Got a container of plain Greek yogurt in the fridge that needs to be used up? Pancakes are a good place for it. These Greek Yogurt Pancakes use ¾ cup of it, along with pantry staples you likely already have on hand. It's also a good way to sneak a little protein into your pancakes, and they're fluffy enough to soak up plenty of syrup. Pancakes are a favorite at our house, especially on Sunday mornings, and this recipe feeds the two of us perfectly.
I came up with these when I found myself with more Greek yogurt than I could use. Swapping it into pancakes seemed like a natural fit. It turned out not to be a straight swap, though. Greek yogurt has its own texture and flavor. It took a lot of adjustments to a basic pancake recipe before I had a version that made me happy. I hope you'll love them just as much as we do.
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Ingredients needed for Greek Yogurt Pancakes
- All-purpose flour
- Baking powder
- Baking soda
- Sugar
- Milk
- Plain Greek yogurt (I use 5%)
- Salted butter (if you only have unsalted, add a pinch of salt)
- Eggs
- Vanilla
How to Make Greek Yogurt Pancakes
Start by melting the butter and setting it aside to cool for a couple of minutes. Next, whisk together the flour, baking powder, baking soda, and sugar in a medium bowl, and set that aside too.
In a large bowl, whisk the milk and Greek yogurt together. Then drizzle in the melted butter while you stir. Once that's mixed in, whisk in the eggs and vanilla. Add the flour mixture to the wet ingredients and whisk until everything is fully combined.
Let the batter rest for 5 minutes. Use that time to preheat your griddle or skillet over medium heat. Give it a spray of cooking spray, or use butter or oil if you prefer.
This batter is thick. I've started using a ⅓ cup measure, not quite full, to scoop it onto the hot griddle. The batter won't spread much on its own, so push it gently into a circle with the back of the cup or a spoon.
Cook the pancakes for 2 to 3 minutes, until bubbles show up around the edges and in the center. Then flip them and cook until golden, about 1 to 2 minutes more.
My oven has a "keep warm" setting, and I put a plate in there while I cook. As each pancake comes off the griddle, it goes on the plate and back into the warm oven. That way the first pancakes are still warm when the last ones are done.
Serving Suggestions and Variations
Maple syrup and honey are the classic toppings here, but use whatever your family likes best. These pancakes are thick, so they soak up a lot of syrup. That's a big part of what makes them so good.
Feeding more than two? The recipe doubles easily.
Vanilla Greek yogurt works in place of the plain, with the same great results.
I haven't tried add-ins with these pancakes yet. With other pancake recipes, I've had good luck either stirring add-ins into the batter or sprinkling them on after the batter hits the griddle. (peppermint pancakes are one example of this) I'd expect either way to work here too.
Storage
Leftovers are rarely a problem at our house, since one batch feeds the two of us. When I do have extra, I've found that saving the batter works better than saving cooked pancakes and reheating them. I pour the leftover batter into a jar, cover it, and keep it in the fridge until the next day. Give the chilled batter a good stir before cooking. If it seems too thick, add milk a tablespoon at a time until it loosens up.
Because the batter has raw eggs in it, get it into the fridge promptly and plan to cook it the next day. I haven't tried freezing the pancakes or the batter, so I can't tell you how that turns out.
📖 Recipe
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Greek Yogurt Pancakes
Ingredients
- 1 cup flour all-purpose
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- ⅓ cup milk
- ¾ cup Greek yogurt plain 5%
- 3 tablespoons salted butter* melted
- 2 eggs
- ½ teaspoon vanilla
Instructions
- Melt the butter and set aside to cool for a couple of minutes.3 tablespoons salted butter*
- In a medium bowl, whisk the dry ingredients together and set aside.1 cup flour, 1½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon sugar
- In a large bowl, whisk together the milk and yogurt, then drizzle in the melted butter while stirring. Whisk in the eggs and vanilla.⅓ cup milk, ¾ cup Greek yogurt, 2 eggs, ½ teaspoon vanilla
- Add the flour mixture to the wet ingredients and whisk to fully combine.
- Let the batter rest for 5 minutes while you preheat a griddle or skillet over medium heat. Spray with cooking spray (or use butter/oil as preferred).
- Pour ¼ to ⅓ cup of batter onto the hot surface for each pancake. The batter will be thick; push the batter to help form a circle.
- Cook 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Then flip and cook until golden, about 1 to 2 more minutes.
- Serve with maple syrup, honey, or toppings of your choosing!
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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