Fluffy Greek Yogurt Pancakes Recipe

Experience Greek Yogurt Pancakes, a modern twist on a breakfast favorite. These delightful pancakes combine the tang of Greek yogurt with a soft texture and balanced sweetness, creating a dish that transcends ordinary mornings. Ideal for gatherings, they inspire shared moments and lively conversation, turning any meal into a celebration of flavor.

I’ve been working on the best version of my fluffy Greek Yogurt Pancakes and I gotta say, these pancakes really hit the spot. I mixed 2 cups of all-purpose flour with a bit of baking powder, baking soda, a pinch of salt and 2 tablespoons of sugar to get that perfect base.

Then I blended in 3/4 cup full-fat Greek yogurt, 3/4 cup milk, two large lightly beaten eggs and a teaspoon of vanilla extract which helped make the batter wonderfully light and high protein. I love how this recipe gives off that slight cinnamon roll vibe without being overly sweet.

Plus, it’s one of those homemade pancake recipes that keeps things interesting and healthy. I heat up some butter or oil on the pan and cook the mixture until golden.

Trust me, these are some of the fluffer, mouthwatering pancakes you’ll ever taste!

Why I Like this Recipe

I like this recipe because my pancakes always come out super fluffy and light even if the batter stays a bit lumpy. I know that might sound weird but I think it makes them taste even better.

I also really enjoy how simple and easy it is to follow. I’m not a master chef, so having a recipe that only needs a handful of common ingredients and just a few steps means I can whip up a batch without getting frustrated.

Another big reason is the mix of flavors. The tanginess from the Greek yogurt combined with the sweetness of the vanilla and a touch of sugar creates a balance that really makes my taste buds happy.

Lastly, flipping the pancakes when bubbles start to appear makes cooking fun and kind of unpredictable in a cool way. I love how watching them turn a golden brown gives me a little thrill every time.

Ingredients

• All-purpose flour: provides essential carbs and creates the light, fluffy base for these pancakes.
• Greek yogurt: adds protein, tanginess, and moisture while making each bite rich and tender.
• Milk: supplies a creamy, smooth texture and gives a good dash of calcium boosting flavor to the mix.
• Eggs: improve the pancake rise and add protein, helpin the batter bond together.
• Sugar: harmonizes the tangy yogurt with sweet hints, though used sparingly for balance.
• Vanilla extract: intensifies the flavor profile with aromatic, sweet undertones addin character to each bite.
• Baking powder: works as a leavening agent, making the pancakes rise and become super airy.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup full-fat Greek yogurt
• 3/4 cup milk (whole or low-fat works fine)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Butter or oil for greasing the pan

How to Make this

1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, lightly beat the eggs then stir in the Greek yogurt, milk, and vanilla extract until they’re combined.

3. Slowly pour the wet ingredients into the dry ones and stir until just combined – it’s okay if the batter stays a bit lumpy.

4. Let the mixture sit for about 5 minutes so it thickens up a bit.

5. Heat a non-stick pan over medium heat and grease it lightly with butter or oil.

6. Pour roughly 1/4 cup of the batter onto the pan for each pancake.

7. Wait until bubbles start forming on the top and the edges look set, then flip the pancake and cook until both sides are golden brown.

8. Serve your fluffy, mouthwatering pancakes warm with your favorite toppings.

Equipment Needed

1. Large mixing bowl for combining the dry ingredients
2. A separate bowl for the wet ingredients like eggs and Greek yogurt
3. Measuring cups and spoons to measure all the ingredients accurately
4. A whisk or fork for beating the eggs and mixing the wet components
5. A non-stick frying pan for cooking the pancakes
6. A spatula for flipping the pancakes on the pan
7. A stove as the heat source to cook the pancakes

These tools help ensure the recipe is prepared correctly and might even affect the nutritional value if you measure and mix things properly, like not overmixing the batter.

FAQ

Fluffy Greek Yogurt Pancakes Recipe Substitutions and Variations

• Full-fat Greek yogurt: You can use a low-fat version or even sour cream in a pinch. They bring a similar texture, although the flavor might be a tad tangier.
• Milk: If you don’t have regular milk, try almond or oat milk. Just keep in mind these might give a slightly different taste.
• All-purpose flour: Mix half with whole wheat flour for a heartier pancake, but you might want to add a touch more milk if the batter thickens.
• Eggs: If you’re going vegan or out of eggs, do a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) per egg to help bind everything together.

Pro Tips

1. Be careful when you mix the wet and dry ingredients – mix just until you see some lumps rather than stirring it to a smooth batter; overmixing can make your pancakes tough.
2. Let the batter sit for a few minutes after you mix everything. This waiting period helps the flour soak up the liquids and gives the pancakes a nicer, fluffier texture.
3. Make sure your pan is really hot before you pour any batter on it. If the pan isn’t heated enough, your pancakes might come out soggy or unevenly cooked.
4. For a little extra flavor kick, try adding a pinch of cinnamon or even a bit of lemon zest into the dry ingredients. It can make a big difference without overpowering the taste.