These Greek yogurt pancakes completely blew me away. I expected the yogurt to make them filling and maybe a little dense, but instead it gave them the most delicious flavor!
They’re soft and tender without being overly light and airy, and they have just enough substance to make breakfast feel satisfying. They are hands-down my new favorite pancakes.
My husband loves treating our teenage boys to homemade pancakes on weekend mornings when we’re in town. After tasting this batch, I knew immediately that these would be joining our regular rotation.
If your family loves a homemade pancake breakfast, my pancakes with evaporated milk are another easy option made with simple pantry ingredients.
The batter takes about 10 minutes to prepare using simple ingredients, and the Greek yogurt adds extra protein without turning this into a “healthy substitute” recipe. From start to finish, you’ll have 8 to 10 generously sized pancakes ready in about 25 minutes.
These are such delicious pancakes that happen to come with a nutritional bonus!
Why This Recipe Works
- Greek yogurt adds surprising flavor. It gives the pancakes a very subtle tang and makes them taste more interesting than a standard pancake.
- The texture is just right. These pancakes aren’t dense, but they aren’t so light that you’re hungry again an hour later. They are soft, tender and satisfyingly substantial.
- You’ll get a boost of breakfast protein. The combination of Greek yogurt, milk and egg makes these more filling than a basic pancake recipe.
- The batter is ready in 10 minutes. Everything comes together in two bowls with no mixer or special equipment required.
- The consistency is easy to adjust. Because Greek yogurt varies in thickness, you’ll start with 1 cup of milk and add more until the batter is thick but pourable.
- They’re perfect for weekend mornings. The recipe yields approximately 8 to 10 generously sized pancakes, making it a great family breakfast.
Recipe Ingredients
All-purpose flour – Measure the flour by spooning it into the measuring cup and leveling it with a knife. Scooping it directly from the bag can pack in too much flour and produce dense pancakes.
Granulated sugar – Two tablespoons add just enough sweetness without competing with maple syrup and other toppings.
Baking powder and baking soda – Greek yogurt is acidic, so the baking soda reacts with it to help the pancakes rise. Baking powder provides additional lift.
Salt – Enhances the vanilla and balances the sweetness.
Plain Greek yogurt – Nonfat, low-fat or whole-milk Greek yogurt can be used. A higher-fat variety will produce slightly richer pancakes. Use plain yogurt rather than a flavored or sweetened variety for the most predictable result.
Milk – Start with 1 cup, then add more as needed to create a thick but pourable batter. Greek yogurt varies considerably in thickness by brand and fat content, so you may need up to 1 1/2 cups total.
Egg – The egg helps bind the ingredients and gives the pancakes structure.
Salted butter – Melt the butter and allow it to cool slightly before adding it to the wet ingredients so it doesn’t begin cooking the egg.
Vanilla extract – Adds warmth and brings out the subtle flavor of the Greek yogurt.
Butter or cooking spray – Use either one to lightly grease the skillet or griddle.
How To Make Greek Yogurt Pancakes
- Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Mix the wet ingredients. In a large bowl, whisk together the Greek yogurt, 1 cup milk, egg, melted butter and vanilla extract until mostly smooth.
- Make the batter. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing. A few small lumps are perfectly fine.
- Adjust the consistency. Add more milk, a few tablespoons at a time, until the batter is thick but pourable. You may need up to 1 1/2 cups milk total, depending on the thickness of your Greek yogurt. Let the batter rest for 5 minutes.
- Cook the pancakes. Heat a lightly greased skillet or griddle over medium-low to medium heat, or to approximately 350°F. Pour 1/3-cup portions of batter onto the hot surface. Cook for 2 to 3 minutes, until bubbles appear and the edges look set.
- Flip and serve. Flip each pancake and cook for another 1 to 2 minutes, until the second side is golden brown and the center is cooked through. Repeat with the remaining batter, greasing the skillet between batches as needed. Serve warm with butter, maple syrup and your favorite toppings.
How Thick Should Greek Yogurt Pancake Batter Be?
