Yogurt Pancakes

5 from 7 votes

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Yogurt pancakes with homemade syrup are the best pancakes ever! The yogurt in the pancakes and in the syrup gives both a rich texture and flavor.

A stack of yogurt pancakes on a white plate.
Featured with this recipe
  1. Ingredients for the Best Yogurt Pancakes
  2. Substitutions for Yogurt Pancake Ingredients
  3. How to Make Yogurt Pancakes from Scratch
  4. Types of Ways to Cook Easy Yogurt Pancakes
  5. Tips for Homemade Yogurt Pancakes
  6. Frequently Asked Questions
  7. Storing Yogurt Pancakes an Easy Way
  8. More Delicious Breakfast Recipes
  9. How To Make Yogurt Pancakes
  10. Yogurt Pancakes Recipe

This is probably one of the best pancake recipes that I have ever cooked on a griddle! They are soft and fluffy in every bite. The yogurt in the pancakes adds moisture that gives your pancakes a tender and soft texture. It also adds a sweet and delicious taste. Yogurt pancakes are the perfect combination and a healthier option for breakfast!

They are soft and fluffy, yet perfectly dense. After you see how easy and delicious these homemade yogurt pancakes are, you will never go back to making pancakes from a mix again! Make these easily in the morning for your kids for breakfast, have a sweet and filling pancake dinner, or enjoy these with friends and family for a pancake brunch!

Ingredients for the Best Yogurt Pancakes

Yogurt may sound different when it comes to pancakes but it is rich in flavor and adds just enough moisture to lift and thicken the pancakes while cooking. It is the perfect combination and makes for the best yogurt pancake recipe. These are a MUST try!

  • Dry ingredients – Baking powder, baking soda, and salt combined lift and raise the pancake batter as it is cooking on the griddle. The leavening agent reacts with the acidity in the yogurt and creates the bubbles that lift pancakes as they are heating up.
  • Sugar – This is to balance out the flavors and give a little sweetness to the yogurt pancakes.
  • Eggs – Let your eggs sit out a few minutes before adding them to the pancake batter. Eggs will bind the ingredients together and form the pancake structure.
  • Yogurt – Plain yogurt or buttermilk adds more moisture to the pancakes as well as richness and has a tangy flavor. The sugar will balance out the flavors.
  • Butter – Melt the butter in the microwave before adding to the batter. Butter adds richness and flavor.
  • Flour – All-purpose flour adds thickness, structure, and texture to the pancakes.
Each of the ingredients in individual bowls.

Substitutions for Yogurt Pancake Ingredients

It is not always best to make substitutions for recipes because it will alter the flavor and texture of the recipe. For this yogurt pancake recipe, there are a few different substitutions that have been used in order to make them for dietary restrictions or use the ingredients you have at home.

  • Types of yogurt – Yogurt is a total preference on flavor and texture. You can also use Greek yogurt, flavored yogurt for more flavor, or plain. I prefer the vanilla flavor.
  • Sweetener – Rather than use sugar, you can use an alternative sweetener like honey, maple syrup, or agave syrup.
  • Substitute eggs – Mashed bananas, applesauce, or an egg replacer will work for substituting eggs.
  • Melted butter – Instead of melted butter try using melted coconut oil or vegetable oil.
  • Flour substitute – Make it whole wheat or gluten-free flour for a healthier ingredient choice

How to Make Yogurt Pancakes from Scratch

Making homemade yogurt pancakes is as easy as it can be! The combination of the wet and dry ingredients whisked together gives these pancakes a golden coloring on both sides.

  1. Combine – Measure out all the ingredients and mix them together in a large bowl using a whisk.
  2. Preheat – Preheat the griddle or skillet to medium heat. Lightly grease with cooking spray or butter to the pan.
  3. Cook – Pour ¼ cup of batter in circles on the preheated pan. Cook until the bubbles form on the top of the pancake batter. Flip the pancakes and cook for one to two minutes.

Types of Ways to Cook Easy Yogurt Pancakes

The two popular ways of cooking pancakes are on the griddle or on the stovetop. Using a griddle will allow you to cook more than one pancake at a time. Baking in the oven or using a waffle iron are also other variations to try if you want to use the pancake batter differently!

  • Griddle – A griddle can usually have six pancakes on it. It is a flat cooking surface that has more space to add more pancakes.
  • Oven – Using the stovetop is great and gives a fluffier and thicker pancake. It is round and cooks one pancake evenly in the skillet.
  • Waffle iron – Take the yogurt pancakes and make them into yogurt waffles! This is a fun twist to regular pancakes.
A photo of the pancakes from above on a white plate with syrup.

Tips for Homemade Yogurt Pancakes

Cooking yogurt pancakes is a simple art that is lovely looking and tasty too! Making sure to do a few if not all of the tips and suggestions to ensure you have perfect pancakes every time. Follow these simple tips to make the best yogurt pancakes!

