Vanilla Yogurt Pancakes

Vanilla Yogurt Pancakes are perfectly light and fluffy pancakes made with vanilla yogurt and are begging to be made for Sunday breakfast!

Vanilla Yogurt Pancakes

There's something about Sunday morning's that just call for a yummy breakfast.  I'm not talking about an extra-special bowl of oatmeal…I'm talking pancakes, waffles, omelettes, bacon, eggs, the works.  Lately my Sunday morning breakfast craving has been pancakes, and Vanilla Yogurt Pancakes is our go-to recipe!

Vanilla Yogurt Pancakes

Ingredients in Vanilla Yogurt Pancakes

All-Purpose Flour - I use unbleached all-purpose flour for all of my baking and cooking.
Granulated Sugar

Salt, Baking Soda, and Baking Powder


Greek Yogurt - I have used both vanilla and plain Greek yogurt. If you use vanilla yogurt along with vanilla extract, the pancakes will have a more pronounced vanilla flavor, which I love.

Vanilla Extract

Milk - this helps thin out the batter a little bit

Vanilla Yogurt Pancakes

How to Make Vanilla Yogurt Pancakes

This pancake recipe with yogurt is a very straight forward and basic recipe. You start by combining the dry ingredients - flour, sugar, salt, baking soda, and baking powder.

In a separate bowl, whisk together the wet ingredients - eggs, yogurt, vanilla, and milk. Add the wet ingredients to the dry ingredients and mix until *just* combined. Now, you'll let the batter sit for about 5-10 minutes, letting bubbles form on the top.

Then you'll heat a griddle over medium heat. This is our go-to griddle and it makes pancake mornings so much easier! I usually spray it with non-stick cooking spray and then pour the batter onto the griddle using a ⅓ cup measuring cup. The pancakes are cooked until there are bubbles forming on the top. Depending on how hot your griddle is, this could take anywhere from 2-4 minutes. Then flip, cook another couple of minutes, and transfer to a plate.

These yogurt pancakes are amazing served topped with more yogurt, drizzled with maple syrup, or whipped cream!

Vanilla Yogurt Pancakes

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Vanilla Yogurt Pancakes

Vanilla Yogurt Pancakes

Vanilla Yogurt Pancakes are perfectly light and fluffy pancakes made with vanilla yogurt and are begging to be made for Sunday breakfast!
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 195kcal


  • ¾ cup all-purpose flour
  • 1 ½ tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 large eggs
  • 1 cup plain or vanilla Greek yogurt
  • 2-3 tablespoon milk
  • 1 teaspoon pure vanilla extract


  • In medium bowl, mix the flour, sugar, salt, baking soda, and baking powder together.  
  • In a separate bowl, whisk together the eggs, yogurt, milk, and extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Let the mixture sit for 5-10 minutes, until bubbles form on the top.
  • Preheat a griddle or pan over medium heat and spray with cooking spray. Non-stick pans work best.
  • Add ⅓ cup of batter for each pancake and cook for 2-4 minutes, or until bubbles form on the top. Flip and cook another 2-3 minutes to cook completely.
  • Transfer to a plate and repeat with remaining batter.
  • Serve topped with maple syrup, whipped cream, or yogurt.
  • Enjoy!


Calories: 195kcal | Carbohydrates: 30g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 771mg | Potassium: 116mg | Fiber: 1g | Sugar: 10g | Vitamin A: 157IU | Calcium: 103mg | Iron: 1mg
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Recipe Rating


  1. These look great...and make me want to eat pancakes right now at 9:00 at night! I love making homemade pancakes...they are so good! YUM!

  2. I've never seen a pancake recipe with yogurt! They look really great! And I bet the vanilla made them extra special.

  3. These pancakes look amazing! You can really tell how good they were just by looking at the pictures. Can't wait to try this recipe!

  4. wow those look so good right now... and i'm not even particularly fond of pancakes!

  5. Katherine -
    I have never tried using whole wheat flour, so I can't tell you for sure. However, I would try using half whole wheat flour and half white flour first, as sometimes I have different results in other baked goods using all whole wheat flour. Hope this helps 🙂 Let me know if you try it!

  6. Made these for brunch today. They were yummy and went really well with fresh berries and wild blueberry sauce! My hubby was more than thrilled.

  7. I made these tonight... kinda. I am an experienced cook, but these stuck so bad I finally had to pour them in a pan and bake like a coffeecake!It smells great, though!

    1. Paula,
      I'm sorry to hear this! I've made these multiple times and haven't had this issue...did you butter or grease your pan well? How did it turn out baked in the pan?

      1. I wonder if it was because I did not have a nonstick pan?

        I doubled the recipe, and I did bake the batter in a 9×13 pan at 350 for about 20 minutes. It rose nicely. I poked holes about every 1/2 inch while warm and immediately poured strawberryou syrup on it (because after I put it in the oven I realized that I had no maple syrup!).

        I have twin 13 year olds and a 15 year old. I could not believe the response. They thought the pan CAKE (hahaha) tasted better than any pancake I have ever made and begged me to always bake them from now on. They loved the texture and there was even enough for breakfast (we were having pancakes for dinner).

        Thank you so much! The taste is amazing and though I somehow couldn't get them not to stick, the pancakes in a pan was a huge hit with very judgemental teenagers!!!