With just a few ingredients and the option to make these on the stove top or in the oven as a sheet pan pancakes, these Yogurt Pancakes are versatile and so yummy! Plus: You can make them in almost any flavor you like.
Yogurt Pancakes
I’m a big fan of making all kinds of pancakes and adding in nutritious ingredients to change things up. And since we usually have yogurt in the house, adding some to a batch of morning pancakes is easy and super yummy.
These pancakes are fluffy and really versatile—you can pick one flavor to make for the whole batch or add in a few pieces to each pancake as you go to make a few different flavors. That can be a great option if some in your family love banana pancakes and others prefer chocolate chip.
This is a really straightforward recipe in that it simply has to be stirred together, but you have the option to make it the regular way on the stove top or in the oven on a sheet pan.
You can pick depending on your preference and what sounds easiest!
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients in this pancake recipe.
- Plain whole-milk yogurt: I prefer whole-milk yogurt because the fat helps with brain development in little kids (and it tastes good).
- Milk: I use whole milk but a low-fat milk would be fine if that’s what you have.
- Eggs: Large eggs are the size to use here.
- Unsalted butter (melted and cooled; plus more for cooking)
- All-purpose flour (or whole wheat): Both type of flour work here. The only difference is that you may need a little more milk with whole wheat flour to thin it enough.
- Sugar: This helps to even out the flavor of the batter, though you can omit it if you prefer.
- Baking powder: This helps the batter rise properly.
- Salt
- Add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips.
Ingredient Substitutions
- You can use Greek yogurt in place of regular. The batter will be a little thicker.
- Use whole wheat pastry flour or half all-purpose and half whole wheat in place of all-purpose flour.
- Add some of each add-in to each pancake as you make them, or pick one and make a full batch.
Step-by-Step Instructions
Here’s a look at the basics of how to make this recipe so you know what to expect. Scroll down to the bottom of this post for the full recipe.
- Add the wet ingredients to a medium bowl and whisk smooth.
- Whisk together the dry ingredients to evenly distribute the leavening. Stir the dry ingredients into the wet to make a smooth batter.
- Heat the pan (or griddle) and start cooking the pancakes, adding optional add-ins as you go.
- Flip over with a spatula and cook until done.
TIP: You can also make these on a sheet pan if you prefer a more hands-off approach. Serve the cooked pancakes warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Sheet Pan Yogurt Pancake
To make this on a sheet pan, you’ll simply spread the batter onto a rimmed baking pan, add any toppings you want (I like to do a mix), and bake.
This is a nice hands-off way to make enough pancakes to feed your family without standing over the stove all morning.
What should I serve these with?
We like them with applesauce or another fruit puree for dipping, with some fruit on top, or even with a small bowl of additional yogurt on the side. Or serve them the traditional way with butter and a drizzle of maple syrup.
Can I serve these to a baby?
Yes, though to serve these to a baby you’d want to use nondairy milk, as cow’s milk can be difficult for babies under age 1 to digest. (Yogurt is fine, though.)
What kind of yogurt is best here?
I prefer to use plain whole-milk yogurt, though a low-fat yogurt would also be fine. You could even use vanilla if that’s what you happen to have.
To make these with Greek yogurt, follow the instructions but add another tablespoon of milk to help ensure that the batter isn’t too thick.
What can I use instead of egg?
The best option I’ve found for egg-free pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
How to Store
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
Best Tips for Success
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a half sheet pan with parchment paper and grease the sides with nonstick spray. Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- To make for a baby, omit the sugar and use plain nondairy milk.
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes.
- You can use Greek yogurt in these. Just add another tablespoon milk to the mix to make sure the batter isn’t too thick.
- Gluten-free: Use 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy yogurt and nondairy milk.
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I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!
Favorite Yogurt Pancakes
Ingredients
- 1/2 cup plain whole-milk yogurt
- 1/2 cup milk
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 cup all-purpose flour (or whole wheat)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips. (optional; you can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer)
Instructions
- Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Video
Notes
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
- To make for a baby, omit the sugar and use plain nondairy milk.
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes.
- Gluten-free: Use 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy yogurt and nondairy milk.
Nutrition
This post was first published December 2021.
The absolute BEST pancake recipe!! These pancakes are demanded every Sunday by my husband and 3yo and I’m sure if my 8mo could talk he’d say the same. I omit the sugar and replace the yoghurt with vanilla coconut yoghurt and oh my goodness DELICIOUS! Thank you!
