There’s nothing better than a warm stack of fluffy pancakes on a weekend morning—and these Yogurt Pancakes are everything you could want: light, tender, and just a little tangy thanks to the Greek yogurt. With a handful of pantry staples and just one bowl for the wet ingredients, you’ll have a batch of delicious pancakes on the table in no time. This recipe is one I reach for when I want something just a bit different than the usual buttermilk pancakes. The yogurt adds protein, moisture, and a little richness that gives these pancakes their soft, melt-in-your-mouth texture. They’re slightly thick, perfectly golden, and studded with mini chocolate chips that make them a hit with both kids and adults. Whether you’re making breakfast for the family or prepping a cozy brunch at home, these pancakes are a go-to. They’re simple, satisfying, and endlessly customizable. Let’s get started with the ingredients and first steps so you can flip your way to the perfect morning.

INGREDIENTS YOU’LL NEED:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• 1 cup plain Greek yogurt (or dairy-free yogurt)
• ¼ cup milk (or non-dairy milk)
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips
• Butter or oil, for cooking

These ingredients work together to create a thick, creamy batter that cooks up beautifully. You can use full-fat or low-fat yogurt, and if you’re dairy-free, a plant-based yogurt works too. The mini chocolate chips are optional—but let’s be honest, they take these pancakes to a whole new level. STEP 1: MIX YOUR DRY INGREDIENTS In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This helps distribute the leavening evenly so your pancakes rise nicely and have that perfect fluffy texture. STEP 2: COMBINE WET INGREDIENTS In a separate bowl, beat the egg, then add the Greek yogurt, milk, and vanilla extract. Mix until smooth. The yogurt will make the batter thick and creamy, and that’s exactly what you want for fluffy pancakes that hold their shape and cook up tender.

  STEP 3: STIR TOGETHER WET AND DRY Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Don’t overmix—some lumps are totally fine. Overmixing can lead to dense pancakes, and we want these to be as light and airy as possible. STEP 4: FOLD IN THE CHOCOLATE CHIPS Once your batter is mixed, gently fold in the mini chocolate chips. They’ll melt slightly while cooking and give you little pockets of sweetness in every bite.

  COOK, FLIP, AND SERVE YOUR LIGHT AND FLUFFY YOGURT PANCAKES Now that your batter is thick, fluffy, and filled with mini chocolate chips, it’s time to heat the skillet and get cooking. The key to golden, perfectly cooked yogurt pancakes is to keep the temperature just right and flip at the perfect moment. With the yogurt in the batter, these pancakes hold together beautifully and cook up with a tender, pillowy texture. Let’s walk through the final steps to bring this comforting breakfast favorite to life. STEP 5: PREHEAT YOUR SKILLET OR GRIDDLE Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Allow the pan to heat for a couple of minutes until it’s hot but not smoking. A hot pan is essential for evenly cooked pancakes that rise well and turn golden brown on the outside while staying soft inside. To test if your pan is ready, drop a small bit of batter onto the surface—it should sizzle gently but not burn. STEP 6: POUR AND COOK THE BATTER Using a measuring cup or ladle, pour about ¼ cup of batter for each pancake onto the skillet. Since the batter is on the thicker side, you may need to gently spread it into a circle with the back of a spoon. Cook the pancakes for about 2 to 3 minutes on the first side. You’ll know they’re ready to flip when:

• Bubbles begin to form and pop on the surface
• The edges look slightly set and dry

STEP 7: FLIP AND FINISH COOKING Carefully flip the pancakes using a wide spatula and cook for another 1 to 2 minutes on the other side. The pancakes should be golden brown and fully cooked through. If you’re cooking in batches, place finished pancakes on a baking sheet in a warm oven (set to 200°F) to keep them warm until you’re ready to serve. Repeat with the remaining batter, greasing the skillet between batches if needed.

