Favorite Yogurt Pancakes Recipe

Introduction

These favorite yogurt pancakes are fluffy, tender, and bursting with flavor. Made with whole-milk yogurt, they have a slight tang that perfectly complements your choice of sweet add-ins like fresh fruit or chocolate chips. They’re easy to whip up and perfect for a comforting breakfast or brunch.

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: In a medium bowl, whisk together the yogurt, milk, eggs, and melted butter 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 ingredients until just combined.
3. Step 3: Fold in your chosen add-ins if using. You may add all at once or sprinkle them onto each pancake as you cook.
4. Step 4: Heat a large nonstick skillet over medium heat. Melt a little butter and swirl it around the pan to coat the surface.
5. Step 5: Spoon about ¼ cup batter per pancake (or 2 tablespoons for mini pancakes) onto the skillet. Cook for 3 to 4 minutes until bubbles form on the surface and edges look set.
6. Step 6: Flip each pancake and cook for another 3 minutes until golden and cooked through. Keep finished pancakes warm in a 200°F oven while you cook the rest, adding butter as needed to prevent sticking.
7. Step 7: Serve warm with applesauce, fruit purees, maple syrup, or your favorite nut or seed butter.

Tips & Variations

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Swap out whole-milk yogurt for Greek yogurt for a thicker texture and tangier flavor.
• Try adding a dash of vanilla extract or cinnamon to the batter for extra aroma and warmth.
• Use any combination of fresh or frozen fruits as add-ins, or mix in chopped nuts for added crunch.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. They can also be frozen for up to a month; just separate layers with parchment paper and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Keep it covered and refrigerated. Give it a gentle stir before cooking as some settling may occur.

What if I don’t have yogurt on hand?

You can substitute yogurt with buttermilk or sour cream in equal amounts for similar moisture and tanginess in the pancakes.

Favorite Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

These Favorite Yogurt Pancakes are fluffy, tender, and packed with the subtle tang of whole-milk yogurt. Combining simple pantry staples with your choice of fresh fruit or chocolate chips, they make a perfect breakfast or brunch treat that’s easy to customize and quick to prepare.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 regular-size pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

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

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

Instructions

1. Mix Wet Ingredients: In a medium bowl, whisk together the plain whole-milk yogurt, milk, eggs, and melted, cooled unsalted butter until the mixture is smooth and well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly blended.
3. Combine Wet and Dry: Gently add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix to keep the pancakes tender.
4. Add Optional Mix-ins: Fold in your desired add-ins such as blueberries, diced fruit, or chocolate chips. You can mix 1 cup into the batter or add a few pieces on top of each pancake later.
5. Preheat Skillet: Heat a large nonstick skillet over medium heat. Add a small amount of butter and swirl it around to coat the pan evenly.
6. Cook Pancakes: Spoon about ¼ cup batter for each regular pancake (2 tablespoons for mini pancakes) onto the skillet. Cook for 3-4 minutes until bubbles form on the surface and the edges begin to set.
7. Flip and Finish Cooking: Flip each pancake carefully using a spatula and cook for an additional 3 minutes or until golden brown and cooked through.
8. Keep Warm: Place finished pancakes on a baking sheet in a 200°F oven to keep warm while cooking the rest of the batch. Add a little more butter to the skillet as needed to prevent sticking.
9. Serve: Serve the pancakes warm topped with applesauce, fruit purees, maple syrup, or nut butters as desired.

Notes

• You can substitute whole wheat flour for a heartier, higher-fiber pancake.
• Add-ins such as fresh or frozen blueberries, chopped fruits, or chocolate chips add variety and flavor.
• Do not overmix the batter to ensure the pancakes remain fluffy and tender.
• Keep cooked pancakes warm in a low oven while preparing the rest for easy serving.
• Use unsalted butter to control the salt level and prevent overly salty pancakes.

Keywords: yogurt pancakes, breakfast pancakes, fluffy pancakes, easy pancake recipe, fruit pancakes, homemade pancakes, American breakfast