If you’re looking to elevate your breakfast routine, these Greek Yogurt Pancakes are an excellent choice! Soft, fluffy, and packed with protein, they offer a delightful twist to traditional pancakes. After testing this recipe multiple times, I discovered just how creamy and rich the yogurt makes the batter. During my tastings, I added a hint of vanilla that danced beautifully with the pancake’s mild sweetness, creating a flavor harmony. If you enjoy a hearty breakfast, try pairing them with my avocado toast.
About Greek Yogurt Pancakes
Greek Yogurt Pancakes are not just any pancakes; they’re a perfect blend of flavor and texture. I started making them for my family on lazy Sunday mornings, and they quickly became our go-to breakfast. Designed to be light on the wallet and time-efficient, these pancakes are an all-year favorite, especially when served with fresh fruit or a drizzle of maple syrup. The secret lies in the creamy Greek yogurt that gives them a luxurious mouthfeel, unlike standard pancake recipes.
- Quick prep, meaning more time to enjoy breakfast together.
- Budget-friendly ingredients make this recipe accessible to everyone.
- A family favorite that everyone—from toddlers to grandparents—will love.
- While traditionally American, the influence of yogurt highlights Mediterranean cuisine.
Key Ingredients & Their Roles
- Greek Yogurt: Adds moisture and protein; for a tangier version, opt for a flavored yogurt.
- Baking Powder: Provides lightness; ensure it’s fresh for the best rise.
- All-Purpose Flour: Forms the base; using whole wheat flour gives a nutty flavor but might change the texture.
- Unsalted Butter: Adds richness; can be replaced with coconut oil for a dairy-free option.
How to Make Greek Yogurt Pancakes
- In a mixing bowl, whisk together 1 ¼ cups of all-purpose flour, 3 teaspoons of baking powder, and ¼ teaspoon of salt until well combined.
- In another bowl, mix 2 tablespoons of sugar, 1 cup of Greek yogurt, ½ cup of whole milk, 3 tablespoons of melted butter, 2 eggs, and 1 teaspoon of vanilla extract until smooth. The aroma is a lovely hint of sweetness.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. The batter should be slightly lumpy—do not overmix to preserve the fluffiness.
- Heat a nonstick skillet over medium heat and melt some butter to coat the surface. Spoon out ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges begin to set, about 3-4 minutes.
- Flip and cook for an additional 2-3 minutes until golden brown. Repeat this process for the remaining batter, adding more butter to the pan as needed.
Pro Tips & Troubleshooting
- I found that letting the batter rest for about 5 minutes enhances the pancake’s fluffiness.
- A common hiccup is pancakes sticking to the pan; ensure it’s fully preheated and greased before pouring in the batter.
- Consider mixing in seasonal fruits like blueberries or bananas for an extra flavor burst.
- This recipe easily doubles for larger gatherings; just keep an eye on cooking times!
Storage & Make-Ahead Guide
Store leftover pancakes in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, separated by parchment paper, for up to 2 months. Reheat in a microwave for about 30 seconds each or on a skillet over low heat for 1-2 minutes. From my experience, the texture remains surprisingly soft even after freezing!
What to Serve With Greek Yogurt Pancakes
These Greek Yogurt Pancakes pair wonderfully with fresh berries and a dollop of whipped cream. Drizzle them with maple syrup or honey for a sweet touch. If you’re feeling adventurous, serve alongside creamy pumpkin gnocchi for a delightful brunch experience.
Frequently Asked Questions
- Can I use non-fat yogurt? Yes, but it may result in slightly denser pancakes.
- How can I make these pancakes gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- What can I add to the batter? Seasonal fruits like blueberries or chocolate chips are great additions!
- How should I reheat leftovers? Microwave them or warm in a skillet until heated through.
- Can I prepare the batter in advance? It’s best to cook right after mixing for optimal fluffiness.
Final Thoughts
These Greek Yogurt Pancakes have become a staple in my breakfast rotation. The tender, fluffy texture and subtle sweetness make them irresistible. I love enjoying them simply with fresh fruit and a sprinkle of powdered sugar. I encourage you to try this recipe and share your results; I can’t wait to hear what your family thinks!
More Recipes You’ll Love
- Lemon Blueberry Pancakes – fresh twist on pancakes
- Simple Avocado Toast with Egg – perfect breakfast pairing
- Easy Hawaiian Roll French Toast – alternate sweet breakfast option
Greek Yogurt Pancakes
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup plain unsweetened whole milk Greek yogurt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 items eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Making the Pancakes
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In a separate mixing bowl, whisk together the sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Heat a nonstick skillet over medium heat. Melt some butter to coat it. Spoon out 1/4 cup of batter per pancake, cook until edges are set and bubbles form, about 3-4 minutes. Flip and cook for an additional 2-3 minutes.