Why Everyone Will Love This Recipe
Ultra fluffy texture thanks to the yogurt
Quick prep: ready in 15 minutes with minimal ingredients
Kid-friendly and adult-approved
Customizable with fruits, syrups, or chocolate chips
Ideal for breakfast, brunch, or even a sweet snack
These homemade yogurt pancakes are light yet satisfying and guaranteed to become a new go-to.
Pro Tips for the Best Yogurt Pancakes
Use full-fat plain yogurt for richness and moisture
Sift the flour to prevent lumps and ensure a smooth batter
Let the batter rest for 5–10 minutes before cooking for fluffier pancakes
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Cook low and slow: medium heat ensures golden pancakes without burning
Top with fresh berries or Greek honey for an extra flavor boost
Frequently Asked Questions
Can I Use Greek Yogurt Instead of Regular Yogurt?
Yes! Greek yogurt makes the pancakes even creamier. You may need to thin the batter slightly with a splash of milk.
Are Yogurt Pancakes Healthier Than Regular Pancakes?
They can be! Yogurt adds protein and reduces the need for extra fat or milk, making these pancakes a lighter option.
How Do I Make These Pancakes Gluten-Free?
Use a gluten-free all-purpose flour blend. The texture will remain soft and fluffy.
Why Are My Pancakes Not Fluffy?
Overmixing the batter or cooking on high heat can cause flat pancakes. Mix gently and keep the heat at medium.
Can I Add Fruit or Chocolate Chips to the Batter?
Absolutely! Fold in blueberries, bananas, or chocolate chips after mixing the batter for added flavor and texture.
How to Store Yogurt Pancakes
Let the pancakes cool completely, then stack them in an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm them in a non-stick skillet, toaster, or microwave for about 30 seconds per side.
How to Freeze Yogurt Pancakes
Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Reheat directly from frozen in the toaster or oven at 350°F for 5–7 minutes.
Ingredients
1 EGG
YOGURT
220g
VEGETABLE OIL
20ml
SUGAR
25g
ALL PURPOSE FLOUR
150g
BAKING POWDER
6g
How to Make The Best Yogurt Pancakes
Step 1
In a mixing bowl, crack the egg and whisk it with the sugar until frothy. Slowly drizzle in the vegetable oil while whisking, then mix in the yogurt until fully combined. Sift together the flour and baking powder, then fold into the wet mixture until a thick, smooth batter forms.
Step 2
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Spoon about 2–3 tablespoons of batter into the pan and gently spread it into a circle. Cook until bubbles form and the edges look set, then flip and cook the other side until golden brown.
Step 3
Stack your pancakes high and serve with fresh fruit, syrup, or a dollop of yogurt on top.
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