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.
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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.
- 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.
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
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:
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.
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.
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.
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.
Print
Yogurt Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy and moist yogurt pancakes are a perfect healthy breakfast option. Made with Greek yogurt, whole milk, and simple pantry staples, they are easy to prepare, light, and delicious.
Ingredients
Dry Ingredients
- 125 g all-purpose flour
- 25 g granulated sugar
- ¼ teaspoon table salt
- 12 g baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- 160 g plain Greek yogurt
- 50 g egg (about 1 large egg)
- 20 g olive oil
- 120 g whole milk
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until well combined.
- Mix wet ingredients: In a separate bowl, whisk the plain Greek yogurt, egg, and olive oil together until smooth.
- Add milk: Pour in the whole milk to the wet ingredients and whisk until the mixture is fully combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk well until smooth. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is evenly mixed.
- Heat the pan: Preheat a non-stick large pan or hot griddle over medium-low to medium heat and lightly grease the surface with oil to prevent sticking.
- Cook pancakes - side one: Pour batter onto the pan to form pancakes about 2 to 3 inches in diameter, cooking 3 to 4 pancakes at a time depending on pan size.
- Cook pancakes - side two: Once the edges look cooked and dry, flip with a spatula and cook the other side until golden and cooked through. Remove from the pan and keep warm.
- Repeat and serve: Continue cooking the remaining batter in the same way, maintaining medium-low heat to avoid burning. Serve warm.
Notes
- Use Greek yogurt for added protein and moisture in the pancakes.
- You can substitute olive oil with melted butter or any neutral oil if preferred.
- Maintain medium-low heat to cook pancakes evenly without burning.
- For fluffier pancakes, do not over-mix the batter once combined.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 123 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 15 mg
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