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Yogurt Pancakes

These easy yogurt pancakes are a delicious protein packed breakfast! Serve with berries for a delicious start to your day.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Yogurt Pancakes
Servings: 10 6-inch pancakes (approximately)
Calories: 156kcal
Author: Jennifer Farley


  • 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)


  • 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.


I used Snowville Creamery yogurt, which I highly recommend if you can find it in your stores; it's very flavorful for plain yogurt. You can use a thicker greek yogurt in this recipe but will want to add a few tablespoons of extra milk to thin out the batter until it's a proper pancake batter consistency. You can also try using flavored yogurts but keep in mind that those are typically sweetened so the pancakes will be sweeter.


Calories: 156kcal | Carbohydrates: 25g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 410mg | Potassium: 268mg | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 1.4mg