Save on Pinterest

Yogurt Pancakes

Total Time

Prep/Total Time: 30 min.

Makes

12 pancakes

Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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

Directions

  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.

Yogurt Pancakes Tips

Can I use Greek yogurt instead of plain yogurt in this recipe?

Yes, you can use Greek yogurt with good results. Greek yogurt will add extra protein, but it may also add a slightly tangy flavor to your pancakes.

How do I make yogurt pancakes fluffy?

The key to fluffy pancakes is to not overmix the batter, which overworks the gluten in the flour. Use a gentle hand when folding the wet ingredients into the dry ingredients, and mix until just incorporated. Another easy trick to make fluffy pancakes involves separating the egg yolks from the whites when adding them to the mix. Add the yolks to your wet ingredients as instructed. Then, in a separate bowl, beat the egg whites for 2 to 3 minutes on medium speed. The whites will turn into a thick, frothy consistency which will help keep your pancakes fluffy. Add the whites to the batter and mix until just incorporated.

What type of maple syrup should I serve with these pancakes?

You can serve any syrup—maple or another flavor—of your choosing. We recommend one of these homemade syrups to top your pancakes. To accompany your homemade syrup, you could also make the yogurt in this pancake recipe from scratch. If you liked this yogurt pancakes recipe, try more of our recipes with yogurt!

Amy Glander, Taste of Home Book Editor

Nutrition Facts

2 pancakes: 242 calories, 5g fat (2g saturated fat), 73mg cholesterol, 432mg sodium, 40g carbohydrate (8g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 2.500 starch, 1 fat.