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 (refined sugar!). They are a great option for breakfast, a snack, or, dare I say, perfect for breakfast or dinner! Great for 9+ months and up!
Kid-Friendly Greek Yogurt Pancakes
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
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: white whole wheat, blend of whole wheat and white, all-purpose or a gluten-free one-for-one blend will work in this recipe.
- Yogurt: plain whole milk Greek yogurt is recommended, but you can also use plain whole milk yogurt or plain plant-based yogurt with similar results.
- Eggs: are needed to bind everything together.
- Milk: you can use regular milk, or plain plant-based milk such as almond, hemp, soy, rice, or oat milk.
- Oil or Butter: you can use avocado oil, melted coconut oil, mild olive oil, or melted butter
- Maple Syrup: helps bring just a little sweetness to these pancakes, but you can omit if you prefer.
- Vanilla Extract
- Baking Powder
- Salt
If you are looking for more easy and healthy pancakes for your family, then be sure to check out these popular 3-Ingredient Banana Pancakes, Easy Zucchini Pancakes, Spinach Pancakes, or these delicious Pink Beet Pancakes. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Let’s Get Cooking
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
15-Minute Fluffy Greek Yogurt Pancakes with Vanilla
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.
- 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
- 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
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
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