Greek Yogurt Pancakes Recipe

Learn how to make the best homemade Greek yogurt pancakes with this easy baking recipe. These protein-packed, tender pancakes use Greek yogurt for incredible moisture and tangy flavor. The foolproof technique creates perfectly fluffy results every time, perfect for weekend breakfasts or meal-prepped weekday meals.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

15 mins

Serves:

4 servings (12 pancakes)

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

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 (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>

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. 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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Greek Yogurt Pancakes Recipe?

Greek Yogurt Pancakes require plain flour, baking powder, baking soda, salt, sugar, Greek yogurt, milk, eggs, vegetable oil, and vanilla extract. For serving, maple syrup and fresh berries are recommended to complement the pancakes' tangy flavour.

How to cook Greek Yogurt Pancakes Recipe at home?

Learn how to cook Greek Yogurt Pancakes by mixing dry and wet ingredients separately, then combining them gently until just incorporated. Let the batter rest for 5 minutes before cooking on a medium-heat non-stick pan until bubbles form, then flip and cook until golden. The Greek yogurt adds moisture and a pleasant tangy flavour while creating exceptionally fluffy results.

Why do my pancakes turn out flat instead of fluffy?

Flat pancakes can result from overmixing the batter (which overdevelops gluten), using expired leavening agents, or cooking at too low a temperature. For fluffy pancakes, mix until just combined, use fresh baking powder/soda, and ensure your pan is properly preheated to medium heat.

Can I make the pancake batter ahead of time?

While it's best to cook pancakes immediately after mixing, you can refrigerate the batter for up to 24 hours. The pancakes may be slightly less fluffy as the leavening agents lose potency over time. Give the batter a gentle stir before cooking, as it will thicken in the fridge.

What can I substitute for Greek yogurt in pancakes?

If you don't have Greek yogurt, you can substitute with plain regular yogurt, sour cream, or buttermilk (though you may need to reduce other liquids slightly). Each alternative will provide a similar tangy flavour and moisture, though the protein content and texture might vary slightly.

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