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The Ultimate Fluffy Greek Yogurt Pancakes

A stack of fluffy greek yogurt pancakes cut to show the airy interior, dusted with powdered sugar and drizzled with syrup.
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Make light, airy, and protein-packed Greek yogurt pancakes from scratch. This easy recipe delivers fluffy results every time, perfect for a quick and healthy breakfast.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil (for batter)
  • Butter or oil for the griddle

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Mix the wet ingredients: In a separate large bowl, whisk the egg until slightly frothy. Add the Greek yogurt, milk, sugar, and vanilla extract. Whisk until just combined.
  3. Combine the batter: Pour the dry ingredients into the wet ingredients. Gently fold them together using a spatula until the flour streaks mostly disappear. Do not overmix; a few lumps are fine. Fold in the melted butter or oil.
  4. Rest the batter: Let the batter rest for 5 minutes. This allows the baking powder to activate, which helps create fluffier pancakes.
  5. Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with butter or oil.
  6. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
  7. Flip and finish: Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  8. Serve immediately: Serve your fluffy Greek yogurt pancakes warm with your favorite toppings. If you are looking into better food management, consider how this recipe fits into a good meal planning strategy.

Notes

  • For extra fluffiness, separate the egg. Whisk the yolk into the wet ingredients, and whip the egg white until soft peaks form. Gently fold the whipped egg white into the finished batter at the end.
  • Add 1/2 cup of blueberries or chocolate chips to the batter right before cooking for a variation.
  • These pancakes are a great high protein breakfast without needing protein powder.
  • If you enjoy this recipe, find more inspiration on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/greek-yogurt-pancakes-fluffy-easy-recipe/