Apr 14, 2021
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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!
Can You Replace Milk with Yogurt in Pancakes?
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 pancakes and moisture to the batter so they are light and airy.
Yogurt Pancake Ingredients
Like with all my pancake recipes, we’re going to keep it simple with these ingredients. You’ll need:
- Flour: use regular or 1:1 gluten-free all-purpose flour.
- Baking powder: all out? Learn how to make pancakes without baking powder here.
- Salt: brings out the vanilla and butter.
- Yogurt: makes these pancakes fluffy!
- Eggs: binds the ingredients together.
- Vanilla: adds a nice flavor to the pancakes.
- Butter: makes the pancake texture soft and more delicious.
Which Yogurt to Use in Pancakes
I prefer to use full-fat regular or Greek yogurt for this recipe. The acid in the yogurt reacts with the baking powder to give the pancakes extra fluff and you can see the difference in height compared to pancakes made with milk which are a bit thinner.
If you’re not a full-fat yogurt person; low-fat and non-fat will also work! For the pancake batter, I prefer plain or vanilla flavored, but any of your family’s favorite flavors will give this recipe a delicious 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.
Related: Vanilla Protein Pancakes (made with protein powder)
Flavored Fruit Yogurt Pancakes
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. You can also take it a step further and fold in your choice of fruit into the batter.
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.
If you’re a visual learner, watch this quick recipe video to see how they’re made. Then, you can print the recipe below to make them in your own kitchen.
Now, let’s make these yogurt pancakes:
- Dry Ingredients
In a large bowl sift together the dry ingredients.
- Make a well
In the middle of the dry ingredients, create a “volcano” or well and add the wet ingredients, including the yogurt, mixing with a whisk or fork until smooth.
- Turn up the Heat
Heat a greased non-stick pan or griddle to medium heat.
- Pour and Flip
Scoop ¼ cup of batter onto the griddle for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side.
- Stack and Serve
Remove the pancakes from the griddle and serve with maple syrup.
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
The sky is the limit when it comes to pancake toppings. But for this recipe, I’d have to suggest your favorite fruit and maple syrup or my incredible strawberry syrup. So. Good.
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
- 1 cup flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain yogurt
- 2 eggs
- ½ teaspoon vanilla
- 2 tablespoons butter melted
- 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 ¼ 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.
I made this recipe using Jessica’s Natural Foods 1 for 1 Gluten Free flour and greek yogurt. They were delish.
Thank you for sharing how much you enjoyed these!
I just made your fluffiest pancakes using 4% yogurt… SUBLIME! Merci pour cette superbe recette.
Maybe it’s because I used bread flour (I often do for pancakes), but there wasn’t nearly enough liquid for this recipe. I ended up with panbread, not pancakes. Will try again with all purpose flour on the off chance I’m out of milk again.
Hi Kelli, bread flour does have more protein (gluten) so it will be thicker. Next time, add a little more liquid (water or milk) and you’ll be good to go.
These are amazing! And easy!
They where fantastic.i had to add about 1/4milk.and the yogurt I planned on using was frozen so I used my lemon yogurt and wow.those where good.thank you so much.
Glad you enjoyed these fluffy yogurt pancakes, David! Thanks for coming back and sharing how much you enjoyed them.
These are the pancakes I have been trying to make! They are like the Odessa Diner pancakes I used to like so much except not so sweet (which is good). These are fluffy and rich, delicious. I did use 2 tbs Safflower oil instead of melted butter but used plenty of butter on the cooked pancakes.
These came out so good I cooked seconds – something I never do!
Do you prefer to age the batter 24 hours?
So is it 4 pancakes for 230 calories or 230 calories each pancake?
It’s 230 calories for 3 pancakes, with 4 servings total (3 pancakes each for 4 people).
What is unsweetened milk in your pancake cassava recipe?
In the cassava pancake recipe, I use unsweetened almond milk. You can use any “milk” you typically use.
I made these yogurt pancakes today. They were amazing. Fluffy and the perfect texture. Great breakfast option.
Can I use oatmeal flour for this recipe and get the same results?
Marty, yes! you can use fine oat flour to make this recipe with similar results. You’ll likely get a tad “heartier” panckes similar to whole-wheat flour. Enjoy!
Wonderful! 100% recommend. I make these fluffy yogurt pancakes multiple times a week. I’ve used every type of yogurt, and they turn out beautifully every time. Great recipe.
Thank you for making my recipe! I am glad you enjoyed it!
I made these yogurt pancakes this morning. They were delicious!