There’s something wonderfully comforting about waking up to a stack of tender, airy pancakes. The Fluffy Greek Yogurt Pancakes Recipe I’m sharing today strikes the perfect balance between lightness and moisture, all thanks to creamy Greek yogurt—a true game changer that elevates these pancakes beyond your usual breakfast fare.
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Why You'll Love This Recipe
I can’t recommend this Fluffy Greek Yogurt Pancakes Recipe enough—especially if you want pancakes that are moist without being heavy. Greek yogurt adds a tangy richness and helps keep them light and fluffy, a texture that I find missing in most pancake recipes.
- Super fluffy texture: The combination of baking powder and baking soda with Greek yogurt results in irresistibly airy pancakes.
- Perfectly moist: Greek yogurt adds moisture without making the batter runny or dense.
- Simple ingredients: You probably already have everything in your pantry and fridge, making it a quick breakfast win.
- Versatile and forgiving: Perfect for tweaking with add-ins or toppings to suit your morning cravings.
Ingredients & Why They Work
Each ingredient in this recipe plays a key role in creating that light, fluffy pancake you’re aiming for. Here’s a quick rundown so you know exactly what to look for when shopping and why I love using these staples.
- All-purpose flour: Gives structure to your pancakes but keeps them tender when balanced with the wet ingredients.
- Granulated sugar: Just enough to add sweetness without overpowering; it also helps with browning beautifully on the griddle.
- Table salt: Enhances all the flavors—even in pancakes—and balances the slight tang from the yogurt.
- Baking powder: Essential for rise and fluffiness; helps those pancakes puff up nice and tall.
- Baking soda: Works with the acidity in Greek yogurt to create extra lift and tenderness.
- Plain Greek yogurt: The star ingredient that makes these pancakes moist and gives them a subtle tangy flavor.
- Egg: Adds richness and helps bind the batter together.
- Oil (olive oil recommended): Keeps the pancakes from drying out and adds a light mouthfeel.
- Whole milk: Thins the batter just enough for pancakes to spread perfectly—and ensures that tender crumb.
Make It Your Way
One of the best things about this Fluffy Greek Yogurt Pancakes Recipe is how easy it is to make your own. I love tossing in fresh blueberries or a handful of chocolate chips for a fun surprise inside the pancakes!
- Variation: For a dairy-free option, substitute the whole milk with almond or oat milk, and swap Greek yogurt for a dairy-free yogurt alternative—you'll get a similar texture with a little different flavor profile.
- Seasonal Twist: Try adding cinnamon and diced apples in the fall, or topping with fresh berries and honey in the spring.
- Health Boost: Swap some flour for ground oats or add a spoonful of flaxseed for extra fiber without sacrificing fluff.
Step-by-Step: How I Make Fluffy Greek Yogurt Pancakes Recipe
Step 1: Whisk Dry Ingredients Thoroughly
I start by whisking all the dry ingredients—flour, sugar, salt, baking powder, and baking soda—in a medium bowl. Getting these evenly mixed prevents any clumps, which is key for pancakes that rise uniformly. I like to use a big whisk for this to really aerate the mix a little—it makes a difference you can see in the fluffiness.
Step 2: Blend the Wet Ingredients Smoothly
Next, in a separate bowl, I whisk together the Greek yogurt, egg, and olive oil until smooth. After that, I gradually add the whole milk and whisk again. Making sure these ingredients are well combined keeps the batter smooth and easy to work with—no lumps!
Step 3: Combine Wet and Dry Ingredients Gently
Now, add your dry ingredients to the wet mixture and whisk until it looks smooth—but don’t overmix. Once most of the flour is incorporated, I switch to a rubber spatula to scrape the sides and fold everything gently. Overmixing can lead to dense pancakes, so keep it light and easy.
Step 4: Cook on Medium-Low Heat
Heat a large non-stick pan or griddle to medium-low or medium heat. Lightly grease with a bit of oil. I like to pour batter in about 2 to 3-inch circles for perfect-sized pancakes. Cook 3-4 at a time so you have enough room to flip them easily.
Step 5: Flip When Edges Are Set
Watch for when the edges start to look cooked and the bottoms turn golden. That’s usually after 2-3 minutes. Flip carefully and cook the other side just until the edges feel dry, usually another 2 minutes. Overcooking can dry out the pancakes, so keep an eye on them!
Step 6: Repeat Until All Batter Is Used
Keep your heat consistent and continue cooking the remaining batter. I find maintaining medium-low heat is the sweet spot—it lets the pancakes cook evenly inside without burning the outside.
Top Tip
Through my pancake adventures, I’ve learned there are a few tricks that make the difference between just-good and memorable fluffy Greek yogurt pancakes.
- Gentle Mixing: Resist the urge to overmix once the flour hits the wet ingredients; a few lumps are okay and help keep pancakes tender.
- Temperature Control: Cooking on medium-low heat keeps the pancakes from burning before cooking through.
- Non-stick Pan: A good-quality non-stick skillet or griddle makes flipping a breeze and avoids sticking.
