The Easy Yogurt Pancakes I’ve Made Every Weekend for 10 Years
These light, tender Greek yogurt pancakes are fluffy and satisfying, made with everyday ingredients, and easy to customize with berries, bananas, or chocolate chips.
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- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup plain Greek yogurt, preferably 2% or whole-milk
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons salted butter, melted and slightly cooled, plus more for cooking
- 1 cup (120g) all-purpose flour
- 2 tablespoons sugar, brown sugar, or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Maple syrup, fresh fruit, or other toppings, to serve, optional
Instructions
- 1
You’ll keep the pancakes warm in the oven as you cook them.
- 2
In a medium bowl, whisk together the Greek yogurt, eggs, milk, and melted butter until smooth. In a small bowl, whisk together the flour, sugar, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and stir until just combined. Some small lumps are fine; don’t overmix.
- 3
Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup batter per pancake onto the hot skillet, cooking as many pancakes as you can at once while leaving a little space between them. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook until golden brown and cooked through, 1 to 2 minutes more.
- 4
Transfer cooked pancakes to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with your desired toppings. Refrigerate leftover pancakes in an airtight container for up to 4 days and reheat in the toaster or microwave. You can also freeze pancakes in layers separated by parchment paper, then transfer them to a ziptop bag and store for up to 2 months. Reheat in the toaster or in the microwave. Love the recipe? Leave us stars and a comment below!