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Recipe: Scrumptious Melt-In-Your-Mouth Low Fat Yogurt Pancakes

Yogurt Pancakes

Some of you have already found this recipe – I posted it a while back on the old blog. But I’d like to share it with new readers, and make sure it is preserved at One Green Generation, because these are so tasty!!!

When I wrote about these before, I was addicted. And I’m still addicted! I probably make these three or four times per week. They’re a great complete meal, with grain, dairy, protein, and a seasonal or preserved fruit. And they’re low in fat! Mmmmm.

(I have changed the recipe slightly from what I posted originally)

Yoghurt Pancakes


  • 1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
  • 1 1/2 T sugar
  • 1 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 2 large eggs
  • 1 c yogurt (vanilla or plain)
  • 1 t vanilla (leave out if using vanilla yogurt)
  • 1 c fresh or frozen fruit (optional)


1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.

Hole in middle of dry ingredients

2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.

3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.

Mixed but lumpy

4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).

Forming bubbles

5. Pre-warm a pan on medium-low heat.

6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.


Fold in the fruit

Completely folded

7. Coat the pan with a thin layer of butter.

8. Use a 1/3 c measuring cup to pour pancakes onto pan.

9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).


10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.


11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!

With Raspberries Inside

With a Quick Peach Compote

With Berries Cooked in Syrup

Makes 8 medium-sized pancakes.

Oh, let me also point you to some of the other renditions, as this recipe - which I am proud to say is one I completely made up all on my own – has since been passed around the internet:

Chile made them vegan, with soy yogurt, flaxseed “eggs”, and King Arthur’s whole white wheat flour. Carla calls them “Melinda’s Tempting Treat” and made them using vanilla yogurt and topped them with homemade rhubarb jam. Beany writes about hers here, using honey instead of sugar to make them 100% local. Green Bean writes about hers here, and told me recently that her boys eat them all the time. Ecoburban Mom doubled the recipe and makes them a few times a week for her family. She writes about them here. Arduous writes about her rushed version of it here, dubbing it “Melinda’s Yogurt Pancrack.” Megan found a lonely carton of yogurt in her fridge and made pancracks, singles style. Heather succumbed to the peer pressure and made them too, exclaiming, “Holy flapjack, Batman! These things rock!”

Let me know if when you try them!

With Strawberries On Top

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70 comments to Recipe: Scrumptious Melt-In-Your-Mouth Low Fat Yogurt Pancakes

    • Ma

      Thanks for the yoghurt pancakes – I made them with blueberries. Onlt problem is they’re a bit salty, so I’ll be reducing the salt to half a teaspoon.

  • Sounds delicious. How many people will the recipe serve? Will I need to double it for 2 adults and 2 tween boys?


  • ctdaffodil

    Of course I see this after I’ve made breakfast…..
    Guess what may be for dinner!! They look lovely!
    I may try and toss in some sliced bananas into mine then top them with strawberry sauce I made at the end of the summer…..

  • I have a similar recipe and sometimes substitute half the white flour with whole wheat. When I’m in a particularly experimental mood — sometimes 1/4 cornmeal, 1/4 whole wheat, and 1/2 white. Also, I’ve switched out some of the yogurt with lowfat cottage cheese. The cheese will make the pan a little sticky, but just scrape the pan clean as needed. Can’t go too wrong with pancakes.

    If you have a recipe that calls for oil, try substituting applesauce for some or all of it. Don’t know the science behind that, but it’s worked for my muffin recipe.

    Owlfan: Based on my family of four and with your tween boys, I’d guess you might need to make at least a 3X (4X ?) recipe. If you have any leftovers, I’m sure they won’t stick around too long.

  • To owlfan, YES you need to double it! Because, even if they aren’t eaten all at once – which is likely – they keep really well and make excellent meals for days after.

    Love this recipe!!

