Fluffy Yogurt Pancakes (non-Greek) (2024)

By Laura Fuentes on Apr 14, 2021 Updated May 16, 2024

Use your favorite flavor of classic yogurt (non-Greek) to make these incredible pancakes for breakfast!

Can You Replace Milk with Yogurt in Pancakes?

Using yogurt is a great way to replace milk in pancake recipes. It gives the batter flavor and yields fluffy pancakes. It’s definitely better than using water to make pancakes without milk. Using yogurt also adds protein to the batter.

Yogurt Pancake Ingredients

You’ll find the amounts in the recipe card below. But before you make swaps to the recipe, check out this list of ingredients:

• All-purpose flour: regular or 1:1 gluten-free all-purpose flour.
• Baking soda: reacts with the acidity in yogurt and helps these pancakes have great texture and fluff.
• Baking powder: needed to make these pancakes fluffy soda gives it a boost but alone can’t.
• Salt: a necessary flavor enhancer for this batter.
• Yogurt: this recipe uses regular yogurt, plain or flavored, not Greek-yogurt (more on this below).
• Eggs: binds the ingredients together. You can use an egg substitute for pancakes but the texture will definitely change.
• Vanilla: adds a nice flavor to the pancakes, you can omit if you use flavored yogurt.
• Butter: adds moisture and a soft texture plus a delicious flavor to the batter.

Which Yogurt to Use in Pancakes

While technically you can use any type of yogurt to make pancakes, this recipe uses regular yogurt. Full-fat yogurt is thicker so the pancake batter will be thicker than with non-fat yogurt.

The acid in the yogurt reacts with the baking powder and baking soda to give the pancakes extra fluff that builds the perfect stack!

Using flavored yogurt allows you to change up the taste of the batter without having to use too many toppings or pancake add-ins.

See Also

Chocolate Chip Greek Yogurt Pancakes - Live Well Bake OftenCustard Yogurt ToastHow to Make Yogurt ParfaitOatmeal Blueberry Yogurt Pancakes (gluten free, high protein!) - Ambitious Kitchen

Greek Yogurt Pancakes

Using Greek yogurt yields a thicker pancake batter, much thicker than regular, so you’ll need to add a bit of milk to it to thin it out. Or, you can make fluffy Greek yogurt pancakes with this recipe.

Flavored Fruit Yogurt Pancakes

Any fruit-flavored yogurt will work to make these pancakes. I often use strawberry yogurt because that’s what I have on hand although my favorite is lemon yogurt and a little lemon zest. The truth is that a flavored yogurt won’t change up the flavor or your batter that much but it will definitely make it sweeter.

Tips for the Best Yogurt Pancake Batter

Beyond the “don’t over mix” recommendation, there are some tips that will ensure you get the best yogurt pancakes for breakfast. They include:

Combine the wet ingredients first so you don’t end up overmixing the batter. This will yield chewy pancakes.

Use baking powder and baking soda for best results. While technically you can use just baking powder (you’ll need 2 ½ teaspoons) the combination of the two works best for this recipe.

Keep the eggs when making this recipe. While you can substitute them, if you can have them I recommend you keep them.

Heat the pan first and once it’s hot, grease it. Then, immediately pour the batter. This will ensure that the first side cooks long enough for the batter not to be raw in the middle, so after you flip the pancakes, they’ll really lift up, and you’ll see the fluffiness happening right before your eyes!

How to Make Yogurt Pancakes Step-by Step

Avoid some of the common pancake mistakes with the tips I’m including in the steps to make yogurt pancakes:

1. Combine the dry ingredients
   Use a large bowl and mix well to ensure the baking powder is mixed throughout.
2. Combine the wet ingredients
   Use a blender or a separate bowl to whisk the eggs and the yogurt well. If you’re careful like I am in the video, you can do it in the same bowl.
3. Make the batter
   Pour the wet ingredients into the dry ingredient bowls. Mix until it’s just combined and no visible lumps.
4. Pour and Flip
   Always heat the surface first. Once hot, grease it well. Immediately pour the batter and wait to flip the pancakes until you see bubbles and defined edges. The first side always takes longer to cook.
5. Stack and Serve
   Remove the pancakes from the pan or griddle and cook the rest. This method keeps the pancakes warm.

If you’re a visual learner, watch this quick recipe video to see how they’re made. Then, you can print the recipe below to make them in your own kitchen.

How to Top Yogurt Pancakes

The sky is the limit when it comes to pancake toppings. But for this recipe, I’d have to suggest your favorite sliced fruit and maple syrup or my incredible strawberry syrup. So. Good.