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A stack of fluffy greek yogurt pancakes topped with whipped cream, fresh strawberries, blueberries, and maple syrup.
Layla

Fluffy Greek Yogurt Pancakes

These incredibly fluffy Greek Yogurt Pancakes are packed with protein and a delightful tang, making them a healthier yet indulgent start to your day. Quick to prepare, they're perfect for a satisfying breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup plain Greek yogurt full-fat or 2% for best results
  • 3/4 cup milk any kind
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
For Cooking
  • 1 tbsp butter or oil for greasing griddle

Equipment

  • Large Mixing Bowl
  • Medium Bowl
  • Whisk
  • Griddle or large non-stick frying pan
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no clumps.
  2. In a separate medium bowl, whisk together the Greek yogurt, milk, large egg, melted unsalted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes. Let the batter rest for 5 minutes while you heat your griddle.
Cook the Pancakes
  1. Heat a griddle or large non-stick frying pan over medium-low heat. Lightly grease the surface with about 1 tablespoon of butter or oil.
  2. Once the griddle is hot, pour about 1/4 cup of batter per pancake onto the griddle. Give them enough space to spread slightly.
  3. Cook for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
  4. Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the griddle as needed. Keep cooked pancakes warm in a low oven (around 200°F / 95°C) while you finish cooking the rest.
Serve
  1. Serve the fluffy Greek yogurt pancakes immediately with your favorite toppings such as fresh berries, maple syrup, honey, or a dollop of extra Greek yogurt.

Notes

Do not overmix the batter; lumps are okay and contribute to fluffiness. If the batter seems too thick, add a tablespoon or two more milk until it reaches your desired consistency. To keep a stack of pancakes warm while cooking the rest, preheat your oven to 200°F (95°C) and place them on a baking sheet. Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days and reheated in the microwave, toaster, or on a griddle.