Try these easy Greek yogurt pancakes the next time you're making a sweet breakfast. The Greek yogurt makes them light and delicate, with crisp edges. They're perfect with syrup and fresh fruit.
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About my Greek yogurt pancakes recipe
This recipe was inspired by my favorite kefir pancakes, which I have enjoyed since childhood.
One morning, I was out of our kefir, but I had some Greek yogurt and milk. So I have made these fluffy Greek yogurt pancakes and they were a hit.
After testing them multiple times and adjusting the proportions of Greek yogurt, milk, and dry ingredients, I have officially perfected this recipe to share with the world.
My recent improvement was activating the baking soda with apple cider vinegar, instead of relying on yogurt. This extra step made these pancakes even fluffier, lighter, and airier. The acidity level in yogurt can vary depending on the brand, so by adding vinegar, you’re ensuring there’s enough acid to fully activate the baking soda. This boosts a stronger reaction, creating even more bubbles and resulting in fluffier pancakes.
Ingredients
- Egg: You will need one large egg. The egg can be cold or at room temperature.
- Plain Greek yogurt: I used whole-milk Greek yogurt. This brand is the best for making pancakes and for baking.
- Milk: I used regular 2% cow's milk. You can use coconut, almond, or any other type of plant milk.
- Vanilla extract: This ingredient is optional. But vanilla always makes pancakes taste better.
- Sugar: I added a little bit of granulated sugar. You can use coconut sugar or even some maple syrup as a sweetener. Add more or less by taste and depending on what you serve the pancakes with.
- Baking soda: Baking soda will help to make the pancakes fluffy and light.
- Apple cider vinegar: baking soda and apple cider vinegar will create the reaction and it will serve as a leavening agent.
- All-purpose flour: I used unbleached all-purpose flour.
- Oil: you can use olive oil, avocado oil, or butter.
- For serving: I love to use real maple syrup or honey and some fresh fruit or berries.
Recipe equipment
- Measuring cup
- Measuring spoons
- Large mixing bowl
- Whisk
- Non-stick frying pan
How to make Greek yogurt pancakes
Below you can find detailed step-by-step instructions with images.
1. In a separate bowl, add one whole egg, yogurt, and milk. Now, use a whisk to mix everything until one consistency. After that, add vanilla and sugar. Whisk it again until the sugar is almost dissolved.
2. Add baking soda to the measuring spoon. Pour the vinegar over the baking soda to create a bubbly leavening agent. Add it to the batter and mix it briefly again.
3. Gradually, start adding the flour. One tablespoon at a time until you have the right consistency. The batter should be pourable, but cannot be too runny. Let the batter rest for about 5 minutes.
4. At this time, heat the oil in the nonstick frying pan over medium heat. Pour tablespoons of pancake batter onto the hot pan.
5.Cook for 1-2 minutes on one side over medium-low heat. Using a spatula, flip the pancakes and cook for another minute or until they become golden brown.
6. Stack cooked pancakes on a plate, add some fresh blueberries, and pure maple syrup, and enjoy!
Top tip
You can adjust the batter by adding more flour or milk. The recipe quantities create the right consistency, but sometimes it all depends on the type of flour and how the ingredients are measured.
How to store and reheat
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
For a quick breakfast, you can freeze them. I like to freeze them on a baking sheet for about one hour first. Once solid, I transfer them into the freezer bag and store them in the freezer for up to 3 months.
Reheat pancakes in the microwave, regular oven, or toaster oven.
Frequently asked questions
Yes, you can use regular yogurt to make these pancakes. Make sure to adjust the amount of flour, as regular yogurt is usually thinner compared to Greek yogurt.
The recipe card below has the option to adjust the number of servings. You can click 2x or 3x and it will automatically adjust the quantities for the whole recipe.
More homemade pancakes
- Syrniki pancakes - eastern-European farmer's cheese pancakes (protein-packed pancakes )
- Oat flour pancakes with beets - they come out pink.
- Blue pancakes - I use blue spirulina for a beautiful blue color.
- Mini pancakes - these are traditional pancakes made smaller (perfect for freezing)
📖 Recipe
Easy Greek Yogurt Pancakes
Equipment
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 mixing bowl
- 1 Whisk
- 1 non-stick skillet
Ingredients
- 1 egg
- 5 tablespoons Greek yogurt, plain and full fat
- 3 tablespoons milk 2% or whole milk
- ½ teaspoon vanilla extract
- 1 teaspoon sugar or more by taste
- 1 pinch salt
- ½ teaspoon baking soda
- ¼ teaspoon apple cider vinegar
- 5-6 tablespoons all-purpose flour
- 1 teaspoon olive oil or avocado oil
Instructions
- In a mixing bowl, 1 egg and 5 tablespoons Greek yogurt, plain and full fat. Whisk until one consistency. Add 3 tablespoons milk, ½ teaspoon vanilla extract, 1 teaspoon sugar, and 1 pinch salt. Whisk until most of the sugar is dissolved.1 egg, 5 tablespoons Greek yogurt, plain and full fat, 3 tablespoons milk, ½ teaspoon vanilla extract, 1 teaspoon sugar, 1 pinch salt
- In a spoon, add ½ teaspoon baking soda and pour about ¼ teaspoon apple cider vinegar over it. You will see the reaction. Add the bubbly leavening agent to the batter. Whisk briefly.½ teaspoon baking soda, ¼ teaspoon apple cider vinegar
- Add 5-6 tablespoons all-purpose flour. One tablespoon at a time until the batter is desired consistency. It should be not too runny, but easily pourable.
- Heat the oil in frying pan over medium heat. Pour a tablespoons of batter onto the skillet. Do not overcrowd, cook in batches if needed. Cook pancakes on each side for 1-2 minutes or until golden brown.
- Serve with real maple syrup,. fruit and berries.
Malique says
Best pancakes I've ever made! We had some malted milk powder on hand so I added about a tablespoon of that to the batter as well. Perfectly fluffy and crisp on the edges. This will be my go-to recipe from now on.
Nataliia says
I am so happy you loved the pancakes. Thank you so much for the review!
helen says
I couldn't convince my wife to have pancakes, so I made these for myself (she wound up eating one, because they looked so good). Instead of milk and Greek yogurt, I used 8tblsp of Brown Cow Plain yogurt. After pouring the batter into the pan, I placed frozen blueberries in each pancake. They were easy to make and delicious. What else could you be looking for in a pancake?
Nataliia says
I am so happy that you and your wife enjoyed this yogurt pancakes. Thank you so much for your review. And adding frozen blueberries sounds delicious as well.