Want to mix up the pancake routine a little? These mini pancakes with yogurt and a touch of vanilla are light, delicate and delicious. And, and they only take 20 minutes to make. 🙂
I love making pancakes using yogurt instead of milk, and this mini pancake recipe is one of my all time favorite examples of that! It's super quick and easy to make, and only requires basic ingredients and pantry staples in addition to the yogurt. If you haven't tried pancakes with yogurt before, I can't recommend this easy pancake recipe enough! (Oh, and it's super kid friendly as well—especially drizzled with some homemade chocolate sauce or topped with whipped yogurt.)
Did you know?
Yogurt is arguably one of the most well-known fermented foods, produced by a process known as lacto-fermentation. The milk sugar lactose is converted into lactic acid by way of specific bacterial strains like Lactobacillus bulgaricus, and it is this process gives yogurt products their thickness and alluringly sour flavor.
If you'd like to try other recipes using yogurt, some of my favorites are these 2-ingredient bagels with Greek yogurt, these cranberry orange muffins, this cranberry yogurt parfait and this apple crisp with whipped yogurt. To make gluten free mini pancakes, simply swap out the flour with GR all-purpose flour or try this fluffy GF pancake recipe instead.
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❤️ Why you'll love this recipe
- Takes just 20 minutes to make
- Light and delicate pancakes
- Stores and freezes well
- Perfect for make ahead breakfasts
- Super kid-friendly
🌿 Ingredients
As promised, the ingredients in this simple pancake recipe are all easily found at any grocery store if you don't have them on hand already.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Whisk the dry ingredients together in a medium mixing bowl and set that aside.
Step 2: In a separate larger mixing bowl, whisk the wet ingredients together. You can whisk the eggs a little first to give them a head start.
Step 3: Keep whisking everything until smooth.
Step 4: Add the dry ingredients to the wet and use a large mixing spoon to mix together until just incorporated. Don't over mix; some lumps are okay.
Pro tip: If the batter is too thick to pour easily, add a little water to thin.
Step 5: Warm a large skillet over medium heat and add a little butter to coat the pan. Pour in a spoonful of batter for each mini pancake and cook the first sides for 1-2 minutes until you see small holes appear in the batter.
Step 6: Flip the pancakes and cook up to another minute until the bottom side is golden brown in color. Keep the pancakes warm in an oven set to low heat, or on a warming burner if desired.
📋 Substitutions
Here are a few common substitutions you can use for these mini pancakes:
- Gluten free - substitute an all-purpose gluten free flour blend for (Bob's Red Mill 1:1 Gluten Free Flour worked well for me)
- White sugar - substitute coconut sugar or brown sugar
- Plain yogurt - use any kind of plain yogurt, or Greek yogurt (you may need to thin your batter with a little extra water if using Greek yogurt)
- Vanilla extract - use vanilla bean powder instead, or just leave out
- Unsalted butter - substitute salted butter and use just half the sea salt
📖 Variations
I love mixing up this recipe with fun add-ons. Here are a few of my favorite variations.
- Mini Greek yogurt pancakes - use plain Greek yogurt instead of regular, and add up to a few tablespoons of water to thin the batter
- Mini banana pancakes - mash and add a small ripe banana to the wet ingredients, and use just half the yogurt
- Mini chocolate chip pancakes - add a half cup of mini chocolate chips to the batter when mixing the wet and dry ingredients together
🔪 Equipment
I used the following equipment to make this recipe:
- mixing bowls
- whisk
- mixing spoon
- large skillet
- metal spatula
🍱 Storage
Leftover mini pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
🎉 Top tip
This is a great make ahead recipe for an easy weekday or weekend breakfast! These mini pancakes freeze well once cooled completely, and you can easily double or triple the batch to make enough for several breakfasts. Alternatively, you can make the batter in advance and keep it in the fridge for up to 4 days before cooking your pancakes.
Enjoy!
💭 FAQ
Depending on the size of your pancakes, typically about 8-10 mini pancakes equal an adult serving, or about 4-5 mini pancakes for kids.
Mini pancakes can be served with fresh mixed berries or other fruits, as well as maple syrup, honey, fruit preserves and whipped butter.
Mini pancakes are ready to flip when you see bubbles form across the batter, and the undersides are golden brown.
Yes. Once cooled, you can freeze mini pancakes for up to 2 months. When you're ready to enjoy your pancakes, simply microwave them for 30 seconds to a minute (no need to defrost first.)
🍳 Recipe
Mini Pancakes with Yogurt
Ingredients
Equipment
Method
- Prepare the dry ingredients: Whisk the flour, sugar, baking powder and salt together in a medium mixing bowl and set aside.
- Prepare the wet ingredients: In a separate larger mixing bowl, whisk the yogurt, eggs, vanilla and melted butter together.
- Incorporate: Add the dry ingredients to the wet ingredients and use a large mixing spoon to mix together until just incorporated (don't over mix; some lumps are okay.) If the batter is too thick to pour easily, add a little water to thin.
- Cook: Warm a large skillet over medium heat. For each batch of pancakes, add a little butter to coat the pan and then pour in a spoonful of batter for each mini pancake. Cook the first sides for 1-2 minutes until you see small holes appear in the batter. Flip and cook up to another minute until the bottom is golden brown in color. Keep the pancakes warm in an oven set to low heat, or on a warming burner if desired.
- Enjoy: Serve immediately, and enjoy! Leftover mini pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
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