Name: Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 2 large eggs; 1 cup plain Greek yogurt; 1 cup milk (or buttermilk); 3 tablespoons melted butter (plus more for cooking)

What are Greek Yogurt pancakes? How many mornings have been saved by this recipe? I was on a mission to find the perfect pancake recipe. It all started with the name “Paradise” and it was now time to start making it. Is it healthy to be fluffy? I’d tried all sorts of variations – buttermilk, ricotta, even those trendy cottage cheese ones – but I didn’t like them. Nothing quite hit the spot. What do you think of Greek yogurt? Is it true that a lightbulb went off? What makes greek yogurt pancakes so tender? Much more sophisticated than your average flapjack. Seriously, they’re a game-changer, especially on those mornings when you’ve rushed but still want to. What is truly delicious? I like to make pancakes, but I really like the creamy texture. Is it the perfect balance of comforting and surprisingly light?

What are Greek yogurt pancakes?

What are greek yogurt pancakes? Think of them as your classic, fluffy, golden-brown pancakes, but with a secret weapon: ice cream. Instead of buttermilk, we’re adding a generous dollop of plain Greek yogurt to the recipe. This isn’t just for show, oh no. What makes these pancakes so tender? What is the subtle, delightful tang that cuts through the sweetness and makes each one that you taste so good? What makes a bite so satisfying? Is it a good way to sneak in protein and keep things super creamy without any extra calories? They’re not overly dense or heavy; they’re just… perfect. What are the best parts of a cakey pancake and ‘a light, airy crepe’?

Why you’ll love this recipe?

I love greek yogurt pancakes. There are so many reasons why I keep coming back to them. Just know you will too. What is the flavor of Greek yogurt? It’s a subtle but brilliant counterpoint to the sweetness, making them taste so much more complex. They aren’t just sweet, they have a lovely balance that makes them feel really satisfying. Oh my goodness, the texture! They’re unbelievably tender and moist, almost melt-in-your-mouth I’ve found that even if they sit for a little bit, they don’t get tough like some other pancakes.

Flavor:What is the difference between Greek yogurt and other yoghurt? It’s not overpowering, just a lovely nuance that elevates them.

Simplicity:Is it easy to make a batch of these? I’ve whipped them up on a school day in under 20 minutes, and that’s saying something!

Cost-Most of the ingredients are pantry staples. If you don’t usually have Greek yogurt on hand, it’s worth it. What are some good breakfast bowls to use the rest of the time?

Versatility:What is a great base for this recipe? What are some good ways to add blueberries, chocolate chips, or even a swirl of jam to your batter? They’re also great with pretty much any topping you can imagine.

What I love about greek yogurt pancakes, though, is how forgiving they are. If you overmix, it’s usually not a disaster. If you don’t have the exact amount of flour, it’s often still okay. They’re just reliably good, and that’s gold in my book. I like pancakes a lot, but they’re also as good as regular ones. I don’t know why. Why is yogurt so moist?

How do I make Greek yogurt pancakes?

Quick Overview

What is the best way to make greek yogurt pancakes? How do you mix wet and dry ingredients? What is the difference between Greek yogurt and yoghurt? What is the key to not overmix pancakes? Just enough mixing to bring everything together. Then, you’ll ladle them onto a griddle or non-stick pan and cook until golden brown. What are some of the best pancakes you have ever had? I wonder why you made them any other way? Is it a simple process that yields incredibly rewarding results every single time?

Ingredients

For the Main Batter: What is the main B

2 cups all-purpose flour. 2 Cups all

2 tablespoons granulated sugar (you can adjust this to your sweetness preference)

2 teaspoons baking powder (this is key for fluffiness)

1 teaspoon baking soda (works with the yogurt’s acidity for lift): 1 tablespoon (worked with yogurt’s astringency for

1/2 teaspoon salt. 2 teaspoons.

1 large egg

1 12 cups plain Greek yogurt (full-fat or 2% works best for richness)

Is 1 cup milk good for you?

2 tablespoons melted unsalted butter or vegetable oil (plus more for greasing the pan)

1 teaspoon vanilla extract (don’t skip this for flavor!)

For the Filling:(Optional, but highly recommended for that extra special touch! Let’s talk about a simple berry swirl.

