A stack of warm, tender pancakes is one of my easiest comforts on a slow morning. These yogurt-enriched pancakes stay soft inside with a lightly crisp edge, and they come together fast — perfect for a family brunch or a weekday breakfast that feels special. If you like pancakes with a gentle tang and pillowy texture, you might also enjoy banana cottage cheese pancakes for another protein-rich twist.

Why you’ll love this dish

These pancakes are simple but surprisingly satisfying. The Greek yogurt adds tang, moisture, and a bit of protein, so the batter yields thick, tender cakes that brown nicely on a skillet. They’re quick to mix (no separate buttermilk or long rest time needed) and friendly to batch cooking — a winner for busy mornings, casual weekend brunches, or when you want a crowd-pleasing, budget-friendly breakfast.

“Tender, tangy, and quick — the yogurt makes all the difference.”

Step-by-step overview

Start by whisking the eggs and sweetener to build a light base. Whisk dry ingredients separately so the baking powder distributes evenly. Fold the yogurt and milk into the eggs, then combine with the dry mix until just mixed — a few lumps are fine. Cook small, even pancakes on a medium-hot skillet until bubbles form, flip, and brown both sides. Serve immediately with your favorite toppings.

What you’ll need

2 large eggs
2 tbsp maple syrup or honey (choose based on flavor preference)
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup full-fat plain Greek yogurt
1/2 cup whole milk

Notes on ingredients and swaps: use low-fat yogurt and low-fat milk if you want lighter cakes, or swap the maple syrup for honey if that’s what you have. For a gluten-free version, try a 1:1 gluten-free baking flour blend and check that it contains baking powder.

Step-by-step instructions

Crack the eggs into a medium bowl. Add the maple syrup or honey and whisk until smooth and slightly frothy.
In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening.
Add the Greek yogurt, milk, and vanilla to the egg mixture. Stir until the wet ingredients are combined.
Pour the wet mix into the dry ingredients. Stir gently until just combined — stop when you still see a few small lumps. Overmixing makes pancakes tough.
Heat a skillet over medium and brush or spray a thin layer of fat so pancakes don’t stick.
Scoop about 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear across the surface and the edges look set, about 2–3 minutes. Flip and brown the other side until golden, another 1–2 minutes.
Serve warm with butter, extra maple syrup, fruit, or any favorite toppings.

Best ways to enjoy it

Stack them high and let each person top their own. Try:

Classic: butter and warm maple syrup.
Fruit-forward: roasted berries or sliced bananas and a dollop of yogurt.
Nutty crunch: toasted nuts and a drizzle of honey.
Savory-sweet: serve with a side of scrambled eggs and sautéed spinach for a fuller meal.

For a bright brunch plate, add citrus segments and a small salad of arugula dressed with lemon.

Keeping leftovers fresh

Cool any leftover pancakes completely on a wire rack to avoid sogginess, then stack with parchment between layers and store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in a single layer in a 300°F (150°C) oven for 5–8 minutes. To freeze, arrange cooled pancakes in a single layer on a baking sheet; freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or low oven.

Pro chef tips

Measure flour properly: spoon it into the cup and level it off to avoid dense pancakes.
Keep the skillet at medium: too hot and the outside burns before the center cooks; too cool and pancakes spread thin.
Use a 1/4-cup scoop for uniform pancakes and consistent cooking time.
Let batter rest 5 minutes if you have time — the yogurt relaxes gluten slightly and yields a tender crumb.
If pancakes brown too fast, lower the heat and let them cook through gently.

(Also, another great yogurt-based pancake idea is waiting here: banana cottage cheese pancakes.)

Creative twists

Blueberry lemon: fold 1/2 cup fresh blueberries and a teaspoon of lemon zest into the batter.
Cinnamon apple: stir in 1/2 teaspoon cinnamon and top with quick-sauteed apple slices.
Chocolate chip: sprinkle dark chocolate chips on uncooked batter in the pan for a treat.
Protein boost: add a scoop of neutral-flavored protein powder (reduce flour slightly) or swap half the flour for oat flour for extra fiber.

FAQ

Q: How long does this batter keep?

A: For best rise and texture, use the batter immediately or within 30 minutes. Because of the baking powder, the pancakes are fluffiest when cooked soon after mixing. Store any unused batter in the fridge for up to 24 hours, but expect slightly less lift.

Q: Can I make these without Greek yogurt?

A: Yes — substitute plain yogurt or an equal amount of buttermilk if you have it. If using a non-dairy yogurt, the texture will be slightly different but still tasty.

Q: How do I get extra-fluffy pancakes?

A: Whisk the eggs well to incorporate air, don’t overmix the batter, and make sure your baking powder is fresh (replace every 6–12 months). Cook on a moderately hot surface so they rise before browning.

Q: Are these safe for kids and can I make them for meal prep?

A: Absolutely. Use pasteurized eggs and store leftovers as directed. For meal prep, freeze individual pancakes; they reheat quickly and are easy to portion for lunches or breakfasts.

Q: Can I make the batter ahead of time for a crowd?

A: You can mix the dry ingredients and wet ingredients separately and combine just before cooking to keep the leavening active. Alternatively, assemble full batter up to 24 hours ahead but expect slightly reduced lift.

Conclusion

If you want to compare techniques and see a classic stovetop method with a video, check out the Good Old-Fashioned Pancakes Recipe (with Video) – Allrecipes for another reliable approach.

Greek Yogurt Pancakes

Author: amir_hassan
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Tender, tangy pancakes enriched with Greek yogurt, perfect for a quick breakfast or brunch.

Ingredients

2 large eggs
2 tbsp maple syrup or honey
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup full-fat plain Greek yogurt
1/2 cup whole milk

Instructions

Crack the eggs into a medium bowl. Add the maple syrup or honey and whisk until smooth and slightly frothy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt, milk, and vanilla to the egg mixture. Stir until combined.
Pour the wet mix into the dry ingredients. Stir gently until just combined.
Heat a skillet over medium and brush or spray a thin layer of fat.
Scoop about 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear, about 2–3 minutes. Flip and brown the other side for 1–2 minutes.
Serve warm with desired toppings.

Notes

For lighter cakes, use low-fat yogurt and milk. Substitute maple syrup with honey if preferred.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American