Yogurt Pancakes

Prep time: 5m

Cook time: 10m

Yield: 4 servings

Last Updated on December 10, 2023

Delicious spin on the traditional pancake. Makes around 24 three-inch pancakes.


  • 1 cup flour
  • 1 tablespoon sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 8 oz container of plain yogurt
  • 1/4 cup water


  • Preheat lightly oiled (or buttered) frying pan or griddle.
  • Mix the flour with the sugar, baking soda and salt until well combined.
  • In a separate bowl, beat eggs until light and lemon colored.
  • Gently blend the yogurt and water with the eggs.
  • Add the dry ingredients and beat until well blended.
  • Cook the pancakes on the lightly oiled (or buttered) frying pan or griddle.
  • Once the top side starts to bubble flip the pancakes and cook the other side until underside is lightly brown.

Additional Notes

I recommend finding a very clean plain yogurt. In the US I tend to use Fage, Pure Eire, Mountain High Original Whole Milk, or Siggi's yogurts.

This recipe was derived from SalicylateSensitivity.com, 2009

Diet Type(s)

Negligible or Low Salicylate