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

Get the recipe: Quick 15-Minute Greek Yogurt Pancakes (Kid Friendly!)

5 stars (4 ratings)
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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