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.
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.
Why This Recipe Works
This is a really easy recipe that simply has to be stirred together, so it’s doable for parents. Plus, you can make the pancakes 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.)
Table of Contents
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.
Step-by-Step Instructions
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.
Frequently Asked Questions
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.
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.
- 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.
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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 were so yummy! Made a double batch for 5 people and they’re all gone. Kids got mini choc chips in theirs and they ate 2 servings (without syrup) because they were so good! I mean, kid’s love pancakes, but it says something when they go in on them without the syrup! Brava!
Wow! We loved these. We aren’t usually big pancake fans, but these were so tender and delicious. The middle has almost a soufflé texture. And I love that this recipe just uses pantry/fridge staples that I always have on hand. Think we will be making these weekly from now on. Thanks!
Delish!! These came together so quickly. Did the sheet pan version and cut them into “dippers” my kids had so much fun with them!
Wow, these pancakes are indeed the best; the whole family approved them. Thanks, Amy, for the easy and delicious recipes!
These are amazing 😍 I’m not very good at making pancakes, they never come out fluffy, but with these and the option to bake them in the oven 😍 magical!! They are so good. My daughter loves them. Thank you so much 🥰
I’m excited to give this a try! Is this batter able to be made ahead of time or is it meant to be used immediately?
Thanks!
The pancakes will cook best if the batter isn’t freezing cold, so if you make it ahead of time and store it in the fridge, I would try to let it sit at room temperature for a bit.
My eldest doesn’t like to eat frozen pancakes from the store, but whenever I make these pancakes he eats them every single time. If there’s ever any leftovers (which there usually aren’t) I store them in the freezer immediately for the next week.
I’m so glad to hear that!
These are UNBELIEVABLY delicious and easy to make!! Huge hit with my 5 year old (and my husband too! 😂)
Thanks Amy!!! You make our life so much easier with your recipes!!!
These were a giant hit!!!
I did Bob’s Red Mill gf flour and egg replacer, avocado oil instead of butter, oat milk instead of dairy milk.
My whole family loves them!
Thanks for another amazing recipe Amy, you’re a life saver!
I also omitted the sugar and did stewed berries on top instead 🥰
As God as my witness, I’ll never make regular pancakes again. These are so vastly superior. Thanks Amy!
I wonder if this recipe will work with oat flour?
I haven’t made them that way so I can’t say for sure. Let me know if you try it!
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!
If you’re adding diced sweet potato I think I’d do the lower amount. Enjoy!
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?
You can add it. It’s optional but a yummy add and I usually add it.
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.
Just wanted to let you know we make these every Saturday morning. Thanks for your recipe!
I’m so glad to hear that, thanks for letting me know!