These yogurt pancakes are soft, nourishing, and perfectly fluffy with a rich twist from 3 tablespoons of cashew butter. They’re protein-packed, naturally creamy, and ideal for babies, toddlers, and the whole family!
The cashew butter adds healthy fats and a subtle nutty flavor while keeping the pancakes tender and moist. Whether you’re serving these for baby-led weaning or a cozy family breakfast, this recipe is simple, wholesome, and comes together in minutes.
Why You’ll Love These Yogurt Pancakes
- Made with simple pantry ingredients
- Naturally high in protein
- Soft texture perfect for babies and toddlers
- Customizable with fruit or spices
- Freezer-friendly
Tips for Perfect Yogurt Pancakes
Keep the heat low. Because the batter is thick and protein-rich, cooking them slowly prevents over-browning while ensuring the inside cooks through.
Make them mini. Smaller pancakes flip easier and cook more evenly.
Add natural sweetness. Mashed banana or unsweetened applesauce blends beautifully with the cashew butter flavor.
Fluffy Yogurt Pancakes
Ingredients
- 1 cup plain whole milk yogurt
- 2 large eggs
- 3 tablespoons cashew butter
- 1 cup all-purpose flour or oat flour
- 1/2 teaspoon baking powder optional, for extra fluffiness
- Optional add-ins: mashed banana applesauce, cinnamon, or chia seeds
Instructions
- In a medium bowl, whisk together the yogurt, eggs, and cashew butter until smooth and fully combined.
- Add the flour and baking powder. Stir until the batter is well combined. The mixture will be thick, which helps the pancakes stay soft and fluffy.
- Heat a nonstick pan over low to medium heat. Lightly grease if needed.
- Scoop small, baby-friendly circles of batter onto the pan. Cook for 2 to 3 minutes per side, until the pancakes are set and lightly golden.
- Let cool slightly, then cut into slices or squares for baby to grasp.
