Greek Yogurt Pancakes Recipe
Light and fluffy Greek yogurt pancakes deliver a protein-packed breakfast with tangy flavor and pillowy texture that soaks up maple syrup perfectly.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">180g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">240g plain Greek yogurt (full-fat works best)</li> <li class="ingredients-single-item">120ml milk</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">30g unsalted butter, melted</li> <li class="ingredients-single-item">Vegetable oil or butter for cooking</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Non-stick frying pan or griddle</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Spatula</li> <li class="equipment-single-item">1/4-cup measuring cup or ice cream scoop</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined. The baking powder and baking soda work together with the acidic yogurt to create the perfect rise – baking powder provides initial lift while baking soda reacts with yogurt for extra fluffiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate bowl, whisk the Greek yogurt and milk until smooth. This step is important for ensuring your wet ingredients blend evenly – the yogurt adds protein and tanginess while contributing to the tender texture of your pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs, vanilla extract, and melted butter to the yogurt mixture, whisking until completely incorporated. The melted butter enriches the batter while the eggs provide structure and lift. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. You'll see some small lumps – that's perfect! Overmixing develops gluten, leading to tough pancakes, so stop mixing as soon as no dry flour patches remain. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Let the batter rest for 5 minutes. This resting period allows the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes. You'll notice the batter might develop some small bubbles – that's a good sign! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and swirl to coat. The pan is ready when a few drops of water sprinkled on the surface dance and evaporate quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a 1/4-cup measure or ice cream scoop, pour portions of batter onto the hot pan, leaving space between each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Flip each pancake with confidence using a spatula and cook for another 1-2 minutes until golden brown and cooked through. Look for a slight spring when you gently press the center – that indicates they're done. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter. If needed, you can keep them warm in a 90°C oven while finishing the batch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve immediately with your favorite toppings – fresh berries, maple syrup, honey, or additional Greek yogurt all pair beautifully with these pancakes. For a special treat, fold blueberries or sliced bananas into individual portions of batter right before cooking! </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do pancakes made with Greek yogurt turn out fluffier than regular pancakes?
Greek yogurt pancakes achieve superior fluffiness due to the yogurt's acidity reacting with the baking soda, creating extra carbon dioxide bubbles. Additionally, the yogurt's protein and fat content contributes to a more tender crumb structure, whilst the tangy yogurt flavour balances the sweetness perfectly.
Can I freeze homemade pancakes for meal prep breakfasts?
Yes! Once completely cooled, layer pancakes between sheets of parchment paper and place in freezer-safe containers or bags. They'll keep for up to 3 months. Reheat frozen pancakes in a toaster, microwave (30-60 seconds), or in a pan over low heat until warmed through.
What are the best toppings for yogurt-based pancakes?
Yogurt pancakes pair beautifully with fresh berries, sliced bananas or peaches, maple syrup, honey, nut butters, or additional Greek yogurt. For indulgent options, try chocolate chips, lemon curd, or homemade fruit compote. Their tangy flavour complements both sweet and tart toppings.
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