These are so good, easy to make with my 2yo, and a good recipe to play with. I use avocado oil instead of butter, and sometimes I add vanilla and cinnamon (or, like today, pumpkin pie spice), and I usually throw in a sprinkle of flax seeds and they always turn out great in the oven.
I’m going to share this with a friend. Is the nutrition information per pancake or per 4 pancakes?
It’s per serving!
About how long would you bake for a half sheet?
About the same time!
These were easy to make and delicious! I made ours Mickey shaped and my daughter loves them.
Made the sheet pan version and omg, never going back to regular pancakes!! So fluffy and delicious and EASY! Thank you 😊
Yay!
We have made these over and over again, a true family favourite! We have tried out a lot of variations depending on availability of ingredients we had at home when it was requested. Fruit flavoured yoghurt instead of plain, ground linseed instead of egg, or coconut milk instead of cows milk. It all turned out super yummy.
Is the nutrition information per pancake or per 4 pancakes? I’m sharing this with a friend!
Hello! This looks delish! … What size sheet pan do you use? Thanks!
I use a quarter, but you can also use a half and just use the middle of the pan. Enjoy!
Just hopping on here to say that I’ve made this recipe 3 times now (including a 1/2 recipe batch) and have omitted the eggs altogether for my egg-allergy child and it works!
Thanks for the tip! My daughter is also allergic to eggs so I will definitely be trying that out.
Can you use frozen fruit like diced frozen strawberries?
Sure!
Best recipe with yoghurt by far! Whole family loved it.
These were so yummy! Made a double batch for 5 people and they’re all gone. Kids got mini choc chips in theirs and they ate 2 servings (without syrup) because they were so good! I mean, kid’s love pancakes, but it says something when they go in on them without the syrup! Brava!
Wow! We loved these. We aren’t usually big pancake fans, but these were so tender and delicious. The middle has almost a soufflé texture. And I love that this recipe just uses pantry/fridge staples that I always have on hand. Think we will be making these weekly from now on. Thanks!
Delish!! These came together so quickly. Did the sheet pan version and cut them into “dippers” my kids had so much fun with them!
Wow, these pancakes are indeed the best; the whole family approved them. Thanks, Amy, for the easy and delicious recipes!
These are amazing 😍 I’m not very good at making pancakes, they never come out fluffy, but with these and the option to bake them in the oven 😍 magical!! They are so good. My daughter loves them. Thank you so much 🥰
I’m excited to give this a try! Is this batter able to be made ahead of time or is it meant to be used immediately?
Thanks!
The pancakes will cook best if the batter isn’t freezing cold, so if you make it ahead of time and store it in the fridge, I would try to let it sit at room temperature for a bit.
My eldest doesn’t like to eat frozen pancakes from the store, but whenever I make these pancakes he eats them every single time. If there’s ever any leftovers (which there usually aren’t) I store them in the freezer immediately for the next week.
I’m so glad to hear that!
These are UNBELIEVABLY delicious and easy to make!! Huge hit with my 5 year old (and my husband too! 😂)
Thanks Amy!!! You make our life so much easier with your recipes!!!
These were a giant hit!!!
I did Bob’s Red Mill gf flour and egg replacer, avocado oil instead of butter, oat milk instead of dairy milk.
My whole family loves them!
Thanks for another amazing recipe Amy, you’re a life saver!
I also omitted the sugar and did stewed berries on top instead 🥰
As God as my witness, I’ll never make regular pancakes again. These are so vastly superior. Thanks Amy!
I wonder if this recipe will work with oat flour?
I haven’t made them that way so I can’t say for sure. Let me know if you try it!
These were delicious! I want to swap the fruit for sweet potato next time…would you recommend a 1/2 cup or still 1 cup? Thank you!
If you’re adding diced sweet potato I think I’d do the lower amount. Enjoy!
In the picture of Ingredients you need you have vanilla there but in the recipe I don’t see vanilla listed. Don’t know if I should add it or not?
You can add it. It’s optional but a yummy add and I usually add it.
I make these at least once a week. They are a huge hit in my house and they keep well in the fridge (if they make it that long). Sometimes I forget to do the butter ahead of time, but then I just don’t heat it as long and it works out OK.
I always end up putting mini chocolate chips in them and serve with bananas. Soooooooo good.
Just wanted to let you know we make these every Saturday morning. Thanks for your recipe!
I’m so glad to hear that, thanks for letting me know!
Hi! Can I use costcos organic Greek yogurt in this? Thanks for all you do!
Yes, just add 2 tbsp milk to ensure the batter isn’t too thick.
