Yogurt Pancakes Recipe
Yogurt Pancakes Recipe photo by Taste of Home

Yogurt Pancakes Recipe

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Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 2 cups (16 ounces) plain yogurt
  • 1/4 cup water
  • Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Nutritional Facts

2 each: 242 calories, 5g fat (2g saturated fat), 81mg cholesterol, 403mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 9g protein Diabetic Exchanges:3 starch


  1. In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
  3. Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.
Originally published as Yogurt Pancakes in Cooking for 2 Spring 2007, p18

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Reviewed Mar. 12, 2016

"Amazing, I wouldn't change a thing. I'm going to experiment with whole wheat flour"

Reviewed Jan. 3, 2016

"Love this recipe. This is the only pancake recipe I use now and have made them a couple dozen times now. I make half the recipe and use vanilla yogurt. These are so good, we even eat them plain (no syrup or toppings)."

Reviewed Aug. 30, 2015

"Very good with a unique flavor that is unlike everyday pancakes. I followed recipe to the T and made them more on the thick side with medium heat for 4 to5 mins on each side. Will make again with add-ins :)"

Reviewed Jul. 17, 2015

"Perfect! Wouldn't change a thing. I read some of the other reviews and it seems like those that used Greek yogurt had issues. The recipe doesn't call for Greek yogurt. I would totally recommend this recipe to anyone wanting to make a great fluffy, light and flavorful pancake. I used Mountain High plain yogurt. I love that it was quick to mix together without a long list of ingredients. Thanks for the great recipe."

Reviewed Mar. 7, 2015

"I used banana Greek yogurt so I'm not sure how much that effected it. The batter was super thick so I added more water. I think I'd use milk next time. The texture was chewy than I like for pancakes. I added dark chocolate chips, which never make anything taste bad."

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