Fluffy Yogurt Pancakes Recipe

If you’re on the hunt for a breakfast that’s irresistibly tender and airy, then you’re in for a treat with this Fluffy Yogurt Pancakes Recipe. I absolutely love how these pancakes turn out—light as a cloud, with just the right hint of tang from the yogurt that makes every bite interesting. When I first tried this recipe, I was amazed at how quickly it came together and how deliciously moist the pancakes stayed, even the next day. Keep reading and I promise you’ll be flipping stacks of these in no time!

this …

Ingredients You’ll Need

Every ingredient here plays its part in getting that perfect, fluffy texture with just a touch of tanginess. The yogurt is the star, helping the batter stay moist, while baking powder and soda give you those lovely bubbles we all want in pancakes.

• All-purpose flour: I like using regular all-purpose flour for a classic texture, but sometimes I swap in some cornmeal for a subtle crunch.
• Granulated sugar: Just enough to add a hint of sweetness, balancing the yogurt’s tang without overpowering.
• Baking powder: This is your fluff powerhouse—don’t skimp!
• Baking soda: Helps react with the yogurt for extra lift and browning.
• Kosher salt: A pinch to enhance all the flavors.
• Plain yogurt: Full-fat or non-fat works; I tend to use full-fat for richness.
• Eggs: They bind the ingredients and add structure.
• Melted unsalted butter or vegetable oil: Adds flavor and keeps pancakes moist.
• Whole milk (optional): Just to thin out your batter if it’s too thick, which depends on your yogurt’s consistency.
• Salted butter, maple syrup, honey, and/or jam: For serving—choose your favorite sweet or buttery topping!

Variations

I love making this recipe my own depending on the season or my mood, and you’ll find these variations fun to try too. Feel free to get creative—it’s easy to tweak without losing that light, fluffy magic.

• Adding fresh berries or chocolate chips: My family goes crazy for blueberries stirred right into the batter. It’s a classic combo that never disappoints!
• Using whole wheat or oat flour: I sometimes swap part of the flour for whole wheat to add some nuttiness and extra fiber.
• Gluten-free version: Try a gluten-free all-purpose blend; the yogurt keeps the texture tender despite the flour swap.
• Vegan adaptation: I’ve experimented using flax eggs and plant-based yogurt with decent results, though the texture is a bit different—you’re welcome to give it a whirl!

How to Make Fluffy Yogurt Pancakes Recipe

Step 1: Prep your pan just right

Start by heating your griddle or a large non-stick pan over medium-high heat. I learned early on that uneven heat is the enemy of perfect pancakes, so I like to rotate the pan every 30 seconds or so during preheating. When it’s hot, turn the heat down to medium and test the surface with a drop of water—it should dance and bounce without splitting or evaporating immediately. This little trick helps prevent burnt edges and raw centers.

Step 2: Mix your dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mix ensures the leavening is evenly distributed so your pancakes rise uniformly. Pro tip: sift the flour and leaveners if you want to be extra precise, but whisking works just fine.

Step 3: Whisk the wet ingredients

In another bowl, beat together the yogurt and eggs until smooth. This is where the batter gets its creamy base and that wonderful tangy flavor. When I first made this, I was surprised how well the yogurt works — it keeps the pancakes so moist without being heavy.

Step 4: Combine and adjust batter consistency

Pour the yogurt-egg mixture into the dry ingredients and gently stir to combine. Don’t overmix here—a few small lumps are perfectly fine and help keep the pancakes tender. Then stir in the melted butter or oil. If your batter feels thick or stiff (sometimes yogurt varies), add 1/4 to 1/3 cup of whole milk gradually until you get a scoopable, dropping consistency.

Step 5: Cook your pancakes

Lightly grease your pan using a brush or spray. Spoon the batter onto the hot surface, making evenly sized pancakes—about 3 to 4 inches wide works well. Cook until you see bubbles form and pop on the surface, about 2 minutes. This is the classic sign the pancake is ready to flip. Then flip carefully and cook for another 2 minutes or until golden brown. Remember: don’t overcrowd your pan! Cooking in batches ensures even heat and perfect results every time.

Step 6: Serve and enjoy!

Transfer your pancakes to a warm plate or serving platter. Serve them hot with your favorite butter and sweet toppings like maple syrup, honey, or jam. My family can’t get enough of this combo, and I love knowing these pancakes stay tender and delicious bite after bite.

How to Serve Fluffy Yogurt Pancakes Recipe

Garnishes

I personally love topping these with a pat of salted butter and a generous drizzle of maple syrup. Sometimes I add fresh sliced strawberries or blueberries on top for a pop of color and freshness. A dollop of Greek yogurt or a sprinkle of powdered sugar also adds a nice touch, especially if you want to keep things light.

Side Dishes

These pancakes pair beautifully with crispy bacon or sausage for savory contrast. I also sometimes serve them alongside scrambled eggs or fresh fruit salad to make breakfast feel like a special occasion—even on a weekday!

Creative Ways to Present

For brunch gatherings, I’ve arranged a pancake stack layered with fresh berries and whipped cream, then sprinkled with toasted nuts—everyone loves the gorgeous look and fun flavors. You can also cut pancakes into fun shapes with cookie cutters for kids or create a mini pancake tower drizzled with flavored syrups for a festive touch.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes (which doesn’t happen often in my house!), stack them between sheets of parchment paper and store in an airtight container in the fridge. They’ll stay good for up to 3 days—perfect for quick breakfasts when you’re in a rush.

Freezing

I love freezing leftover pancakes for busy mornings. Just freeze them flat on a baking sheet, then transfer to a freezer bag once solid. They keep well for up to 2 months, and thawing takes just minutes.

Reheating

The best way I’ve found to reheat pancakes is in a toaster or oven—it crisps the edges while keeping the inside tender. You can also microwave them, but watch the time closely or they might dry out. Adding a little butter or syrup after reheating helps bring back that freshly made taste.

FAQs

Final Thoughts

This Fluffy Yogurt Pancakes Recipe has become my go-to for weekend breakfasts and when friends come over—we always end up making multiple batches because they’re that good! The tangy hint from yogurt gives them a fresh twist, and the ease of the recipe means you can enjoy homemade pancakes without fuss. I truly hope you have as much fun making and eating these as I do sharing them. Trust me, once you try this recipe, fluffy pancakes will never be the same again!

Print