Say hello to your new favorite pancake recipe! These Yogurt Pancakes are a healthy, quick, and easy breakfast for kids and adults! Perfectly soft and fluffy, they’re also filled with protein to keep everyone going all morning long. Great for a yummy breakfast, lunch, dinner, or even a snack. For ages 6+ months and Baby-Led Weaning!

Graphic for post - yogurt pancakes - easy to make - family favorite. Image is of a blue and pink kids plate and a colorful green napkin with yogurt pancakes on top, some with blueberries.

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Easy Yogurt Pancakes

Are you in need of another breakfast recipe?

Then this crave-worthy Yogurt Pancake recipe is for you!

Yogurt is a great addition to pancakes – well, besides being a healthy addition, yogurt is great for giving pancakes that nice and fluffy texture we all love.

Making yogurt pancakes is easy and fun – all you need is a few simple ingredients and a few minutes to whip up a tasty breakfast. These yogurt pancakes are also super customizable – you can adjust the add-ins or toppings based on your family’s preferences. They’re perfect for all ages – babies, toddlers, big kids, and even adults!

So go ahead and give yogurt pancakes a try – your taste buds and family will thank you!

If you are looking for more easy and healthy pancakes for your family, then be sure to check out these popular 3-Ingredient Banana Pancakes, Easy Zucchini PancakesSpinach Pancakes, or these delicious Pink Beet Pancakes. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.

A blue and pink kids plate with yogurt pancakes on top some with blueberries on them and a side of strawberries.

Reasons to Love these Yogurt Pancakes

  • Soft and fluffy
  • Good amount of protein
  • Made with whole grains
  • Can be made gluten-free and dairy-free
  • Easily customizable with add-ins or toppings
  • Perfect for all ages – babies 6+ months, toddlers, big kids and even adults!
  • Great for baby-led weaning
  • Perfect for breakfast, snack, lunch or even dinner
  • Freezer-Friendly for those crazy busy mornings

Yogurt Pancake Benefits

These pancakes have numerous benefits for your kids, making them a no-brainer for breakfast (or any meal or snack).

  • Yogurt has calcium, which your baby and kids need to build strong bones.
  • Full fat, or whole milk yogurt, is loaded with the necessary fat your child needs for brain development.
  • If using whole grains, they are loaded with fiber which helps keep your kid’s digestive system moving along.
  • If using eggs, they also contain fats and choline needed for brain development.
  • Helps babies develop their palmar grasp when cut into strips and practice the pincer grasp when cut into bite-sized pieces.
Spread of ingredients for yogurt muffins - yogurt, flour, baking powder, maple syrup, eggs and butter, on a green napkin on a white background

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Flour: white whole wheat, blend of whole wheat and white, all-purpose or a gluten-free one-for-one blend will work in this recipe.
  • Yogurt: plain whole milk Greek yogurt is recommended, but you can also use plain whole milk yogurt or plain plant-based yogurt with similar results.
  • Eggs: are needed to bind everything together.
  • Milk: you can use regular milk, or plain plant-based milk such as almond, hemp, soy, rice, or oat milk.
  • Oil or Butter: you can use avocado oil, melted coconut oil, mild olive oil, or melted butter
  • Maple Syrup: helps bring just a little sweetness to these pancakes, but you can omit if you prefer.
  • Vanilla Extract
  • Baking Powder
  • Salt

Step-by-Step Instructions

  1. Flour: in a medium bowl, whisk together the flour, baking powder and salt.
  2. Wet Ingredients: Add in the maple syrup, milk, eggs, butter, vanilla and greek yogurt and stir until incorporated.
  3. Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop roughly 3 tablespoons of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. Flip and cook for another 2-3 minutes or until golden brown.
  4. Serve: let cool slightly and serve.

How to Serve these Pancakes

These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated. Here are some of my favorite easy ways to serve them to your baby, for baby-led weaning, toddlers, or kids:

  • Cut in half and served for baby-led weaning
  • Cut into long strips with a spread of peanut butter or other nut butter on top. 
  • Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks. 
  • Torn and served with a side of your favorite baby food puree, applesauce or yogurt to use as a dip. 
  • Served in chunks with mashed avocado on top.
  • Spread your favorite jam on one pancake, spread another pancake with peanut butter or nut butter and press two pancakes together for a PB&J sandwich
A blue and pink kids plate with yogurt pancakes on top some with blueberries on them and a side of strawberries.

