Yogurt Pancakes Recipe

By What’s Baking

Fluffy, tangy pancakes infused with Greek yogurt create a protein-rich breakfast treat with delightful texture and subtle complexity that pairs perfectly with fresh berries and honey.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

15 mins

Serves:

8 pancakes

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">1 tablespoon baking powder</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">2 tablespoons granulated sugar</li> <li class="ingredients-single-item">240ml milk (any type)</li> <li class="ingredients-single-item">200g Yogurt (full-fat works best)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">2 tablespoons melted butter, plus extra for cooking</li> <li class="ingredients-single-item">Fresh berries, honey, or maple syrup for serving</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 (one large, one medium)</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Measuring cups and spoons</li> <li class="equipment-single-item">Spatula</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 mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Creating this dry mix first ensures even distribution of the leavening agents for perfectly fluffy pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate medium bowl, whisk together the milk, Greek yogurt, eggs, vanilla extract, and melted butter until smooth. The yogurt might appear slightly lumpy at first, but gentle whisking will incorporate it fully into a smooth liquid mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Stop mixing as soon as no dry flour is visible - small lumps are perfect! Overmixing develops gluten and results in tough, dense pancakes instead of light, fluffy ones. </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 activate, creating the perfect light texture in the finished pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat a non-stick pan or griddle over medium heat. Add a small amount of butter and swirl to coat the surface. The pan is ready when a drop of water sizzles and dances across the surface but doesn't immediately evaporate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For each pancake, pour about 60ml (1/4 cup) of batter onto the hot surface. The batter should spread into a circle about 10-12cm in diameter. If it spreads too much, your batter is too thin; if it barely spreads, it's too thick (adjust with a little milk or flour as needed). </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Cook until bubbles form on the surface and the edges look set and slightly dry, about 2-3 minutes. When the bubbles begin to pop and create little holes that stay open, it's time to flip. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Flip the pancake with a confident, quick motion and cook for another 1-2 minutes until golden brown on the second side and cooked through. The center should spring back slightly when pressed gently. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer to a warm plate and repeat with remaining batter, adjusting heat as necessary and adding more butter to the pan between batches. You can keep cooked pancakes warm in an oven set to 95°C while you finish the batch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve immediately with your preferred toppings - fresh berries, a dollop of extra Greek yogurt, honey, or maple syrup all complement the tangy notes in these pancakes beautifully. </li> </ol>

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute Greek yogurt with regular yogurt in pancakes?

Yes, you can substitute regular yogurt, but the pancakes won't be as thick or protein-rich. Greek yogurt's higher protein content and thicker consistency creates fluffier pancakes with more structure. If using regular yogurt, strain it through cheesecloth first or reduce milk slightly to maintain batter consistency.

Why are my yogurt pancakes not fluffy?

Pancakes may lack fluffiness if you've overmixed the batter (developing too much gluten), used expired baking powder, skipped the resting period, or if your pan wasn't hot enough. For perfectly fluffy results, mix just until combined, use fresh baking powder, rest the batter 5 minutes, and cook at medium heat.

What's the best topping for yogurt pancakes?

Fresh berries complement the tanginess perfectly, while honey or maple syrup adds natural sweetness. For added indulgence, try a dollop of extra Greek yogurt with a sprinkle of cinnamon, crushed nuts for texture, or a fruit compote. The pancakes' subtle complexity pairs well with both sweet and tart toppings.