Hello, we love these pancakes! We make them once a week! I was looking at the nutritional info. May I ask how many pancakes is in a serving for 8g of protein?
Yay! It depends on how large you make your pancakes, so divide however many you make by 4 and that will be the info listed in the nutrition info.
Honest question…do YOU think it’s necessary to omit sugar and use nondairy milk for baby? Or is that primarily to give the baby nutrition police an option? 😛
Delicious! I was short on milk to make our regular pancakes but had plenty of yogurt on hand, so this was the perfect time to try your recipe. Quick and easy. They’re so tender. My youngest sprinkled chocolate chips on them after I put them on the griddle. Was a hit with all three kids and me! Can’t wait to make them again using a sheet pan.
Fantastic!! Best pancakes I’ve made! They turned out super fluffy and moist. My kids and husband (who usually doesn’t like pancakes) ate them up. Thanks for all your great recipes. We have loved all the ones we have tried.
My kids LOVED these pancakes! Thanks for all the great recipes!
You’re so welcome!
These are amazing! Even my 2 year old will ask to make these in the morning for breakfast. Then both my kids 5 and 2 will finish every bite.
Absolutely love this recipe!! I have made it a handful of times now. Substituting oil for the butter works well too. We also made a batch with the King Arthur’s 1:1 Gluten Free flour and they were still very tasty! Thank you 🙂
I haven’t made these yet but want to soon for my baby! I’ve loved every other recipe I’ve tried from you! Question – in the notes it says “To make for a baby, omit the sugar and use plain nondairy milk.” I might be thinking too hard about this, but do you replace the 1T sugar with 1T of additional milk or it’s just a plain omission of the sugar without anything to replace it with? Thank you, Amy.
You can just omit it. Enjoy!
I make this receipe all the time! My daughter developed an egg allergy. Any recommendations for this? Usually your muffin recipes have an egg substitute. Thanks so much Amy for all that you do!
For pancakes I prefer a store bought option like the replacer from Bob’s Red Mill. They often turn out gummy on the inside using something like flax or chia eggs so I don’t recommend that.
We make these every other week for breakfast!! They are amazing. The batter is very easy to work with too. Cooks up nicely on my cast iron. I love to put fresh fruit in these!
I made these pancakes before and we love them! But wasn’t sure how long they can be stored in the freezer?
About 6 months in a freezer bag. Glad you’re enjoying them!
We made the sheet pan version of this for a quick, fun dinner. I used whole wheat flour, frozen blueberries, and some sprinkles – HUGE hit. We love all the recipes we get from Amy.
These are great. So easy. Has become our fav. Pancake recipe! We even premake and take it camping. Keeps for a couple days as a batter in the fridge.
Make these pancakes!! They are delicious. I make them usually twice a month (doubling the recipe) so I have enough batter for at least 3 days of breakfasts. Both my kids (ages 4 and 2) love them and so do I!
These are the best pancakes! Super, super fluffy with a classic pancake flavor you expect. Crowd pleaser for adults and kids!
I made these with strawberry yogurt the first time, and they were a hit. We also add sprinkles to the top before baking. Because sprinkles are the best…at least in a 2 and 4yr olds eyes.
Great recipe! We made waffles instead and we all loved how soft they were. Definitely going to make it again!
Made these today!! Soo yummy!!! Can this batter be used for waffles? Thanks!!
Yay! And yes, it works well for waffles. It is just a smidge softer than a typical waffle though, but delicious (and my kids haven’t minded!)
Could you use sour cream instead of yogurt?
I haven’t tried that but it might work similarly.
I can’t find the step by step instructions. How many eggs? How much flour? Sugar??
It’s at the end. There’s a “jump tp recipe” button at the top of my recipes to help too, but it’s always at the end.
Oh my gosh my apologies thank you! My phone is being weird and wouldn’t show it. I was able to see the recipe on my computer. This recipe is great my little one enjoyed it so much and I put the rest in my freezer for later 🥰
So so good!! Your recipes never disappoint! My picky eater LOVES your yogurt muffin recipe. We just tried these for the first time today and he keeps asking for more!
I’m a long time fan of Yummy Toddler Food, but for some reason had never made these before. Wow, I was missing out! It might be the best batch of pancakes I’ve ever made. They turned out perfectly, even with the substitutions I made to fit my family’s needs.
I’m so glad to hear it!
Omg! These are super delicious and really easy to make. I added cinnamon to half of them and both varieties were a hit. Thank you!
Can you use oat flour?