Recipes Tips

  • For Gluten-free pancakes: Use a 1:1 style of gluten-free flour.
  • To make Dairy-free: Use a plant-based milk and non-dairy yogurt, such as coconut or almond milk yogurt.
  • Double it: Works perfectly to make a batch of pancakes to freeze for later!
  • Batter too thick: if your batter becomes too thick, just add in a tablespoon or two of milk and mix.

Frequently Asked Questions

What type of yogurt is best in these pancakes?

Plain whole milk Greek yogurt is best for these pancakes, but you can also use low-fat Greek yogurt, plain yogurt, or any plant-based yogurt also works.

Can you make these yogurt pancakes vegan?

Yes. Sub any plant-based yogurt or milk, as well as a flax egg for the regular egg. For the flax egg, mix 1 Tablespoon of ground flaxseed with 2 and 1/2 Tablespoons of water in a dish and stir. Let this rest for 5 minutes to thicken and then add to the recipe in place of the egg.

Side view of a stack of yogurt pancakes with yogurt and strawberries on top sitting on a blue kids plate.

Topping or Add-In Options

You can make these easy yogurt pancakes as-is or add in a pinch of spices, finely chopped fruit or other fun add-ins. Here are a couple of my favorite additions:

  • chopped strawberries
  • pecans
  • mini chocolate chips
  • chopped peaches
  • raisins
  • blueberries
  • peanut or nut butter
  • chopped walnuts
  • sprinkles
  • cinnamon and sugar
  • raspberries

Storing and Freezing

Store yogurt pancakes in an air-tight container for 3-4 days in the fridge. They also freeze well and will last up to 3 months in the freezer. To reheat, gently heat in the microwave or toaster.

How to Freeze Pancakes

These pancakes freeze very well and are perfect or busy mornings or those weeknight evenings when you just can’t fathom whipping up a meal from scratch. Just freeze them between layers of parchment paper or in a single layer in a freezer bag.

Feeding Tips

  • How to Serve for Baby-Led Weaning: Try cutting pancakes in half or into 2-3′ strips or sticks (about the size of 2 adult fingers) for babies 6-9 months old. This will help your baby grasp the pancake more easily and minimize frustration with self-feeding. For babies 9-12 months, they’ll start working on their pincer grasp and can have pancakes cut into smaller, bite-sized pieces.
  • Hold the maple syrup for little ones: Most pediatricians and nutritionists recommend waiting to introduce maple syrup until after your baby’s first birthday, and ideally, not until your toddler is closer to 2 years old. (Trust us, your baby won’t know the difference and will still enjoy pancakes all the same.)
  • Increase the flavor and nutrition: Adding some butter, yogurt, or a thin layer of nut butter on top of the pancakes (instead of maple syrup) not only adds more flavor and nutrition, but it helps ensure the pancakes aren’t too dry for your baby to swallow.
A blue and pink kids plate with yogurt pancakes on top some with blueberries on them and a side of strawberries.

Get the recipe: 15-Minute Fluffy Yogurt Pancakes (high in protein)

5 stars (1 rating)
Say hello to your new favorite pancake recipe! These Yogurt Pancakes are a healthy, quick, and easy breakfast for kids and adults! Perfectly soft and fluffy, they're also filled with protein to keep everyone going all morning long. Great for a yummy breakfast, lunch, dinner, or even a snack. For ages 6+ months and Baby-Led Weaning!

Ingredients 

  • 1 cup flour (see notes)
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 large eggs
  • 2 tbsp melted butter or oil (olive oil, avocado oil, vegetable oil)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup plain whole milk Greek yogurt, stirred before measuring

Instructions 

  • Dry Ingredients: in a medium bowl, whisk together the flour, baking powder, and salt.
    Clear mixing bowl with her hands stirring the dry ingredients for yogurt pancakes.
  • Wet Ingredients: add in the milk, eggs, butter, maple syrup, vanilla and yogurt and stir until just incorporated.
    Clear mixing bowl with yogurt pancake batter.
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and add any toppings. Cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
    A skillet with three yogurt pancakes being cooked.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
  • Serve and Enjoy!
    A cooling rack against a white background on top of the cooling rack are yogurt pancakes some with blueberries.

Notes

Age: 6+ months
Note of Flour: you can use white whole wheat flour, 1/2 cup whole wheat and 1/2 cup all-purpose, all-purpose flour or a gluten-free one-for-one blend. I used white whole wheat for these photos. 
Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to 3 months. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.

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