These Greek Yogurt Pancakes are fluffy, tangy, and naturally protein-packed—perfect for busy mornings or a cozy weekend brunch. With simple pantry staples and a quick, no-fuss batter, they cook up golden on the outside and tender inside, ready for syrup, fruit, or an extra spoon of yogurt on top.
Ingredients
- 1 cup all-purpose flour (≈120 g)
- 2 tbsp sugar (≈25 g)
- 2 tsp baking powder (≈8 g)
- ¼ tsp fine salt (≈1.5 g)
- 1 cup plain Greek yogurt, 2% (≈240–245 g)
- ¼ cup milk or water (60 ml), plus 1–3 tbsp extra if needed
- 2 large eggs
- 1 tsp vanilla extract (5 ml)
- 2 tbsp melted butter or neutral oil (28–30 g)
- For the pan: a little butter or oil
Serving ideas (optional): butter, maple syrup, berries, sliced banana, extra Greek yogurt, nut butter.
Step-by-Step Preparation
- Preheat the pan: Set a nonstick pan or griddle over medium heat while you mix the batter. You want it hot enough that a drop of water sizzles on contact.
- Mix the dry ingredients: In a medium bowl, whisk together
flour, sugar, baking powder, and salt until evenly combined and lump-free. - Mix the wet ingredients: In a separate bowl, whisk Greek yogurt, milk (or water), eggs, vanilla, then whisk in the melted butter/oil until smooth. (Add the butter last so it doesn’t seize against the cold yogurt.)
- Combine (don’t overmix): Tip all dry ingredients into the wet. Whisk just until the flour disappears. A few small lumps are ideal.
- Consistency check: Batter should be thick but scoopable. If it clings to the whisk and doesn’t slowly flow, whisk in 1–3 tbsp more milk/water, 1 tbsp at a time.
- Lightly grease & portion: Lightly grease the hot pan. Using a ¼-cup measure, drop batter for each pancake, leaving space for spread.
- Cook side one (~2 minutes): Cook until edges look set and bubbles form and stay open on the surface. Peek at the underside—it should be deep golden.
- Flip & finish (1–2 minutes): Flip and cook until the second side is golden and the center springs back when tapped or reaches ~95°C / 203°F internally if checking.
- Repeat: Re-grease the pan lightly between batches. Keep finished pancakes warm in a 200°F / 90–100°C oven if serving later.
- Serve: Plate hot with your favorite toppings.
Pro Tips & Fix-It
- Too thick/gummy? Heat likely too high or batter too thick → lower heat; whisk in 1–2 tbsp milk.
- Too thin/flat? Batter over-diluted or overmixed → add 1–2 tsp flour; mix gently next time.
- Pale pancakes? Pan not hot enough → give it more preheat time.
- Old leavening? Baking powder loses punch—replace if older than 6–9 months.
Make-Ahead & Storage
- Fridge: Cool, then refrigerate airtight up to 3 days.
- Freeze: In layers with parchment, up to 2 months.
- Reheat: Toaster or dry skillet until hot; microwave 15–20 sec for speed.
Yield: ~8 pancakes (¼ cup batter each)
Time: 10 min prep · 10–15 min cook
Equipment: 2 bowls, whisk, ¼-cup scoop, nonstick pan or griddle, spatula
Serve them warm and watch the stack disappear, or meal-prep a batch for easy weekday reheats. However you top them—berries, honey, or nut butter—these pancakes deliver reliable fluff and satisfying nutrition in every bite.