  • OH! I make these one night a week for dinner! My boys think it’s their favorite night of the week – and it’s mine too because I never have to tell anyone to clean their plate! For anyone who hasn’t made this one yet, beware, Arduous is right, they are total PanCRACK! ;o) Also, they freeze exceptionally well, so make a bunch, store in a ziploc (I cut up leftover cereal bags – the wax kind for in between each cake so they don’t freeze together) and take them out and nuke them for weekday breakfasts!


  • mmmmmmmmm, good thing you pot recipes here, cause It gives me a “cooked something new” when I do the independance days challenge. the pancakes spund yummy!

  • Exciting! Maybe I’ll try them over Thanksgiving. Thanks for the links to the variations people have made, too!

  • I’m glad for the reminder. I did see the previous post and made them when our raspberries were ripe. But, I had forgotten about them and now they will be wonderful with peaches, plums and apricots. Thank you again for a great idea.

  • Everytime I see these pancakes, and I have no idea why I’ve yet to make them, I think, Pancakes for Peace. Really, how you could be anything but purely peaceful eating these. Unless someone grabbed them off your plate. That probably wouldn’t be so peaceful.

  • Arduous, Bet you can’t wait to taste these again… ; )

    owlfan, I agree with Kirk & Green Bean: at least double it. This recipe makes about 8 medium-sized pancakes, so it’s perfect for my husband and I when we’re pretty hungry. I cut it in half for myself. If you triple it and have extra, Eco Burban Mom says it’s good for freezing. Enjoy!

    ctdaffodil, Mmmm… sounds delicious! Tell us how it went!

    Kirk, Great point – I’ve also added wheat germ to it, for another texture and a little whole grain goodness. I’ll have to try adding cornmeal – sounds good! And cottage cheese – wow. With some peaches inside or on top… yum.

    Eco ‘Burban Mom, Awesome. I’ll have to try freezing them, because that sounds like a convenient breakfast on mornings when we’re moving faster. We don’t have a microwave, but I’m sure they’d be good warmed up in the toaster oven…

    Shh… don’t tell anyone I supply your boys with crack… LOL.

    Rob, You’ll love em. I wonder if you can put dandelions in them… ; )

    Stephanie, You should make them for your family one morning over the break – they will love you to death!

    Joan, You’re welcome. Enjoy these and your yummy fruits!

    Katrina, You crack me up. Love it. Pancakes for Peace. They’re so good, they’ll spread world peace… Just make sure you make enough for everyone to be quite full!

  • P.S. Katrina, I’m actually not a huge pancake fan. I like them every once in a while, but I don’t hanker for them. These… these are a whole nother animal. I hanker for them.

    Of course now they’re so built up by us all that maybe you’ll find they’re just ok… but I HOPE NOT!! ; )

  • A&A

    We made the pancrack cakes last weekend and they were soooooooo gooooood. Seriously. Sure I’m a first time commenter but I HIGHLY recommend them.
    Next, I will attempt to triple the recipe for A’s extended family tomorrow morning. I hope tripling translates okay…
    panCRACK cakes!!!!! DELICIOUS!

  • A&A, Awesome. Your comment made us both smile widely. I hope your in-laws enjoy them!!!

  • Lilly

    i love these! im in cross country and our coach is really strict about what we eat, and these were a home run! they are great with bananas sliced into them! i might even make a bunch to bring to running camp for the team. THANKS!!!!!

  • Thanks for coming back and letting me know, Lilly. Makes me happy to hear!

  • Melinda, is that really 1 teaspoon of salt? I’m making them now and it looks like alot… But otherwise they look fantastic and my 21 month-old son just helped me “pour” the ingredients into the bowl! Thanks so much for the recipe! Greetings from Montreal.

  • Hi Marilou,

    Yes – 1 level teaspoon. The salt just brings out the flavors of the yogurt – you shouldn’t taste it, but of course adjust if it doesn’t taste right the first time!

    I hope you and your son both enjoy it. I love that he’s helping you – I’m sure it’s quite fun! : )

  • My version is half cornmeal, half yogurt, and a pinch of baking powder. Quicker than cornbread!

