Yogurt Pancakes


    • 2 cups flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 ½ cups milk
    • 2 eggs slightly beaten
    • ¼ cup butter melted
    • 1 cup peach yogurt
  • 1 tablespoon vegetable oil


  • Combine flour, sugar, baking powder, baking soda, and salt. Combine milk & eggs in a separate bowl.
  • Pour milk mixture and melted butter into the dry ingredients. Add yogurt and stir until the batter is fairly smooth.
  • Heat a large pan over medium heat with vegetable oil.
  • Using a ¼ cup for each pancake, cook until the edges set and bubbles in the middle burst.
  • Flip and cook another 3-4 minutes or until cooked in the middle.


  • Do not overmix the batter, it should be a bit lumpy. Stir just until everything is moistened.
  • Preheat the pan/griddle to ensure cakes don’t absorb the oil or spread too much. This also helps them rise and brown properly.
  • Once the edges are set and the bubbles on top have burst, the pancakes are ready to flip.
  • If making batches, heat a baking sheet in the oven at 200°F and place the pancakes on the pan while finish cooking.