1 cup mixed berries (fresh or frozen, like blueberries, raspberries or a mix)

1-2 tablespoons granulated sugar (adjust based on berry sweetness)

1 tablespoon cornstarch (to thicken it up): 1 teaspoon sugar.

For the Glaze:What’s your favorite lemon-yogurt glaze?

1/2 cup powdered sugar. 1/4 cup salt.

2-3 tablespoons of plain Greek yogurt.

1-2 teaspoons fresh lemon juice (or milk if you don’t have lemon)

How do I follow step

Step 1: Preheat & Prep Pan

How do I get my griddle to heat up over medium heat? How do I make a golden brown pancake? I always like to do a little test – drop tiniest bit of batter on the pan. If it sizzles gently, it’s ready. Give it a light coating of butter or oil. You don’t need much, just enough to prevent sticking. What is the best way to get crispy edges?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking powder, and salt. Set aside. How do I whisk leavening agents together? What is the best way to make fluffy pancakes? What is baking powder? Make sure there are no lumps in there. Is it a simple step, but it’s one of those little things that makes big difference in the final product?

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, whisk the egg lightly. What is the best Greek yogurt recipe? ), and vanilla extract. Whisk until everything is smooth and well combined. The mixture should be creamy and uniform. Where does the yogurt and milk make a delicious base – and why? What is the best recipe for pancakes

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or spatula, mix them together *just until combined*. What is the best way to stop seeing streaks of dry flour? Is overmixing bad for tender pancakes? It develops the gluten too much and can make them tough. A slightly lumpy batter is a happy batter.

Step 5: Prepare Filling

If you’re adding a berry swirl, this is the time to do it. In a small bowl, combine your berries, sugar, and cornstarch. Gently mix them together. The cornstarch will help thicken the juices as they cook, creating a lovely swirl within. If you prefer a smoother swirl, you can give the berries berry mash.

Step 6: Layer & Swirl

What’s the fun part? Ladle about 1/4 cup of batter onto your preheated griddle for each pancake. If you’re adding the berry swirl, spoon about a tablespoon of the mixture on top of your berries. Uncooked batter. If you have a toothpick, you can gently swirl the berries into the batter. Don’t over-swirl, you just want a pretty marbled effect, not to completely mix them in.

Step 7: Bake

Cook for about 2-3 minutes per side, or until you see bubbles forming on the surface and the edges of the pan. If you flip a pancake with your spatula, then flip the pancakes. Cook the other side for another 1-2 minutes until golden brown and cooked through. How long does it take to cook a chicken? They should be golden.

Step 8: Cool & Glaze

Once they’re cooked, transfer the pancakes to a plate. Is it possible to keep them warm in a low oven (around 200°F or 95°C)? While the pancakes are still warm, prepare the glaze. Whisk together the powdered sugar, Greek yogurt, and lemon juice until smooth and drizzle-able. If it’s too thick, add a tiny bit of yogurt or lemon juice. If the pancake is too thin, add a bit more powdered sugar. Drizzle generously over the warm pancakes.

Step 9: Slice & Serve

Serve these beauties immediately! They are absolutely divine straight off the griddle. You can stack them high and add your favorite toppings like fresh fruit, a dollop of extra Greek yogurt, or a drizzle of maple syrup. Cutting into them reveals the soft, tender interior, and the swirl if you added it just makes them look so professional. Enjoy every fluffy, tangy bite!

What to Serve It With

These greek yogurt pancakes are so wonderfully versatile, they’re perfect for any meal of the day, and pair beautifully with a variety of things.

For Breakfast: My absolute favorite way to start the day is with a stack of these, a good cup of coffee, and maybe a small bowl of fresh berries on the side. The simplicity of it just feels so grounding and energizing. Sometimes, I’ll even add a sprinkle of chia seeds or a few chopped nuts right on top for a little extra crunch and protein.

For Brunch: For a more festive brunch spread, I love to serve these with some crispy bacon or savory sausage. A side of fresh fruit salad is always a winner, and maybe some sparkling cider or mimosas if you’re feeling fancy! The slightly tangy pancakes really balance out richer brunch items beautifully. I’ll often plate them a bit more elegantly, perhaps with a light dusting of powdered sugar or a drizzle of honey.

