With minimal ingredients and the option to make on the stovetop or in the oven as a sheet pan pancake, these Yogurt Pancakes are so yummy! Plus: You can make them in almost any flavor you like.
I’m a big fan of making pancakes for kids 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.
Quick Look: Yogurt Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Serving: 4-6
- Flavor Profile: Fluffy vanilla pancakes with classic texture
- Difficulty: Easy, perfect for regular breakfasts and weekend meals
- Why to Make: It’s a quick, nutritious way to make pancakes at home
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Table of Contents
These Yogurt Pancakes are fluffy and really versatile—you can pick 1 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 pancakes. They are great for a toddler breakfast, yummy for a family meal, and a fun toddler lunch idea, too.
Why This Recipe Works
This is a really easy pancake recipe that simply has to be stirred together, so it’s doable for parents. Plus, you can make the pancakes (Which have more protein and tenderness from yogurt) in a pan on the stove or on a sheet pan in the oven…in any flavor your family wants!
(If you have more yogurt, you may also like my Yogurt Muffins, Banana Yogurt Pancakes, and Yogurt Waffles.)
Ingredients You Need
Here’s a look at the ingredients in this Yogurt Pancake recipe so you know what to have on hand and ready to go.
- 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 to get the ratio of wet to dry ingredients in the batter correct.
- 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 the batter 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, so be sure yours is fresh.
- Add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Wow! These were amazing. They’ve been added to our recipe box for the regular rotation.” Laura
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 a flavor and make a full batch.
How to Make Yogurt Pancakes
Here’s a look at the basics of how to make this Yogurt Pancakes Recipe so you know what to expect. Scroll down to the bottom of this post for the full recipe.
Step 1. Add the wet ingredients to a medium bowl and whisk smooth.
Step 2. Whisk together the dry ingredients to evenly distribute the leavening.
Step 3. Stir the dry ingredients into the wet to make a smooth batter.
Step 4. Heat the pan (or griddle) and start cooking the pancakes, adding optional add-ins as you go.
Step 5. Flip over to finish cooking each pancake.
Step 6. Alternatively, you can add the full portion of batter to a sheet pan and bake in the oven.
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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 Pancake FAQs
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.
Yes, these work as a baby pancake though dice them up into tiny pieces so they are easy to move around in their mouths. You can also top with applesauce to add moisture to make it even easier for baby to chew.
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.
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. Or, try my Pancake without Eggs recipe.
How to Store
Store cooled Yogurt Pancakes 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
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes.
- Pair with Cinnamon Apples, Stewed Peaches, or Caramelized Bananas.
- You can use Greek yogurt in these to make Greek Yogurt Pancakes. 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.
More Pancakes for Kids
Breakfast
2-Ingredient Baby Pancakes
Breakfast
Quick Cottage Cheese Pancakes
Breakfast
Banana Spinach Pancakes
Breakfast
Fresh Apple Pancakes
I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!
Favorite Yogurt Pancakes
Ingredients
- ½ cup plain whole-milk yogurt
- ½ 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
- ¼ 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.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir 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
This post was first published December 2021.
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 !
Awesome!
I’m going to make these on Saturday and can’t wait. Would it be possible to use frozen blueberries in them?
Yes, that will work just fine. Enjoy!
Thank you!
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!
“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.
The fluffiest! These pancakes are so tasty and fluffy!
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!
so delicious!! if we wanted to make a half sheet pan and just double the recipe would we use the same cooking time?
Yes, should be!
So fluffy <3
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 🙂
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.
These sound great, I can’t wait to try them! Do you think I could use the same batter for waffles?
Thanks!
I think so!
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.
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!
When you freeze these how do you defrost? Can you just pop them in the toaster? Or would you stick them in the microwave ?
I usually do them in the microwave, about 15-30 seconds per side
These are incredible! Had on my list to try for weeks and so glad I finally did. Kids and mama loved them!`
I’m so glad!
Great recipe. I doubled it for my family of seven. I used 1/2 whole wheat flour and blueberries. Fluffy. Browned nicely. Yum. 😊