Yogurt Pancakes

Prep Time
15 min
Cook Time
5 min
12 servings
Recipe by: Taste of Home Magazine

Short on time? Make these over the weekend and freeze them for a quick and easy breakfast during the week!

Make This Recipe


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons. baking powder
  • 1 teaspoon baking soda
  • 2 Eggland’s Best Eggs (large), lightly beaten
  • 2 cups (16 oz.) plain yogurt
  • 1/4 cup water


In a small bowl, combine the flour, sugar, baking powder and baking soda.

In another bowl, whisk the eggs, yogurt and water.

Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.

Turn when bubbles form on top and cook until the second side is golden brown.

To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen.

Transfer to a re-sealable plastic freezer bag (May be frozen for up to 2 months).

To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 serving
Calories 119
Fat 2 g
Saturated Fat 2 g
Cholesterol 34 mg
Sodium 216 mg
Carbohydrates 20 g
Dietary Fiber 1 g
Protein 5 g