Go Back
Print Recipe

Greek Yogurt Pancakes

These Greek yogurt pancakes are soft, tender and full of surprising flavor. Plain Greek yogurt adds a subtle tang and a boost of protein, while the easy homemade batter comes together in just 10 minutes for a satisfying family breakfast.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: easy Greek yogurt pancakes, Greek yogurt pancake recipe, Greek yogurt pancakes, homemade yogurt pancakes, pancakes with Greek yogurt
Servings: 10
Calories: 140kcal
Author: Megan Porta

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.