These easy yogurt pancakes are a delicious, protein packed breakfast!
I like making fancy food. It gives me a chance to be creative and have fun in the kitchen. However, I don’t do that every day; maybe once per week at most. Right now I’m feeling a need to keep things simple. I’m craving easy meals; comforting meals. I’m starting off 2015 by getting back to basics.
These yogurt pancakes are a fast, easy breakfast, and they’re also wonderful if you like breakfast for dinner. Yogurt offers a nice protein punch that makes them more satiating than regular pancakes. They’re also a bit fluffier and less dense.
I’ve used yogurt brand I love (this isn’t sponsored; they have no idea who I am), but you could also use greek yogurt in this recipe. Since greek yogurt is thicker, you may want to compensate by whisking in some additional milk, 1 tablespoon at a time, until the batter reaches a more standard pancake batter consistency.
If you’re new to making pancakes and aren’t sure how thick the batter should be, I’d start by preparing the recipe as is before experimenting. Cook up one small pancake; adjust if you’re not happy with the texture. I’m guessing you’ve eaten them before!
I’m not a fan of flavored yogurts in general, but you could try using one in this recipe. Keep in mind that most flavored yogurts are also sweetened which will result in sweet pancakes. If you plan on serving syrup with your pancakes, stick with unsweetened yogurt.
Homemade Buttermilk Substitute
Did you know you can make homemade buttermilk from scratch to use in this recipe? Save yourself a trip to the store by checking out my post How To Make Buttermilk Substitute!
Yogurt Pancakes
Ingredients
- 2 cups all-purpose flour (9 ounces)
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 cups unsweetened yogurt (I used 2% plain)
- 1 cup buttermilk
- 2 large eggs
- vegetable oil (or any high heat oil for cooking)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the yogurt, buttermilk and eggs and whisk vigorously to combine.
- Preheat a large skillet over medium heat for several minutes (if using an electric burner, lower heat might work best). Lightly grease the pan with vegetable oil. Use a 3 or 4 ounce ladle to pour the batter evenly onto the skillet, 2 inches apart, and cook the pancakes until they have a few bubbles on top, approximately 2 minutes, then flip and cook for an additional minute.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Jess says
Amazing! What a great idea – these look so delicious and simple – can’t wait to try them over the weekend!
Savory Simple says
Thank you so much, Jess!
Megan {Country Cleaver} says
There is never a better time to get back to basics. I’m right there with ya. These looks so utterly divine.
Savory Simple says
It just feels right after the craziness of the holidays, doesn’t it?
Whisks & Chopsticks says
I love the lighting of your photo shoots. I paused for a long while just looking at the pancakes. I love a good recipe and a great photo adds wonders to the recipe.
Savory Simple says
Thank you so much, comments like this make my day :)
Tori Cooper says
I love using yogurt to lighten up recipes! These pancakes look simply perfect! Pinned!
Kayle (The Cooking Actress) says
these pancakes look so delicious–the yogurt is such a great addition!
Savory Simple says
Thanks Kayle!
Rebekah Rogers says
I made these this morning. So disappointed. They come out very gummy and not at all like a fluffy buttermilk pancake. And you definitely need to cook them longer than just 3 minutes total. They cook fluffy but deflate into thin gummy tasting cakes when you put them on the plate. Followed recipe exact except for adding vanilla bean and cinnamon to mine. Oh well. Had high hopes.
Savory Simple says
Hmmm, what type of yogurt did you use? Was it on the thinner side or the thicker side? And was it plain or flavored?
Tina Jui says
Beautiful photos that are so clean and simple! Recipe sounds delicious– I love adding yogurt to recipes! Pinned :)
mary may says
Not a great recipe…looks good, sounds good, but isn’t
desiree Call says
just made these and they were a huge hit with my kids!!! Even my ultra picky eater. She said “you should make these again”. I did use 1/2 all purpose and 1/2 whole wheat. I also added 1 teaspoon of vanilla extract since I just always do when I make pancakes and waffles.