Fluffy Greek Yogurt Pancakes Recipe

I am thrilled by these Greek Yogurt Pancakes. They combine tangy Greek yogurt, subtle vanilla, and a touch of sweetness to create fluffy pancakes. I love sinking my teeth into this balanced blend of flavors that transforms an ordinary breakfast into an unforgettable treat full of charm and simplicity.

I’ve always been on the hunt for that perfect pancake recipe that not only tastes amazing but also carries a healthy twist. When I stumbled upon my latest experiment with Greek yogurt, I was surprised by how the addition of 1/2 cup full-fat plain Greek yogurt transformed these pancakes into something truly special.

Mixing 1 cup all-purpose flour with a couple of tablespoons of granulated sugar, a pinch of salt, and both baking soda and baking powder creates a base that is light and ready to carry the flavors. I then whisked in a large egg together with a splash of milk and a teaspoon of vanilla extract before folding in a bit of melted unsalted butter.

The final result is a fluffy, mouthwatering pancake that has that high protein kick and a unique tangy taste. I couldn’t believe how much depth it added to what you might think of as a simple pancake recipe.

Enjoy each bite as a fresh twist on a classic favorite!

Why I Like this Recipe

I like this recipe because it’s super easy to put together and i don’t need a million fancy ingredients. I love how the pancakes turn out extra fluffy and golden brown even if i mix in the batter a bit roughly. The Greek yogurt in there gives them a tangy kick that makes every bite mouthwatering. Plus, it’s fun to experiment with different toppings so i can always switch it up to keep things exciting.

Ingredients

• The flour gives a carbohydrate boost essential for energy and structure even if its refined.
• Granulated sugar adds a burst of sweetness but too much isnt healthy.
• Greek yogurt is full of protein and has a tangy taste giving creaminess.
• Eggs add protein and bind ingredients together while helping the batter rise.
• Unsalted butter brings richness and flavor and is key for a golden crisp finish.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 1/2 cup full-fat plain Greek yogurt
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted (plus a little extra for cooking)

How to Make this

1. In a bowl, mix together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.

2. In another bowl, whisk the egg lightly then stir in the Greek yogurt, milk, and vanilla extract until it looks smooth.

3. Slowly add the dry ingredients to the wet mix and stir gently until just combined, its okay if it has some lumps.

4. Pour the melted butter into the batter and give it one more stir.

5. Preheat a skillet or frying pan over medium heat and melt a little extra butter in it.

6. Scoop about 1/4 cup of batter for each pancake into the pan.

7. Let the pancake cook until you see bubbles forming on the surface then carefully flip it.

8. Cook on the other side until it turns a nice golden brown.

9. Remove the pancakes from the pan and keep them warm by covering them lightly.

10. Serve them up with your favorite toppings and dig in to these mouthwatering, fluffy pancakes!

Equipment Needed

1. Two mixing bowls – one for the dry ingredients and one for the wet ingredients
2. A whisk (or a fork if you prefer)
3. Measuring cups and spoons
4. A microwave-safe bowl or small saucepan for melting the butter
5. A non-stick skillet or frying pan
6. A spatula for flipping the pancakes
7. A 1/4 cup measure (or a measuring cup marked at 1/4 cup)
8. A stove for cooking the pancakes
9. A plate and a cover (or foil) to keep your pancakes warm after cooking

FAQ

Fluffy Greek Yogurt Pancakes Recipe Substitutions and Variations

• You can try swapping the 1 cup all-purpose flour with whole wheat flour for a nuttier flavor. Just note that the texture might get a wee bit denser.
• If you’re out of granulated sugar, a drizzle of honey or maple syrup can work fine. You might wanna reduce a little bit of the milk to keep the batter consistency.
• Instead of full-fat plain Greek yogurt, sour cream or even blended cottage cheese works too. Both of these add a nice tang, though the texture could be a tad different.
• Milk can be replaced with almond milk or soy milk if you prefer a dairy-free version. This swap might give a slightly different flavor, but it still taste great.
• If you don’t have unsalted butter, try using coconut oil. Melt it like you would butter, and it gives a subtle coconut flavor that pairs well with these pancakes.

Pro Tips

1. Don’t overmix the batter! It’s sorta tempting to stir a lot but leaving a few lumps in actually keeps the pancakes light so they won’t get all dense and chewy.

2. Let your batter chill out for a few minutes after you mix it. That rest time helps the yogurt and milk blend in better, making your pancakes extra tender.

3. Try cookin’ them on medium heat only. If it gets too hot, you’ll burn the outsides before the insides get fully done, and too low means they might come out kinda soggy.

4. When you see bubbles mostly covering the pancake’s surface, that’s your cue to flip it. Rushing can cause them to fall apart, so waiting a little extra can really pay off.