Yogurt pancakes make the tallest, fluffiest stacks of pancakes you’ve ever seen. Rich Greek yogurt replaces buttermilk for an old-fashioned pancake flavor, with a soft, airy texture that’s perfect with a drizzle of warm maple syrup and a spoonful of fresh fruit.

Is there a better way to start the morning than with a stack of pancakes? If you’re ready to give your favorite old fashioned pancake recipe a delicious new makeover, this recipe for yogurt pancakes has got you covered.

Yogurt pancakes aren’t just easy to make, but they’re also a good-for-you food, thanks to the addition of creamy, protein-packed Greek yogurt. This easy recipe uses just a handful of simple ingredients that you likely already have on hand, so there’s no need to make an extra trip to the store. You can whip up a quick batch even on the busiest mornings.

Grab the maple syrup, fruit, and your favorite pancake toppings, and get ready to dig into these super stackable golden brown pancakes. 

What are Greek yogurt pancakes?

Yogurt pancakes are pancakes made with thick, rich Greek yogurt, rather than traditional buttermilk. Making pancakes with this simple ingredient is an easy way to sneak a little extra protein into your meal, while keeping that same tangy buttermilk taste that makes pancakes so delicious.

How to make yogurt pancakes

1. Dry ingredients. Whisk together the flour, sugar, baking powder, and baking soda.
2. Wet ingredients. In a separate larger bowl, whisk the yogurt, milk, melted butter, eggs, and vanilla extract. 
3. Combine wet and dry ingredients. Pour the dry ingredients over the wet and stir to combine.
4. Cook. Ladle the batter onto the skillet, cook and flip. 
5. Stack and Serve. Serve with a drizzle of warm maple syrup and your favorite fresh fruit.

Ingredients:

• All-Purpose Flour – Simple all-purpose flour gets the job done here.
• Sugar – This pantry staple adds a touch of sweetness.
• Baking Powder, Baking Soda – The leavening agents in this recipe that helps the batter rise while it cooks to create super fluffy pancakes.
• Plain Greek Yogurt – Plain Greek yogurt is wonderfully tangy, and has a luxuriously thick texture too. Full fat yogurt will make richer pancakes, but any brand and fat content will work.
• Milk – Use whatever milk you have on hand. Non-dairy milks like almond or oat can be used as well. 
• Butter – The addition of melted butter creates a rich pancake batter. Salted or unsalted butter can be used.
• Eggs – Eggs add moisture, richness, and structure to the yogurt pancake batter. 
• Pure Vanilla Extract – A touch of vanilla is the perfect complement to the sweet, tangy flavor in these pancakes. 
• Maple Syrup and / or Fresh Fruit – Real maple syrup, without all of the additives, will be labeled as ‘pure’ maple syrup. The back of the bottle should have just one ingredient: maple syrup.

How to store pancakes

If you’re wondering if you can freeze pancakes, the answer is, yes! You absolutely can. First, let the pancakes cool to room temperature. Next, place them in a sealed container, separated by parchment paper. You can also individually wrap the pancakes, then store. When you’re ready to enjoy an easy breakfast, microwave the pancakes for 1 minute to reheat.

Pancakes can also be stored in an airtight container in the refrigerator for 4 to 5 days.

Variations

• Add mix-ins – Mini chocolate chips, pieces of fresh or frozen fruit, or chopped nuts turn these yogurt pancakes into a special breakfast treat.
• Use a flavored yogurt – Turn up the strawberry or blueberry flavors by using a flavored yogurt. If you want to make these pancakes even more fruity, add extra fruit pieces to the batter. Prefer lots of vanilla? Try vanilla Greek yogurt.

FAQs

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