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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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 245kcal

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 1/4 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 1/2 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