Name: Yogurt Pancakes
Prep time: 10 min
Cook time: 8 min
Total time: PT-489240H13M34S
Cuisine: American
Ingredients: 20g cornstarch; 85g 00 flour (or plain flour); 4g instant yeast; 1g baking soda; 20g sugar; 1 egg; 105g plain yogurt; 4g lemon juice; 1/2 lemon, zest grated; 15g cooking oil

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These yogurt pancakes are soft, fluffy, and filled with a light tang from yogurt and lemon. They’re incredibly easy to make and come together with simple pantry ingredients. Whether it’s breakfast or a sweet snack, these golden pancakes are a quick fix for a delicious treat.

Yogurt Pancakes

Why You’ll Love This Recipe

I love how these pancakes turn out so tender and airy thanks to the yogurt and yeast combination. The lemon zest gives a fresh pop of flavor, and there’s no need for fancy equipment or long rest times. Just mix, rest briefly, and cook! These pancakes are perfect for stacking, topping with fruit, honey, or syrup, or enjoying just as they are.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20g cornstarch
85g 00 flour (or plain flour)
4g instant yeast
1g baking soda
20g sugar
1 egg
105g plain yogurt
4g lemon juice
1/2 lemon, zest grated
15g cooking oil

Directions

I start by sifting the cornstarch, flour, yeast, baking soda, and sugar together in a bowl. This step helps keep the batter lump-free and light.
In another bowl, I whisk together the egg, yogurt, lemon juice, and oil until it’s smooth. Then I stir in the lemon zest.
I pour the wet mixture into the dry ingredients and gently stir just until combined.
I let the batter rest for 5–10 minutes to activate the yeast.
I heat a pan over medium heat and cook the pancakes with the lid on, about 2 minutes per side, until golden brown and fluffy.
I serve them warm with my favorite toppings.

Servings and timing

This recipe makes about 4–6 small pancakes, which serves 2 people generously.
Prep time: 10 minutes
Resting time: 5–10 minutes
Cook time: 6–8 minutes
Total time: Approximately 20–25 minutes

Variations

I sometimes swap the lemon zest for orange zest for a different citrus twist.
For a dairy-free option, I use a plant-based yogurt and it still works beautifully.
Adding a few blueberries or chocolate chips to the batter gives these pancakes a fun flavor boost.
If I want them sweeter, I add a bit of vanilla extract or an extra spoon of sugar.

Storage/Reheating

Once cooled, I store any leftover pancakes in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in a nonstick pan over low heat or pop them in the microwave for 20–30 seconds. They also freeze well—just layer them with parchment paper and freeze in a zip bag for up to 2 months. I reheat straight from frozen in the toaster or a warm pan.

FAQs

What makes these pancakes fluffy?

The combination of instant yeast and baking soda gives them a light, airy texture. Letting the batter rest helps the yeast activate for extra puffiness.

Can I make the batter ahead of time?

I don’t recommend making the batter too far in advance since the yeast is fast-acting. However, mixing it 30 minutes before cooking is fine.

Can I use flavored yogurt?

Yes, I’ve used vanilla yogurt and it adds a nice touch of sweetness. Just keep in mind that it might slightly change the flavor.

Why do I need to cook them with a lid on?

Cooking with a lid traps steam, which helps the pancakes rise more evenly and stay soft inside.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in place of the regular flour.

Conclusion

These yogurt pancakes are a fresh take on the classic breakfast stack—light, fluffy, and subtly citrusy. With a short ingredient list and minimal prep time, they’re a perfect go-to when I want something quick, satisfying, and homemade. Whether I dress them up or enjoy them plain, they always hit the spot.