Everyone loves a good pancake, but did you know that there’s a secret ingredient that can help make delicious pancakes even better? Of course, I’m talking about using yogurt to make incredibly fluffy yogurt pancakes.
You might want to go ahead and start heating up your griddle because by the time we’re done, you’re going to want to whip up a batch of pancake batter and start cooking them!
Yogurt is just one of the tasty ways you can make no milk pancakes if you can have dairy. But adding yogurt to the batter isn’t just for days when you’ve run out of milk; it adds an extra boost of protein to the pancake and moisture to the batter.
Yogurt Pancake Ingredients
Like with all my pancake recipes, we’re going to keep it simple with these ingredients. You’ll need:
- Baking powder
Which Yogurt to Use in Pancakes
I prefer full-fat yogurt because it’s thicker but not tart like Greek yogurt. Our favorite is Stonyfield’s Vanilla Yogurt because it’s great on its own and in recipes.
I’ve been buying Stonyfield Organic yogurt since my kids were young because of their high quality dairy, their environmentally-focused practices, and simply, because it’s delicious.
At a recent retreat, I had the opportunity to learn more about Stonyfield’s products -besides being good for you- and about how they’ve now added billions of probiotics to their yogurt to help support immunity and digestive health; all of it without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs.
If you’re not a full-fat yogurt person; low-fat, non-fat, and Greek yogurt will work! For the pancake batter, I prefer plain or vanilla yogurt, but any flavor you add will, of course, give your recipe an added touch.
Greek Yogurt Pancakes
If you typically purchase Greek yogurt, your batter will be a tad thicker but don’t worry. They’ll turn out great and you’ll have fluffy yogurt pancakes with extra protein.
Flavored Fruit Yogurt Pancakes
I sometimes buy Stonyfield’s Strawberry yogurt tub (mostly for myself) and use that in the pancake batter. If that’s what you have on hand, I highly recommend adding a cup of chopped strawberries to the batter.
Essentially, you can use any fruit-flavored yogurt for this recipe. This will definitely alter the flavor of your pancakes a little but not by much.
The Secret to Fluffy Yogurt Pancakes
The secret is out! To get the best fluffy pancakes ever, you need to make sure that you’re working with fresh baking powder.
Baking powder can last a long time in your pantry before it “goes bad” but that doesn’t mean that it is still providing the same “lift and fluff” that it would have on day one.
A good rule of thumb is to use up your baking powder for your pancakes within the first 9 months after opening the box. That way you’ll always have the fluffiest pancakes on your table.
Tips for the Best Yogurt Pancake Batter
When making pancake batter you want to watch out for two things. Don’t over mix, and make sure the cosistency doesn’t become to liquidy.
The best yogurt pancake batter is thick, evenly mixed and smooth – no lumps!
Pancake batter that is too thin will yield flat pancakes without much fluff. In this video below, I share what pancake batter should look like. While the recipe I was using in this video is for classic pancakes, the consistency and method is the same.
How to Make Yogurt Pancakes Step-by Step
You can make yogurt pancakes on a pan or a griddle, but I definitely prefer the griddle. It’s great for even heating, and the large space on the griddle means I can make pancakes for a crowd in a flash!
Whichever you choose, make sure you go with a non-stick surface for making pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
Now, let’s make these yogurt pancakes
- In a large bowl sift together the dry ingredients
- Make a well or “volcano” in the middle of the dry ingredients and add the wet ingredients, including the yogurt, mixing with a whisk or fork until smooth.
- Heat a greased non-stick pan or griddle to medium heat.
- Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side.
- Remove from the pan or griddle and serve.
If you’re wondering about the perfect moment to flip a pancake I have another video and post that will walk you through it step by step.
How to Top Yogurt Pancakes
However you choose to top the, you’ll need the recipe first – click print below or pin it for later so you can always find it when you need it.
Fluffy Yogurt Pancakes
The fluffiest yogurt pancakes on the planet!
- Yield: 4 servings
- Category: Breakfast
1 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1/2 teaspoon vanilla
2 tablespoons melted butter
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- In a medium bowl or a blender, combine yogurt, eggs, vanilla, and melted butter. Pour wet mixture into the dry mixture bowl, and with a whisk, combine.
- Heat your large, non-stick pan or griddle to medium-high heat (about 350F) and spray or melt butter.
- Pour about 1/4 cup of batter onto the pan or griddle and cook, for about 2 minutes, until bubbles begin to form and there are clear edges around the pancake. Flip, cook for an additional minute on the other side.
- Repeat the process with remaining batter and serve topped with butter, maple syrup, or your favorite pancake toppings.
- Calories: 230
- Sugar: 1.6g
- Sodium: 279.1mg
- Fat: 8.6g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27.1g
- Fiber: 0.9g
- Protein: 10.8g
- Cholesterol: 110.4mg
Keywords: yogurt pancakes, pancakes with yogurt, fluffy yogurt pancakes