There's something truly comforting about a stack of fluffy pancakes, but when you add a tangy twist from yogurt, breakfast steps up a notch. This Yogurt Pancakes Recipe brings together moist texture and light fluffiness that you'll want to make again and again.

The image shows a stack of two thick golden-brown pancakes on a white plate with a square pat of yellow butter melting on top. Around the pancakes are fresh blueberries and a dollop of white cream or yogurt on the left side. The plate rests on a white marbled surface with a gold fork and a white and blue cloth napkin beneath it. In the background, an out-of-focus stack of pancakes on another white plate adds depth to the scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Yogurt Pancakes Recipe
Top Tip
How to Serve Yogurt Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Yogurt Pancakes Recipe

Why You'll Love This Recipe

I remember the first time I made this yogurt pancake recipe, and how wonderfully fluffy they turned out without feeling heavy. It’s pretty rare to find pancakes that are moist yet light, and the yogurt really works its magic to give you both in every bite.

Moist and Fluffy: Greek yogurt keeps the pancakes tender and perfectly airy without needing extra butter.
Simple Ingredients: All pantry staples that you likely already have make this an easy go-to breakfast.
Quick to Prepare: From mixing to flipping, you’re done in about 30 minutes — ideal for weekend mornings.
Customizable: Feel free to add berries, nuts, or your favorite toppings to make it your own special treat.

Ingredients & Why They Work

These ingredients come together to create pancakes that are soft, subtly sweet, and slightly tangy thanks to the yogurt. When sourcing your ingredients, choose good quality Greek yogurt for that rich texture, and make sure your baking powder and soda are fresh for the best rise.

Flat lay of all-purpose flour in a small white ceramic bowl, granulated sugar in a separate small white bowl, a few grains of coarse table salt scattered neatly beside a small white bowl with baking powder, a tiny white bowl with baking soda, a dollop of plain Greek yogurt in a white ceramic bowl, one whole uncracked brown egg placed beside the bowls, a small white bowl filled with golden olive oil, and a small white bowl holding whole milk, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base that gives structure without weighing pancakes down.
Granulated sugar: Adds just the right touch of sweetness to balance the tang from the yogurt.
Table salt: Enhances flavor and balances sweetness.
Baking powder: Provides lift and fluffiness essential for light pancakes.
Baking soda: Works with yogurt’s acidity to create bubbles for that tender crumb.
Plain Greek yogurt: Adds moisture, richness, and a tangy depth of flavor.
Egg: Binds ingredients and adds richness.
Oil (I used olive oil): Keeps pancakes tender and non-sticky, plus it’s a healthier fat option.
Whole milk: Thins out the batter for the perfect pourable consistency.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this yogurt pancakes recipe is! Depending on the season or my mood, I often jazz them up with fresh fruit or swap olive oil for melted butter to add richness. You can totally make it your own.

Add-ins: Blueberries or sliced bananas make these pancakes pop with natural sweetness – my go-to for brighter mornings.
Dairy-free version: Use almond or oat yogurt and plant-based milk, and swap oil for coconut oil to keep the same texture.
Spices: A dash of cinnamon or vanilla extract adds a warm aroma that’s just lovely.
Gluten-free twist: Substitute with a gluten-free flour blend—it still turns out great but keep an eye on the batter consistency.

Step-by-Step: How I Make Yogurt Pancakes Recipe

On a white plate, there are two golden brown pancakes stacked with a square of yellow butter melting on top. To the left side of the pancakes, there is a dollop of white whipped cream with a cluster of dark blue blueberries both on and around it. The plate sits on a cloth with white and blue stripes, set on a white marbled surface. In the background, a white plate with more pancakes is visible, along with a woman's hand holding a light gray speckled mug with a brown rim. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Dry Ingredients

Start by whisking your all-purpose flour, sugar, salt, baking powder, and baking soda in a medium bowl. This ensures all those leavening agents are evenly distributed, which is key to getting consistent fluffiness in every pancake.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the Greek yogurt, egg, and oil until smooth. This step smooths out the yogurt so the batter blends nicely, preventing lumps. Then add the milk and whisk again until it’s all combined.