As Dessert: Don’t think these are just for mornings! They make a fantastic light dessert. Serve them warm with a scoop of vanilla bean ice cream, a drizzle of chocolate sauce, or some fresh whipped cream. The subtle tang of the pancakes is surprisingly delightful with richer dessert flavors.

For Cozy Snacks: On a rainy afternoon or when I just need a little pick-me-up, a small stack of these with a warm cup of tea is pure comfort. They’re satisfying without being too heavy, making them the perfect treat for any time of day. My kids especially love them as an after-school snack, usually with just a simple drizzle of maple syrup.

My family has a tradition of making these on the first day of summer vacation – it just feels special! No matter how you serve them, these greek yogurt pancakes are always a hit.

Top Tips for Perfecting Your Greek Yogurt Pancakes

I’ve made these greek yogurt pancakes so many times that I’ve picked up a few tricks along the way that really elevate them from good to absolutely stellar. Here are my top tips to ensure you get perfect results every time.

Zucchini Prep: This is less about zucchini in *this* recipe and more about general pancake wisdom, but always grate your ingredients finely if you’re adding things like zucchini or apples to pancakes. For these yogurt ones, it’s not an issue. But it’s good to remember for future explorations!

Mixing Advice: I can’t stress this enough: do NOT overmix the batter. Seriously. Just mix until the dry ingredients are *barely* incorporated into the wet. Lumps are your friends here. Overmixing develops gluten, which will give you tough, rubbery pancakes, and that’s the opposite of what we want with these light, fluffy greek yogurt pancakes. Stop mixing as soon as you can’t see big pockets of dry flour.

Swirl Customization: When you’re swirling in fruit or jam, remember that less is more. You want a pretty pattern, not a complete blend. Use a toothpick or the back of a spoon and make just a few gentle passes through the batter. This creates beautiful ribbons of flavor and color without making the whole pancake the same shade or texture.

Ingredient Swaps: If you don’t have Greek yogurt, you can try regular plain yogurt, but it will make the batter a little thinner, so you might need to add a tablespoon or two more flour. Sour cream also works, giving a similar tang and tenderness. For milk, any kind works, and I’ve even had success with non-dairy milks like almond or oat milk – it just makes them a touch less rich. The melted butter adds a lovely flavor, but a neutral oil like canola or vegetable oil works just as well if that’s what you have.

Baking Tips: Make sure your pan is heated evenly. If your griddle has hot spots, you’ll get unevenly browned pancakes. I usually cook them on medium heat. You’ll know they’re ready to flip when you see those lovely bubbles forming on the surface and the edges start to look set. Don’t rush the flip! A good, sturdy spatula is your best friend here.

Glaze Variations: The lemon-yogurt glaze is fantastic, but you can totally play around with it. A touch of honey or maple syrup in place of some powdered sugar can make it a bit more wholesome. Or, instead of lemon juice, try a splash of orange juice or even a little bit of vanilla extract. The key is the ratio of powdered sugar to yogurt/liquid; adjust until you get a drizzle-able consistency that coats the back of a spoon.

I’ve learned that using room temperature eggs and milk helps everything combine more smoothly, leading to a better batter. And if you find your batter seems a little too thick after resting, just stir in a tablespoon of milk until it reaches the right consistency. Trust me, these little tweaks make a world of difference!

Storing and Reheating Tips

One of the best things about these greek yogurt pancakes is how well they store and reheat, making them perfect for meal prepping or just having leftovers for a quick breakfast.

Room Temperature: If you plan to eat them within a day, you can store them in an airtight container on the counter. However, for food safety and to maintain their best quality, I generally recommend refrigerating them if they’ll be around for more than a few hours, especially if it’s warm. They’re best eaten fresh, but they hold up okay for a short while.

Refrigerator Storage: Once cooled completely, store the pancakes in an airtight container or a resealable bag in the refrigerator. They should stay fresh and delicious for up to 3-4 days. I like to layer them with parchment paper in between if I’m stacking them tightly, just to prevent them from sticking together too much. The texture remains surprisingly good!

