When you crave pancakes but also want a breakfast that’s full of protein and will keep you satiated for hours—these yogurt pancakes are what you need! Full of protein, healthy fats and fiber, these fluffy yogurt pancakes are absolutely delicious and will keep you full for hours.

To up the ante on protein even more, top a stack of these pancakes with some additional yogurt or melty peanut butter. We also love to serve these with out candied bacon (yes!) and a crustless quiche.

ingredients needed for yogurt pancakes (eggs, oil, flour, yogurt, maple syrup and milk) measured out and set on a counter

Ingredients Needed

Whole Wheat Flour: we prefer white whole-wheat flour here, but you can also use regular whole-wheat flour. If you do, the pancakes will have a darker color and deeper, toastier flavor. You can find white whole-wheat flour (on Amazon) and in the baking aisle. 

Leaveners: Both baking soda and baking powder are important for creating the lift needed to make these pancakes like and fluffy. Make sure your baking powder and baking soda are fresh and not past their best-by date! 

Whole milk: We always prefer to cook and bake with whole milk. It’s more flavorful and adds healthy fat!

Whole milk yogurt: Use regular whole milk yogurt—either sweetened or unsweetened. The yogurt helps activate the baking soda, giving the pancakes a nice, fluffy rise.

Eggs: Check the label on your egg carton and make sure you’re using large eggs. If you use medium, you won’t be adding enough moisture. And if you use jumbo, you’ll add too much.

Olive oil: Use any olive oil you have on hand. We prefer extra-virgin olive oil because of its fruity/spicy flavor. You can also use melted butter.

Sweetener: A splash of maple syrup sweetens these pancakes just enough. On their own, these pancakes are no sweet, which is why we recommend serving with more maple syrup, jam or honey. You can also use honey or sugar in the batter. 

whole wheat pancakes stacked on a plate with berries on top and maple syrup dripping down

How to Make Fluffy Yogurt Pancakes

Step 1: Whisk together the dry ingredients.

Step 2: Whisk together the wet ingredients. It’s important to whisk the wet ingredients together before adding them to the flour mixture (instead of just adding all of the ingredients to one bowl). Mixing the wet ingredients together first ensures the ingredients will be evenly mixed into the batter.

Step 3: Whisk wet ingredients into the dry ingredients. Make sure the ingredients are thoroughly combined (the batter will be fairly thick, that’s OK). The beautiful thing about whole-wheat flour is that it doesn’t develop gluten as readily as all-purpose, so over-mixing is less of a concern here.

Step 4: Preheat an oiled nonstick skillet. A large 12-inch skillet is ideal, but if you have a griddle that’s even better! Wipe the oil out of the skillet, leaving a thin film on the nonstick surface before cooking.

Step 5: Scoop pancake batter by 3-tablespoon measurement (I use a #24 scoop) into the skillet. Cook until the first side is golden brown and bubbles form on the surface, flip and continue to cook until golden brown on the second side. 

Step 6: Keep the pancakes warm by placing them on a wire rack set inside a baking sheet. Place baking sheet in a 200-degree oven.

Test Kitchen Tips for Making Pancakes

  • For the most even cooking, preheat your skillet for a few minutes before adding your batter. This will ensure there are no cold spots in the pan.
  • Add oil to the pan and swirl to coat, then use a paper towel to soak up excess oil while leaving a thin layer of oil on the surface.
  • Make a single tester pancake before cooking multiple cakes at a time to ensure the batter is the right thickness, your pan is heated correctly and to nail down an ideal cooking time per side.

Topping Options

We love to top these pancakes with a mixture of fresh berries, softened butter and pure maple syrup. But here are a few other ideas:

Nut butter: Warm up some peanut butter or almond butter and drizzle it over your pancakes. You could also warm up maple syrup with some nut butter for a creamy, nutty, maple syrup.

Chocolate: Sprinkle chocolate chips over warm pancakes so they melt slightly before digging in. You could also make a mocha maple syrup (a recipe Lauren developed for Cuisine at Home Magazine).

Whipped cream: Instead of butter, top a stack of pancakes with a dollop of sweetened whipped cream.

Citrus zest: for some added brightness, top the pancakes with freshly grated orange, lime or lemon zest then finish with either fresh blueberries or orange segments.

pancakes stacked on a plate with berries on top and maple syrup dripping down

FAQ

What kind of yogurt is best for pancakes?

This recipe was tested and developed using regular whole milk yogurt, so that is what we recommend. You can use sweetened whole milk yogurt if you like. If you’d prefer to use Greek yogurt you can, though you should thin it out a bit with a tablespoon or two of milk before measuring and using.

