Greek Yogurt Pancakes Recipe

Introduction

Greek Yogurt Pancakes are a delicious twist on traditional pancakes, offering a tender texture and a subtle tang from the yogurt. They’re easy to make and perfect for a cozy weekend breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons packed light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1 cup Greek yogurt
• ¼ cup milk
• 1 teaspoon vanilla extract
• Cooking spray for greasing the pan
• Maple syrup and berries, for serving

Instructions

1. Step 1: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
2. Step 2: In a larger bowl, whisk the eggs until blended. Then stir in the Greek yogurt, milk, and vanilla extract until smooth.
3. Step 3: Gently fold the dry ingredients into the wet ingredients until just combined; it’s okay if the batter is slightly lumpy—avoid over mixing.
4. Step 4: Heat a large nonstick pan over medium heat and lightly spray it with cooking spray.
5. Step 5: Using a ⅓-cup measuring cup, pour 3 to 4 pancakes onto the pan. Cook until bubbles form on top and the edges look set, about 2-3 minutes, then flip.
6. Step 6: Cook the other side for 1-2 minutes until golden brown and cooked through.
7. Step 7: Serve warm with maple syrup and fresh berries or your favorite toppings.

Tips & Variations

• For extra fluffiness, separate the eggs and whip the egg whites to soft peaks before folding them into the batter.
• Try substituting half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Use flavored Greek yogurt, like vanilla or honey, to add a different taste dimension without extra sugar.
• Add cinnamon or lemon zest to the batter for a fresh twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or a skillet over medium heat until warm. For longer storage, freeze pancakes in a single layer with parchment between them, then transfer to a sealed bag; reheat from frozen by toasting or microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but the batter may be thinner since regular yogurt has more moisture. You might reduce the milk slightly or add a bit more flour to compensate.

Why are my pancakes not fluffy?

Make sure not to over mix the batter; a few lumps are okay. Also, check your baking powder’s freshness, and cook over medium heat—not too high—to allow pancakes to puff up without burning.

Greek Yogurt Pancakes Recipe

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★★★★★

4.9 from 108 reviews

Fluffy and protein-packed Greek Yogurt Pancakes made with simple pantry staples. These pancakes are light, moist, and have a subtle tang from Greek yogurt, making breakfast wholesome and delicious. Perfectly golden with a tender crumb, served best with maple syrup and fresh berries.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 2 tablespoons packed light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup Stonyfield Greek yogurt
• ¼ cup milk
• 1 teaspoon vanilla extract

For Cooking and Serving

• Cooking spray for greasing the pan
• Maple syrup, for serving
• Berries, fresh, for serving

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, and salt to combine evenly.
2. Mix Wet Ingredients: In a larger bowl, whisk the eggs until blended, then add Greek yogurt, milk, and vanilla extract. Whisk until smooth.
3. Combine Batter: Stir the dry ingredients into the wet ingredients gently until just combined. It’s important not to overmix; a few lumps are acceptable to keep the pancakes tender.
4. Heat Pan: Place a large nonstick pan over medium heat and spray with nonstick cooking spray to prevent sticking.
5. Cook Pancakes: Using a ⅓-cup measuring cup, pour 3-4 rounds of batter into the pan. Cook for 2-3 minutes until the pancakes puff up and the bottoms turn golden brown.
6. Flip and Finish: Flip the pancakes and cook an additional 1-2 minutes until risen and fully cooked through.
7. Serve: Serve warm with maple syrup and fresh berries for a delicious, balanced breakfast.

Notes

• Do not overmix the batter to keep pancakes light and fluffy; lumps are fine.
• Use a nonstick pan or griddle to avoid sticking and ensure even cooking.
• Adjust milk quantity slightly if batter is too thick or thin based on flour type or yogurt consistency.
• Can substitute all-purpose flour with whole wheat flour for a healthier twist, but expect a denser texture.
• For dairy-free version, use non-dairy yogurt and milk alternatives, but texture and taste may vary.

Keywords: Greek yogurt pancakes, fluffy pancakes, easy breakfast recipe, protein pancakes, homemade pancakes, breakfast with Greek yogurt