I haven’t tried that and I’m not sure if they’ll cook through the same. Let me know if you try it though!
These are great. We make a few subs based on our preferences and age of children: date paste for the sugar, almond milk, and half almond flour/half whole wheat flour. We make them on a sheet pan and they turn out perfectly this way!
So easy and fluffy! We made them on the electric griddle and substituted vanilla Greek yogurt, adding an extra tbsp of milk as suggested. Perfect!
These are AMAZING as sheet pancakes. Fluffy, moist, with just enough sweetness and pair amazingly with apple sauce. The sheet pan method has revolutionized our Sunday mornings because instead of guarding the stove, I get to sit with my family and eat! They turn out the best when you take them out of the oven right as they firm up. Thank you Amy!
Love these!! So easy to make and my toddler loves helping!
I made these delicious pancakes this morning for my 17 month old. She told me “I want more” for the first time ever! I ended up eating most of them, and I’m already looking forward to making these again. My daughter is very picky and this is the 3rd or 4th recipe from Yummy Toddler Food that she has LOVED! I wish I made these sooner!
I made these this morning for my 3 year old and 1 year old and honestly I loved them for myself too! Super simple and so fluffy and delicious with maple syrup! Definitely a keeper! Thanks so much for creating and sharing this winning pancake recipe!
Can these be made in a muffin tin? How long would you bake them? Thanks!
I haven’t tried it but I bet. For my other Pancake Muffins, I do 12-14 minutes at 375
Do you think I could add puréed/blended fruit instead of diced? Or would it change the texture too much? My 4yo does not like the texture of diced fruit in her pancakes but is okay with blended banana ones I’ve made in the past, I would like to offer her other flavors and these seem like a great option.
Hi- I might reduce the milk a little, depending on the fruit. Maybe start with 1/4 cup mashed banana and 1/4 cup milk, then add a little more milk at a time until it’s the right consistency? I’m trying to avoid them being too wet in the middle
Loved trying this as a sheet pan – so much easier than standing over the stove, cooking in batches.
I used salted butter, a gluten free flour 1-1 ratio, and plain Greek yogurt.
Originally I doubled the batch thinking it would produce two sheet pans but, as I poured the batter into the pans, it appeared to be too small amount so I put the double batch onto one cookie sheet. Cooked up thick like a restaurant style buttermilk pancake but was light and fluffy. Will definitely make again!
Easy, tasty recipe. Kids can choose their toppings. I even added a scoop of vanilla protein powder to the mix
Fantastic! Quick, flavorful with ingredients I always have on hand. I made the sheet pan version and my toddler ate a quarter of the pan in one evening, which is a rave review from him!!
Can I make it without eggs?
I would use a store bought egg replacer like the one from Bob’s Red Mill for the best results
Made these as sheetpan option with low hopes because those baked versions have never worked for me. These were kid and husband approved! Bake times were exact. Parchment paper was the key to success!
We used stoneyfield vanilla whole milk yogurt (I needed to us it up) and omitted the sugar which worked perfectly. The kids made their own custom batters with topping choices and I put those in a circle each on a sheetpan. They were like a crape but delicious. The full sheet was just as pictured!
These turned out so well! Light and fluffy, I added bananas and blueberries to the batter and they were gobbled up. Definitely one to save.
Question—can frozen blueberries be used instead in the sheet pan version?? Will that be a weird texture or will it turn out fine? 🤔 Thanks so much!!
It should be fine. The batter may just thicken a little since it will be colder. Just spread it out and it will bake the same.
Thank you for the non dairy instructions as we have a dairy allergy. I’ll try this. I don’t think I’ve ever used yogurt in pancakes before. I’ll be doing this the sheet pan style. I ain’t got time to be over the stove. 😂
I made these as sheet pan pancakes and my toddler loved them. Thanks for the great recipe!
I think this is my go to pancake recicpe from now on! I usually make it with vanilla Greek yogurt and they come out so fluffy and more filling than your average pancake. They also freeze very well too.
These have become the official “house” pancakes! I add a teaspoon of vanilla extract and it gives it a nice extra rich flavor! These pancakes go fast at my house, so I always double the recipe. They hold up very well in the fridge for a few days and reheat like a dream. I don’t bother looking around for other pancake recipes anymore. This one is the best!
Very fluffy!
Hello from Singapore! Would it be possible to replace whole wheat flour or plain flour with oat flour?
Hi! I would do regular flour and bake for about 2 more minutes. Enjoy!
