Yogurt Pancakes

Find out how our yogurt pancakes turn out so super soft and incredibly fluffy, your family and friends will love them!

These yogurt pancakes are amazing, they are thick, super soft and so fluffy we are sure this will become your favourite pancake recipe!

We use plain Greek yogurt for this recipe so the batter is thicker than regular pancake batter and almost custard-y, making it easy spoon onto a skillet and flip.

That’s not all, the yogurt adds acidity which acts as a leavening agent (along with the baking powder), so when it is mixed with the wet ingredients, nearly doubles the amount of carbon dioxide in the batter.

This means double the amount of bubbles, resulting in the most incredibly soft pancakes! Yummy!

Your family and friends will absolutely love these pancakes, as do ours, so you might need to make a big batch for a special breakfast or holiday brunch.

These pancakes will not taste doughy and won’t be dry so go ahead and give them a go.

Serve these delicious pancakes for brunch alongside our crispy fluffy waffles with a good amount of your favourite maple syrup or if you prefer something fruity, try our yummy cherry sauce or strawberry coulis.

For more topping suggestions see below for ideas. I’d love to know in the comments below how you like your pancakes.

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Jump to:

• Ingredients
• Instructions
• Ideas for toppings
• Make ahead and storing
• Re-warming pancakes
• You may also like …
• Recipe
• Reviews

Ingredients

The ingredients are pretty much all kitchen staples, here’s what you will need:

• eggs – use medium or large
• vanilla – for flavour
• ground cinnamon – adds spice flavouring but this is entirely optional.
• Greek yogurt – or any other strained yogurt (eg Turkish). This adds acidity for extra air bubbles (for fluffy pancakes) and moisture.
• milk – we add a little whole milk to loosen up the batter otherwise it would be too thick.
• butter – needs to be melted to a liquid for easy mixing. It adds moisture, helps the pancakes crisp up nicely and so they don’t stick to the pan.
• granulated sugar – only a couple of tablespoons go into the batter for a subtle sweetness which means you can eat them on their own or have them with syrup, chocolate or fruit or sauce and they won’t taste too sweet.
• salt – as its a natural flavour enhancer.
• all purpose flour – no need to sift before using.
• baking powder – if you have run out, use 2 teaspoons baking soda and 1 teaspoon lemon juice.

See recipe card for quantities.

Instructions

Did we say, you only need one mixing bowl for this recipe?

In a medium mixing bowl, whisk together all the wet ingredients till properly combined then stir in the sugar.

Gently fold in the flour and baking powder taking care not to over mix but till mostly combined.

If you have run out of baking powder and are using our substitution recommendation (see ingredients above or notes in recipe card), add it with the flour.

Use butter to grease the skillet then turn the heat to medium.

We like to use our well seasoned shallow cast iron skillet for making pancakes but you could also use a non-stick skillet.

This batter is thicker than regular pancake batter so use spoon or small ladle to scoop it onto the skillet, the pancakes don’t have to be perfectly round.

The thicker batter makes the pancake easier to flip.

Cook the pancake on one side till small bubbles form and pop and it turns golden brown underneath, then flip and cook the other side.

Repeat with the rest of the batter.

Don’t worry about thick edges, as long as your are cooking on medium heat the pancake will have cooked through once both sides are brown.

Repeat with the rest of the batter then add toppings. Below are some suggestions for what to add or pour over them.

Ideas for toppings

Pancakes are best eaten warm, serve with any of these:

• a dollop of butter and maple syrup
• whipped sweetened ricotta and crushed honey roasted pecans
• peanut butter and strawberry coulis
• cherry sauce and whipped cream
• chocolate sauce and crushed almonds
• caramelized apples with honey and crème fraîche
• caramelized bananas, crushed walnuts and honey
• fresh fruit salad
• whipped cream cheese and cranberry sauce

Make ahead and storing

Pancakes always taste best when made fresh. You can prepare the wet and dry ingredients ahead of time but you will need to store them separately.

Important tip: If making ahead, don’t mix the wet and dry ingredients yet or this will activate the leavening agents and the batter will go flat by the time you are ready to use it.

The wet ingredients can be mixed together in advance and stored in a sealed container in the fridge for up to 2 days. Dry ingredients do not require chilling but should be kept in a sealed container. Combine the two just before cooking.

Plain leftover pancakes can be kept in a sealed container with a sheet of kitchen paper, in the fridge for up to 3 days. If they are covered in syrup or sauce its best to eat them the same day or they will be too soggy.

Pancakes can be frozen for up to a month. Arrange them in a single layer on a baking sheet then cover with parchment paper and freeze then transfer to a freezer bag and label.

Re-warming pancakes

Warm up pancakes in the oven on low heat, on a skillet on low flame (no need to add oil or butter), or in a toaster on the lowest setting. Reheating in a microwave will make them chewy.

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Did you make this? Please rate it in the recipe card below and if you are sharing a photo on social media please tag @endofthefork. Thanks!

Recipe