How do I make my pancakes fluffier?

There are a few things that can make your pancakes fluffier.

First, make sure your baking powder and baking soda is fresh. If they are fresh and your pancakes keep coming out dense, consider increasing the amount of baking powder.

Second, avoid over-mixing your batter—pancake batter does not need to be perfectly smooth.

Third, scoop the batter into the pan, spread it ever so slightly and let it cook, without moving (!) until the bottom side is golden brown and bubbles form, pop and do not refill on the surface.

Finally, do not, whatever you do (!) press the pancakes down with your spatula. Pressing pancakes down with a spatula does nothing but deflate the pancakes.

When I make pancakes, why do they taste like egg?

You are likely using too large of eggs. It’s important to use the size of egg called for in the recipe. If the recipe doesn’t offer a size, use large eggs (not jumbo).

What do I do if my pancake batter is too dry?

Pancake batter should be thick but drippy. If it’s too dry, stir in additional milk by tablespoon until loosened but still thick enough to somewhat hold shape in the pan.

Do you need milk to make pancakes?

For most pancake recipes you will need some form of milk. If you do not have milk on hand, you can water down cream with a bit of water. You can also use any nut milk.

Can you make pancakes without baking powder?

Baking powder is responsible for making pancakes light and fluffy. If you don’t have baking powder on hand, you can substitute with a combination of baking soda, cream of tartar and cornstarch. For every 1 teaspoon of baking powder use ½ teaspoon cream of tartar, ¼ teaspoon baking soda, and ¼ teaspoon cornstarch.

Storage and Reheating

If you have leftovers, we recommend freezing them.

To freeze pancakes: let them cool completely then arrange on a parchment-lined baking sheet and freeze. Once frozen transfer pancakes to a reusable resealable zipper-lock bag and store in the freezer.

To reheat pancakes: pop the frozen pancakes in the toaster to thaw and heat through for a quick anytime breakfast!

pancakes stacked on a plate with berries on top and maple syrup dripping down

Variations

Use this whole wheat pancake recipe as a jumping off point then make them your own!

Add spice: add a teaspoon of cinnamon or ½ teaspoon of nutmeg to the dry ingredients. If you like allspice, cloves or cardamom, start with a ¼ teaspoon.

Use brown sugar: swap the maple syrup out for light brown sugar.

Swap fats: instead of olive oil use melted butter for a more decadent pancake.

Add mix-ins: try chocolate chips, fresh blueberries, cinnamon chips, etc. We even like to add cooked whole grains sometimes like cooked rice, quinoa, millet or even toasted oats.

yogurt pancakes on a plate topped with berries and maple syrup

More Pancake Recipes

Fluffy Whole-Wheat Yogurt Pancakes

5 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 20 –22 pancakes
Category Breakfast
Cuisine American

Description

Healthy yogurt pancakes that are packed with protein, whole grains and healthy fats! Plus, they are insanely light and fluffy!

Ingredients

Pancakes

Toppings

  • Butter
  • Additional yogurt
  • Pure maple syrup
  • Jam
  • Berries and/or fruit

Instructions

  • Adjust oven rack to middle position and heat oven to 200ºF (93ºC). Set a wire rack inside a rimmed baking sheet; place in oven.
  • Whisk flour, baking powder, baking soda, and salt together in medium bowl.
  • Whisk milk, yogurt, eggs, ¼ cup oil, and maple syrup together in second medium bowl.
  • Add buttermilk mixture to flour mixture and whisk until smooth.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat until shimmering. Carefully wipe out oil using a paper towel but leave a thin film on bottom and sides of pan.
  • Spoon batter by 3 tablespoons or scant ¼-cup (or #24 scoop) into pan in 2 places. Barely spread each portion into 3 to 3½-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1–2 minutes more.
  • Serve pancakes immediately or transfer to wire rack in oven to keep warm. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.

Notes

Whole-wheat flour: we prefer white whole-wheat flour here, but you can also use regular whole-wheat flour. The pancakes will be darker in color and toastier in flavor.

Nutrition

Serving: 2 pancakesCalories: 190kcalCarbohydrates: 23gProtein: 6.5gFat: 8gSaturated Fat: 2gCholesterol: 43mgSodium: 212mgPotassium: 103mgFiber: 3gSugar: 5gCalcium: 72mg
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
pancakes stacked on a plate with berries on top and maple syrup dripping down

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This recipe was sponsored by AE Dairy. As always, all thoughts, opinions and content is my own.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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