Greek Yogurt Pancakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain 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">200g Greek yogurt (full-fat works best)</li><li class="ingredients-single-item">180ml milk</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus extra for cooking</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Maple syrup and fresh berries, for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls (one large, one medium)</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Spatula</li><li class="equipment-single-item">Ice cream scoop or 60ml measuring cup (for portioning batter)</li></ul>

<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. This thorough mixing ensures the leavening agents are evenly distributed for consistent rise throughout your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate medium bowl, whisk the Greek yogurt, milk, eggs, oil, and vanilla extract until completely smooth. The acidity in the Greek yogurt will react with the baking soda, creating extra lift and tenderness in your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. You should still see a few small lumps – this is perfect! Overmixing develops gluten and results in tough pancakes, so resist the urge to stir until completely smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5 minutes. This important step allows the gluten to relax and the baking powder to begin activating, resulting in fluffier pancakes with a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small amount of oil and spread it evenly. Test if your pan is ready by sprinkling a few drops of water – they should sizzle and dance across the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using an ice cream scoop or measuring cup, pour about 60ml of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This visual cue is more reliable than timing alone.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown and cooked through. The second side will cook faster than the first, so watch them carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer to a warm plate and cover loosely with foil to keep warm while you cook the remaining pancakes. If cooking for a crowd, you can keep them warm in a 90°C oven.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve immediately with maple syrup and fresh berries. The tanginess from the Greek yogurt pairs wonderfully with sweet toppings, creating a perfect flavor balance.</li></ol>