Fluffy Greek Yogurt Pancakes

$- 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup Greek yogurt (plain, full-fat or low-fat) - 1/2 cup milk (can substitute with almond milk) - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons melted butter (or coconut oil for a dairy-free option) - Fresh berries - Maple syrup or honey The ingredients for Greek yogurt pancakes are simple, yet they create a delightful dish. The dry ingredients form the base of the pancakes. This includes flour, sugar, baking powder, baking soda, and salt. Each plays a key role in texture and taste. The wet ingredients bring moisture and flavor. Greek yogurt is the star here, adding creaminess and protein. You can choose full-fat or low-fat yogurt based on your preference. The milk, either dairy or almond, helps mix everything smoothly. The egg binds the ingredients together, while vanilla extract adds a lovely aroma. For richness, melted butter or coconut oil enhances the flavor. For toppings, fresh berries provide a burst of sweetness and color. Drizzling maple syrup or honey adds the perfect finishing touch. The combination of these ingredients makes the pancakes soft and satisfying. {{ingredient_image_1}} In a large bowl, start by whisking together the dry ingredients. Combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix well until everything is evenly blended. This step is key for fluffy pancakes. In another bowl, mix the wet ingredients. Add 1 cup of Greek yogurt, 1/2 cup of milk, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter. Stir well until this mixture is smooth and creamy. This adds rich flavor and moisture to your pancakes. Now, pour the wet ingredients into the bowl with the dry mix. Gently fold them together with a spatula. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can make your pancakes tough, and we want them soft and airy. Preheat your skillet over medium heat. You can lightly grease it with oil or butter. Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface, which takes about 2-3 minutes. Once the edges look set, flip the pancake and cook for another 1-2 minutes until golden brown. Adjust the heat if needed to avoid burning. Serve your warm pancakes stacked high. Top with fresh berries and a drizzle of maple syrup or honey. This adds sweetness and a pop of color. Enjoy each bite of your soft and satisfying Greek yogurt pancakes! To make your pancakes fluffy, do not overmix the batter. When you mix, combine the wet and dry ingredients until just blended. Some lumps are okay. Overmixing makes the pancakes tough. Keep it light and gentle. This way, the pancakes will rise and become soft. Cooking at the right heat is key. Preheat your skillet over medium heat. If the heat is too low, the pancakes will take too long to cook. They may dry out. If too high, they will burn on the outside and stay raw inside. Adjust the heat as you go. This helps achieve that golden brown color. You can add spices or extracts for extra taste. A pinch of cinnamon adds warmth. Some vanilla extract brightens the flavor. You can even try a splash of almond extract. These simple additions change the taste and make your pancakes special. Get creative with what you like. Pro Tips Use Fresh Ingredients: Always opt for fresh eggs and quality Greek yogurt for the best flavor and texture in your pancakes. Adjust for Altitude: If you're cooking at a high altitude, you might need to adjust the baking powder and baking soda for optimal rise. Let the Batter Rest: Allow the batter to rest for about 5 minutes before cooking. This helps the gluten relax and results in fluffier pancakes. Perfect Flipping Technique: Use a thin, wide spatula to flip the pancakes, which helps to keep them intact and fluffy. {{image_2}} You can make your Greek yogurt pancakes even healthier. Use whole wheat flour instead of all-purpose flour. This change adds fiber and nutrients. You can also try alternative sweeteners like honey or maple syrup. These options can reduce refined sugar in your meal. Want to mix things up? Adding chocolate chips can make your pancakes a sweet treat. Nuts add crunch and healthy fats. Cinnamon brings warmth and spice. You can get creative and add fresh fruits or even peanut butter for extra flavor. If you have dietary needs, there are easy swaps. For a gluten-free version, use almond flour or oat flour. To make them vegan, replace the egg with flaxseed meal or mashed banana. Use almond milk instead of regular milk. For dairy-free pancakes, coconut oil works well instead of butter. These changes keep the taste delicious while fitting your diet. To keep your Greek yogurt pancakes fresh, let them cool first. Then, stack them with parchment paper between each pancake. This step helps to stop them from sticking together. Place the stack in an airtight container. You can also use a resealable bag. Store them in the fridge for up to 3 days. If you want to keep them longer, freeze them. Wrap each pancake in plastic wrap, then place them in a freezer bag. This way, they stay fresh for about 2 months. When you're ready to enjoy your pancakes again, you have a few good options. The best way to reheat them is in a toaster or toaster oven. This method keeps them nice and crispy. If you prefer the microwave, place a damp paper towel over the pancakes. Heat for 20-30 seconds. This method helps them stay soft. You can also use a skillet. Heat it on low and warm the pancakes for 1-2 minutes on each side. Greek yogurt pancakes last well when stored properly. In the fridge, they stay good for about 3 days. In the freezer, they can last up to 2 months. However, the texture may change if they sit too long. For the best taste and quality, eat them within these time frames. Enjoy your soft and satisfying pancakes while they're fresh! Yes, you can use non-dairy yogurt. Almond, soy, or coconut yogurt works well. These options may change the taste slightly. Almond yogurt adds a nutty flavor, while coconut yogurt gives a tropical twist. Just ensure the non-dairy yogurt is plain and unsweetened. This keeps the pancakes delicious and balanced. To make your pancakes fluffier, consider these tips: - Add an extra teaspoon of baking powder. This boosts lift. - Separate the egg. Whisk the egg white until it is fluffy and fold it in last. This adds air. - Don't overmix your batter. A few lumps are okay. Overmixing can make pancakes dense. Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. Cover the bowl tightly with plastic wrap. Stir gently before cooking, as bubbles may form. If the batter thickens, add a splash of milk to loosen it up. This keeps your pancakes fresh and easy to cook. This blog post walks you through making delicious Greek yogurt pancakes. You learned about ingredients like flour, yogurt, and milk, along with how to mix them. I shared tips for fluffiness and variations to keep things fun. Whether you want healthy, tasty pancakes or unique flavors, there's an option for everyone. Enjoy experimenting with toppings and storage methods for leftovers. Now, grab your skillet, and let’s make breakfast extraordinary!$

Fluffy Greek Yogurt Pancakes

Deliciously fluffy pancakes made with Greek yogurt for a rich flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine Greek

Servings 4

Calories 200 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Greek yogurt (plain, full-fat or low-fat)
1/2 cup milk (can substitute with almond milk)
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter (or coconut oil for a dairy-free option)
to taste none Fresh berries (for topping)
to taste none Maple syrup or honey (for serving)

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the Greek yogurt, milk, egg, vanilla extract, and melted butter until smooth and creamy.
Pour the wet ingredients into the dry ingredients, and gently fold them together. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, adjusting heat as necessary to prevent burning.
Serve warm topped with fresh berries and a drizzle of maple syrup or honey.

Notes

Stack the pancakes in a tower and top with fresh berries and syrup.

Keyword breakfast, Greek yogurt, pancakes