So, Greek Yogurt Pancakes. Let Me Tell You...
Alright, I'm just going to say it upfront: if you handed me a choice between plain boring pancakes and these fluffy Greek yogurt ones, I'd be reaching so fast they'd probably call me a pancake bandit. My first time making these—honestly, it was because I was mostly out of milk and there was a lonely tub of (slightly dubious) Greek yogurt in the fridge. Little did I know I'd stumble on a winner. Now, whenever the urge strikes for a lazy Saturday brunch or, let's be real, a midweek "treat yourself" situation, I whip up a double batch. Oh, and don't get me started about the time my dog tried to nab one off the plate. Less said, the better.
Why You’ll Love This (Trust Me On This One)
I make these Greek yogurt pancakes when I want to impress people without, you know, actually trying that hard. My family demolishes the whole stack; it's not even close. They're fluffy, a bit tangy (in a totally good way), and they actually keep you full for a while—not that cardboard-for-breakfast feel. Also, as someone who has burned more pancakes than I care to admit, these are pretty forgiving. Even if you get distracted and forget one for an extra minute (guilty as charged), they're still tasty.
Gathering Your Ingredients (No Stress If You Swap Stuff)
- 1 cup all-purpose flour (I've subbed half whole wheat when feeling "virtuous" — doesn't hurt it)
- 2 tablespoons sugar (maple syrup works if you run out, but then reduce the milk a bit)
- 1 teaspoon baking powder
- ½ teaspoon baking soda (I once left this out by accident; pancakes were fine but less poofy, just FYI)
- ¼ teaspoon salt
- 1 cup Greek yogurt (plain, any fat % works — my gran swore by the super thick stuff but go with what you have)
- 2 large eggs
- ¼ cup milk (ish — sometimes I add a splash more if the batter seems too thick. Oat milk is also fine! Or, once I used watered-down cream. Too rich.)
- 1 teaspoon vanilla extract (okay, sometimes I forget, and it’s not the end of the world)
- Butter or oil — for the pan. I use a pat of salted butter, but that’s just me.
The How-To (Loose Yet Reliable Steps)
- First, whisk together the flour, sugar, baking powder, baking soda, and salt in a big bowl. (This is when I usually spill a bit of flour... whoops, every time.)
- In another bowl, beat the Greek yogurt, eggs, milk, and vanilla. It might look a bit rough at this stage, sort of like lumpy custard. Don't fret.
- Dump the wet into the dry ingredients. Gently stir just until combined. Seriously, don't go ham here—a few flour streaks are fine. Overmixed batter makes for sad pancakes.
- Let it sit for a minute or two. Something science-y happens here (batter thickens, air bubbles sneak in). This is usually my "sneak a taste" moment because hey, you gotta check it's not too sweet, right?
- Heat a nonstick pan or griddle over medium-low. Add a slick of butter or oil. Pour in a dollop of batter—I go for about ¼ cup per pancake, but who am I to stop you from making silver dollars or monster flapjacks?
- Cook until little bubbles dot the surface and the edges look a tad set—about 2 minutes. Flip (with flair, or not), then cook another minute, maybe two. My first pancake is always a bit underdone, but that's the cook's treat, right?
- Keep them in a warm oven if you like, or just pile them onto a plate like I do (they disappear quick, so there's usually no time for fancy stacking).
Notes: AKA, Stuff I Learned (The Harder Way)
- If your batter seems way too thick (almost paste-like), add another splash of milk. Took me a hot minute to realize not all yogurts are made equal.
- These taste fab with a bit of lemon zest mixed right in. Once, I accidentally put in orange zest. It wasn’t a disaster, just...weirdly floral?
- Letting the batter rest (like, 5-10 minutes) does actually help. But honestly, sometimes I’m too impatient and just get on with it.
Variations I’ve Actually Tried (And One Flop)
- Blueberry: Fold in a handful of berries. But do it gently, otherwise you’ll end up with purply batter. Not the end of the world, but kinda odd-looking.
- Chocolate Chip: The kids' favorite. I use mini chips, but the big ones work if you chop 'em up a bit.
- Protein Boost: Swapped half the flour for vanilla protein powder. Results? Surprisingly good! (But maybe too filling for my taste at 8am.)
- One that flopped: I tried using cottage cheese instead of Greek yogurt once... Just, please don’t. Odd texture and my son called it 'curd cakes.'
Equipment You (Sort Of) Need
- Mixing bowls: Two, unless you want to live dangerously and risk a floury mess.
- Nonstick skillet or griddle: Essential for easy flipping. Or use a cast iron if that’s what you’ve got; just be patient with the heat. (Honestly, I once used my old sandwich press. Not ideal, but hey, pancakes happened!)
- Spatula: Any thin, not-too-floppy one is fine. The wobbly plastic ones make me nervous.
- Measuring cups/scoops: Or just eye-ball it and embrace chaos, like my uncle used to do... (results may vary!)
How To Store ‘Em (If They Even Last)
Technically, you can pop leftover pancakes in an airtight container and store in the fridge for up to 2-3 days. They reheat in the toaster or microwave, easy peasy. But (and this is a big but), in my place, they barely survive past breakfast. One time I actually hid two pancakes at the back of the veggie drawer, only to find them the next afternoon. They were still soft, if a bit cold and...carroty. Lesson learned.
How I Like To Serve These (Feel Free To Do You)
Straight-up maple syrup and a knob of butter is classic—hard to beat. But sometimes I pile on some sliced bananas and drizzle with honey, mainly because my mum likes to comment on how "wholesome" it looks for the inevitable family group chat photo. Oh! Try them with a little dollop of extra Greek yogurt and a sprinkle of cinnamon if you’re feeling fancy on a Sunday.
Pro Tips (AKA, Don’t Repeat My Mistakes)
- Don’t rush the mix. Really. I tried frantically whisking everything once to "save time" and ended up with pancakes that had the personality of a brick.
- Watch the stovetop heat. Too high and you’ll get scorched outsides with gooey centers (not the good gooey). Keep it medium-low, or else just accept the chaos.
- Actually, I find it works better if you start with a hot pan but lower the heat before pouring the batter. Took me, like, 100 pancakes to notice.
FAQ, Or Stuff People Actually Ask Me
Q: Can I use flavored Greek yogurt?
A: Sure you can. Just know your pancakes will be sweeter and might taste like strawberry or whatever you go with. I did it once with honey yogurt when that’s all I had—it tasted great, but definitely cut back a bit on any other sweetener.
Q: Can you freeze these?
A: Yes! Stack with parchment in between, toss 'em in a freezer bag. Reheat in the toaster—or, if you're like me, forget about them until pancake emergency strikes midweek.
Q: Mine are too dense. Help?
A: Add an extra splash of milk or even a little water next time. Some yogurts are just thicker than others. And don’t overmix! (I know, easier said than done.)
Q: Can I make these gluten-free?
A: I’ve used a 1:1 gluten-free flour blend before, and it basically worked. They weren't *quite* as fluffy, but hey, still miles better than most store-bought stuff.
And before I forget—one time, I made a big batch just for "testing" and had more pancakes than people. So, if you need an excuse, call it recipe research like I do!
Ingredients
- 1 cup all-purpose flour
- 1 cup Greek yogurt
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
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1In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
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2In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
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3Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, then flip and cook until golden brown.
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6Serve warm with your favorite toppings, such as fresh fruit, honey, or maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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