These yogurt pancakes are a soft and fluffy alternative to classic buttermilk pancakes. Yogurt gives them a slight tang and tender texture while keeping the batter simple and easy to make. They’re perfect for a quick, cozy breakfast and pair beautifully with fresh fruit or maple syrup.
Ingredients
Here’s what you need to make this easy recipe:
This recipe uses basic ingredients you likely already have at home — flour, eggs, sugar, butter, and a pinch of salt — but instead of the usual buttermilk or milk, it calls for yogurt.
Yogurt gives the pancakes a subtle tang and makes them extra soft and fluffy. If you don’t have yogurt on hand, don’t worry — I also have a recipe for traditional buttermilk pancakes or pancakes made with milk, depending on what’s in your fridge.
I’m using butter in the pancake batter to make the pancakes soft and moist, and clarified butter for cooking.
Clarified butter is best for cooking pancakes and you can either buy it or make it yourself (it’s super easy!). It doesn’t burn as quickly as regular butter, so you don’t need to wipe the pan after each batch. If you don’t have clarified butter, use a mix of vegetable oil and regular butter, or just regular butter—just wipe the pan with a paper towel if the butter starts to brown too much.
How to make it step-by-step
Make the pancake batter:
Add the yogurt, eggs, sugar, and vanilla to a large mixing bowl and whisk to combine.
Add the melted, slightly cooled butter and whisk again.
Add the baking powder, baking soda, and salt. Whisk until fully incorporated.
Sift in the flour (optional — you can also add it directly to the bowl) and whisk until just combined. Do not overmix — small lumps in the batter are fine; you just shouldn’t see any streaks of flour.
(1 ½ cups (360g) plain yogurt, 3 large eggs, 2 ½ tablespoons sugar, 2 teaspoons vanilla extract, 3 tablespoons (43g) melted butter, 2 teaspoons baking powder, ½ teaspoon baking soda, big pinch of salt, 1 ½ cups (190g) flour, spooned and leveled, not scooped)
Cook the pancakes:
Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat depending on your stovetop, as power may vary).
Scoop about a heaped tablespoon of batter per pancake, leaving space for spreading. When bubbles form on top, the edges look set, and the bottom is lightly browned, flip the pancakes.
Cook until fully cooked through and lightly browned on the other side.
Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between batches.
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Enjoy!
Storage
How to store pancakes: You can store them for up to 3 days in the fridge. Wrap them tightly in plastic wrap or put them in tightly closed containers so they won’t dry out.
How to reheat pancakes: Reheat them in a dry pan on both sides until warm – they will still taste very good. You can also place small pats of butter on top of the pancakes and reheat them in a 325°F (160°C) oven. They make a great make-ahead breakfast. I usually make a big batch on the weekend so we have a quick and easy breakfast ready for Monday morning.
Can the pancake batter be made ahead? Unfortunately, no. You should cook the pancakes right after you prepare the batter.
How to freeze pancakes: Pancakes freeze very well! Wrap them in plastic foil and freeze for up to 3-6 months. Thaw in the fridge, then reheat in a dry pan on both sides until warm.
Top tips for making perfect pancakes
- Don’t overmix the batter – pancakes will be dense and less fluffy if you do. A few small lumps are perfectly fine, you just don’t want to see any streaks of flour.
- Clarified butter is ideal for cooking pancakes (it’s easy to make at home!), but if you don’t have it, use a mix of vegetable oil and regular butter. You can also use just regular butter, but wipe the pan with a paper towel if it starts to brown too much.
- Cook the pancakes over medium or medium-low heat – this depends on your pan and stovetop. If the heat is too low, the pancakes may turn out greasy and dense. Too high, and they can brown too fast or burn while staying raw inside.
- Make sure the pan is properly preheated before cooking.
- A crepe pan or griddle works best, but a regular non-stick skillet will also do the job.
- How to measure flour correctly: I use the spoon-and-level method, where 1 cup of flour weighs 125g. Fluff up the flour in the bag or container, then spoon it into your measuring cup and level it with the back of a knife. Scooping flour directly with a cup can pack it in and result in dry, dense pancakes. For the most consistent results, use a digital scale.
More delicious pancake recipes
Here you can find all my pancake and crepe recipes.
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Yogurt Pancakes
Ingredients
- 1 ½ cups (360g) plain yogurt not Greek
- 3 large eggs
- 2 ½ tablespoons sugar
- 2 teaspoons vanilla extract
- 3 tablespoons (43g) melted butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- big pinch of salt
- 1 ½ cups (190g) flour spooned and leveled, not scooped
- clarified butter for frying, or regular butter
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Instructions
Make the pancake batter:
- Add the yogurt, eggs, sugar, and vanilla to a large mixing bowl and whisk to combine.
- Add the melted, slightly cooled butter and whisk again.
- Add the baking powder, baking soda, and salt. Whisk until fully incorporated.
- Sift in the flour (optional — you can also add it directly to the bowl) and whisk until just combined. Do not overmix — small lumps in the batter are fine; you just shouldn’t see any streaks of flour.
Cook the pancakes:
- Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat depending on your stovetop, as power may vary).
- Scoop about a heaped tablespoon of batter per pancake, leaving space for spreading. When bubbles form on top, the edges look set, and the bottom is lightly browned, flip the pancakes.
- Cook until fully cooked through and lightly browned on the other side.
- Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between batches.
- Enjoy!
Notes
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!
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