Greek Yogurt Pancakes are an easy and delicious one-bowl recipe! This is a tasty way to add more protein to your breakfast. These pancakes are the best ever! Fluffy, soft, and tasty!
Pancakes are the best! A classic breakfast that everyone loves! I have been trying out many different pancake recipes over the years and haven’t settled on a favorite until now! I thought to add Greek yogurt to a recipe I had made quite a few times for my kids that they loved and it was a huge hit! My son who is 13 declared them, “the best pancakes ever!” That’s when I knew it was time to share this favorite recipe of ours with you all!
Why add Greek yogurt?
I first decided to add Greek yogurt to add more protein to our breakfast. But it also added fantastic flavor and texture to the pancakes. It gives them a slight tang and adds moisture. The pancakes are fluffy, soft, and thick. The pancakes hold together well and taste so yummy! If you want even more protein in these pancakes I love adding 1/2 a scoop of this plain protein powder.
WHY YOU WILL LOVE THESE GREEK YOGURT PANCAKES:
- Extra protein from the Greek yogurt, eggs, and milk
- Quick to make
- Easy one-bowl recipe
- Tastes amazing!
- Has a great texture.
HOW TO MAKE GREEK YOGURT PANCAKES:
1- In a large bowl, stir together the milk, Greek yogurt, and granulated sugar.
2- Add in the eggs and vanilla extract then the melted butter, mixing until smooth.
3- Stir in the salt, baking powder, and flour. Be careful to not overmix.
4- Preheat your griddle (or large skillet) to medium heat.
5- Butter the griddle or skillet and pour 1/4 cup of the batter.
6- Cook for about 2-3 minutes, then flip and cook for about 1-2 minutes.
7- Remove from heat, top with your favorite pancake toppings, and enjoy! 🙂
TIPS & TRICKS FOR MAKING GREEK YOGURT PANCAKES:
- If the batter seems a little thin, add a little more flour, if it seems too thick, add a little more milk.
- You can always test with just one pancake when you start to cook them.
- Make sure your baking powder is fresh.
- Once the flour is added, be sure not to overmix the batter.
- Wait to flip the pancakes until they are ready. You can tell it’s ready when bubbles begin to form and pop and the edges of the pancakes are matte. The pancakes will look about 2/3’s done.
- If you’d like to add blueberries, add some to the pancakes after you have just poured 1/4 cup of the batter on your griddle.
- Get to know the griddle or skillet you are using to make sure you have the temperature just right. If the pancakes start to get too dark on the bottom and bubbles haven’t started forming on top yet you need to lower the heat. If it’s not browning enough on the bottom but the bubbles on top are bursting then increase the heat a little.
HOW TO STORE GREEK YOGURT PANCAKES:
Pancakes kept in an airtight container in the fridge last for about 1 week.
These pancakes freeze really well. Once the pancakes are cooled, spread them on a baking sheet and place them in the freezer for about 30 minutes. Then place a square of parchment paper between each pancake and place them in a large freezer zip-top bag. To reheat one pancake, microwave for about 20 seconds.
More Delicious Breakfast Recipes:
- 10 Best Breakfast Recipes that are Easy to Make
- Healthy Sweet Potato Pancakes
- Chocolate Chip Pancakes with Cinnamon Cream
- Carrot Pancakes
Greek Yogurt Pancakes
Greek Yogurt Pancakes are an easy and delicious one-bowl recipe! Made with extra protein from Greek Yogurt and other ingredients. These pancakes are the best ever! Fluffy, soft, and tasty!
- 1 cup milk
- 1/3 cup Greek yogurt
- 3 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 ½ cups all-purpose flour
1- In a large bowl, whisk together the milk, Greek yogurt, and granulated sugar. Add the eggs and vanilla extract. Mix in the melted butter until the mixture is smooth.
2- Add the salt, baking powder, and flour. Stir until no large clumps of flour remain, small lumps of flour is okay as you do not want to overmix.
3- Heat a griddle (or use a large skillet) over medium heat. Lightly brush the skillet with melted butter. Use a 1/4 measuring cup to pour the batter onto the skillet. Gently spread the batter into a circle.
4- When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, after about 2-3 minutes, turn over. Once flipped, cook another 1-2 minutes or until lightly browned and cooked in the middle.
5- Wipe off any excess brown butter and repeat, cooking the rest of the batter with butter brushed on first.
6- Serve immediately with your favorite toppings.
If the batter seems thin, add a little more flour. If it seems too thick, add a little more milk.
Add 1 more tablespoon of sugar if you like sweeter pancakes, or omit 1 tablespoon if you like pancakes less sweet.
Melinda P says
These pancakes truly are the BEST! I rarely eat more than 2 pancakes, but these are SO good, I have at least 4. My young cousin who also loves pancakes says these are his favorite. Shhh, don’t tell his mom. We love adding blueberries to these as well. These really are that good. Give them a try and I’d recommend doubling the recipe or you’ll run out too quickly!
Thank you so much Melinda! I’m so happy you all love these pancakes as much as we do! 🙂
Jenn Holbrook says
My son gobbled these up instantly, he told me these are the only pancakes he wants to eat from now on. They were amazing!!!
That is amazing!! Thanks for taking the time to comment and letting me know! 🙂