! We love it texture- and flavour-wise. Thank you so much! (Have yet to try the sheet pan version, does the texture change significantly?)

  53. 5 stars
    I think these might be my new favorite pancakes…for kids or adults! I doubled the recipe, used half AP flour and half white whole wheat, and did a variety of mix-ins: bananas, blueberries, and chocolate chips. They are fluffy and delicious and I can’t wait to have the leftovers.

  54. 5 stars
    These are my new favorite pancakes for my toddler and I! I used his whole milk strawberry & banana yogurt and they are delicious. Thank you!

  55. 5 stars
    These are delicious! Really easy to make with a toddler and baby hanging off me!!! Both kids loved them (I didn’t add the sugar so they were baby friendly). Reheated the leftovers the next day and they were still really moist and fluffy. Great recipe, thanks!!!