Greek Yogurt Pancakes
Thick, fluffy, and slightly tangy, these Greek yogurt pancakes are an easy homemade breakfast with a protein boost. Simple pantry ingredients, ready in about 30 minutes, and perfect for freezing.
Servings: 4 people
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon white sugar
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 2/3 cup milk
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, whisk the eggs. Add the Greek yogurt, milk, and vanilla extract and whisk until smooth.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Stir until just combined. The batter will be thick and slightly lumpy. Do not overmix.
- Preheat a griddle or large nonstick skillet over low-medium heat. Lightly grease with oil or nonstick cooking spray.
- Pour about ¼ cup of batter per pancake onto the griddle. Cook for 2 to 3 minutes, until air bubbles form on the surface and the edges begin to set.
- Flip carefully and cook for 2 to 3 more minutes on the second side, until golden brown.
- Repeat with the remaining batter, greasing the griddle between batches as needed.
- Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.
Notes
- Don't overmix the batter. Stir until the flour is just incorporated. Lumps are normal and lead to fluffier pancakes. Overmixing makes them dense and tough.
- Use plain Greek yogurt for the best tangy, buttermilk-like flavor. Vanilla or flavored yogurt works in a pinch but will change the sweetness and taste.
- Room-temperature ingredients help the batter come together more evenly and produce fluffier results.
- Low-medium heat is key. If the pan is too hot, the outside browns before the inside cooks through, leaving a gummy center.
- Cook a test pancake first to make sure your heat is right before cooking the full batch.
- For thicker pancakes, reduce the milk to ½ cup.
- For thinner pancakes, add an extra tablespoon of milk.
- Keep batches warm on a baking sheet in a 200°F oven in a single layer. Don't stack or cover.
- Storage: Refrigerate in an airtight container with parchment between layers for up to 3 days.
- Freezing: Cool completely, stack with parchment between each pancake, and store in a freezer bag for up to 4 months.
- Reheating: Microwave for about 20 seconds per pancake, or warm in a 350°F oven or toaster oven.
- Vanilla extract is optional but recommended. It rounds out the flavor and complements the tang from the yogurt.
- Protein boost: Greek yogurt adds extra protein compared to traditional pancake recipes, making these a slightly more filling breakfast option.
Nutrition
Calories: 266kcal | Carbohydrates: 45g | Protein: 13g | Fat: 3g | Cholesterol: 95mg | Sodium: 350mg | Potassium: 302mg | Fiber: 1g | Sugar: 9g | Vitamin A: 220IU | Calcium: 155mg | Iron: 2.7mg
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