Fluffy Yogurt Pancakes Recipe

If you’re on the hunt for a breakfast treat that’s irresistibly light and tender, this Fluffy Yogurt Pancakes Recipe is going to change your mornings. I absolutely love how these pancakes come out—soft with just a hint of tanginess from the yogurt that makes them extra special. Whether you’re a pancake pro or a newbie, stick around, because this recipe has a few tricks up its sleeve that help you get that perfect fluffy texture every single time.

this …

Ingredients You’ll Need

These ingredients play together beautifully—the flour and leavening agents puff the pancakes up, while the yogurt keeps them moist without heaviness. Here’s what I recommend grabbing before you start, and I’ll share little tips for each to help you get the best results.

• All-purpose flour (or blend with cornmeal): Classic choice for fluffy pancakes; adding cornmeal gives a lovely texture and slight nutty flavor.
• Granulated sugar: Just a touch to sweeten the batter without overpowering the yogurt’s tang.
• Baking powder: The main leavening agent that helps the batter rise and get those delightful air pockets.
• Baking soda: Reacts with the yogurt’s acidity to add extra lift and tenderness.
• Kosher salt: Enhances all the flavors in the batter—don’t skip it!
• Plain yogurt (full fat or non-fat): The star of the show; I like full fat for richness, but non-fat works well too.
• Large eggs: Bind everything together and add structure.
• Melted unsalted butter or vegetable oil: Adds moisture and helps with browning; I often use butter for that extra flavor.
• Whole milk (optional): Use to thin the batter if it feels too thick, depending on your yogurt’s consistency.
• Salted butter, maple syrup, honey, and/or jam: For serving, bringing that warm finishing touch you’ll want every time.

Variations

I love how versatile this Fluffy Yogurt Pancakes Recipe is. Over time, I’ve played with different twists to make it fit whatever mood or dietary need we have—and I encourage you to make it your own, too!

• Cornmeal Blend: Adding a quarter cup of cornmeal creates a fun texture contrast and a slightly savory flavor that my family adores.
• Dairy-Free Option: Swap the yogurt for coconut or almond milk yogurt and use vegetable oil instead of butter for a tummy-friendly version without compromising fluffiness.
• Gluten-Free: Use a gluten-free flour blend—I did this once and found the pancakes just as fluffy, though they brown a bit differently.
• Flavor Boost: Stir in some vanilla extract, cinnamon, or lemon zest for extra personality; I especially enjoy cinnamon during chilly mornings.

How to Make Fluffy Yogurt Pancakes Recipe

Step 1: Get Your Cooking Surface Just Right

I learned early on that the key to perfectly cooked pancakes lies in the heat of your griddle or pan. Heat it over medium-high, then turn it down to medium so it stays hot but not scorching. You want a drop of water to dance around without sizzling away immediately. This balance gives you pancakes that cook evenly—golden on the outside, fluffy inside. Don’t rush this step; a well-heated surface is your secret weapon.

Step 2: Mix Dry Ingredients With Care

In a medium bowl, whisk together your flour (or flour-cornmeal combo), sugar, baking powder, baking soda, and salt. Mixing these well ensures your pancakes rise evenly with that delicate crumb texture you want. I usually sift the baking powder and baking soda just to be sure there are no lumps sneaking in.

Step 3: Whisk Wet Ingredients Separately

In another bowl, beat together the yogurt and eggs until smooth and homogenous. This step helps blend them nicely, so when you add them to the dry mix, you avoid over-mixing. Trust me, over-working pancake batter is the fastest way to end up with tough pancakes.

Step 4: Combine and Adjust Batter Consistency

Now, gently fold your wet ingredients into the dry. Stir until just combined—you’ll still see a few lumps, and that’s perfectly fine. Stir in your melted butter or oil next. If your batter feels super thick (this depends a lot on the yogurt you used), slowly add the milk, a tablespoon at a time, until you get a pourable but thick consistency. I’ve found it easier to control pancake size this way too.

Step 5: Cook With Patience and Care

Brush or spray your pan lightly with oil or butter to prevent sticking. Spoon batter onto the griddle—don’t crowd the pan, or your pancakes will end up stuck together. When bubbles start forming on the surface and the edges look set (usually about 2 minutes), it’s time to flip. Cook the other side for another 2 minutes or until it’s golden brown. Perfect golden pancakes require a little patience but once you get the heat right, it becomes second nature.

Step 6: Serve Warm and Enjoy

Transfer your pancakes to a plate, plate them up, and top with a pat of salted butter and your favorite syrup, honey, or jam. From the very first bite, you’ll notice how fluffy and tender these are—just the way breakfast dreams should be.

How to Serve Fluffy Yogurt Pancakes Recipe

Garnishes

I generally keep it classic—salted butter melting over the warm stack and a drizzle of maple syrup is my go-to. But sometimes I like to throw on fresh berries or a spoonful of homemade jam for a fruity pop. A sprinkle of powdered sugar or a dollop of whipped cream can make it feel just a bit more special.

Side Dishes

Fluffy yogurt pancakes are great on their own, but I love pairing them with crispy bacon, scrambled eggs, or even fresh fruit salad to round out the meal. It makes breakfast feel balanced and decadent at the same time.

Creative Ways to Present

For birthdays or weekend brunches, I’ve stacked these pancakes into a tower layered with cream cheese frosting or yogurt mixed with a little honey and fresh fruit between each layer. Another fun idea is to make mini pancakes and serve them as little bites with a variety of toppings in small bowls for everyone to customize.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I find that rare!), I let the pancakes cool completely and then store them in an airtight container in the fridge. They stay good for up to 2 days. I find wrapping them neatly with parchment paper between layers helps prevent sticking.

Freezing

I freeze these pancakes all the time! Lay them flat on a baking sheet lined with parchment paper, freeze until firm, then stack and store in a freezer-safe bag. When frozen like this, they keep for up to 2 months without losing that fluffy texture.

Reheating

To reheat, pop leftover pancakes in the toaster or microwave—just be careful not to overheat, or they can dry out. I like the toaster best because it brings back a little crispness on the edges, almost like freshly made.

FAQs

Final Thoughts

This Fluffy Yogurt Pancakes Recipe has quickly become one of my absolute favorites because it’s reliable, quick, and gives pancakes that delicate lift you’re always chasing. I hope you enjoy making and sharing these pancakes as much as I do—they’re perfect for cozy mornings and for treating your family to something a little special. Give them a try and watch how they become your new go-to breakfast classic!

Print