  • I just made these, I have had food poisoning a day and all I felt like was pancakes. I could only get one down but they are just incredible!! I know I will make these over and over again.

  • Sameena

    Yum! I used unbleached flour and tossed in cinnamon, nutmeg, sliced strawberries and bananas and served with warmed strawberries in home-made rhubarb jam. Delicious! Thanks so much for the recipe– I had been missing pancakes since my doctor put me on a low-cholesterol diet, but these were great for a weekend meal.

  • Made them with chocolate chips and loved them! Used Fage Greek yogurt- 2 percent… YUM!

  • Meggs

    I made these this morning for me and my hubby- they were fantastic!
    Thanks so much for posting this recipe :)

  • I tried these pancakes for the first time for breakfast this morning. I used Sugar River Dairly Lowfat Vanilla Yogurt which is produced locally here in Wisconsin. I eliminated the sugar and vanilla since the yogurt contained both. I doubled the recipe and lucky I did! My husband loved them so much he must have eaten about 8 or 9 pancakes himself. I added blueberries and pecans to the batter just before cooking the pancakes. They are absolutely delicious and very easy to make. If you haven’t tried them yet, be sure to make them soon.

  • Nousheen

    I just made these, and they taste very salty. I used plain yogurt (the Euro style from Trader Joe’s) which I don’t think has any added salt.

    I like the simplicity of this recipe and would like to try it again. Any advice on salt?

  • These sounds marvelous! Gonna try the recipe.

    I will soak the flour/grains in yoghurt or buttermilk for 24 hrs first, though. Cuz it lowers the gluten level quite nicely, AND they come out even lighter…oh, mama :)

    Remember, the ‘low fat’ myth is slowing down as they figure out that our bodies need plenty of good fat, after all. Butter (glory!) is in that good fat category. And what better way to go than raw butter from a sustainable, bio-diverse dairy.


  • Nousheen, strange – there isn’t much salt in the recipe. I wonder if it is the yogurt? You can always leave the salt out for the first pancake and see if that works. If not, you can add salt to the rest of the batch. I know that Greek yogurt sometimes has added salt, so do check the package to see if that might be it…

  • Ann, nice tip for soaking the grain in the yogurt – sounds great!

  • Em

    Thanks for the fantastic recipe, though mine was a tad too salty like nousheen’s, I did use no fat Greek yogurt but this one has no added salt…

    I used eggwhite and wholemeal flour and the result’s great, served it with fresh mango, passionfruit and a dollop of honey, my best weekend homemade breakfast yet!

  • [...] Melinda, obviously the goddess of pancakes, came up with the recipe. [...]

  • I just made these for breakfast and these are by far the most delicious pancakes I’ve ever had! My boyfriend said the same. They definitely are pancrack cakes (I just love that name)!

    One slight problem, though: I had trouble flipping the pancakes the first time. I could get the spatula under most of the pancake, but anything that the spatula wasn’t under it left on the pan. After they were flipped once, they were ok. I used soy yogurt, so maybe that had something to do with it? Any suggestions?

  • Made these pancakes with the free Greek yogurt scored at Publix with these coupons:
    I omitted the sugar and cut the salt by half. They were a huge hit with my kids. Thanks for the recipe!

  • Andrew

    I’m living in Tokyo and my Japanese wife and 2 daughters love these pancakes! We have them every weekend. Thanks for sharing!

  • Sara

    I’m a cook at the Four Seasons, and our pancakes are nothing compared to these! Great job!

  • Wow, what a compliment, Sara – thank you! Please let me know if the Four Seasons starts making these instead! ;)

  • G

    I’m totally addicted to these and I’ve gotten all my friends hooked. Best pancakes ever. Thank you so much!

  • Alex

    Nice pancakes, but I also had the “too salty” problem. I’ll follow the advice above next time and leave it out of the first pancake.

