These homemade Greek Yogurt Pancakes are quick to make and are made with plain yogurt, white whole wheat flour, and a drizzle of maple syrup. They are a great option for breakfast, a snack, or, dare I say, perfect for breakfast or dinner! Great for 9+ months and up!

A blue and pink kids plate with yogurt pancakes on top some with blueberries on them and a side of strawberries.
5 stars (7 ratings)
“Perfect recipe! Quick, easy and super fluffy. My toddler loves them. ” -Sarah
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Are you ready to up your breakfast game? In the easiest way possible?

Then, I’ve got you!

Because this crave-worthy Yogurt Pancake recipe is calling your name! 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.

To be honest, the first time I made these pancakes was by accident. I was making a batch of classic pancakes before I realized I was short on milk. So, I subbed in some creamy Greek yogurt instead. And HOLY MOLY! It was a game-changer for my pancake game! The yogurt makes these pancakes super fluffy while also being super moist – a win/win in my book. My kids, of course, added in some toppings while the pancakes were cooking – blueberries, chocolate chips, as well as a few sprinkles. And they were in love as well!

#momhack – to avoid adding in extra sugar, make sure you use a plain yogurt. I prefer using a Greek-style yogurt, but any type of yogurt will work.

Ingredients

Spread of ingredients for yogurt muffins - yogurt, flour, baking powder, maple syrup, eggs and butter, on a green napkin on a white background

Let’s Get Cooking

Clear mixing bowl with her hands stirring the dry ingredients for yogurt pancakes.
Whisk together the dry ingredients.
Clear mixing bowl with yogurt pancake batter.
Add in the wet ingredients. Whisk until just combined.
A skillet with three yogurt pancakes being cooked.
Drop 1/4 cup of batter onto hot pan and cook for 2-3 minutes on each side.
A cooling rack against a white background on top of the cooling rack are yogurt pancakes some with blueberries.
Add toppings if desired.
Blue kids plate and a green napkin with a stack of yogurt pancakes with a dollop of yogurt and chunks of strawberry on top.
Serve and enjoy!
Side view of a stack of yogurt pancakes with yogurt and strawberries on top sitting on a blue kids plate.

Get the recipe: Kid-Requested Fluffy Greek Yogurt Pancakes (15-Minutes)

5 stars (7 ratings)
These homemade Greek Yogurt Pancakes are quick to make and are made with plain yogurt, white whole wheat flour, and a drizzle of maple syrup. They are a great option for breakfast, a snack, or, dare I say, perfect for breakfast or dinner! Great for 9+ months and up!
Yield: 12 pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
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Ingredients 

  • 1 cup flour (see notes)
  • 2 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.
  • Wet Ingredients: add in the milk, eggs, butter, maple syrup, vanilla and yogurt and stir until just incorporated.
  • 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.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
  • Serve and Enjoy!

Notes

Age: 9+ 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. 
Storing Pancakes: Store yogurt pancakes in an air-tight container for 3-4 days in the fridge.
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.
Batter too thick: if your batter becomes too thick, just add in a tablespoon or two of milk and mix.
How to Serve
  • 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
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

Did you make this recipe?

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