There’s something truly comforting about waking up to warm, fluffy pancakes fresh off the griddle. This Yogurt Pancakes Recipe stands out because it’s wonderfully moist with just the right amount of fluffiness, all thanks to the magic of yogurt. Trust me, once you try these, breakfast will never be the same.

A stack of three golden brown pancakes is centered on a white plate, each pancake fluffy with slightly uneven edges showing their softness. On top of the stack sits a square pat of pale yellow butter. Around the pancakes, there are a few dark blue blueberries with a smooth, round texture and a small dollop of white whipped cream positioned to the left side. The plate rests on a light grey cloth with a subtle pattern, and there is a gold fork placed below the plate on the same cloth. The background shows more pancakes on another white plate and some blurred white containers, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Yogurt Pancakes Recipe
Top Tip
How to Serve Yogurt Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Yogurt Pancakes Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this yogurt pancakes recipe with you—it’s a game changer in breakfast making. Not only are these pancakes super tender, but they come together quickly without sacrificing flavor or texture. I always find they impress anyone I serve them to!

Perfect Texture: Yogurt keeps the pancakes moist while baking powder and soda give them a light, fluffy rise.
Simple Ingredients: With common pantry staples, this recipe is easy to pull together anytime.
Quick to Make: Prep and cook in under 30 minutes, perfect for busy mornings or lazy weekends alike.
Versatile Flavor: Subtle tang from Greek yogurt pairs beautifully with sweet or savory toppings—you can really make it yours.

Ingredients & Why They Work

Every ingredient here plays a role in creating pancakes that are fluffy yet moist with just the right flavor balance. Using Greek yogurt not only adds tang but also tenderizes the pancakes. Here’s why each part of this recipe matters:

Flat lay of a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with granulated sugar, a small white ceramic bowl containing table salt, a small white ceramic bowl with light beige baking powder, a small white ceramic bowl holding baking soda, a small white ceramic bowl with creamy plain Greek yogurt, two whole brown eggs with clean shells, a small white ceramic bowl of golden olive oil, and a small white ceramic bowl with whole milk, all arranged symmetrically in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base that provides structure without weighing the pancakes down.
Granulated sugar: Just enough sweetness to enhance flavor without overpowering the tanginess of yogurt.
Table salt: Small but crucial, it balances and brightens the overall taste.
Baking powder: Gives the pancake batter lift and fluffiness as it cooks.
Baking soda: Works with yogurt to create extra rise and tenderness.
Plain Greek yogurt: The secret to super moist pancakes with a slight tang, lending richness without heaviness.
Egg: Adds stability and a bit of richness, helping everything bind together perfectly.
Oil (olive oil used): Keeps pancakes from sticking and ensures a tender crumb; olive oil adds a subtle depth, but neutral oils work too.
Whole milk: Thins the batter for an ideal pourable consistency, creating just the right thickness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this yogurt pancakes recipe is how easily it adapts to what you love or have on hand. I often swap olive oil for melted butter when I want a richer flavor. Feel free to experiment—you'll find your perfect version in no time.

Fruit-Infused Variation: Adding blueberries or chopped strawberries right into the batter makes these pancakes sing with freshness. I once surprised my family this way, and they were devoured before I could blink!
Gluten-Free Swap: Try a gluten-free flour blend to keep this recipe friendly for sensitive tummies—just watch the batter consistency.
Vegan Twist: You can swap yogurt with a plant-based alternative and use flax eggs, but the texture shifts slightly. Worth exploring if you’re curious!
Spiced Version: Add a pinch of cinnamon or vanilla extract for a cozy flavor boost. I love this on chilly mornings.

Step-by-Step: How I Make Yogurt Pancakes Recipe

The image shows a white round plate on a white marbled surface with three golden-brown pancakes stacked slightly overlapping. A square piece of yellow butter melts on the top pancake. To the left of the pancakes is a small pile of fresh dark blueberries next to a dollop of white whipped cream. In the background, a stack of more pancakes sits on a white plate, and a woman's hand holds a speckled white mug with a brown rim. A striped cloth napkin lies under the main plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dry Ingredients

Start by combining the all-purpose flour, sugar, salt, baking powder, and baking soda in a medium bowl. Whisking these together first helps distribute everything evenly, which means no bitter clumps of baking powder hiding in your pancake. This small step really improves the texture.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the Greek yogurt with the egg and oil until smooth. The creamy yogurt combines beautifully here, and adding egg helps bind it. Then, pour in the milk, whisking gently so the mixture becomes uniform and slightly runny.

