Hearty Greek Yogurt Pancakes Recipe

I often find myself craving a breakfast that feels special but requires minimal effort on busy mornings. Discovering how adding a creamy, tangy ingredient transforms the texture of a simple batter changed my weekend routine forever.

This Greek Yogurt Pancakes recipe creates a stack that is incredibly fluffy inside with delightfully crisp golden edges. It has become my favorite way to add a wholesome protein boost to a sweet start to the day.

What Makes This Greek Yogurt Pancakes Recipe Special

The acidity in the yogurt reacts beautifully with the leavening agents to give these cakes a serious lift you cannot get from milk alone. You will appreciate how substantial and satisfying they feel without being heavy or dense.

Most of the ingredients are likely already sitting in your fridge, making this an easy solution for an empty pantry. I love that I can have a hot, homemade meal on the table in less than fifteen minutes.

These reheat wonderfully for quick snacks throughout the week or for packing in lunchboxes. My family asks for them constantly because the flavor is just sweet enough to enjoy on its own.

If you love simple treats with great texture, you must try my Irresistible Cornflake Cookies Recipe for your next baking project. For a savory dinner option that is just as easy to prepare, I highly recommend the Quick Tomato Fennel Braised Chickpeas Recipe.

Ingredients You’ll Need

Here are the pantry staples required to whip up this batch:

• All-Purpose Flour: The base of the recipe that provides structure.
• Baking Powder: Essential for creating that tall, fluffy rise.
• Large Eggs: These bind the batter and add richness.
• Vanilla Greek Yogurt: Adds moisture, protein, and a lovely tang (I use 5.3 oz).
• Milk: Thins the batter to the right consistency.
• Coconut Oil: Used for frying to get those crispy, golden edges.

My Method for Fluffy Greek Yogurt Pancakes

Let’s get the griddle hot and start cooking:

1. Begin by cracking the eggs into a medium mixing bowl and pouring in the vanilla Greek yogurt along with the milk. Whisk these wet ingredients vigorously until they are completely combined and the mixture looks smooth and creamy yellow. If you want a thinner pancake, you can add a splash more milk at this stage, but the thicker batter is what yields that impressive height.
2. Measure the flour into a separate small bowl or directly on top of the wet mix if you are careful, and stir the baking powder into the flour first to ensure it distributes evenly. Gently fold the dry ingredients into the wet mixture using a spatula or spoon just until the flour streaks disappear. It is crucial that you stop mixing immediately once combined; the batter should be thick and slightly lumpy, which ensures the final result remains tender rather than tough.
3. Place a nonstick skillet or griddle over medium heat and add a generous amount of coconut oil to melt and coat the surface. Once the oil is shimmering and hot, drop heaping tablespoonfuls of the batter into the pan, being careful not to crowd them. Cook for about two minutes on the first side until you see bubbles forming on the surface and the edges look set, then flip and cook for another two minutes until both sides are a rich golden brown.

Tips to Perfect Your Greek Yogurt Pancakes

Do not overwork the batter once the flour hits the wet ingredients or you will end up with a rubbery texture. Small lumps of flour are actually a good sign and will disappear as they cook.

I find that managing the heat is the most important part of making Greek Yogurt Pancakes successfully. Keep your burner at a steady medium setting so the insides cook through fully before the outsides burn.

If your yogurt is particularly thick, you might need to adjust the milk quantity slightly to get a pourable consistency. The batter should be thick enough to hold its shape in the pan but loose enough to spread slightly on its own.

Serving Your Greek Yogurt Pancakes

I typically serve these warm, stacked high with a generous drizzle of maple syrup and fresh fruit on top. A dollop of extra yogurt and some honey also makes for a lighter, refreshing topping option.

You can freeze any leftovers in a single layer and pop them in the toaster for a quick breakfast later in the week. My kids even enjoy eating them cold with a little jam smeared on top like a sandwich.

Make sure to follow me on Pinterest for more tasty recipes.

Greek Yogurt Pancakes

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• Author: Amelia Bryan
• Total Time: 20 min
• Yield: 10 pancakes
• Diet: Vegetarian

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Description

Fluffy, protein-packed pancakes made with Greek yogurt for a tender crumb and crisp edges. A quick and easy breakfast favorite.

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Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 2 large eggs
• 5.5 oz vanilla Greek yogurt
• 4 tbsp milk (plus more if needed)
• Coconut oil (for cooking)

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Instructions

1. In a mixing bowl, whisk together the eggs, Greek yogurt, and milk until the mixture is smooth and uniform in color.
2. Add the baking powder to the flour, then gently fold the dry ingredients into the wet mixture until just combined, leaving some small lumps.
3. Heat coconut oil in a non-stick skillet over medium heat until shimmering.
4. Spoon heaping tablespoons of batter into the hot pan and cook for about 2-3 minutes per side until golden brown and cooked through.

Notes

If the batter is too thick, add milk one teaspoon at a time until it reaches your desired consistency. Avoid overmixing to keep them fluffy.

• Prep Time: 8 min
• Resting Time:
• Cook Time: 12 min
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes
• Calories: 210
• Sugar: 6g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 85mg

Keywords: Greek Yogurt Pancakes, protein pancakes, fluffy pancake recipe, easy breakfast, homemade pancakes