There’s something magical about starting your morning with a plate piled high with Greek Yogurt Pancakes. These fluffy, protein-packed beauties combine the classic comfort of homemade pancakes with the delightful tang and creaminess of Greek yogurt. Whether it’s a leisurely Sunday brunch or a quick weekday treat, this recipe is a go-to favorite for those wanting an easy, no-fuss breakfast that checks all the boxes: taste, texture, and nutrition!
Ingredients You’ll Need
You might be surprised by how simple and familiar the ingredients are for Greek Yogurt Pancakes, but each one is important. Every item plays a specific role, whether it’s for structure, flavor, or that irresistible golden color. Quality really shines through, so try to use the best you have on hand!
- All-purpose flour: The backbone of the pancake, giving them substance and just the right lightness.
- Baking powder: For a cheerful lift and those signature fluffy middles.
- Baking soda: Teams up with yogurt’s acidity to create extra rise and a tender crumb.
- Salt: Just a touch balances out sweetness and flatters all the flavors.
- Sugar (optional): Adds that subtle kiss of sweetness, but you can skip it if toppings will provide enough.
- Plain Greek yogurt: The star ingredient, lending tang, moisture, and a protein boost that makes these pancakes stand out.
- Large eggs: Bind everything together and contribute to a rich, tender texture.
- Milk: Helps create the perfect batter consistency—add more as needed for thinner pancakes.
- Vanilla extract: For that cozy, warm aroma and a little extra depth.
- Butter or oil for cooking: Ensures pancakes don’t stick and gives gorgeous golden edges.
How to Make Greek Yogurt Pancakes
Step 1: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if you’re using it. This step is all about even distribution so you won’t end up with salty or bitter pockets; taking a few moments to whisk well makes a noticeable difference in the final pancakes!
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the Greek yogurt, eggs, milk, and vanilla extract until everything is smooth and creamy. The Greek yogurt should blend in completely, making the mixture luxuriously thick—a hint at how tender and flavorful your pancakes will be.
Step 3: Combine and Adjust the Batter
Add the wet ingredients to the bowl with the dry ingredients and gently stir with a spatula or wooden spoon. Be careful not to overmix; a few small lumps are totally fine! The batter will be thick, but if it seems too thick to scoop, add a splash more milk and gently stir again.
Step 4: Heat and Grease the Pan
Place a nonstick skillet or griddle over medium heat and add a small pat of butter or drizzle of oil. Let it heat up until a drop of water sizzles. This is the secret to getting those perfect golden edges that make Greek Yogurt Pancakes so tempting.
Step 5: Cook the Pancakes
Using a 1/4 cup measure, scoop batter onto the hot skillet for each pancake. Let them cook for 2 to 3 minutes, until small bubbles appear on the surface and the edges start to look set. Flip and cook the other side an additional 2 to 3 minutes. Both sides should be perfectly golden and the centers should feel springy.
How to Serve Greek Yogurt Pancakes
Garnishes
Greek Yogurt Pancakes are irresistibly good with a variety of toppings. Try a cloud of whipped cream, a handful of fresh berries, a drizzle of honey or maple syrup, or even a dusting of powdered sugar. Greek yogurt itself is a natural partner here for double the creaminess, or get adventurous with toasted nuts and a spoonful of fruit compote.
Side Dishes
To round out your breakfast spread, serve the pancakes alongside options like crispy bacon, scrambled eggs, or a bright fruit salad. If you’re feeling fancy, a cup of rich coffee or herbal tea pairs beautifully with the creamy and tangy notes of the pancakes.
Creative Ways to Present
Layer Greek Yogurt Pancakes in stacks with ribbons of yogurt and fruit between each pancake for a mini “pancake cake.” Alternatively, use cookie cutters to make fun shapes for kids, or set up a pancake bar with bowls of different toppings so everyone can build their perfect plate.
Make Ahead and Storage
Storing Leftovers
To keep your leftover Greek Yogurt Pancakes tasting fresh, let them cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to three days—they’ll stay moist thanks to the yogurt, so you’re never more than a few minutes from a delicious breakfast.
Freezing
These pancakes freeze like a dream! Arrange them in a single layer on a baking sheet, freeze until solid, then stack with parchment paper between each pancake and seal in a freezer bag or airtight container. Stored this way, Greek Yogurt Pancakes keep their flavor and texture for up to two months.
Reheating
For best results, pop frozen or chilled pancakes in the toaster for a minute or two, or microwave them lightly covered for about 20–30 seconds each. If you’re serving a batch to a group, lay them on a baking sheet, cover loosely with foil, and warm in a 325°F oven for about 10 minutes.
FAQs
Can I use flavored Greek yogurt in this recipe?
Absolutely! Flavored Greek yogurt can add a fun twist, just remember it may make the pancakes a little sweeter, especially if you’re already adding sugar. Berry or vanilla varieties work especially well.
Do Greek Yogurt Pancakes taste sour?
Not at all! The yogurt adds a gentle tang that balances the sweetness, but it doesn’t overwhelm. Instead, it complements the vanilla and provides a fresh flavor profile.
Can I make these pancakes gluten-free?
Yes! Substitute your favorite gluten-free all-purpose blend for the flour in a 1:1 swap. Pancakes made this way may be slightly more delicate, but the Greek yogurt keeps them nice and moist.
What’s the best way to keep pancakes warm for a crowd?
Place cooked Greek Yogurt Pancakes on a baking sheet in an oven set to 200°F as you cook the rest. This keeps them warm and soft without drying them out.
Can I add mix-ins like chocolate chips or blueberries?
Go for it! After scooping the batter onto the skillet, sprinkle a handful of chocolate chips, blueberries, or even chopped nuts onto each pancake before flipping. This way, the add-ins won’t sink or burn during mixing.
Final Thoughts
If you’re craving a breakfast that’s both comforting and nourishing, these Greek Yogurt Pancakes are waiting for you. Try them soon—you just might start a new morning tradition!
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Greek Yogurt Pancakes Recipe
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
These fluffy Greek yogurt pancakes are a delicious and protein-packed breakfast option that is easy to make and perfect for a leisurely weekend brunch.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients:
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup milk (plus more as needed)
- 1 teaspoon vanilla extract
- butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using.
- Mix Wet Ingredients: In another bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Combine Batter: Add the wet ingredients to the dry ingredients and stir until just combined; adjust consistency with more milk if needed.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat, grease with butter or oil, scoop 1/4 cup of batter for each pancake, cook for 2–3 minutes per side until golden brown and cooked through.
- Serve: Serve warm with desired toppings like fresh fruit, maple syrup, or nut butter.
Notes
- For extra protein, use whole milk Greek yogurt.
- These pancakes freeze well—let them cool completely, then store in an airtight container or freezer bag. Reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 3g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