  • Thick yogurt – Choosing a thicker yogurt helps make these pancakes richer and more tender. Greek yogurt is one of the best choices.
  • Don’t overmix – Pancake batter has a different texture than most batter types. You want it to be thick with a few lumps in the batter. This will ensure your pancakes are light and fluffy. Overmixing the pancake batter will lead to tough pancakes.
  • Let the batter rest – This is perfect for giving the griddle or skillet time to heat up while allowing the pancake batter to rest. Just a few minutes of resting will allow the flour to fully absorb the liquid and give the batter a smoother appearance.
  • Consistency – If the batter seems too thick, stir in milk a little at a time until it reaches a good “pancake batter” consistency. It is simple and easy to make!
  • Flipping pancakes – It does take a little bit of patience before flipping pancakes. Waiting for just enough bubbles on top and the edges to look set takes a few minutes. Then flip and wait one to two more minutes.
  • Serving – Serve the yogurt pancakes warm on the griddle. Top with maple syrup, fresh fruit, or whipped cream.

“I made this today for breakfast, it was the best pancake breakfast ever! I used greek yogurt and and the batter was really thick so I added some milk and it was perfect and fluffy, so decadent! And that syrup!”

Yogurt pancakes with syrup drizzled on top of a white plate.

Frequently Asked Questions

Can I use any type of yogurt for yogurt pancakes?

Yes! You can use various types of yogurts for these yogurt pancakes. Just one at a time and not mixed together.

Can I substitute yogurt with sour cream?

It may sound odd but sour cream is a great substitute for yogurt pancakes. They will still be thick and have that tangy flavor.

Why did my pancakes turn out dense?

Two reasons why you could have dense pancakes are having too much egg in the batter, which makes the pancake more dense and custard-like, and over-mixing, which can make your pancakes chewy and dense. When mixing, it’s a good idea to just mix until the streaks of your dry ingredients have disappeared, but leave the lumps.

Storing Yogurt Pancakes an Easy Way

Yogurt pancakes are a quick and simple breakfast that can be made a few minutes before cooking them or making pancakes ahead for an easy breakfast morning. The possibilities are endless!

  • Making ahead – You can make cooked yogurt pancakes ahead of time and store them in the freezer or refrigerator.
  • Fridge – Allow the yogurt pancakes to cool to room temperature. Place in a bag or an airtight container and store in the refrigerator for a week.
  • Freezer – Place the cooked pancakes on a baking sheet and freeze until hard. Once they are hard, place them in an airtight container or bag and store in the freezer for up to three months!
  • Reheating – Place the frozen yogurt pancakes in a toaster or in the microwave to reheat. If they are stored in the refrigerator then place them on the skillet or microwave until it is heated through.

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How To Make Yogurt Pancakes

Yogurt Pancakes on a Plate with Syrup

Yogurt Pancakes

5 from 7 votes
Yogurt pancakes with homemade syrup are the best pancakes ever! The yogurt in the pancakes and in the syrup gives both a rich texture and flavor.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8



  • Electric Griddle


For the pancakes:

For the syrup:


For the Pancakes

  • Mix all ingredients in a large bowl. If it seems too thick, stir in milk a little at a time until it reaches a good "pancake batter" consistency.
    Yogurt Pancake Batter in a Bowl
  • Pour ½ cup pancake batter into a buttered skittle over medium heat. When pancake batter begins to bubble in the center it is ready to flip.
    Yogurt Pancake Batter in Griddle
  • Cook for another minute then remove from skillet.
    Yogurt Pancakes in Griddle
  • Serve with butter and syrup.
    Yogurt Pancakes viewed from above with syrup drizzled on top.

For the Syrup

  • Bring sugar, butter, yogurt, and corn syrup to a boil in a large pot over medium high heat. Once boiling, reduce to a simmer and whisk constantly for 5 minutes.
    Yogurt Pancakes Syrup Heating
  • Add baking soda and vanilla. The baking soda will make it boil high so make sure you use a large pot.
    Yogurt Pancake Syrup Boiling
  • Remove from stove and serve over pancakes, waffles, or french toast. (The syrup will be thin– this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use.)
    Yogurt Pancakes Syrup


  • The protein, calcium, and vitamin goodness of these yogurt pancakes can last longer than breakfast! If you have some leftovers from your morning batch, place them in an airtight container and place them in the fridge. To reheat, you can pop them in the toaster. 
  • They will last for 2 days in the fridge. 

Nutrition Information

Calories: 704kcalCarbohydrates: 100gProtein: 12gFat: 29gSaturated Fat: 18gCholesterol: 137mgSodium: 747mgPotassium: 435mgFiber: 2gSugar: 54gVitamin A: 917IUVitamin C: 1mgCalcium: 232mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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5 from 7 votes (2 ratings without comment)

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  1. 5 stars
    I make these every Friday for my kids for breakfast, and have enough to freeze or refrigerate to use throughout the following week. They have been eating these pancakes almost every weekday for over a month and they still ask for the ‘good pancakes’. My husband made them box pancakes awhile ago and they said they were not good because they are so used to this delicious recipe! It’s perfect as is, but I use plain add a little bit of extra sugar to the recipe because I use Greek yogurt. I also use Occident flour instead of all purpose, and fresh milk instead of the melted butter sometimes!

    1. Awww we love that our recipe has become part of a family tradition. Thank you so much for sharing!!

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