  • Juliana Moretti

    Oh, WOW! I always go into internet-culled recipes with a bit of skepticism, but I was having a CRAVING for pancakes and all of the mixes and recipes I found were so high in calories. These, on the other hand, were absolutely fantastic! They baked up so thick and fluffy, and I couldn’t even tell they were made with yogurt rather than lots of flour. I turned up the heat and let them cook longer, since I like an almost-black char on mine. They reminded me so much of the pancakes my dad used to make me when I was a kid, but healthier!

    Thank you so much for sharing this recipe! It’s got a permanent place on my refrigerator door now, and the best part is that I don’t have to feel guilty when I make them.

  • Michele

    Love the egginess of these pancakes. It was definitely too salty for my taste. So next time I make it I will probably cut the salt in half. The yogurt I used has no added salt either.

  • big jack

    very good but when i make them again it will be 1/8 t salt, a whole t is too much. also used cherry yogurt mixed with plain and a T cornmeal added to the flour, grand marnier instead of vanillia. mm mmm mmm

  • Am going to try these tomorrow morning. They look scrumptious!

  • I made these (delicious!) and posted about it, mentioning you of course. Just wanted to let you know.

  • these pancakes were AAAAAAWESOME! I used Splenda instead of sugar, added fruit yoghurt (peach and strawberry the first time and then raspberry and berry mix the second) and still put the vanilla. SO good you don’t even need syrup! yummm I am going camping this weekend and I am bringing my pancakes! hehe

    I even looked up the Nutritional Information (I am T1 diabetic! haha and I was curious) and the way I make them, for 2 pancakes – 141 calories, 0g of fat, 28g of carbs, 1g of fiber. DELISH!

  • Aubriella

    I was researching milkless pancakes when I found your recipe. I found it interesting that you used yogurt. I use silky tofu instead of eggs but I can’t find a replacement that tastes good for the white flour. I’m a firm beleiver in fiber and feel white flour has nothing to offer nutritionally. I tried using cooked farina and it tasted great but kept sticking to the pan and wouldn’t firm up so it looked really unappitizing. I’m going to try adding oatmeal next and see if that works better. If you have any ideas for me please post them.

    • Aubriella

      I baked them on some parchment paper instead of using a griddle and OMB, they were AMAZING. I just added a little Irish cut oats to thicken it up and pure YUM. I also used some dark cherry yogurt and molasses (for iron, I get anemic quickly because I don’t eat mammels). I didn’t even need to add suger or put syrup on afterward, they were perfect as is.

  • mary

    We just finished up our plates and the pancakes were really good. DOubled the recipe on everything but the baking soda and salt. Used whole milk yogurt that was really thick, so I used like 1 2/3 cup yogurt and 1/3 cup water. These pancakes are really reminiscent of buttermilk pancakes, especially when you pour maple sytup over a steaming pancake and pop a bit in your mouth. Thank you very much for this really good recipe. My daughter says ” We were all flippin’ out over them!!”

  • These are FAAAAAANTASTIC!! Thanks so much for the recipe :) I’ve recently started watching my calorie intake – and I have to say, I was missing pancakes! These are even better than any I’ve had before, and it’s lovely knowing they’re good for you! I can’t wait to try all the variations… Thank you so much for making my dinner YUMMY!

  • Great! Anything that’s low fat is welcome. Berries are my favorite and yogurt what can I ask for more. This is divine, now I’m going to try these pancakes:D

  • We’ve been making these now for more than a year. Love these pancakes! I’ve made the recipe a bit easier (and less salty): 1/2 c. flour, 1/2 tsp each salt, baking soda, baking powder. Then 2 eggs, 2 small vanilla yogurts, 2 T. water. Easy!

  • Amy

    Delicious!! Perfect for a cold Aussie autumn morning. I didn have any baking soda so used self raising flour instead of all purpose, baking soda & baking powder. Worked perfectly. Lovely, light & tangy. Thanks!