Step 3: Mix Wet and Dry Together

Pour the dry mix into the wet and whisk it all together until the batter is smooth. Switching to a rubber spatula helps to scrape the sides and bottom, making sure everything is evenly incorporated without over-mixing, which can make pancakes tough.

Step 4: Cook the Pancakes

Heat your non-stick pan or griddle over medium-low to medium heat and lightly grease it with oil. Pour batter into rounds about 2 to 3 inches wide. Cooking 3-4 at a time works best so you don’t crowd the pan.

Step 5: Flip and Finish

Watch for the edges to set and look cooked, then flip with a spatula. Cook until the pancake edges are dry and the underside is golden. Remove from heat and keep warm while you finish the rest of the batter, maintaining medium-low heat to avoid burning.

Top Tip

Making yogurt pancakes for the first time? From my experience, these tips can really make the difference between good and great pancakes.

Don’t Over-mix: As tempting as it is to whisk until perfectly smooth, a little batter with tiny lumps is fine—this keeps pancakes tender.
Temperature Matters: Medium-low heat is your friend—too hot and the pancakes burn outside but remain raw inside.
Use Fresh Leavening: Baking powder and baking soda lose power over time; fresh ingredients mean fluffier results.
Rest the Batter Briefly: Let the batter sit 5-10 minutes before cooking to hydrate the flour and activate the yogurts’ tanginess.

How to Serve Yogurt Pancakes Recipe

Garnishes

My favorite go-to garnishes are fresh berries, a drizzle of pure maple syrup, and a sprinkle of powdered sugar. Sometimes I add chopped toasted nuts for crunch—it’s these simple touches that elevate the whole experience.

Side Dishes

To round out breakfast, I love crispy bacon or sausage links alongside these pancakes, plus a side of fresh fruit salad for balance. A light yogurt parfait fits nicely, too, especially if you want to keep the dairy theme going.

Creative Ways to Present

For celebrations, stack your pancakes in a tall tower with layers of whipped cream and berry compote between each pancake. Adding edible flowers or mint leaves as a garnish can make your table pop and impress guests without much effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge, layered with parchment paper to stop them sticking together. They last well for up to 3 days, making them perfect for quick grab-and-go breakfasts.

Freezing

Freeze individual pancakes on a baking sheet first, then transfer to a freezer bag. This way, you can reheat just what you need without thawing the whole batch. Frozen pancakes keep well for a couple of months, saving you time on busy mornings.

Reheating

I reheat leftovers in a toaster or on a hot skillet for a few minutes to bring back their crisp edges while keeping the inside soft, rather than using the microwave which can make them rubbery. It’s a small step that really makes a difference.

Frequently Asked Questions:

Can I use non-Greek yogurt in this Yogurt Pancakes Recipe?

Yes, you can use regular plain yogurt, but Greek yogurt is thicker and gives a richer texture to the pancakes. If using regular yogurt, you might want to reduce the milk slightly to keep the batter from becoming too runny.

Why do these pancakes use both baking powder and baking soda?

The baking powder and baking soda work together to give the pancakes a nice rise. Baking soda reacts quickly with the acidic yogurt to create bubbles, while baking powder adds additional lift and fluffiness. Using both ensures the perfect texture.

Can I make this recipe vegan or gluten-free?

You can make it gluten-free by using a gluten-free flour blend. For a vegan version, swap the egg with a flax egg, use plant-based yogurt and milk, and substitute olive oil with a neutral oil. The texture might change slightly but still delicious.

How do I prevent my pancakes from being dense or tough?

Avoid over-mixing the batter to prevent gluten formation, which can make pancakes tough. Also, cook them on medium-low heat to ensure they cook through without burning the outside. Using fresh leavening agents helps achieve a light texture too.

Final Thoughts

This Yogurt Pancakes Recipe holds a special spot in my breakfast lineup because it’s simple, healthy-ish, and delivers that comforting, fluffy texture I love so much. Once you try these, I bet they’ll become a favorite in your kitchen too—perfect for lazy mornings or whenever you want a little homemade goodness to start the day.