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! 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!

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.

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 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.

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I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!

This post was first published December 2021.