Greek Yogurt Pancakes
Greek Yogurt Pancakes: Yogurt lends great moisture and a slight tanginess to a dish. Yogurt pancakes are some of the best pancakes around.
Greek Yogurt PancakesJump to Recipe
This post is from the Macheesmo Archives. It’s one of my all-time favorite easy pancake recipes!
I am not a huge sweets guy, especially in the morning. I’ll take some bacon and eggs over a cinnamon roll any day of the week. But you gotta change it up sometimes or life gets boring right? And one way I love to change it up is to experiment with pancakes. I’ve tried sourdough pancakes and cherry chocolate pancakes already, so I wanted to do something a bit different for this breakfast.
I substitute Greek yogurt for sour cream all of the time and sour cream pancakes are a pretty popular thing so I thought maybe I could use some yogurt instead. Worked like a charm!
Greek Yogurt Pancakes
- 1 Cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking soda
- 1 teaspoon Kosher salt
- 2 cups Greek Yogurt
- 4 Large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- Butter for cooking
- Maple syrup for eating
- Mix baking soda, flour, sugar, and salt in a bowl. Then stir in greek yogurt.
- Add your liquid ingredients next and whisk the batter until it’s smooth. If it ends up being too thick, add a bit more milk.
- Add a small amount of butter to your pan or griddle over medium-high heat. Once it’s melted add about 1/3-1/2 cup of the batter for each pancake.
- When bubbles start to form on top and the edges get firm, it’s time to flip. Generally, after about 3 minutes cooking on the first side, the pancakes should be ready to flip.
- Flip pancakes and cook for another 1-2 minutes.
- Serve as soon as possible with butter and maple syrup.
Did you make this?
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Greek Yogurt Pancakes
Making the Batter
For pancakes, these are actually pretty healthy for you. Yogurt is way healthier than sour cream and this recipe is missing (although not to any noticeable effect) one thing that is almost always in pancakes: melted butter.
To start, mix your baking soda, flour, sugar, and salt in a bowl and then add your Greek yogurt.
Next add all your liquid ingredients and whisk away. It should be a pretty smooth batter, mine was a little thick so I added a few Tablespoons of milk (the milk in the above recipe wasn’t in the original).
There’s no need to let this batter rest, just go head and cook them right away.
Cooking the pancakes
The only butter in this recipe is used to cook. I guess you could use spray or something here, but there’s nothing like a pancake cooked in a bit of butter. It doesn’t take a lot to get the job done. Just a teaspoon or two will melt nicely in your pan and give great flavor to the pancakes.
Melt the butter on a griddle or in a pan over medium-high heat and once it’s melted and bubbling, pour your batter in. I make about 1/2 Cup pancakes but you could make smaller ones obviously. I’m not sure if I would make them much larger just because they’ll be hard to flip.
I’m not going to lie, pancakes are kind of tricky to cook. Ideally, you want to flip them when they are starting to get large bubbles on the top and are starting to firm up around the edges, but you also want to make sure not to burn the bottoms at all. It’s kind of a tricky thing. My advice is that if you aren’t too comfortable making pancakes, do a test pancake before you waste a bunch of batter.
In general, a few minutes per side over lowish heat should get you some good results.
Of course, you want to eat these as soon as possible after they come off the griddle. Just add a small pat of butter and some syrup. I’m a strong believer that if you are taking the time to make pancakes from scratch, it’s worth the extra bucks to use some real maple syrup to take them to the next level.
I actually loved these pancakes because they weren’t too sweet. The yogurt gives them a bit of a tangy flavor that I really enjoyed. It’s almost kind of a sweet/savory thing.
Also, the yogurt gives the pancakes a great texture.
I will definitely be making these Greek Yogurt Pancakes again. They are really simple if you can get the pancake cooking down and they sure did hit the spot for me.
24 Responses to “Greek Yogurt Pancakes” Leave a comment
Man, it seems like everyone in the world can master the art of pancakes, but I'm such a disaster at them! This post makes me so jealous — try as I might I can't attempt pancakes without them turning out like charred hockey pucks.
