Yogurt Pancakes

These easy yogurt pancakes are a delicious, protein packed breakfast!

These easy yogurt pancakes are a delicious protein packed breakfast! Get the recipe from SavorySimple.net.

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.

These easy yogurt pancakes are a delicious protein packed breakfast! Get the recipe from SavorySimple.net.

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.

Love pancakes? Be sure to also check out my Chocolate Cherry Pancakes!

These easy yogurt pancakes are a delicious protein packed breakfast! Get the recipe from SavorySimple.net.

Print Pin Recipe

Yogurt Pancakes

These easy yogurt pancakes are a delicious protein packed breakfast! Serve with berries for a delicious start to your day.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 6-inch pancakes (approximately)
Calories 156
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: 2.4% | Vitamin C: 0.5% | Calcium: 16.1% | Iron: 8%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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