Low-Fat Vanilla Yogurt Pancakes

Pancakes. A quintessential American delight.  Fluffy and light.  Perfect for brunch.  These are made with low-fat vanilla yogurt and no extra sugar, giving them a healthy bend.  I served them with fresh fruit, and just a drop of maple syrup.

I have always looked to the European pancake varieties with a longing eye.  My mouth just waters thinking about the thin delicate crêpe filled with Nutella and strawberries.  But moving abroad has made me realise that America is so lucky to have the thick fluffy pancake!  The Guardian even called Americans “Olympic-level breakfasters”, and published an article dedicated to American pancakes.

Vanilla Yogurt Pancakes | the Worktop

This recipe is simple to make, and requires just one bowl and one pan.  Since I don’t even have a nonstick pan here yet, I used a stainless steel casserole dish.  It was a bit awkward at first trying to flip the pancakes because of the shape of the pan.  I was also a bit intimidated since stainless steel tends to stick.  But thankfully, after burning and messing up only the first few, I got the hang of the pan.  Also, in this recipe, I used low-fat vanilla yogurt.  If you use a full fat (or greek) yogurt, you may need to add a drop of milk to thin the batter a bit.  I also used sunflower oil because it’s a healthier alternative to vegetable and canola oil.  But if you don’t have sunflower oil handy, I think any of grapeseed, vegetable or canola oil would work fine.

Vanilla Yogurt Pancakes | the Worktop

Low-Fat Vanilla Yogurt Pancakes
Prep time
Cook time
Total time
  • 1 cup self-rising flour
  • 1 cup low-fat vanilla yogurt (not greek yogurt because it is too thick)
  • 1 egg
  • ¼ tsp. baking soda
  • 1 tbs. sunflower oil
  1. In a medium bowl, beat the egg. Add in the vanilla yogurt and mix well. Mix in the baking soda. The batter will form bubbles when the baking soda reacts with the yogurt. Mix in the flour. Mix in the oil. Let batter stand for 5 minutes.
  2. Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
  3. Drop the pancake batter by ¼ cups.
  4. When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
  5. Serve with fresh fruit.


  1. I had vanilla yogurt that was about to expire, so I looked for a riecepie with it. These are fantastic so fluffy and moist no syrup was needed. Absolutely love them.

  2. I was just scanning some pancake recipes to recreate my go-to recipe for them as I stumbled on these. Oh boy – just awesome and so simple! I’ve now adapted them a bit and created my new basic pancake recipe inspired by yours. You might want to check it out: http://aspoonfulofphotography.blogspot.de/2013/10/one-cup-pancakes-and-relaxing-time.html Thanks for the inspiration! :)

  3. These look so good. American pancakes are a different recipe to the ones we make so I will have to try yours soon!!!

  4. mmm very nice breakfast recipe

  5. Next week, we also have a 3-day weekends which is a Labor day (first Monday in September) holiday. Thanks, I had a great morning ride in the weekend. I got up a little early to make some pancakes just followed your recipe. Hey! it was good and finished all 6-pancakes before heading out for a bike ride. I didn’t eat any snacks between my half-way point, I just drank some water instead. Thanks for a good recipe!!!


  7. I can’t wait for the weekends to try out this pancakes before my morning bike ride :-)


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