There is something truly special about a leisurely weekend morning, isn’t there? The day stretches out ahead, the aroma of fresh coffee fills the air, and the gentle sound of pancakes cooking is the perfect soundtrack. For us, a stack of pancakes is the ultimate weekend indulgence, a breakfast tradition we hold dear. We’re always on the lookout for ways to refine our favourite classics, to transform something already delicious into something utterly exceptional. This is precisely how our Greek Yogurt Pancakes Recipe came to be. We set out to craft a pancake that was more than just a base for syrup; we wanted it to be the star of the show. We dreamed of a pancake that was incredibly light, wonderfully tender, and offered a little extra substance to fuel our day. By incorporating one simple yet powerful ingredient, we unlocked the secret to the most gloriously fluffy, flavour-packed, and deeply satisfying pancakes we have ever created.

That secret ingredient, of course, is a rich and luscious Greek yogurt. It is a complete game-changer. Beyond adding a delightful, subtle tang that beautifully balances any sweet topping, it works on a molecular level to produce a far superior texture. Its natural acidity activates the raising agents, giving the batter a phenomenal lift, while its high protein and fat content guarantees each pancake is moist, flavourful, and tender. This is more than just another pancake recipe; it’s a significant enhancement. It’s the type of breakfast that manages to feel both wonderfully luxurious and comfortingly wholesome. So, let’s find some space on the worktop, grab our favourite mixing bowl, and prepare to flip the most amazing pancakes you’ve ever tasted.

Why You’ll Love This Recipe

• Supremely Fluffy Texture: The Greek yogurt is our secret to creating a stack of pancakes that are exceptionally airy, light, and moist, with a delicate crumb that simply dissolves on the tongue.
• Effortlessly Simple: This recipe relies on everyday cupboard essentials and comes together in a single bowl in less than 20 minutes, ensuring a completely relaxed weekend breakfast.
• A More Nourishing Choice: Enhanced with a welcome boost of protein from the yogurt and eggs, these pancakes will keep you feeling fuller and more satisfied throughout the morning.
• Wonderfully Adaptable: These pancakes offer a perfectly tangy yet neutral foundation for all your favourite accompaniments, from fresh fruits and syrup to chocolate and nuts.

The Magic of Greek Yogurt in Pancakes

Before we get to the step-by-step guide, let’s take a moment to understand why Greek yogurt is such a hero in this recipe. Its contribution goes far beyond just flavour or protein; it fundamentally improves the pancake batter. First and foremost is its acidity. Greek yogurt is more acidic than standard milk. This acid reacts with the bicarbonate of soda, sparking a vigorous reaction that releases countless carbon dioxide bubbles. It is these tiny bubbles that give the pancakes their extraordinary height and fantastically fluffy structure. It’s a similar scientific principle to using buttermilk, but we find Greek yogurt delivers a richer, more satisfying outcome.

Secondly, it imparts incredible moisture. The higher fat content in full-fat Greek yogurt, which we wholeheartedly recommend for this recipe, adds a richness and tenderness to the batter that milk alone cannot achieve. It ensures every pancake is perfectly soft and moist, forever banishing the possibility of a dry, floury pancake. This quality also makes them ideal for leftovers, as they reheat wonderfully without losing their moisture. Finally, there’s the taste. It contributes a delicate, cultured tang that expertly balances the sweetness of toppings like maple syrup, creating a more sophisticated and delicious flavour profile. It truly elevates the humble pancake to new heights.

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 2 tablespoons caster sugar
• 200g full-fat plain Greek yogurt
• 150ml whole milk
• 2 large free-range eggs
• 1 teaspoon vanilla extract
• 40g unsalted butter, melted, plus extra for the pan

Instructions

1. Sift the Dry Components: In a large bowl, place the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar. Whisk them together to combine everything well, making sure the leavening agents are spread evenly for a consistent rise.
2. Combine the Wet Ingredients: In another medium-sized bowl or a large jug, add the Greek yogurt, milk, eggs, and vanilla. Whisk vigorously until the mixture is smooth and uniform, with no visible streaks of yogurt.
3. Gently Marry the Mixes: Pour the wet mixture into the dry ingredients. With a spatula, gently fold everything together until it is *just* incorporated. It is vital that you do not overmix the batter. A few lumps are not only acceptable but desirable for a tender pancake. Overmixing will develop the flour’s gluten, leading to tough pancakes.
4. Incorporate the Butter: Pour the melted and slightly cooled butter into the batter and gently fold it in until just combined. Once again, resist the urge to overmix.
5. Let the Batter Rest: Allow the batter to sit at room temperature for 5 to 10 minutes. This important step lets the gluten relax and the flour hydrate properly, which leads to a more tender and flavourful result. You might notice bubbles forming on the surface, which is a great sign!
6. Prepare the Pan: Place a large, non-stick frying pan or griddle over medium-low heat. Achieving the correct temperature is crucial. If it’s too hot, the pancakes will scorch on the outside before cooking through. If it’s too cool, they won’t develop a lovely golden-brown crust.
7. Cook the First Side: Add a small piece of butter or a dash of oil to the hot pan, allowing it to coat the base. Spoon or ladle approximately 60-80ml of batter for each pancake, ensuring you leave enough space between them to spread. Cook for about 2-3 minutes, or until bubbles start to appear and pop on the surface and the edges look set.
8. Flip and Complete: With a thin spatula, carefully and quickly flip each pancake. Cook for a further 1-2 minutes on the other side until it’s golden brown and cooked through to the centre.
9. Serve Warm: Move the finished pancakes to a plate and you can keep them warm in a very low oven while you cook the rest of the batter, adding a little more butter to the pan for each new batch. Serve your beautiful stack straight away with your chosen toppings.

