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Vanilla Yogurt Pancakes

Vanilla Yogurt Pancakes

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I do not care for over-sized, overly tough or too thick pancakes.  You know the kind, the ones that sit in your gut for a better part of the day.  I prefer my pancakes to be small, light, and fluffy which this recipe for vanilla yogurt pancakes is.

Vanilla Yogurt Pancakes


These pancakes are made with yogurt, as well as buttermilk, which gives them a a bit of a tangy flavor.  I decided to use yogurt as I was cleaning out the refrigerator.  A lot of the time, my best recipes come out from cleaning out the fridge!

I used vanilla yogurt, which lightly scented the pancakes with a warm vanilla flavor.  They smelled amazing while cooking on the hot griddle.  I felt brunch deserved an adult beverage to accompany the meal, so I served these Vanilla Yogurt Pancakes with warm, homemade butter and Bourbon syrup.  It was sinfully sweet, and perfect our late morning brunch.  

If you have not tried Bourbon Syrup;  you need too. It is a lusty deep caramelized honey color, with spicy undertones, and bit of sweet vanilla.  Perfect pairing with these vanilla yogurt pancakes.

Recipe:  Vanilla Yogurt Pancakes


1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vanilla yogurt
1/2 cup buttermilk
1/2 cup milk
1 egg
2 tablespoons melted butter

How To:

In a large mixing bowl, sift together the dry ingredients.

Add the yogurt, buttermilk, milk, and egg.  With a fork, mix the ingredients together, just until wet;  pancake batter will still be lumpy.

Add the melted butter, stir.

Heat a large griddle or frying pan over a low medium heat, a 4 on our stove, lightly butter the cooking surface, and ladle about a 1/4 cup of batter on the cooking surface.

Cook until there are bubbles forming, and the underside is golden brown.

Flip, and continue to cook, until golden.

Pass the butter and syrup.



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Sunday 28th of July 2013

This recipe was okay. I think it really could use 1/4 t of salt, because it didn't have much flavor. We make pancakes every Sunday morning and these left something to be desired. I would be willing to give them another try with the salt.


Sunday 28th of July 2013

Leah, sorry to hear that this recipe was not one of your favorites as it is ours. Did you use vanilla yogurt? Regardless, due to the advise from a doctor, I limit the amount of salt use during the cooking process of recipes, and season afterwards, which can make it difficult with sweets. I will note that a small bit of salt could enhance the favorite of this recipe.


Saturday 23rd of April 2011

yum! I can't wait to try this for breakfast!


Wednesday 13th of April 2011

Did you make the syrup or was it bought? I'm dying to give it a try. And beautiful pancakes by the way, I'm still perfecting the art of creating a round, golden pancake.

Denise Woodward

Monday 11th of April 2011

These pancakes really rocked. The bourbon syrup was just the icing on the cake. That stuff is so good, I could have drank it from the bottle. Really.

Brian @ A Thought For Food

Saturday 9th of April 2011

Thick and dense is not my thing either. As long as they're light and flavorful (like these), then I'm a happy man! But a bourbon sauce to boot??? Well, that's a special way to start the day.