- Rest Batter Briefly: Let the batter sit for 5 minutes before cooking. This gives the baking powder and baking soda time to start working, enhancing fluffiness.
How to Serve Fluffy Greek Yogurt Pancakes Recipe
Garnishes
I personally love topping these pancakes with a pat of butter, a drizzle of real maple syrup, and fresh berries like blueberries or sliced strawberries. A sprinkle of powdered sugar or a dollop of extra Greek yogurt on the side can add a nice touch, too.
Side Dishes
To round out the meal, I often serve these pancakes alongside crispy bacon or sausage for a savory contrast. A simple green smoothie or a fruit salad also complements the tangy notes in the pancakes very well.
Creative Ways to Present
For a special occasion breakfast, stack the pancakes tall, layering between with whipped cream and fresh fruit. Or fold them into a pancake sandwich with nut butter and thinly sliced bananas—delicious and fun!
Make Ahead and Storage
Storing Leftovers
I cool leftover pancakes completely before stacking them with parchment paper in between layers and storing in an airtight container in the refrigerator. They keep well for 2-3 days this way and taste almost as good as fresh.
Freezing
Freezing works wonderfully, too. I flash-freeze single pancakes on a baking sheet, then transfer them to a freezer-safe bag. They thaw quickly and are just as tasty reheated, making weekday breakfasts easy and fast.
Reheating
To reheat, I pop pancakes in the toaster or microwave for a few seconds. A quick warm-up keeps them tender without drying out. If I’m reheating a bunch, a 350°F oven for 5–7 minutes works great, too.
Frequently Asked Questions:
It’s best to stick with plain Greek yogurt for this recipe to avoid altering the delicate balance of flavors and the tangy taste that pairs so well with the other ingredients. Flavored yogurt might add sweetness or fruit flavors that could affect the batter consistency and cooking. If you do want a fruit twist, I recommend adding fresh fruit on top or into the batter separately.
The key is not to overmix your batter; mix until just combined, even if a few lumps remain. Also, cooking on medium-low heat allows the pancakes to cook through fully without burning. Using both baking powder and baking soda, as well as the tangy Greek yogurt, helps the pancakes rise beautifully and stay airy.
Yes! You can use almond milk, oat milk, or any plant-based milk that you prefer. Keep in mind the flavor will vary slightly, but the texture will stay similar. Just be sure to choose an unsweetened variety to control the sweetness in the batter.
Since this batter includes baking powder and baking soda, it’s best to cook the pancakes right after mixing or within about 10-15 minutes. Letting the batter sit too long can reduce the leavening effectiveness, leading to less fluffy pancakes.
Final Thoughts
This Fluffy Greek Yogurt Pancakes Recipe has become one of my favorite go-to breakfasts because it’s both indulgent and wholesome. The tang of Greek yogurt combined with the soft, fluffy texture is just unbeatable. I’m confident you’ll enjoy making and eating these as much as I do—perfect for slower weekend mornings or when you want a crowd-pleasing breakfast.
Print
Fluffy Greek Yogurt Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy and moist yogurt pancakes are a delightful breakfast treat, combining the tangy flavor of Greek yogurt with a light and airy texture. Quick and easy to prepare, they make the perfect healthy start to your day.
Ingredients
Dry Ingredients
- 125 g all-purpose flour
- 25 g granulated sugar
- ¼ teaspoon table salt
- 12 g baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- 160 g plain Greek yogurt
- 50 g egg (approximately 1 large egg)
- 20 g olive oil
- 120 g whole milk
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until well combined.
- Combine wet ingredients: In a separate bowl, whisk the Greek yogurt, egg, and olive oil until smooth and fully incorporated.
- Add milk to wet ingredients: Pour in the whole milk and continue whisking until the mixture is smooth and evenly combined.
- Mix dry and wet mixtures: Gradually add the dry ingredients into the wet ingredients bowl. Whisk until smooth, then use a rubber spatula to scrape down the sides and bottom of the bowl to ensure even incorporation of all ingredients.
- Preheat pan or griddle: Heat a large non-stick pan or hot griddle over medium-low to medium heat and lightly grease the surface with oil to prevent sticking.
- Cook pancakes first side: Pour batter onto the pan in 2 to 3 inch circles, cooking 3 to 4 pancakes at a time. Allow pancakes to cook until the bottom edges show they are cooked through.
- Flip and cook second side: Carefully flip the pancakes with a spatula once the bottom edges are cooked and the surface begins to dry. Cook until the edges are completely dry and pancakes are cooked through, then remove from the pan.
- Continue cooking batter: Repeat the cooking process with the remaining batter, maintaining medium-low heat to ensure pancakes cook evenly without burning.
Notes
- Use Greek yogurt for a thicker batter and tangy flavor; regular yogurt may make the batter thinner.
- Be sure not to overmix the batter to keep pancakes fluffy and tender.
- Adjust heat as needed to avoid burning; medium-low is ideal for even cooking.
- Serve pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or honey.
- Olive oil adds a subtle flavor, but you can substitute with vegetable or melted butter if preferred.
Nutrition
- Serving Size: 1 pancake
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 123 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 15 mg
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