Greek Yogurt Pancakes

Greek yogurt pancakes are light and fluffy with a hint of vanilla, and they’re super easy to make—perfect topped with butter, maple syrup, powdered sugar, or whipped cream!.

Recipe Overview

These pancakes are so easy to whip up! The vanilla Greek yogurt adds a fantastic flavor boost. Just toss everything into one bowl, mix gently to keep the lumps, and you’ll have perfectly fluffy pancakes in no time!

Recipe Ingredients

• 2 large eggs
• 1 cup vanilla greek yogurt
• 1 cup milk
• 2 cups all purpose flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• ½ teaspoon salt

Equipment Needed

• Electric griddle or frying pan on stove
• Mixing bowls
• Spatula
• Measuring cups - this is a magnetic set that sticks together in the drawer to keep things more organized.

How To Make Greek Yogurt Pancakes

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  In a large bowl, beat the 2 large eggs then add the 1 cup of greek yogurt and 1 cup of milk. Mix together.

STEP 2: Add the 2 cups all-purpose flour, 2 tablespoon granulated sugar, 2 teaspoon baking powder, and ½ teaspoon salt. Stir the ingredients until just combined, but don’t overmix! It's okay if there are some lumps.

STEP 3: Heat a frying pan over medium-high heat and spray with cooking spray. Pour ⅓ cup of pancake batter onto the pan to form each pancake. Cook until bubbles start to form on the surface, then flip the pancakes and cook until golden brown.

How To Store Leftovers

• Refrigerate – Store pancakes in an airtight container or plastic bag in the fridge for up to 5 days.
• To Freeze –  Once completely cooled, pop the pancakes into a good-quality freezer bag, seal tightly, and remove as much air as possible. They’ll keep in the freezer for up to 3 months if sealed well.
• To Reheat – Just wrap the pancakes in a paper towel and heat them in the microwave for about 30 seconds, or until warmed through.