Topping and Variation Ideas

While these Greek yogurt pancakes are absolutely delicious on their own, they truly shine as a canvas for an array of wonderful toppings. We often lean into the star ingredient by serving them with an extra spoonful of Greek yogurt, a scattering of fresh berries like blueberries or raspberries, and a generous drizzle of high-quality maple syrup or honey. For some welcome texture, try sprinkling over some toasted pecans or a spoonful of crunchy granola.

If you fancy something a bit more decadent, consider folding chocolate chips or fresh blueberries right into the batter before you start cooking. A simple dusting of icing sugar with a squeeze of fresh lemon juice is also a classic and elegant choice. For a truly special brunch, you could even add a dollop of the delicious filling from our Peach Crumb Cheesecake recipe. Feel free to get creative! A pinch of cinnamon or nutmeg whisked into the dry ingredients will also add a lovely, warming spice to the flavour.

Frequently Asked Questions

This Greek Yogurt Pancake Recipe has completely transformed our weekend breakfast traditions. It’s such a simple adjustment, yet it produces such spectacular results, giving you a breakfast that tastes like a special treat while being packed with protein and wholesome ingredients. Whether you’re preparing them for a celebratory brunch or a simple Saturday morning, we are confident they will become a cherished favourite in your household, just as they are in ours. For a full brunch experience, they would pair beautifully with something savoury like our Bacon Brown Sugar Chicken Tenders.

We are so excited for you to try this recipe and discover the wonderfully fluffy, tangy, and delicious difference for yourself. We would love for you to let us know how you got on in the comments section below – we always enjoy hearing about your successes in the kitchen!

Recipe Card

Print Recipe
Pin Recipe

Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 2 tablespoons caster sugar
• 200g full-fat plain Greek yogurt
• 150ml whole milk
• 2 large free-range eggs
• 1 teaspoon vanilla extract
• 40g unsalted butter, melted, plus extra for the pan

Instructions

1. Sift the Dry Components: In a large bowl, place the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar. Whisk them together to combine everything well, making sure the leavening agents are spread evenly for a consistent rise.
2. Combine the Wet Ingredients: In another medium-sized bowl or a large jug, add the Greek yogurt, milk, eggs, and vanilla. Whisk vigorously until the mixture is smooth and uniform, with no visible streaks of yogurt.
3. Gently Marry the Mixes: Pour the wet mixture into the dry ingredients. With a spatula, gently fold everything together until it is *just* incorporated. It is vital that you do not overmix the batter. A few lumps are not only acceptable but desirable for a tender pancake. Overmixing will develop the flour’s gluten, leading to tough pancakes.
4. Incorporate the Butter: Pour the melted and slightly cooled butter into the batter and gently fold it in until just combined. Once again, resist the urge to overmix.
5. Let the Batter Rest: Allow the batter to sit at room temperature for 5 to 10 minutes. This important step lets the gluten relax and the flour hydrate properly, which leads to a more tender and flavourful result. You might notice bubbles forming on the surface, which is a great sign!
6. Prepare the Pan: Place a large, non-stick frying pan or griddle over medium-low heat. Achieving the correct temperature is crucial. If it’s too hot, the pancakes will scorch on the outside before cooking through. If it’s too cool, they won’t develop a lovely golden-brown crust.
7. Cook the First Side: Add a small piece of butter or a dash of oil to the hot pan, allowing it to coat the base. Spoon or ladle approximately 60-80ml of batter for each pancake, ensuring you leave enough space between them to spread. Cook for about 2-3 minutes, or until bubbles start to appear and pop on the surface and the edges look set.
8. Flip and Complete: With a thin spatula, carefully and quickly flip each pancake. Cook for a further 1-2 minutes on the other side until it’s golden brown and cooked through to the centre.
9. Serve Warm: Move the finished pancakes to a plate and you can keep them warm in a very low oven while you cook the rest of the batter, adding a little more butter to the pan for each new batch. Serve your beautiful stack straight away with your chosen toppings.

`);win.document.close();win.focus();win.print()})})})