fluffy greek yogurt pancakes
These Greek yogurt pancakes take everything you love about a classic fluffy stack and give it a serious upgrade. Greek yogurt adds extra moisture for a soft, tender crumb, a subtle tang that tastes almost like cake, and a big protein boost – 11g per serving, compared to the usual 3g in regular pancakes. The batter comes together quickly with simple ingredients and can be made with either milk or water, so you still get tall, golden pancakes with lots of flavour and a soft, fluffy texture.
They’re also a perfect follow-up to our orange loaf cake: a 4‑pack of yogurt cups leaves just enough yogurt to whip up four of these pancakes next.
ingredients
1 cup flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt, any flavor – we used 2% which made the batter a little thicker. may need a splash of milk to offset
¼ cup milk or water – we used oat milk
2 eggs
½ teaspoon vanilla
2 tablespoons butter, melted
steps
make the pancake batter
In a large bowl, combine the flour, baking powder, baking soda, and salt.
In a separate bowl or a blender, whisk the yogurt, milk or water, eggs, vanilla, and melted butter. Pour the wet mixture into the flour bowl, and with a whisk, combine until there's no visible flour. Our batter was a little thicker due to the 2% yogurt, so may need a splash of milk.
cook the pancakes
Heat a large non-stick pan or griddle over medium heat, and once hot, grease it.
Immediately, pour ¼ cup of batter per pancake, using the back of the scoop if necessary, to gently spread it on the pan.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Tip: Make sure not to press them down with the spatula and only flip once.
Repeat with the rest of the pancake batter.
Serve topped with butter, maple syrup, or your favourite pancake toppings.
notes
Full-fat or non-fat Greek yogurt works for this recipe, plain or flavoured.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavour, it’s important to use aluminum-free baking powder. The metallic flavour will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
