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Soft, fluffy yogurt pancakes made with simple ingredients. Perfect for babies, toddlers and the whole family.
Recently, I've been asked a lot if Greek yogurt can be added to some of my recipes to boost the protein content. I'm taking that as a sign to share more yogurt based recipes, starting with these soft and fluffy Greek Yogurt Pancakes.
If you also love Greek yogurt, you might also like our peanut butter yogurt dip, frozen strawberry yogurt bites, mango frozen yogurt, blueberry yogurt, apple yogurt and banana yogurt.
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Reasons to Love this Recipe
- Made with Greek yogurt for a boost of protein
- Light and fluffy texture
- Easy to adapt - make them sweeter or add fruit
- Freezer friendly
Ingredients Information (and Alternative Suggestions)
- All-purpose flour (plain flour) - you can replace some of the flour with whole wheat flour (wholemeal) up to 50%. Any more and the pancakes can become a little dense.
- Baking powder and baking soda - for extra fluffy pancakes
- Yogurt - I used plain Greek yogurt, but any plain or flavored yogurt will work.
- Milk - I used whole milk, but you can use milk of your choice.
- Vanilla Extract
- Eggs
- Oil/butter - for frying
See recipe card for quantities.
Step by Step Instructions (with Images)
- Mix Dry: Add the flour, baking powder & baking soda to a medium bowl and whisk to combine.
- Mix Wet: Whisk together the yogurt, milk, vanilla and eggs until smooth.
- Combine: Pour the wet ingredients into the dry and stir until just combined. Be careful not to overmix; a few small lumps are fine.
- Cook: Heat a lightly greased pan or skillet over medium heat. Add tablespoons of the pancake batter to the pan and cook until bubbles form. Flip and cook for a further 1-2 mins or until golden brown and cooked through.
Top tips
- Don't overmix the batter. Stir until just combined; a few lumps are fine. Overmixing can lead to tougher pancakes.
- Used fresh baking powder. If your pancakes aren't rising well, your baking powder may be past its best.
- Cook straight after mixing for the lightest, fluffiest pancakes.
- Batter consistency should be thick and drop slowly, not runny. Don't be tempted to add more milk.
- Use medium heat, too hot, they will burn, too low, they won't cook through properly.
Topping and Serving Ideas
- Yogurt and fruit
- Mashed fruit like berries and banana (great for little ones!)
- Chia jam
- Nut butter (thin layer for babies)
- Fruit compote
- Maple syrup or honey (not suitable for babies)
- Cottage cheese and tomato
- Hummus and grated carrot
- Cream cheese and smoked salmon
Storage & Reheating
- Store in an airtight container at room temperature (or the fridge if preferred) and enjoy within 24 hours.
- Freeze in an airtight container or freezer bag for up to 2 months. Separate layers with parchment paper to prevent sticking, or freeze in a single layer on a baking sheet before transferring to a freezer bag.
Recipe FAQs
Yes, from 6 months +, if your baby is developmentally ready and confident with finger foods.
A few things to keep in mind:
Allergies: These pancakes contain egg, dairy and gluten. Introduce each allergen separately and safely before offering.
Temperature: If adding inclusions such as berries, allow the pancakes to cool fully before serving, as they can become very hot inside.
Serving: Always serve in a safe eating environment and supervise at all times.
For informational purposes only, each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
You could, but I find the best results are when you keep a little milk in the recipe to help loosen the batter and keep the pancakes light and fluffy.
More Pancake Recipes
Full Recipe
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Yogurt Pancakes
Ingredients
- 1 cup (125g) all-purpose flour (plain flour)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (240g) yogurt I used plain Greek yogurt
- ¼ cup (60ml) milk I used whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- unsalted butter / oil for frying
Instructions
- In a large bowl, whisk together the flour, baking powder and baking soda.
- In a seperate bowl or jug, whisk together the yogurt, milk, vanilla, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, a few small lumps are fine.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or oil, wiping away the excess with paper towel.
- Use an ice cream scoop (about ¼ cup) to add the batter into the pan and form into a circle. I cook 4 at a time.
- Cook for 1½ minutes or until bubbles form on the surface, then flip and cook for a further minute or until golden.
- Transfer cooked pancakes to a plate. Repeat with remaining batter.
- Serve with your favorite toppings.
Helen
Lovely and fluffy and my grand babies loved them.