Yogurt Pancake Recipe

Total: 15 mins
Prep: 5 mins
Cook: 10 mins
Yield: 8 pancakes (4 servings)

116 ratings

Nutritional Guidelines (per serving)
266	Calories
15g	Fat
26g	Carbs
8g	Protein

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 (like ice cream and strawberry sauce).

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 for someone to mix some flour and sugar together for you. These fluffy pancakes are really easy and only take a few pantry staples. Yogurt is a healthy addition as well as a great option when you don't have buttermilk handy. It adds the same hint of tang that you want from buttermilk pancakes.

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

6 Methods for Making Yogurt Without a Yogurt Maker

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 yogurt all work)
2 eggs
2 tablespoons butter (melted, or vegetable oil)
For serving: butter, maple syrup, honey, and/or jam

Gather the ingredients.

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

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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 on it but not splatter or explode (that's too hot). Taking time to adjust the heat and have an evenly hot but not too hot cooking surface is the key to evenly cooked and browned pancakes.

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

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

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Add the yogurt-egg mixture to the flour mixture and stir to combine.

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Stir in the melted butter or oil.

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Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and let cook until bubbles form on the surface of the cakes—about 2 minutes.

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Using a spatula, flip the cakes over and cook until they are golden brown on the other side—about another 2 minutes. Only cook as many pancakes as fit on your griddle or pan without touching, working in batches.

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Transfer the pancakes to a platter or individual plates.

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Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.

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