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    Home » Recipes » Breakfast/Brunch

    Yogurt Pancakes

    Published Nov 2, 2022, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Yogurt pancakes from above with syrup and blackberries on yellow plate.
    Pin image of pancakes from side with blackberries on yellow plate.

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

    Stacked pancakes seen from side on yellow plate with blackberries.

    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
    Stacked pancakes with syrup and blackberries.

    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.

    Pancake batter in glass bowl.

    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.

    Four pancakes cooking on iron 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.

    Stacked pancakes and berries on yellow plate.

    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.

    You may also like …

    • Lemon Herb Tahini Sauce
    • Mini Frittatas
    • Blueberry Blondies
    • Banana Blondies

    📋 Recipe

    Stacked pancakes with blackberries on yellow plate.

    Yogurt Pancakes

    Nicole Shroff
    Find out how our yogurt pancakes turn out so super soft and incredibly fluffy, your family and friends will love them!
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 8 pancakes
    Calories 177 kcal

    Ingredients

    • butter for greasing the skillet
    • 2 eggs medium or large
    • 1 teaspoon vanilla
    • ⅛ teaspoon ground cinnamon optional
    • 110 grams butter ½ cup, melted
    • 245 grams Greek yogurt 1 cup
    • 120 millilitres milk ½ cup
    • 2 tablespoons sugar
    • 240 grams all purpose flour 2 cups
    • 1 tablespoon baking powder
    • ⅕ teaspoon salt

    Instructions
     

    • In a medium mixing bowl, whisk together 2 eggs, 1 teaspoon vanilla, 110 grams butter, 245 grams Greek yogurt, 120 millilitres milk till properly combined then stir in ⅛ teaspoon ground cinnamon, ⅕ teaspoon salt and 2 tablespoons sugar.
    • Gently fold in 240 grams all purpose flour and 1 tablespoon baking powder taking care not to over mix till mostly combined.
    • Grease the skillet with a small knob of butter then place on medium heat. Use a ladle to scoop portions of batter onto the skillet. Cook till small bubbles pop and the bottom turns golden brown then flip and cook the other side. Repeat with the rest of the batter.

    Notes

    If you have run out of baking powder, use 2 teaspoons baking soda/soda bicarbonate plus 1 teaspoon lemon juice.
    Use a cast iron or non-stick skillet.
    This batter is thicker than regular pancake batter so you will need to scoop it out onto the skillet. The thicker batter makes the pancake easier to flip.
    Wait till small bubbles form on the surface of the pancake before turning over.
    Don’t worry about thick edges, the pancake will have cooked through once both sides are done.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 177kcalCarbohydrates: 19gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 121mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 286IUVitamin C: 0.002mgCalcium: 88mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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