Freezer Instructions: These greek yogurt pancakes freeze like a dream! To freeze them, make sure they are completely cool. Then, arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together. Once frozen, transfer them to a freezer-safe bag or airtight container. They’ll keep well in the freezer for about 1-2 months. To reheat, you can pop them in the toaster, a toaster oven, or microwave them for a quick snack.

Glaze Timing Advice: If you know you’ll be storing your pancakes, I highly recommend keeping the glaze separate. Drizzle the glaze over the pancakes *just before serving* them, whether you’re reheating them or serving them chilled. Applying the glaze too early to stored pancakes can make them soggy or cause the glaze to seep in and become less vibrant.

I’ve found that reheating them in a toaster oven or a dry skillet on medium-low heat gives them the best texture, getting them nice and warm without making them tough. Microwaving is the fastest, but sometimes can lead to a slightly chewier texture. Enjoy your make-ahead breakfast!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can easily make these greek yogurt pancakes gluten-free. I’ve had great success using a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The ratio is usually cup-for-cup, so you’d use 2 cups of the gluten-free blend. You might find the batter is slightly thicker or thinner depending on the blend you use, so be prepared to adjust with a splash more milk or a tablespoon more flour if needed. The texture will be very similar, and you’ll still get that wonderful tenderness from the Greek yogurt!

Do I need to peel the zucchini?

This particular recipe doesn’t call for zucchini! However, if you *were* to add zucchini to pancakes (which I sometimes do for extra moisture and nutrients), I generally find that peeling isn’t strictly necessary. The skin adds a bit of color and fiber. The key with zucchini is to grate it finely and then squeeze out as much excess moisture as possible. If you don’t squeeze it, you’ll end up with watery pancakes. For *these* greek yogurt pancakes, no zucchini required, so no peeling to worry about!

Can I make this as muffins instead?

Yes, you absolutely can turn these into muffins! The batter base is perfect for it. You’ll want to fill your muffin liners about two-thirds full. Baking time will be longer, typically around 18-22 minutes at the same oven temperature (375°F or 190°C, though you might need to adjust slightly from the pancake temp). Keep an eye on them and use a toothpick test – it should come out clean when inserted into the center. They’ll be wonderfully moist and tender muffins with that lovely yogurt tang!

How can I adjust the sweetness level?

Adjusting the sweetness is super easy! The recipe calls for 2 tablespoons of granulated sugar in the batter, which is a moderate amount. If you prefer them less sweet, you can reduce that to 1 tablespoon or even omit it entirely, especially if you plan to use a sweet topping like maple syrup or fruit. For a natural sweetness boost without refined sugar, you could try adding a tablespoon of honey or maple syrup directly into the wet ingredients. Just remember that honey can sometimes change the texture slightly. Taste your batter (before adding the egg, if you’re concerned about raw batter) and adjust to your liking!

What can I use instead of the glaze?

Oh, you have so many options if you want to skip the glaze or try something different! A classic drizzle of pure maple syrup is always a winner. Fresh fruit like berries, sliced bananas, or peaches are fantastic. A dollop of extra Greek yogurt, perhaps sweetened with a little honey or maple syrup, is a simple and healthy choice. You could also do a dusting of powdered sugar, a spoonful of jam, some whipped cream, or even a sprinkle of cinnamon-sugar mix. Whatever you choose, these pancakes are delicious even without a special topping!

Final Thoughts

So there you have it – my absolute go-to recipe for the most tender, flavorful greek yogurt pancakes. I really hope you give these a try. They’ve become a staple in my kitchen for a reason: they’re easy, they’re incredibly satisfying, and they just have that something special that makes any morning feel a little bit brighter. The subtle tang from the Greek yogurt is a revelation, and it makes them feel so much more grown-up and delicious than your average pancake.

If you enjoyed these, you might also love my Fluffy Ricotta Pancakes or my Easy Whole Wheat Pancakes for other breakfast delights. This recipe is a testament to how simple ingredients can create something truly wonderful. They’re perfect for a leisurely weekend brunch, a quick weeknight treat, or even a special breakfast celebration.

I can’t wait to hear what you think! If you make these greek yogurt pancakes, please leave a comment below and let me know how they turned out for you. Did you add any fun mix-ins? How did you top them? Sharing your creations always makes my day! Happy cooking, and I hope your kitchen is filled with delicious pancake aromas!