Greek yogurt pancake batter should be thick but pourable. It should fall steadily from a measuring cup and slowly spread after hitting the skillet rather than running quickly across the cooking surface.
Different Greek yogurt brands can vary considerably in consistency. Some are smooth and relatively loose, while others are extremely thick.
Begin with 1 cup of milk and gradually add more until the batter reaches the correct consistency. You may need up to 1 1/2 cups total.
If the batter becomes too thick after resting or while you are cooking the pancakes, stir in another splash of milk. Avoid making it too thin, since the substantial batter helps create the soft, satisfying texture that makes these pancakes so good.
Tips For The Best Pancakes
- Do not overmix the batter. Stir only until the flour is incorporated. Overmixing develops the gluten and can make the pancakes tough.
- Let the batter rest. Five minutes gives the flour time to hydrate and allows the leavening ingredients to begin working.
- Use the batter consistency as your guide. The amount of milk needed will depend on the thickness of your Greek yogurt.
- Add extra milk gradually. It is much easier to thin a thick batter than to correct one that has become too runny.
- Keep the heat moderate. If the skillet is too hot, the outsides will brown before the centers have time to cook.
- Wait for the edges to set before flipping. Look for bubbles on the surface and dry, defined edges.
- Flip each pancake only once. Repeated flipping can prevent the pancakes from rising properly.
- Avoid pressing down with the spatula. Pressing pushes out air and can make the pancakes flatter.
Easy Pancake Variations
- Add berries. Sprinkle blueberries, raspberries or finely chopped strawberries over each pancake immediately after pouring the batter onto the skillet.
- Make chocolate chip pancakes. Add a small handful of mini chocolate chips to each pancake before flipping.
- Add warm spices. Whisk 1/2 teaspoon cinnamon into the dry ingredients. Add a pinch of nutmeg for even more flavor.
- Add lemon flavor. Stir 1 teaspoon finely grated lemon zest into the wet ingredients. Lemon pairs beautifully with the gentle tang of Greek yogurt.
- Make them a little sweeter. Increase the granulated sugar to 3 tablespoons if you prefer sweeter pancakes without adding a lot of syrup.
- Add whole grains. Replace up to 1/2 cup of the all-purpose flour with whole wheat flour. Whole wheat flour absorbs more liquid, so you may need additional milk.
Greek Yogurt Pancake Toppings
Keep things classic with butter and warm maple syrup, or spoon this homemade peach pancake sauce over the top for an extra-special weekend breakfast.
- Peach pancake sauce
- Fresh berries
- Sliced bananas
- Peanut butter or almond butter
- Greek yogurt and honey
- Whipped cream
- Chopped pecans or walnuts
- Fruit preserves
- Cinnamon sugar
- Mini chocolate chips
How To Keep Pancakes Warm
Place the cooked pancakes in a single layer on a baking sheet and keep them in a 200°F oven while you finish cooking the remaining batches.
Avoid covering them tightly. This can trap steam and make the surfaces soggy.
How To Store Leftover Pancakes
Allow the pancakes to cool completely, then place them in an airtight container. Store them in the refrigerator for up to 4 days.
Reheat individual pancakes in the microwave for approximately 15 to 30 seconds. For slightly crisp edges, warm them in a toaster or toaster oven instead.
Can You Freeze Greek Yogurt Pancakes?
Greek yogurt pancakes freeze well, making them a great option for easy weekday breakfasts.
Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet. Freeze until firm and transfer them to a freezer-safe bag or container. Place pieces of parchment paper between the layers if needed to prevent sticking.
Freeze for up to 3 months. Reheat the pancakes directly from frozen in the microwave, toaster or toaster oven.
Frequently Asked Questions
What does Greek yogurt do in pancakes?
Greek yogurt adds moisture, a subtle tang and extra protein to pancake batter. Its acidity also reacts with baking soda, helping the pancakes rise and creating a soft, tender texture.
Do Greek yogurt pancakes taste sour?
