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These Fluffy Vanilla Yogurt Pancakes are protein packed with yogurt and are so incredibly fluffy! They make the perfect breakfast and are easily customize by adding your favorite toppings.
Who doesn’t love a stack of fresh pancakes in the morning for breakfast or brunch? Especially a stack that is made completely from scratch! Any morning that I can eat Pancakes or French Toast is a good morning to me! Pancakes don’t have to be a weekend treat only..treat yourself on the weekdays by refrigerating the leftovers or just make more for the week.
If you have kids these are great before school or a snack. You can make them into mini pancakes for fun! To make these even healthier, swap our the all-purpose flour for whole wheat flour! I love all things pancakes- check out my epic mini pancakes cereal I made!
INGREDIENTS TO MAKE THESE FLUFFY VANILLA YOGURT PANCAKES
- Baking powder
- Vanilla extract
- Vanilla yogurt
- Maple syrup; optional
CAN I FREEZE THESE FLUFFY VANILLA YOGURT PANCAKES?
YES! These pancakes store best in an airtight container or you can put them in a zip-lock bag. These pancakes can also be frozen for up to 6 weeks. Since these are already slightly sweet I can eat them plain. All you do is heat them in the oven or microwave.
These cakes are extra fluffy and has a hint of sweetness from the vanilla extract, yogurt and honey. Vanilla is my favorite flavor of just about any sweets…ice cream, cake, yogurt etc… If I had to choose between vanilla or chocolate, vanilla wins.
PANCAKE TOPPING IDEAS
I love adding butter and maple syrup to my pancakes but these can be totally customized to your favorites! Some of my other favorite toppings are:
- Chocolate chips
- Chopped nuts
- Peanut butter
- Fresh berries
- Sprinkles (this would be fun for a birthday or celebratory breakfast!)
- Lemon curd
- Whipped cream
LOOKING FOR OTHER DELICIOUS BREAKFAST IDEAS?
- Steak and Egg Breakfast Burritos
- Cheesy Egg & Bacon Breakfast Sliders
- Fluffy Lemon Poppy Seed Pancakes
- Easiest Homemade Pop Tarts
- Bacon Cheddar Egg Bites
- Eggs Benedict Bake
- Crustless Veggie Quiche
- Smoked Salmon Breakfast Pizza
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Fluffy Vanilla Yogurt Pancakes
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- pinch of salt
- 1 Tbsp. sugar
- 1 Tbsp. honey melted
- 2 Tbsp. oil I used canola
- 2 eggs; beaten
- 1 ½ tsp. vanilla extract
- ½ cup Vanilla yogurt
- 1 cup milk I used reduced-fat
- Dash of cinnamon
- Preheat a pan or griddle to medium heat.
- Whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, mix together the honey, oil, eggs, vanilla, yogurt and milk until well combined. Add the milk 1/4 cup at a time.
- Add dry ingredients to wet ingredients and stir to combine. Do not over-mix, there will be a few lumps in the batter. If the batter seems too watery, add more flour. If it seems too thick add more milk.
- Grease griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the griddle. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip the pancakes carefully with a spatula and allow them cook for about 1-2 minutes more. Repeat until you are out of batter and be sure to liberally grease the grilled after every batch. Transfer the pancakes a cooling rack or platter and cover with foil.
- Top pancakes with your favorite toppings! I love to stick my favorites that are basic, butter, syrup and fresh berries! Of course you can use whatever your favorites are such as honey, chocolate chips, peanut butter, sprinkles, or just simply eat ‘em plain!
- Store in an airtight container or zip-lock bags if you plan to eat the leftovers in a week. They will freeze for up to 6 weeks.
- For even healthier pancakes, swap our the all-purpose flour for whole wheat flour. OR you can use a combination of both flours (half all-purpose and whole wheat).