These are so great! We are Swedish so we don’t typically do fluffy pancakes but they are easier for my 9 month old to eat and my toddler loved them, perfect amount for the three of us plus some leftover for later! Thanks again Amy!! Adult and kid friendly! We swapped sugar for maple syrup in the recipe !
Awesome!
I’m going to make these on Saturday and can’t wait. Would it be possible to use frozen blueberries in them?
Yes, that will work just fine. Enjoy!
Thank you!
I’d love to make these especially with all these great reviews but could you explain what you mean by a quarter or half sheetpan? Could I use a 9×13 glass pan?
Thanks!
“quarter sheet pans” and “half sheet pan” are the standard sizes that rimmed baking pans (or sheet pans) come in. You can use your glass pan, though be sure to grease it well so the pancakes don’t stick. It should bake similarly I think.
The fluffiest! These pancakes are so tasty and fluffy!
These are on regular rotation! I love making them in the oven because they’re so easy. I also swirl around a spoonful of peanut butter and jelly in parts of the batter. Delicious and healthy!
so delicious!! if we wanted to make a half sheet pan and just double the recipe would we use the same cooking time?
Yes, should be!
So fluffy <3
I just made these this morning and they are delicious!! Not too sweet, perfectly moist and fluffy. My kids and husband loved them! These will be my go to pancakes from now on. I’ll have to try them with gluten free flour for myself 🙂
Easy, quick and kid-approved! Made in a sheet pan for a change of pace from our regular weekend buttermilk pancakes and it just made the whole thing that much easier.
These sound great, I can’t wait to try them! Do you think I could use the same batter for waffles?
Thanks!
I think so!
These pancakes are so great! I cooked off a few the regular way, then cooked the rest of the batter using the sheet pan instructions. I added pureed blueberries and banana to the sheet pan batter (toddler is going through a thing with cooked whole blueberries), and the texture still came out lovely.
I made these blueberries and then a couple substitutions to make these dairy free (almond cashew milk, vanilla almond yogurt, and coconut oil instead of butter)
They turned out so well! They are a nice light soft pancake without that heavy texture you get from boxed pancake mix. My picky eater ate 3 no problem and they were a great texture and consistency for my 9.5 month old!
When you freeze these how do you defrost? Can you just pop them in the toaster? Or would you stick them in the microwave ?
I usually do them in the microwave, about 15-30 seconds per side
These are incredible! Had on my list to try for weeks and so glad I finally did. Kids and mama loved them!`
I’m so glad!
Great recipe. I doubled it for my family of seven. I used 1/2 whole wheat flour and blueberries. Fluffy. Browned nicely. Yum. 😊
These are simply excellent! This is by far the best pancake recipe I have ever tried. We added blueberries and they were a huge hit for the whole family.
Perfect!
Tried plain and with blueberries
Our new favourite pancake recipe
These came out great! I did the sheet cake- perfect!
Easy to make and so delicious. My kids (2 and 4) loved them and asked for more. My husband loved them too.
Favourite pancake recipe, I use lemon zest and blueberries for add-ons.
Love all your recipes! Can I use Greek yogurt ?
Yes, you may need an extra tbsp or two of milk if the batter seems very thick, but otherwise it works the same!
Is it possible to replace eggs with a different binder? My toddler is allergic. Thank you!
I think a store bought option like the egg replacer from Bobs Red Mill would work best here.
This has already become the standard pancake recipe in our house – and I have tried quite a few! We love it texture- and flavour-wise. Thank you so much! (Have yet to try the sheet pan version, does the texture change significantly?)
Could I replace the milk with Ripple pea milk or Oatly oat milk ?
Sure, that should be fine
Could I freeze these for future use?
Yes, they freeze nicely
I think these might be my new favorite pancakes…for kids or adults! I doubled the recipe, used half AP flour and half white whole wheat, and did a variety of mix-ins: bananas, blueberries, and chocolate chips. They are fluffy and delicious and I can’t wait to have the leftovers.
I’m so glad to hear that!
These are my new favorite pancakes for my toddler and I! I used his whole milk strawberry & banana yogurt and they are delicious. Thank you!
I’m so glad!
These are delicious! Really easy to make with a toddler and baby hanging off me!!! Both kids loved them (I didn’t add the sugar so they were baby friendly). Reheated the leftovers the next day and they were still really moist and fluffy. Great recipe, thanks!!!
Holy moly, these are good! I added banana 👍🏼
I’m so glad!
Can the batter be prepared the night before, to reduce morning prep work?
I haven’t tried that, but as long as it was in a covered container I think it would work fine.