Yea… honestly, it has so much to do with pan and specific cooking environment. I can cook them perfectly on my griddle (after some serious trial and error), but if I go over to a friend's house I always assume I'm gonna mess up like the first couple at least.
Trust me… it's not just you!
I to have been substituting Greek Yogart in recipes too.
For Saint Paddy's Day, I made the traditional Corned Beef, and for a topping for the meat I combined Whole Grain Dijon Mustard (1 1/2 ta of tablespoon) & Greek Yogart ( 1 tablespoon – Fage brand). A 1/2 tablespoon of fresh dill was mixed in as well. The tangy flavor of the yogart went well the the Dijon Mustard. You have a great site, keep up the good work and photos !!!!
I rarely have greek yogurt but I always have plain yogurt. Do you think this would work the same way if I substituted?
Hi Summer, I made them with regular yogurt instead of Greek yogurt and they turned out great! :)
Oh my goodness. These are quite possibly the best pancakes I have ever had. Ever. I'm a Southern gal, and I grew up eating pancakes. As I got older, I started finding more traditional buttermilk pancakes way too sweet. These are perfect: not sickeningly sweet, perfectly fluffy, great texture and flavor. Thank you! I served them with a quick homemade fruit sauce: 1 cup berries (any kind, mixed or single variety, fresh or frozen), juice of 1/2 lemon and 2 teaspoons sugar, all heated together in a small pot. Be sure to smoosh some of the berries to release more flavor. For the record, I only got four pancakes out of it as well.
Hi Nick, Thanks so much for the great recipe and nice pictures! My husband doesn't eat pancakes, and I rarely do, but what I did was make the batter a lot thinner and then made crepes which I rolled up with raspberry jam. They turned out heavenly!! I didn't have any Greek yogurt on hand so I just used regular yogurt and it worked just fine. :) Thanks again! :) Cheers! sheila
excellent recipe! i used trader joe's greek yoghurt – so i do not think it was necessary to add the 2 tablespoons of milk. [i did add the milk, and then added additional 2 tablespoons of all-purpose flour.] excellent tangy flavour with the greek yoghurt – i'm definitely going to make this again [soon]!
Awesome recipe! Not a fan of pancakes and LOVE these! Keep posting more great recipes!!!
Bummer Aurore. Sorry you had problems. It sounds like maybe your yogurt had too much liquid in it…
Seriously amazing pancakes. I used whole wheat in place regular flower and stevia instead of white sugar. amazing.
or flour. oops :)
There is no reason to add sugar at all, unless you want them a bit sweet. I’ve added dried Greek herbs and will add some fresh chives before I make them. Mixture of sifted organic flour (unbleached) and buckwheat flour. I will let the batter rest because buckwheat has little or no gluten. I like savouries, not sweets.
YUM! i'm going to try these tomorrow :) keep up the good work!
and success! my parents really loved this recipe! and considering they don't really like pancakes much, i would like to give my utmost thanks to you! Thank you! :)
ah! for anyone making this recipe, lemon zest goes realllyyyyy well with this! and blackberries if you have any at hand :)
Did them this morning, with 2.5% plain yogourt. It was soooo good. Thank you !!
Just made these this morning. I halved the recipe and used flaxseed to replace the egg (first time doing that, actually!) and they turned out excellent. Myhalf-batch made three medium pancakes, and I used about a half-cup scoop of batter per pancake. Also made some homemade blueberry syrup to go with these….the blueberries and the tangy yogurt flavor went together perfectly. Yum! :)
I didn’t really enjoy these pancakes. I used a honey/vanilla greek yogurt but I found the pancakes too thin and tasted eggy. My 1 year old daughter loved them though!
These were really tasty and moist. Now I am working on the sourdough for the sourdough blueberry pancakes!! Thanks for the recipes.
These pancakes are amazing! I would go so far saying theses are the best pancakes I have ever tasted.
used whole wheat flour & finished with blueberries in hot Grade A Dark Amber maple syrup–
will do again– lots
ps-our 2 Goldens LOVED the leftovers :–))
Has anyone tried Oatmeal flour????