Fluffy Yogurt Pancakes

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Molly Watson
Updated 11/25/19
Yogurt pancakes

The Spruce 
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 8 pancakes (4 servings)
Nutritional Guidelines (per serving)
266 Calories
15g Fat
26g Carbs
8g Protein
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Nutrition Facts
Servings: 8 pancakes (4 servings)
Amount per serving
Calories 266
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 17%
Cholesterol 112mg 37%
Sodium 652mg 28%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Protein 8g
Calcium 221mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yogurt pancakes are fluffy, a snap to whip together, and a great way to work some extra nutrition into the most important meal of the day. Oh wait, did we assume you were making these for breakfast? No need to be so conventional; these pancakes are tasty as a fun, simple dinner, or even served as a dessert with the right toppings (ice cream and strawberry sauce anyone?)!

Once you've made homemade pancakes, truly from scratch, you may wonder why you've been bothering taking up valuable cupboard space with pancake mix—you've been paying a lot for someone to mix some flour and sugar together for you!

This recipe is easy to halve or double as your breakfast needs demand.

Ingredients

  • 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain yogurt (nonfat, low-fat, or whole milk all work here)
  • 2 eggs
  • 2 tablespoons butter (melted, or vegetable oil)​

Steps to Make It

  1. Gather the ingredients.

    Ingredients for yogurt pancakes
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  2. Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.

    Heat a griddle on medium
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  3. Once it's hot, turn down the heat to medium and maintain a hot surface. How hot? You want a drop of water to bounce or dance of it, but not splatter or explode (that's too hot). Taking time to adjust the heat and have an even hot-but-not-too-hot cooking surface is the key to evenly cooked and browned pancakes.

    Turn down heat
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  4. While the griddle or pan heats up, make the batter: Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.

    Make the batter
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  5. In another medium bowl, whisk together the yogurt and eggs.

    Whisk together yogurt and eggs
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  6. Add the yogurt-egg mixture to the flour mixture and stir to combine.

    Add yogurt egg mixture to flour mixture
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  7. Stir in the melted butter or oil.

    Stir in melted butter
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  8. Brush or spray oil onto the hot griddle or pan and spoon the batter into even cakes and let cook until bubbles form on the surface of the cakes - about 2 minutes.

    Put pancakes on griddle
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  9. Using a spatula, flip the cakes over and cook until they're golden brown on the other side - about another 2 minutes. Only cook as many pancakes as fit on your griddle or pan without touching; work in batches if necessary.

    Flip pancakes over
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  10. Transfer the pancakes to a platter or individual plates.

    Transfer pancakes to plate
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  11. Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.

    Serve pancakes hot
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  12. Enjoy!