Yogurt makes these pancakes tender and delicious | The Wilson Times
The Wilson Times


Yogurt makes these pancakes tender and delicious

Posted on January 20, 2022

Updated on January 23, 2022

Make an extra batch of these pancakes to freeze.

Lisa Boykin Batts | Times

Make an extra batch of these pancakes to freeze.

Favorite Yogurt Pancakes

1/2 cup plain whole milk yogurt*

1/2 cup milk

2 eggs

2 tablespoons unsalted butter (melted and cooled; plus more for cooking)

1 cup all-purpose flour (or whole wheat)

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches or chocolate chips

Add the yogurt, milk, eggs and butter to a medium bowl. Whisk to combine into a smooth mixture.

Add the flour, sugar, baking powder and salt. Whisk gently to combine.

Add desired add-ins if using. (You can add 1 cup to the whole batch or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan.)

Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

Spoon out about 1/4 cup batter per pancake for regular size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200 degree oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

Serve warm with applesauce, other fruit puree, maple syrup and/or nut or seed butter as you like.


* I used Greek yogurt and a mix of all-purpose flour and white whole-wheat flour. I used less than a tablespoon of sugar and added a teaspoon of vanilla.

Lisa Boykin Batts

Lisa Boykin Batts

We made some delicious pancakes Sunday during the first of our icy cold weekends. Our older granddaughter, Sora, had spent the night, and I love to spoil her with a special breakfast when she is at our house. She’s a pancake lover like the rest of us in the family.

The recipe is from YummyToddlerFood.com. It’s a website daughter Anna had told me about and we both now follow on social media. Anna tries a lot of new recipes for her baby daughter, Nola, and I’ve been lucky to try some of them too.

Anna had made this pancake recipe the week before, and I had a blueberry pancake when I was spending the morning with Nola, who was having a pancake feast when I arrived. The pancakes were so tender and good, and I knew immediately that I wanted to make them.

The recipe is different from most other pancake recipes I’ve tried because it’s made with yogurt. I used plain Greek yogurt because I could find regular yogurt that day. Anna used regular yogurt. I also used a mix of white whole wheat flour and all-purpose flour and added a little vanilla extract.

I made a double recipe of pancakes so I could freeze a bunch. Sora and I really enjoy having homemade waffles and pancakes in the freezer for weekday breakfast.

I set up two bowls on the counter and mixed up a recipe of pancake batter in each. I added a cup or so of blueberries to one bowl. For the second bowl, I made about half the pancakes plain; I added chocolate chips to the other half of that batter.

I started nibbling one of the blueberry pancakes as I was making the others. It was so good — tender and delicious. The fat blueberries popped as I bit into them, so watch out for hot berries! 

After we ate our fill Sunday morning, I placed the remaining pancakes on a sheet pan (single layer) and placed the pan in the freezer. After the pancakes were frozen, I placed them in a freezer bag and stored them in the freezer. I left two pancakes out to thaw in the refrigerator for the next day’s breakfast. I popped them in the microwave the next morning and had a delicious breakfast of homemade blueberry pancakes. I don’t always remember to take them out the night before. Sometimes I pop the frozen pancakes in the toaster, other times I just cook the frozen pancakes in the microwave. They aren’t as good as when they are first off the griddle, but they are good to me.

Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.

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