No. Plain Greek yogurt gives these pancakes extra flavor and a very mild tang, but they do not taste sour. Vanilla, sugar, butter and maple syrup balance the yogurt beautifully.
Are Greek yogurt pancakes dense?
They shouldn’t be dense, but they are a little more substantial than extremely light and airy pancakes. Avoid overmixing the batter, and make sure your baking powder and baking soda are fresh.
What kind of Greek yogurt is best for pancakes?
Plain Greek yogurt works best. Nonfat, low-fat and whole-milk varieties can all be used, although whole-milk Greek yogurt will produce a slightly richer result.
Because Greek yogurt brands vary in thickness, begin with 1 cup of milk and add more as needed.
Can I use flavored Greek yogurt?
You can experiment with flavored Greek yogurt, but it may alter the sweetness and flavor of the pancakes. It can also contain additional sugar and ingredients that affect the batter consistency. Plain Greek yogurt provides the most reliable result.
Can I use regular yogurt instead of Greek yogurt?
Yes, but regular yogurt is thinner than Greek yogurt. Begin with less milk and add more only if needed. The final batter should be thick but pourable.
Why is my pancake batter so thick?
Greek yogurt is much thicker than regular yogurt, and some brands are especially dense. Gradually add milk until the batter pours easily from a measuring cup and slowly spreads on the skillet.
Why are my pancakes browning before the centers cook?
The skillet is probably too hot. Reduce the heat to medium-low and allow the pan to cool slightly before cooking the next batch. These thick pancakes need moderate heat so the centers have time to cook.
Can I make the pancake batter ahead of time?
For the best rise and texture, cook the pancakes shortly after mixing the batter. You can whisk the dry ingredients together the night before, then combine them with the wet ingredients in the morning.
More Easy Breakfast Recipes
If your family loves a homemade breakfast, try one of these easy recipes next:
- Banana Applesauce Pancakes
- Pancakes With Evaporated Milk
- Protein Baked Oatmeal
- Banana Oatmeal Bars
- Steel Cut Oatmeal Bars
Greek Yogurt Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 1 to 1 1/2 cups milk as needed
- 1 large egg
- 2 tbsp salted butter melted and slightly cooled
- 1 tsp vanilla extract
- Butter or cooking spray for greasing the skillet
- Butter and maple syrup for serving
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Combine the wet ingredients. In a large bowl, whisk together the Greek yogurt, 1 cup milk, egg, melted butter and vanilla extract until mostly smooth.
- Make the batter. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Add more milk, a few tablespoons at a time, until the batter is thick but pourable. You may need up to 1 1/2 cups milk total. A few small lumps are perfectly fine.
- Let the batter rest. Allow the batter to rest for 5 minutes. It should pour easily from a measuring cup and slowly spread after hitting the skillet. If it becomes too thick while resting, stir in an additional splash of milk.
- Preheat the skillet. Heat a large skillet or griddle over medium-low to medium heat. If using an electric griddle, set it to approximately 350°F. Lightly coat the cooking surface with butter or cooking spray.
- Cook the pancakes. Pour 1/3-cup portions of batter onto the hot skillet. If necessary, use the back of the measuring cup to gently guide the batter into circles.
- Flip the pancakes. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until the second side is golden brown and the centers are cooked through.
- Repeat and serve. Lightly grease the skillet between batches as needed. Serve the pancakes warm with butter, maple syrup and your favorite toppings.
Notes
- Makes 8 to 10 pancakes using 1/3-cup portions of batter.
- The batter should pour easily from a measuring cup and slowly spread after hitting the skillet.
- If the batter thickens while resting or between batches, stir in an additional splash of milk.
- Do not overmix the batter. A few small lumps are perfectly fine.
- Cook over medium-low to medium heat so the centers cook before the outsides become too dark.
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled pancakes for up to 3 months.Greek yogurt varies considerably in thickness by brand. Start with 1 cup milk and gradually add more, up to 1 1/2 cups total, until the batter is thick but pours easily from a measuring cup.
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