Favorite Yogurt Pancakes Recipe

Introduction

These favorite yogurt pancakes are fluffy, tender, and packed with flavor. Using whole-milk yogurt adds a subtle tang and extra moisture, making them perfect for a weekend breakfast treat. Customize them with your favorite fruits or chocolate chips for a delicious start to the day.

Ingredients

• ½ cup plain whole-milk yogurt
• ½ 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
• ¼ teaspoon salt
• 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips

Instructions

1. Step 1: Add the yogurt, milk, eggs, and melted butter to a medium bowl. Whisk together until smooth and well combined.
2. Step 2: In a separate bowl, whisk the flour, sugar, baking powder, and salt. Gently stir the dry ingredients into the wet mixture until just combined.
3. Step 3: Fold in your chosen add-ins, or save them to add on top of each pancake after pouring the batter into the pan.
4. Step 4: Heat a large nonstick skillet over medium heat. Melt a small amount of butter and swirl it around to coat the surface.
5. Step 5: Spoon about ¼ cup batter per pancake for regular size or 2 tablespoons for mini pancakes into the skillet. Cook for 3-4 minutes, until bubbles form on the surface and edges look set.
6. Step 6: Flip the pancakes carefully and cook for another 3 minutes. Keep finished pancakes warm in a 200°F oven on a baking sheet, adding more butter to the skillet as needed to prevent sticking.
7. Step 7: Serve warm with applesauce, fruit puree, maple syrup, or your favorite nut or seed butter.

Tips & Variations

• For extra fluffy pancakes, do not overmix the batter; a few lumps are okay.
• Swap whole-milk yogurt for Greek yogurt for a tangier flavor and thicker texture.
• Add a teaspoon of vanilla extract for a hint of sweetness and aroma.
• Try different add-ins like chopped nuts or shredded coconut to change up the texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven until warm. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 2 months; reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy milk or yogurt instead?

Yes, you can substitute plant-based milks like almond or oat milk and use non-dairy yogurt, but the texture and flavor may vary slightly.

How do I make the pancakes fluffier?

To keep pancakes fluffy, avoid overmixing the batter and make sure your baking powder is fresh. You can also let the batter rest for 5 minutes before cooking.

Favorite Yogurt Pancakes Recipe

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★★★★★

4.4 from 99 reviews

• Author: Thomas
• Total Time: 25 minutes
• Yield: 8–10 regular-size pancakes 1x
• Diet: Vegetarian

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Description

These Favorite Yogurt Pancakes are fluffy, moist, and packed with the tangy flavor of whole-milk yogurt. Perfect for a wholesome breakfast, they are easy to customize with your choice of add-ins like fresh fruit or chocolate chips. Cooked on the stovetop to golden perfection, this recipe delivers the classic comfort of pancakes with a nutritious twist.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup plain whole-milk yogurt
• ½ cup milk
• 2 eggs
• 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)

Dry Ingredients

• 1 cup all-purpose flour (or whole wheat)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt

Add-ins (Optional)

• 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips

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Instructions

1. Combine Wet Ingredients: In a medium bowl, whisk together the plain whole-milk yogurt, milk, eggs, and melted cooled butter until smooth and well mixed.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, and salt to ensure even distribution of leavening and seasoning.
3. Combine Mixtures: Add the dry ingredients to the wet ingredients and gently stir to combine. Be careful not to overmix; a few lumps are fine to keep the pancakes tender.
4. Add Optional Ingredients: If using add-ins like fruit or chocolate chips, either fold them into the entire batter now or sprinkle them onto each pancake after pouring the batter into the pan.
5. Preheat Skillet: Heat a large nonstick skillet over medium heat. Melt a little butter in the pan and swirl it around to coat the surface evenly.
6. Cook Pancakes – First Side: Spoon about ¼ cup of batter per pancake (or 2 tablespoons for mini pancakes) onto the skillet. Cook for 3-4 minutes until bubbles form on the surface and edges start to look set.
7. Flip and Cook Second Side: Carefully flip each pancake with a spatula and cook for an additional 3 minutes until golden brown and cooked through.
8. Keep Warm: As pancakes finish cooking, place them on a baking sheet in a 200°F oven to keep warm. Add more butter to the skillet as necessary to prevent sticking while you finish the batch.
9. Serve: Serve warm with your choice of toppings such as applesauce, fruit purees, maple syrup, or nut and seed butters.

Notes

• You can substitute whole wheat flour for a nuttier flavor and more fiber.
• For a dairy-free version, substitute plant-based yogurt and milk alternatives.
• Do not overmix the batter; overmixing can create tough pancakes.
• Keep pancakes warm in a low oven to serve all at once and maintain a fluffy texture.
• Try various add-ins like nuts or seeds for extra texture and nutrition.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American

Keywords: yogurt pancakes, breakfast, fluffy pancakes, easy pancakes, fruit pancakes, stovetop pancakes