Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Yogurt Pancakes

These were a nice change from regular pancakes made with yogurt instead of milk. We enjoyed them with a dollop of plain yogurt and pure maple syrup. Since childhood our family has enjoyed pancakes with sour cream and syrup. If you've never tried it you should. With these yogurt pancakes we used yogurt instead of sour cream and we enjoyed them.

  • 1 cup flour
  • 2 tablespoons sugar
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla

  1. Combine flour, sugar, baking powder and salt.
  2. In separate bowl whisk together the yogurt, eggs, oil or butter and vanilla.
  3. Add the wet ingredients to the dry ingredients combining well.
  4. Heat pan to medium high to cook the pancakes with a combo of vegetable oil and butter.
  5. Use 1/3 cup measure to proportion the batter and end up with 8 uniform pancakes. 
  6. Cook to a golden brown on one side and flip and cook the other side.
  7. Serve with your favorite toppings.
Yield: 8 pancakes

Double the recipe to serve more people.


  1. Yogurt pancakes are delicious. I like to substitute whole wheat flour for some of the white flour. If you separate the eggs, beat the whites separately and then fold them in to the batter, the pancakes are even fluffier. I will try your recipe.

    1. Fluffier sounds good. I'll have to try your method with the eggs.

  2. Mmmm sound so good. I think w/o the maple syrup, the sour cream/tart yogurt on the pancakes will approximate the taste of pyroghy. Right?


  3. Just catching up on all these wonderful recipes that I've been missing this month .... yum!


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