Greek Yogurt Pancakes
Dreaming of stacks of seriously fluffy pancakes with extra oomph? These Greek Yogurt Pancakes are your answer! Adding Greek yogurt transforms them into unbelievably tender, moist rounds of deliciousness with a sneaky protein boost. Forget flat box mix pancakes – these are easy, satisfying, and family-approved.
Equipment
- Large bowl
- Medium Bowl
- Whisk
- Spatula or Wooden Spoon
- Measuring Cups
- Measuring spoons
- Non-stick Skillet or Griddle
- Measuring Cup or Scoop (for batter)
Ingredients
- 1 ½ cups All-Purpose Flour
- 2 teaspoons Baking Powder fresh recommended
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Sugar Optional
- 1 large Egg
- 1 cup Plain Greek Yogurt Full-fat or 2% recommended
- ½ cup Milk any kind works
- 2 tablespoons Melted Butter Unsalted
- 1 teaspoon Vanilla Extract
- Butter or oil for the pan
Instructions
- Mix the Dry Stuff: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Mix the Wet Stuff: In a separate medium bowl, whisk the egg, then whisk in the Greek yogurt, milk, melted butter, and vanilla extract until just combined.
- Combine Gently: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon JUST until combined. A few lumps are okay – do not overmix!
- Let it Rest (Optional but Recommended): Let the batter sit for 5-10 minutes while you heat the pan.
- Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add a little butter or oil. Heat until a drop of water sizzles.
- Cook 'em Up: Pour or scoop batter onto the hot griddle (about ¼ cup per pancake). Cook for 2-3 minutes per side, until bubbles appear and edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
- Serve Hot!: Serve immediately with your favorite toppings.
Notes
Fluffiness Secret: Don't overmix the batter! Lumps are good. Letting the batter rest for 5-10 mins also helps.
Yogurt Choice: Thick Greek yogurt (full-fat or 2%) works best for texture and richness.
No Milk Option: Replace the ½ cup milk with another ½ cup Greek yogurt for thicker, no-milk pancakes. Cook slightly lower/slower.
Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour.
Dairy-Free: Use thick dairy-free Greek-style yogurt, dairy-free milk, and dairy-free butter. Cooking Heat: Cook on steady medium heat to ensure they cook through without burning. Don't press down after flipping. Storage: Cool leftover pancakes completely. Store airtight in the fridge for 2-3 days. Reheat in toaster/microwave/oven. Freezing: Freeze cooled pancakes between layers of parchment paper in a freezer bag for up to 2 months. Reheat from frozen in toaster/microwave. Adding to Mix: To boost box mix, replace about half the liquid with Greek yogurt, adjusting consistency as needed.
Dairy-Free: Use thick dairy-free Greek-style yogurt, dairy-free milk, and dairy-free butter. Cooking Heat: Cook on steady medium heat to ensure they cook through without burning. Don't press down after flipping. Storage: Cool leftover pancakes completely. Store airtight in the fridge for 2-3 days. Reheat in toaster/microwave/oven. Freezing: Freeze cooled pancakes between layers of parchment paper in a freezer bag for up to 2 months. Reheat from frozen in toaster/microwave. Adding to Mix: To boost box mix, replace about half the liquid with Greek yogurt, adjusting consistency as needed.
