Go Back
–+ servings
Yogurt Pancakes on a Plate with Syrup
Print Recipe
5 from 7 votes

Yogurt Pancakes

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 Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: homemade syrup, Pancakes
Servings: 8
Calories: 704kcal
Author: Erica Walker

Equipment

  • Electric Griddle

Ingredients

For the pancakes:

  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 eggs
  • 2 ½ cups plain yogurt or 2 cups buttermilk
  • ½ cup butter melted
  • 2 cups all-purpose flour

For the syrup:

  • 1 ½ cups white sugar
  • 1 cup plain yogurt we like the Mountain High brand
  • ½ cup butter
  • 3 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Instructions

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 1/2 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

Video

Notes

Leftovers:
  • 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

Calories: 704kcal | Carbohydrates: 100g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 137mg | Sodium: 747mg | Potassium: 435mg | Fiber: 2g | Sugar: 54g | Vitamin A: 917IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 3mg