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4.63 from 35 votes

Fluffy Vanilla Yogurt Pancakes

These hot cakes are soft, fluffy and lightly sweetened with vanilla. This is a delicious way to start off any morning!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, pancakes, vanilla, yogurt pancakes
Servings: 10 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!


  1. 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.
  2. 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).