Name: Greek Yogurt Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup Greek yogurt; 2 large eggs; 1/2 cup milk; 1 tablespoon honey; 1 teaspoon vanilla extract; Butter or oil for cooking

You Have to Try These Greek Yogurt Pancakes… Trust Me

Alright, let me tell you: these Greek yogurt pancakes are basically my breakfast ace card. I stumbled into this recipe on a Sunday when the milk gave up on me (just a sad carton with a mysterious smell—classic). Funny enough, I was just staring at this tub of Greek yogurt and thinking, could pancakes even work with this stuff? They can and they do! My brother called it “breakfast cake” which, honestly, is about right. Oh, and the best part? They’re not fussy. Pancakes should never be fussy—it’s not like we’re making croissants here.

Why I Keep Making These Over and Over

I make this when I’m craving pancakes but not that post-brunch coma. The Greek yogurt gives them this kinda tangy backbone, plus they’re fluffier than the ones you get at those big chain diners (and far less regret after). My family goes a little bonkers for these—especially my niece, who insists on stacking them as tall as her stuffed bunny. I used to dread all that whisking for regular pancakes, but honestly, this is faster. And somehow, I never manage to mess these up, which is more than I can say for some of my experiments.

Here’s What You’ll Need (and What You Could Use)

3/4 cup plain Greek yogurt (full-fat is king here, but I’ve used nonfat when I’m feeling responsible. Thick coconut yogurt was odd but worked in a pinch!)
2 large eggs (or, look—my cousin swears flax eggs work, but they’re a little gummy)
1/2 cup flour (all-purpose, but sometimes I sneak in some whole wheat for fake health points)
1 1/2 teaspoons baking powder (one day I accidentally used baking soda…not my finest hour)
Pinch of salt (I just grab a little with my fingers—Grandma used to say the salt’s the magic, but she also salted her coffee, so…)
1 tablespoon sugar, honey, or maple syrup (or none! Sometimes I leave it out and douse the finished pancakes in syrup, so no one’s the wiser)
Butter or oil for the pan (I usually just use whichever is closest. Canola is fine, but butter does taste better—obviously.)

How I Actually Make These (with a Few Missteps Along the Way)

In a bowl, toss in the Greek yogurt and eggs. I go in with a fork (less to clean up later). Mix till smooth-ish—some streaks are fine.
Sprinkle flour, baking powder, salt, and sugar on top (don’t bother with two bowls—no one can tell). Stir until you get a thick, slightly lumpy batter. If it looks like paste, add a splash of milk. Sometimes it’s too thick; sometimes not. Pancakes are forgiving, which is why I love them.
This is about when I sneak a tiny taste. Not sure if it’s “allowed” but, honestly, raw eggs have never stopped me.
Heat a griddle or frying pan over medium heat. Add a dab of butter (watch for that sizzle, but don’t burn it like I did that time…the smell really lingers).
Dollop spoonfuls of batter (I use a big heaping tablespoon, but if you want giant pancakes, go wild). Don’t spread them too thin—they won’t have those fluffy middles.
Cook about 2 minutes, until little bubbles show up around the edges. Or when you get bored and want to peek. Flip with a big spatula, cook another minute or two. Golden brown on both sides is the goal (but if you like ’em a little extra toasty, you do you).

A Few Notes That Saved My Pancakes

If you overmix—oh, I’ve done it—the pancakes get a bit tough. Just go until it’s together, kind of like muffin batter.
Sometimes the batter sits too long while I’m distracted and thickens up; just thin it out with a splash of water or milk.
Actually, I find it works better if you let the batter stand for a couple minutes. Someone told me that’s the secret but maybe it’s just superstition.

How I’ve Swapped Things Up (and When It Didn’t Fly)

Tried these with a mashed banana folded into the batter—tastes like banana bread and pancakes had a snack-time baby.
Blueberries tossed straight into the pan? Perfection (as long as you don’t mind blue streaks).
On second thought, chocolate chips were a little much for breakfast, though my brother disagrees—just depends how sweet your tooth is that morning.
I once tried coconut flour…let’s just say: don’t. Really dry. Like eating a kitchen sponge.

The Stuff I Use (Or What to Do if You Don’t Have It)

Nonstick frying pan or a griddle—big or small, doesn’t matter. My favorite is this battered pan I found at a yard sale.
If you don’t have a spatula, in a pinch, you can kind of shuffle the pancakes around with a butter knife and a fork. Wouldn’t win any awards for style, but it works.
Mixing bowl—sometimes I use a big measuring jug and skip the bowl entirely. Less washing up.

How Long These Last (Or—They Never Last!)

Supposedly, these keep in the fridge a couple days. Just tuck ’em in a container with a bit of parchment in between. But honestly, in my house they never last more than a day; someone always gets the midnight munchies.

How We Eat Them in My (Slightly Strange) Household

Classic style—stacked high with berries and maple syrup (real maple, not that corn syrup stuff). Occasionally, if I’m feeling fancy, I’ll do a dollop of yogurt and a big spoonful of homemade jam. My dad likes them with cheddar cheese; don’t ask, I’ve stopped questioning his choices.

Hard-Earned Pro Tips (Aka: Mistakes I’ve Made So You Don’t Have To)

Let the pan get hot before you ladle in the batter—cold pan means sad pancakes. I once tried rushing this step and regretted it because all I got was pale blobs.
If you flip too soon, half the pancake stays behind (trust me, you’ll get the hang of it after the third one).
When I tried to double the recipe once, I forgot to double the baking powder, so they came out like hockey pucks. Don’t be me. Do the math.

Questions People Have Actually Asked Me

Q: Can I use flavored yogurt?
A: You can, but the sugar can make the batter a bit wonky. Strawberry yogurt pancakes were a hit with the kids, though!

Q: Can I freeze these?
A: Yep—just layer between bits of parchment paper in a bag. They do taste better fresh, but who has time to make them every morning?

Q: What if I don’t have baking powder?
A: You can use a bit of baking soda plus some vinegar or lemon juice, but honestly you might end up with more science experiment than pancake. Worth a shot, though, if you’re desperate.

Q: Pancakes always stick to my pan, help?
A: Try a little more butter or oil, and heat the pan properly (don’t be impatient like me sometimes, ha!). And, nothing beats a decent nonstick pan, even if it’s a bit scratched up like mine.

Q: My batter is weirdly thick. Is that okay?
A: Yup—these are thicker than typical pancakes. If you want ‘em thinner, stir in a spoonful of milk or even water. I’ve even used orange juice (wouldn’t recommend, but the kitchen smelled great).

And there we go—Greek yogurt pancakes that never stick around long enough to be boring. If you make a huge batch, call me over for breakfast, yeah?

Greek Yogurt Pancakes Recipe Worth Waking Up For