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Yogurt Pancakes

Fluffy yogurt pancakes that are quick to make and perfect for a comforting breakfast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 2 cups vanilla yogurt
  • 1/4 cup water
  • semisweet chocolate chips optional
  • dried cranberries optional
  • sliced ripe bananas optional
  • coarsely chopped pecans optional

Instructions

  • In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda until evenly combined.
  • In a separate bowl, whisk the eggs, vanilla yogurt, and water until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  • Heat a lightly greased griddle or nonstick skillet over medium heat and spray or brush with cooking oil if desired.
  • Spoon or pour batter onto the hot griddle to form pancakes of your preferred size; sprinkle with chocolate chips, cranberries, banana slices, or pecans if using.
  • Cook until bubbles form on the surface and edges look set, then flip and cook until the other side is golden brown, about 1–3 minutes per side depending on size and heat.
  • Transfer cooked pancakes to a plate and repeat with remaining batter; serve warm.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • griddle or nonstick skillet
  • Spatula

Notes

  • Freeze cooled pancakes in a single layer until solid, then transfer to a bag for up to 2 months.
  • Microwave frozen pancakes on high for 40–50 seconds to reheat.