Greek Yogurt Pancakes

There’s something magical about the aroma of pancakes sizzling on a griddle. Picture this: warm, fluffy stacks of Greek yogurt pancakes drizzled with maple syrup, each bite a heavenly blend of creamy goodness and lightness that makes you want to dance in your pajamas. Trust me; these aren’t your average flapjacks. They’re the brunch equivalent of wearing a cozy sweater on a chilly morning—utterly comforting and downright delightful.

I still remember the first time I whipped these beauties up for my family. It was a lazy Sunday morning, sunlight streaming through the kitchen window while we lounged around in our pajamas like it was a fashion statement. The moment those golden pancakes hit the table, my kids looked at me as if I had just discovered fire. You’ve got to savor moments like this when everyone digs in with smiles plastered across their faces.

I’ll never forget how my son insisted on making them “the biggest ever,” resulting in some pancake monsters that could probably apply for an audition at a monster movie casting call.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A must-have for achieving that perfect fluffy texture; sifted is best.
• Baking Powder: This little magic powder helps your pancakes rise and become super fluffy.
• Greek Yogurt: Use plain full-fat or low-fat yogurt for creaminess; trust me, it makes all the difference.
• Milk: Adjust based on desired consistency; buttermilk is also an excellent alternative for extra flavor.
• Eggs: Large eggs work best here; they help bind everything together beautifully.
• Vanilla Extract: Just a splash adds warmth and depth to the flavor profile.
• Maple Syrup (for serving): Because no pancake is complete without that sweet drizzle.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Mix Dry Ingredients: In one bowl, whisk together flour, baking powder, and a pinch of salt until well combined. This ensures even distribution of flavors.

Combine Wet Ingredients: In another bowl, whisk together Greek yogurt, milk, eggs, and vanilla extract until smooth. The mixture should be creamy and inviting.

Blend Together: Pour the wet ingredients into the dry ingredients and fold gently until just combined; don’t overmix. A few lumps are perfectly fine – we want fluffiness.

Heat Your Pan: Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil when hot enough.

Scoop & Cook: Using a ladle or 1/4 cup measuring cup, pour batter onto the skillet. Cook until bubbles form on top (about 2-3 minutes), then flip.

Finish Cooking & Serve: Cook for another 2 minutes until golden brown on both sides. Serve immediately topped with maple syrup or your favorite fruits.

And there you have it. You’ve created a stack of deliciously fluffy Greek yogurt pancakes that will have everyone begging for seconds (or thirds.).

Enjoy every bite as you relish in your culinary victory.

Perfecting the Cooking Process

Start by mixing dry ingredients separately before adding wet ones; this ensures even distribution and fluffiness. Preheat your skillet until hot, then pour batter and flip when bubbles form.

Add Your Touch

Feel free to swap Greek yogurt for regular yogurt or add vanilla extract for extra flavor. Toss in some blueberries or chocolate chips for a sweet twist that everyone will love.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat on a skillet over medium heat or pop them in the toaster for a quick breakfast.

Sometimes I whip up these pancakes on lazy Sundays, and they always earn rave reviews from my family. One time, my nephew declared them “the best pancakes ever,” which made my heart swell with pride.

FAQ

Can I use low-fat Greek yogurt in this recipe?

Absolutely. Low-fat Greek yogurt works perfectly without sacrificing flavor or texture.

How can I make these pancakes gluten-free?

Substitute all-purpose flour with a gluten-free flour blend for delicious results.

Is it possible to freeze Greek yogurt pancakes?

Yes. Freeze cooked pancakes between layers of parchment paper for easy breakfast options later.

Greek Yogurt Pancakes

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• Author: Clara Rosewood
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Indulge in these fluffy Greek yogurt pancakes, a delightful breakfast treat that combines creamy goodness with lightness. Perfect for lazy mornings or a quick weekday meal!

 

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Ingredients

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• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 3/4 cup Greek yogurt (plain or flavored)
• 1/4 cup milk (adjust for desired consistency)
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter or oil for cooking

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Instructions

1. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
2. Combine Wet Ingredients:
   • In a separate bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract until smooth.
3. Mix the Batter:
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach your desired consistency.
4. Heat the Pan:
   • Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes:
   • Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.
   • Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown.
6. Serve:
   • Stack the pancakes on a plate and serve warm with your favorite toppings like fresh fruit, syrup, or additional Greek yogurt.

Notes

• For added flavor, fold in blueberries, chocolate chips, or a dash of cinnamon to the batter.
• Adjust the amount of milk depending on the thickness of the yogurt used; Greek yogurt is naturally thicker than regular yogurt.
• These pancakes are best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American