Fluffy Pancakes with Regular Yogurt

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

A recipe for delicious pancakes using regular yogurt that yields the perfect stack!

4.98 from 67 votes

In a large bowl, combine the flour, baking soda, baking powder, and salt.
In a separate bowl or in a blender, combine the regular yogurt, eggs, vanilla, and melted butter. Pour the wet mixture into the flour bowl, and with a whisk, combine until there are no visible clumps.

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Make sure not to press them down with the spatula. Repeat with the rest of the pancake batter.
Serve topped with butter, maple syrup, or your favorite pancake toppings.

If you have a single container of yogurt, which is usually 6 ounces each, empty it into a 1-cup measuring scoop and fill the rest with milk. You'll need about 2 ounces or ¼ cup.
If you have Greek yogurt, you'll need to add some liquid to the batter to achieve a good pancake batter consistency.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.