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    Home » Recipes » Breakfast

    Easy Greek Yogurt Pancakes

    Published: Mar 25, 2022 · Modified: Jan 19, 2025 by Nataliia

    Jump to Recipe

    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.

    Greek yogurt pancakes are stacked and served on a white plate with fresh berries on top and on a side.
    Jump to:
    • About my Greek yogurt pancakes recipe
    • Ingredients
    • Recipe equipment
    • How to make Greek yogurt pancakes
    • Top tip
    • How to store and reheat
    • Frequently asked questions
    • More homemade pancakes
    • 📖 Recipe
    • 💬 Comments

    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.
    Greek yogurt pancake recipe ingredients on a white background.

    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. 

    Whisking wet ingredients in a large glass bowl with a whisk.

    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. 

    Pouring apple cider vinegar over the baking soda to activate it.

    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.

    Thick pancake batter in a glass bowl with a whisk in it.

    4. At this time, heat the oil in the nonstick frying pan over medium heat. Pour tablespoons of pancake batter onto the hot pan.

    Greek yogurt pancake batter added to the non-stick frying 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. 

    Pancakes with crispy edges on a frying pan.

    6. Stack cooked pancakes on a plate, add some fresh blueberries, and pure maple syrup, and enjoy!

    A close-up of four stacked pancakes with a cut piece on a fork, dipped in syrup and accompanied by a few berries

    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

    Can I use regular yogurt to make these pancakes?

    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.

    I need to make a double batch, how do I adjust the ingredients?

    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

    Greek yogurt pancakes are stacked and served on a white plate with fresh berries on top and on a side.

    Easy Greek Yogurt Pancakes

    Nataliia
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American, European
    Servings 2
    Calories 182 kcal

    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.

    Notes

    Adjust the batter consistency by adding 1 tablespoon of milk or flour.
    Do not overcrowd the frying pan. It will be hard to flip them.
    This recipe makes about 8 small pancakes, enough for 2 servings. To make a larger batch, click on the double or triple the recipe above.
    Variations: you can add some chocolate chips or berries to the batter.

    Nutrition

    Calories: 182kcalCarbohydrates: 23.1gProtein: 8.2gFat: 5.9gSugar: 8.4g
    Keyword Greek yogurt pancakes recipe, yogurt pancakes
    Tried this recipe?Let us know how it was!

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    Comments

    1. Malique says

      October 30, 2023 at 2:17 pm

      5 stars
      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.

      Reply
      • Nataliia says

        October 30, 2023 at 4:44 pm

        I am so happy you loved the pancakes. Thank you so much for the review!

        Reply
    2. helen says

      December 15, 2024 at 10:17 pm

      5 stars
      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?

      Reply
      • Nataliia says

        December 16, 2024 at 1:05 pm

        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.

        Reply
    5 from 3 votes (1 rating without comment)

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    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

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