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.
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!