If you’ve been looking for a pancake twist that brings both fluffiness and a delightful tang, the Greek Yogurt Pancakes Recipe is your new best friend in the kitchen. These pancakes strike the perfect balance between light and satisfying, thanks to creamy Greek yogurt adding moisture and a gentle bite to every stack. Whether you’re feeding a crowd or indulging in a weekend treat, this recipe promises golden, tender pancakes that elevate your breakfast game without fuss or fancy ingredients.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with just a handful of ingredients, each playing a crucial role in texture, flavor, and even how perfectly golden the pancakes turn out. Let’s break down why each one deserves a spot on your countertop.
- 2 large eggs: Act as the natural glue, binding everything together while giving the batter structure and richness.
- 4 Tbsp milk: Helps achieve the ideal batter thickness and ensures moist, tender pancakes.
- 5.3 oz container vanilla Greek yogurt: Brings creamy tanginess and adds protein; vanilla variety adds a subtle sweetness that enhances flavor.
- 1 tsp baking powder: The leavening agent that gives these pancakes their wonderful fluffiness and lift.
- 3/4 cup all-purpose flour: Provides the base that creates the pancake’s familiar tender crumb.
- Coconut oil (or light olive oil or butter): Perfect for sautéing, it adds a hint of richness and helps achieve that beautiful golden crust.
How to Make Greek Yogurt Pancakes Recipe
Step 1: Mix the Wet Ingredients
Start by whisking together the 2 large eggs, the entire container of your vanilla Greek yogurt, and 2 tablespoons of milk. This blend creates a creamy, slightly tangy base that transforms your pancake batter into something uniquely delicious.
Step 2: Combine the Dry Ingredients
In a separate bowl, stir the baking powder into the flour until evenly distributed. Adding the baking powder upfront ensures the pancakes will rise evenly, giving you that coveted fluffy texture.
Step 3: Bring It All Together
Pour the dry ingredients into the wet mixture and stir gently until just combined. At this point, check the consistency: if the batter seems too thick to spread easily, add a bit more milk until it reaches a pourable but thick consistency.
Step 4: Cook to Golden Perfection
Heat coconut oil in a nonstick pan over medium heat until it shimmers. Drop heaping tablespoonfuls of batter into the pan and cook for about 2 minutes on each side, or until the pancakes turn a gorgeous golden brown. This method locks in moisture and imparts a subtle crispness on the outside.
How to Serve Greek Yogurt Pancakes Recipe
Garnishes
Nothing complements these pancakes like fresh fruit—think berries, sliced bananas, or even a sprinkle of nuts for crunch. A drizzle of pure maple syrup or honey adds sweetness without overpowering the lovely vanilla and tang from the yogurt.
Side Dishes
These pancakes pair wonderfully with a side of crispy bacon or sausage links to balance the creamy softness. For a lighter meal, a simple green salad or fresh fruit salad brightens the plate beautifully.
Creative Ways to Present
Try stacking your Greek Yogurt Pancakes Recipe tall and layering in dollops of Greek yogurt between each cake for an extra creamy bite. Alternatively, create pancake sandwiches by folding in a spoonful of fruit compote or nut butter to surprise your taste buds.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though, be warned, they rarely last long), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days without losing their tender texture.
Freezing
For a quick breakfast anytime, freeze cooled pancakes by layering parchment paper between them in a freezer-safe bag. This trick prevents sticking and makes it easy to grab just what you need.
Reheating
Reheat pancakes in a toaster or on a skillet over medium heat to restore their crisp exterior while warming the inside perfectly. Avoid microwaving if you want to keep that light texture intact.
FAQs
Can I use plain Greek yogurt instead of vanilla?
Absolutely! Plain Greek yogurt works just as well—if you want to add a bit of sweetness, simply stir in a teaspoon of vanilla extract or a touch of honey to the batter.
Is it possible to make this recipe dairy-free?
While Greek yogurt is key to the texture and flavor, you can experiment with dairy-free yogurt alternatives like coconut or almond-based yogurts. Just be mindful that flavor and consistency may vary slightly.
How thick should the batter be for these pancakes?
The ideal batter is thick but pourable, similar to a soft cookie dough. If it’s too thick, add a tablespoon of milk at a time until it flows easily off your spoon without being runny.
Can I add mix-ins like blueberries or chocolate chips?
Definitely! Fold in fresh or frozen blueberries, chocolate chips, or even chopped nuts right after mixing the batter for a fun twist.
Why are my pancakes not fluffy?
Make sure your baking powder is fresh, and avoid overmixing the batter, which can make pancakes dense. Also, cooking over medium heat ensures they cook through without burning the outside.
Final Thoughts
Once you try this Greek Yogurt Pancakes Recipe, it’s hard not to make it a regular part of your breakfast lineup. The mix of creamy tang, fluffy texture, and simple wholesome ingredients makes every bite memorable. Treat yourself and anyone lucky enough to join your breakfast table—these pancakes truly shine as a comforting, delicious start to the day.
Print
Greek Yogurt Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 9-11 medium pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
Fluffy and delicious Greek Yogurt Pancakes made with protein-rich vanilla Greek yogurt, eggs, and a hint of coconut oil for sautéing. These pancakes are quick to prepare, slightly tangy, and perfect for a nutritious breakfast or brunch.
Ingredients
Wet Ingredients
- 2 large eggs
- 5.3 oz container (about 2/3 cup) vanilla Greek yogurt (2% fat, e.g., Tillamook)
- 4 Tbsp milk (adjust to desired batter thickness)
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
For Cooking
- Coconut oil (or light olive oil or butter) for sautéing
Instructions
- Prepare Wet Mixture: In a mixing bowl, whisk together the 2 large eggs, vanilla Greek yogurt, and 2 tablespoons of milk until smooth and combined.
- Combine Dry Ingredients: Stir 1 teaspoon of baking powder into the all-purpose flour to evenly distribute the leavening agent.
- Mix Batter: Add the flour and baking powder mixture to the wet ingredients. Stir gently until just combined. If the batter is too thick, add the remaining 2 tablespoons of milk gradually to reach your preferred pourable consistency.
- Heat Pan and Cook Pancakes: Melt a small amount of coconut oil in a nonstick skillet over medium heat. Once the oil is hot and shimmering, spoon heaping tablespoonfuls of batter onto the pan. Cook each pancake for about 2 minutes on one side until golden brown, then flip and cook another 2 minutes on the other side until cooked through and nicely browned. Repeat with remaining batter, adding more oil as needed.
Notes
- You can substitute coconut oil with light olive oil or butter for sautéing.
- Adjust milk quantity to get the batter thickness you prefer; thinner batter yields thinner pancakes.
- Use a nonstick pan to prevent sticking and easy flipping.
- Vanilla Greek yogurt adds sweetness and tang; plain Greek yogurt can be used but may alter flavor slightly.
- Pancakes are best served warm with syrup, fresh fruit, or your favorite toppings.
