87% would make this again

Yogurt Pancake Recipe

Q: What makes yogurt pancakes different from regular ones?

Yogurt pancakes use yogurt in the batter which adds more protein and moisture than a typical milk-based pancake while the natural acidity of the yogurt helps the pancakes rise up fluffy and light. The result is a soft texture that stays tender when you top them with strawberries, blueberries and syrup or honey. Many people love this variation because it feels richer without being heavy.

Q: How do you make yogurt pancakes extra fluffy?

To get them extra fluffy, do not overmix the batter. A few small lumps are fine, just be sure to let it rest for about 10 minutes so the flour hydrates and the leavening agents work their magic. Use fresh baking powder and cooking on a medium heated pan or griddle helps them puff up evenly without burning. Folding berries in gently right before cooking ensures they stay juicy and light.

Q: Can I use Greek yogurt in place of milk for pancakes?

Absolutely, you can use Greek yogurt instead of milk in pancake batter; it adds body, tang, and protein that milk alone does not provide and still cooks up soft and golden when mixed with the right amount of flour and eggs. You may need to thin the batter slightly with a splash of milk so it has the right pourable texture but yogurt makes the pancakes tender and satisfying.

Q: What kind of pan is best for cooking yogurt pancakes?

A good quality non-stick pan or a heavy griddle is ideal because it distributes heat evenly and prevents sticking, so pancakes cook through without burning on the outside. Many home cooks also prefer a cast iron griddle because it stays at a steady medium heat and makes beautifully golden pancakes. Preheat the pan before adding batter and use just a little oil or butter to stop sticking.

Q: Can yogurt pancakes be made ahead or frozen?

Yes, yogurt pancakes freeze well once they are fully cooled; lay them flat in a freezer-safe container separated by baking paper and they’ll keep for some weeks. When you want to eat them again, reheat gently in the toaster, oven or skillet so they stay soft. Microwaving them can make them more chewy.

Q: How can I add fruit to yogurt pancakes without making the batter soggy?

Add fresh berries gently into the batter right before cooking so they stay intact, or sprinkle them on top of each pancake after the batter hits the pan instead of mixing them all in. If using frozen berries, toss them with a bit of flour first so they don’t bleed too much and weigh the batter down.

Vish G

December 21, 2025

Weekend breakfasts get a little better when a Yogurt Pancake Recipe like this shows up on the table. These pancakes are soft, fluffy and feel fancy thanks to Greek yogurt, fresh berries with syrup. They might disappear faster than you expect. Enjoy this with a cup of hot tea or coffee and start your day with something yummy.

PREP TIME

10 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

200 g or 1⅔ cups plain flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
240 g or 1 cup Greek yogurt
120 ml or ½ cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons melted butter or neutral oil, plus more for the pan
100 g or 1 cup strawberries, chopped
100 g or ¾ cup blueberries
Maple syrup or honey, for serving

Instructions

In a large bowl, mix the flour, sugar, baking powder, and salt until evenly combined.
In another bowl, whisk the yogurt, milk, eggs, vanilla, and melted butter or oil until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but pourable.
Let the batter rest for about 10 minutes to help the pancakes turn out soft and fluffy.
Gently fold in the strawberries and blueberries, being careful not to crush them.
Heat a non stick pan or cast iron griddle over medium heat and lightly grease it.
Spoon about ¼ cup of batter into the pan for each pancake, leaving space between them.
Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
Flip and cook for another 1 to 2 minutes until golden and cooked through.
Repeat with the remaining batter, adding a little more oil or butter to the pan if needed.
Serve warm topped with extra berries and plenty of maple syrup or honey.