Step 3: Combine Wet and Dry

Pour your dry ingredients into the wet mixture and whisk everything until smooth. I like to switch to a rubber spatula to scrape down the sides and bottom of the bowl, making sure every bit is mixed evenly. This prevents pockets of dry flour in your pancakes, which can be disappointing.

Step 4: Heat the Pan and Cook the First Side

Heat a large non-stick pan or griddle over medium-low to medium heat and brush lightly with oil. Pour in the batter to form pancakes about 2 to 3 inches wide—this size cooks evenly without being too fragile. I usually cook 3-4 at a time. When you notice the edges cooking and bubbles forming on top, it’s time to flip.

Step 5: Flip and Finish Cooking

Carefully flip each pancake using a spatula. Cook just long enough for the edges to appear dry and the pancake to be cooked through, which usually takes a minute or two. Removing them at the right time keeps them tender and moist without becoming tough.

Step 6: Repeat and Serve

Continue cooking the remaining batter, maintaining medium-low heat to avoid burning. With practice, you’ll get a feel for the perfect doneness. Serve warm and enjoy!

Top Tip

After making this yogurt pancakes recipe countless times, I’ve learned some little tricks that make a big difference. They help you avoid common pitfalls like dense pancakes or uneven cooking.

Right Heat Setting: Cooking on medium-low heat lets the pancakes cook through without burning the outsides, giving you a perfect golden color.
Don’t Overmix: Whisk until just combined. A few lumps won’t hurt but overmixing can make the pancakes tough.
Use a Spatula for Flipping: A thin, flexible spatula slides under pancakes easily and reduces tearing or breaking.
Rest the Batter (Optional): Letting the batter rest for 5 minutes can help activate baking soda and powder, boosting fluffiness.

How to Serve Yogurt Pancakes Recipe

Garnishes

I’m a big fan of simple, fresh garnishes that complement the tangy-sweet flavor of these pancakes. Fresh berries, a drizzle of pure maple syrup, or a spoonful of your favorite jam really elevate the experience. Sometimes I add a dollop of whipped cream or Greek yogurt on top for extra creaminess.

Side Dishes

Pair these pancakes with crispy bacon or savory scrambled eggs for a balanced breakfast. On the sweeter side, sliced bananas or warm stewed fruits make the plate feel like a brunch-worthy feast. I love serving with a tall glass of freshly squeezed orange juice or a latte.

Creative Ways to Present

For birthdays or special breakfasts, create a pancake stack layered with cream cheese frosting or flavored yogurt in between. You can also shape the pancakes with cookie cutters for fun shapes that kids adore. Adding edible flowers or powdered sugar dusting makes any breakfast feel festive.

Make Ahead and Storage

Storing Leftovers

I like to store leftover pancakes in an airtight container in the fridge for up to two days. To keep them from sticking together, I layer them with parchment paper. This way, they stay soft and moisture balanced.

Freezing

Freezing works great! Lay pancakes flat on a baking sheet to freeze individually, then transfer to a freezer bag or container. They thaw quickly and save you time on busy mornings. From my experience, frozen yogurt pancakes keep their moistness better than traditional recipes.

Reheating

For the tastiest reheated pancakes, I pop them into a toaster or toaster oven. This crisps the edges slightly while keeping the interior soft. Microwave reheating works too but tends to make them a little chewy, which I try to avoid.

Frequently Asked Questions:

Can I use flavored yogurt for this recipe?

Using plain Greek yogurt is best for this recipe because it keeps the flavor balanced and prevents extra sweetness or tartness that flavored versions might add. However, if you prefer a subtle flavor twist, you can try vanilla yogurt but reduce added sugar slightly.

What’s the best way to prevent pancakes from sticking to the pan?

Make sure your pan is preheated over medium-low heat and lightly greased with oil or butter. Avoid adding too much oil, which can cause uneven cooking, and flip pancakes only once bubbles form and edges set.

Can I substitute buttermilk for yogurt?

Yes! Buttermilk is a great substitute for yogurt in this recipe since it also provides acidity that reacts with baking soda. Just use the same amount and expect a similar tangy flavor and fluffy texture.

How do I know when the pancakes are done cooking?

Look for bubbles to form and pop on the surface before flipping, and check that the edges look cooked and set. After flipping, cook until the other side is golden brown and firm to the touch.

Final Thoughts

This yogurt pancakes recipe has become one of my go-to breakfast treats and I hope it will be for you too. The balance of fluffiness and moisture, along with the ease of making it, keeps me coming back again and again. Give it a try and enjoy that warm, comforting feeling that only a perfect pancake breakfast can bring—you deserve it!