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A stack of pancakes topped with butter is being drizzled with syrup, with strawberries and blueberries in the background.

Fluffy Greek Yogurt Pancakes

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These easy Greek yogurt pancakes are easy to make in one-bowl, are super fluffy, and they freeze well too!
Course Breakfast
Cuisine American
Diet Vegetarian
Keyword easy, fluffy, freezer-friendly, greek yogurt pancakes, quick
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 pancakes
Calories 121
Author Robyn Conley Downs

Equipment

Ingredients

  • 2 large eggs
  • 1 cup plain whole-milk Greek yogurt (225g)
  • ¼ cup low fat milk (2%) (60ml)
  • 1 tablespoon neutral oil (such as avocado or canola)
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (120g)
  • 2 tablespoons packed brown sugar (25g)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • nonstick cooking spray or butter, for the pan

Instructions

  • Mix the Wet Ingredients: In a large bowl, whisk the eggs until blended. Add the Greek yogurt, milk, oil, and vanilla and whisk until smooth and well combined.
  • Add the Dry Ingredients: To the same bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  • Gently Mix: Gently stir until just combined. A few lumps are fine and expected.
    • Tip: Do not overmix or you’ll end up with tough, dense pancakes. The batter will be thick.
  • Let the batter rest for 2-3 minutes while the pan heats up.
  • Cook the Pancakes: Heat a large nonstick skillet or griddle over medium heat. Lightly grease with nonstick spray or a small pat of butter.
  • Using a ⅓-cup measuring cup, pour the batter onto the pan in circles. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1-2 minutes more until golden and cooked through.
  • Repeat with remaining batter, adjusting heat as needed. Makes 8 pancakes.

Notes

  • Use a ⅓-cup measuring cup rather than eyeballing it if you can. I tried ladling by feel and got wildly uneven pancakes, and the thick batter doesn't spread to even itself out the way thinner batter does.

Nutrition

Serving: 1 (of 8) | Calories: 121kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 329mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 137mg | Iron: 1mg
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