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
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.
- 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.
- Add the wet ingredients to a medium bowl and whisk smooth.
- Whisk together the dry ingredients to evenly distribute the leavening. Stir the dry ingredients into the wet to make a smooth batter.
- Heat the pan (or griddle) and start cooking the pancakes, adding optional add-ins as you go.
- 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 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.
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.
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.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!
Favorite Yogurt Pancakes
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
This post was first published December 2021.
Can these be made in a muffin tin? How long would you bake them? Thanks!
I haven’t tried it but I bet. For my other Pancake Muffins, I do 12-14 minutes at 375
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.
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
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!
Easy, tasty recipe. Kids can choose their toppings. I even added a scoop of vanilla protein powder to the mix
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!!
Can I make it without eggs?
I would use a store bought egg replacer like the one from Bob’s Red Mill for the best results
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!
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.
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!!
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.
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. 😂
I made these as sheet pan pancakes and my toddler loved them. Thanks for the great recipe!
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.
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!
Very fluffy!
Hello from Singapore! Would it be possible to replace whole wheat flour or plain flour with oat flour?
Hi! I would do regular flour and bake for about 2 more minutes. Enjoy!