  • Connie

    I was looking for a pancake recipe using yogurt because I had a lot on hand. Wow! we loved them. Granddaughter 3 1/2 helped me stir them up. Easy. I will make again. I used NANCY’S no-fat yogurt. Raspberries on top. This is my new favorite pancake recipe! Thanks.

  • here in Chile winter is approaching and my usual yoghurt, cereal and fruits made me sooo cold!! I thought, there must be a warmer way to eat the yoghurt.
    and i found this!!

    right now i’m letting the mixture sit. but it’s already looking and smelling awesome!!

    thank you very much for my warm and lovely breakfast!!!

  • Jennifer

    I’ve must done something wrong because the pancakes turned out super salty and I only used 1 level teaspoon of salt. The texture was so mushy that it barely tasted like pancake.

  • Kitty

    Has anyone tried the batter overnight int he fridge?

  • wanda gorgonzola

    Delectable. I left out the sugar and salt…surprisingly, they browned nicely. Eggy, light…like a fluffy crepe. I served them, with fresh blackberries and raspberries and a drizzle of maple syrup. Love.

  • I made this without salt (I omit from almost every recipe), used greek yogurt, and added a teaspoon of cardamom and a teaspoon of cinnamon. Oh and i used a bit more baking powder too, another thing with any recipe that calls for baking powder. Yummo….super light super delicious.

  • Caroline

    Super yummy! They must serve these babies in heaven!

  • Raizy

    These are so easy, and super fluffy! I used whole fat berry yogurt and topped them with blueberry jam. Very good!

  • I just finished scarfing these down. They were seriously amazing. I reduced the salt to 1/4 tsp based off of other reviews, but other then that I followed the recipe exactly. I did experience one problem however: the pancakes were sticking not to the pan, but to the spatula! After a few pancakes, I decided to butter the spatula and that helped, but I wonder why I was the only one who experienced this problem. I used a nonstick skillet and a metal spatula. Any thoughts? Despite this setback, the pancakes were so delicious, I’ll be making them again. I’ll be posting them on my blog within the next few days too! I’m not in love with my pictures. I rushed through my photo shoot, because I wanted to eat them right away! hehe :) Thanks for the recipe.

  • I love this recipe!! I enjoy experimenting with recipes so heres what I did:I doubled the recipe then I subistuted 1/2 cup of flour for ground oatmeal and ground flax.I also added fresh ground nutmeg, cinnamon, brown sugar instead of white and almond extract, I also used greek yogurt(plain) and for the fruit I used craisins. It was delicious.

  • Army Wife

    Just made these….. they are inedible due to the overpowering salty taste. Recommendation: don’t add ANY salt. I think that the baking powder and baking soda are probably enough, so ditch the salt.

    • I’m thinking it might be the type of salt? We aren’t big salters… But we use a very coarse cooking salt, with no salt in our yogurt or butter. If you have a finer salt, salted butter, and/or salted yogurt I can see how it could make a big difference.

  • Maryanna

    I agree with a lot of commenters that these are simply too salty. Before reading any comments I noticed the salt measurement in the recipe and immediately knew it was too much. I actually reduced by half and still had a problem with them being too salty. Overall, they look delicious and this is an interesting recipe, but I certainly would not make them again without adjusting, or eliminating, the salt.

    • Hi Maryanna,

      What type of salt are you using? I’m wondering if that is the issue. It’s very strange that a large percentage of folks LOVE the recipe as is, but several folks have found it inedibly salty. Makes me think there is something going on in the type of yogurt, the type of salt, the type of flour… or in how it’s measured itself.

      It shouldn’t be inedible – we don’t cook with a lot of salt in our family. Have you checked the other ingredients you used, to make sure they didn’t already contain sodium?

  • Kathryn T.

    I came across this as I was looking for a pancake recipe to use up some of my homemade yogurt. I doubled it, because I like to have leftovers for during the week. I did not double the salt, because it seemed a bit much to me (I think I used about 3/4 tsp for the doubled recipe), and used only about 1 Tbsp of sugar. They turned out really well, and husband and both boys went back for seconds. I will definitely be making them again!

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