  STEP 8: SERVE WITH YOUR FAVORITE TOPPINGS Once all your pancakes are done, it’s time to serve them up. Here are some tasty ways to top your yogurt pancakes:

• Classic maple syrup
• Extra mini chocolate chips sprinkled on top
• Fresh berries or banana slices
• A dollop of Greek yogurt or whipped cream
• A drizzle of honey, nut butter, or chocolate sauce

These pancakes are filling enough to enjoy on their own, but they’re also great paired with scrambled eggs, a fruit salad, or even a smoothie for a balanced breakfast.

TIPS FOR PANCAKE SUCCESS:

• Don’t overmix – A few lumps in the batter are totally fine. Overmixing can lead to dense pancakes.
• Adjust the heat as needed – If the pancakes are browning too quickly but not cooking through, lower the heat slightly.
• Use fresh baking powder – Since this is your main leavening agent, make sure it’s active and not expired for the fluffiest results.
• Customize freely – These yogurt pancakes are a great base. Swap chocolate chips for blueberries, chopped nuts, or a swirl of cinnamon sugar for endless variations.

FAQS & FINAL THOUGHTS ON YOGURT PANCAKES: THE PERFECT LIGHT AND FLUFFY PANCAKE RECIPE:

Your golden stack of yogurt pancakes is done, and hopefully already being enjoyed at the breakfast table. These pancakes strike the perfect balance between indulgent and wholesome, making them a family favorite and a reliable go-to whenever you’re craving something warm and satisfying. Before we wrap up, let’s cover some frequently asked questions to help you get the best results every time, and a few final tips for making this recipe a staple in your kitchen. 1. CAN I USE REGULAR YOGURT INSTEAD OF GREEK YOGURT? Yes, you can use regular plain yogurt, but the batter may be slightly thinner. If you use regular yogurt, reduce the milk by a tablespoon or two so the batter doesn’t get too runny. 2. CAN I MAKE THESE PANCAKES DAIRY-FREE? Absolutely. Use a dairy-free yogurt like almond, soy, or coconut yogurt, and a plant-based milk such as oat or almond milk. Also, use a neutral oil instead of butter for cooking. 3. WHAT OTHER MIX-INS CAN I ADD BESIDES CHOCOLATE CHIPS? This pancake batter is great for add-ins. Try blueberries, raspberries, sliced bananas, chopped nuts, or even a sprinkle of cinnamon or lemon zest for extra flavor. 4. HOW SHOULD I STORE LEFTOVER PANCAKES? Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster for a quick breakfast during the week. 5. CAN I FREEZE THESE PANCAKES? Yes. Stack cooled pancakes with parchment paper between each, then seal in a freezer bag. They’ll keep for up to 2 months. Reheat in the toaster or microwave straight from the freezer. 6. WHY IS MY BATTER SO THICK? Greek yogurt makes the batter thicker than traditional pancake batter. This is normal and helps give the pancakes their signature fluffiness. If it feels too thick to scoop or pour, stir in an extra tablespoon of milk. 7. CAN I MAKE THESE INTO MINI PANCAKES? Definitely. Use a tablespoon of batter for each mini pancake and cook as directed. They’re great for kids or for stacking into a cute pancake tower.

FINAL THOUGHTS: WHY YOU’LL LOVE THESE YOGURT PANCAKES

These Yogurt Pancakes are the kind of breakfast that brings everyone to the table. They’re light, fluffy, and filled with just enough sweetness to feel like a treat while still being packed with protein thanks to the yogurt. Whether you’re whipping them up on a lazy Sunday morning or batch-cooking for the week ahead, this recipe delivers every time. The beauty of this pancake recipe is how adaptable it is. You can keep it classic with chocolate chips, switch to berries for a fruit-forward version, or skip the mix-ins altogether for a base that goes with anything. And because the batter is so easy to pull together, it’s perfect even for beginner bakers or busy mornings. If you give these yogurt pancakes a try, let me know how they turned out for you. Did you add berries? Go dairy-free? Try a different topping? I’d love to hear your twist. Want a printable version or a no-fail topping guide? I’m happy to help make breakfast even easier and more fun for your family. Print