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.
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!