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These Greek yogurt pancakes aren’t your standard pancakes. They are delicate and go down easy (you’ll have to try them to know what I mean). I wrote that it serves 3, but I’ll be honest, I could easily wolf down all of these and still feel pretty good about myself ;).
My sister shared this recipe with me for her family’s favorite (almost daily) pancakes. The way she described them made me so hungry – soft, lightly sweet, crisp on the edges from the coconut oil and so delicious with fresh berries. Mmmm I wanted them badly and couldn’t wait to get my (always fiercely hungry, nursing mama) self to the grocery store for the ingredients. Did I mention they are easy?
Ingredients for Greek Yogurt Pancakes:
2 large eggs
4 Tbsp milk or to desired thickness
5.3 oz container (about 2/3 cup) vanilla Greek yogurt (I used Tillamook 2%)
1 tsp baking powder
3/4 cup all-purpose flour (*see note on measuring)
Coconut oil to saute (or light olive oil, or butter)
*to measure flour, scoop it into a measuring cup and scrape off top
How to Make Greek Yogurt Pancakes:
1. Whisk together wet ingredients: 2 eggs, Greek yogurt container and 4 Tbsp milk.
2. Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients.
3. Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Sautee 2 min on each side until golden.
P.S. you can sub yogurt with cottage cheese but they won’t be quite as sweet as with the vanilla yogurt.
Greek Yogurt Pancakes
Ingredients
- 2 large eggs
- 4 Tbsp milk or to desired thickness
- 5.3 oz container, about 2/3 cup vanilla Greek yogurt (I used Tillamook 2%)
- 1 tsp baking powder
- 3/4 cup all-purpose flour *
- Coconut oil to saute, or light olive oil, or butter
Instructions
- Whisk together 2 eggs, Greek yogurt, 2 Tbsp milk.
- Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.
- Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Saute 2 min on each side until golden.
Notes
*to measure flour, scoop it into a measuring cup and scrape off the top
Mmm all that fluffy goodness drizzled with real maple syrup and homegrown raspberries… I think this would work well for dinner also ;).
Very nice recipe. My daughter and husband loved these. I made really small ones and we spread jam on some and Nutella (chocolate hazelnut spread) on the others. I used natural Greek yoghurt then added 1 teaspoon of pure vanilla extract. They were excellent. Thank you I love your recipes and can’t wait to try more!
I’m so happy to hear that! Thank you for sharing your great review!
Delicious! My child who has an adverse on to yogurt will devour these pancakes (not knowing the secret ingredient). Great for kids who need extra protein! I use light vanilla Greek yogurt just because this is a staple at our house. Thanks so much for this recipe- has been a lifesaver!
That is the best when kids love what we moms make. That’s so great, Amanda!
Ran out of milk so googled a recipe and found this. I used Greek yoghurt with coconut which is slightly sweetened.
Made these for my mom and we both reckon they’re the best pancakes we’ve tried. Delicious and will be a regular fixture from now on
I’m so happy to hear that! Thank you for sharing your great review, Sal!
Delicious! I used cottage cheese & maple syrup. Blended everything and it was perfect & so easy!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I am diabetic, so I always am in search of recipes that fit my needs, and I substituted greek yoghurt for plain , non sweetened natural flavor yoghurt adding vanilla extract and stevia to sweeten. It was wonderful. Light, easy going breakfast! I used cottage cheese and a bit of honey.No less, no more. Thanks!
You’re so welcome Carlos! I’m so happy you were able to enjoy this even with those restrictions! 🙂
So good, in any variation! I wanted something with whole grains, and had whole wheat pancake mix but no whole wheat flour. So I used the mix, and substituted the vanilla greek yogurt for oil. Perfect! Definitely leave the lumps, and add more flour mixture until the dough is thick. I topped each pancake with frozen blueberries before flipping, and topped those with housemade blueberry syrup and a dallop of vanilla yogurt before eating. I am never using oil in my pancakes again! Thank you Natasha for the inspiration.
Jenny, my mouth is watering just by reading your comment 😋. Thank you for sharing your version and for visiting our site.
Made they for my picky 15 year old teenager – I used honey vanilla Greek yougart. He loved them – has requested them several times !
I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your wonderful review!
Hi Natasha, this is another of your great recipes!! I made these pancakes today, sooo easy and sooo delicious, soft inside, oh my!!! My family loved them!!!!
I didn’t have Vanilla Greek Yogurt, I had the Greek Yogurt from Costco, Nonfat and Plain, so I added a drops of Pure Vanilla extract and a little sugar. Was perfect!!!!
Hello Cristina! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review!
Hello! I’ve been making these pancakes for a while now and it is my favourite recipe!! Beautifully soft and delicious. Thank you 🙂
You’re welcome! I’m glad to hear how much you love the recipe. Thanks for sharing!
Hi Natasha!
Are these pancakes freezer friendly?
Hi Erika, I haven’t tried freezing these but I don’t see why not! That should work fine. I would probably place wax or parchment between pancakes to keep them from sticking.
I made the Greek yogurt pancakes this morning for my very picky eaters. We topped them with homemade whipped cream and fresh strawberries. It was a huge hit! The pancakes were delicious! 💕😋
Awesome! I’m glad to hear this recipe is “picky eater approved”! Thanks so much for sharing your great review with other readers Stephanie! 😀
Do you know the 21 day fix containers this would count for?
I have no idea! Sorry I can’t be more help with that.
I finally found the best pancake recipe! I didn’t have greek yogurt but used Balkan yogurt and it was delish! Thanks so much!
You’re welcome Tricia! I’m glad you enjoy the recipe!
Wow recipe sounds really way good though I have two containers of plain Greek yogurt would it work if I add a hint of pure vanilla extract and either sugar or vanilla sugar otherwise really great awesome recipe Natasha darlin cheers
Hi Tzivia, I think you could make that work 🙂 Enjoy!
Thanx Natasha will keep that in mind keep on cooking
my kids loved pancakes; but for the next time I will add sugar to it. Pancakes didn’t have any sugar; as a result, I had to pour lots of maple syrup. Otherwise it was good.
Hi ZS, I usually don’t make my pancakes too sweet because our family loves to serve them with jam or real maple syrup or fruit. The sugar in the yogurt sweetens them, but you can definitely add more to taste.
I’ve just made these for breakfast. I used real Greek Yogurt which doesn’t content any sugar at all. I added a bit sugar in the batter.
They were delicious with Marple syrup and not too sweet which we like!
Thanks! Will definitely make them again 🙂
Thank you Larisa for sharing that with us 😁
Hi Natasha,
These look really good. Do you know the numbers of calories, carbs, sugars, fiber and protein in these pancakes?
Hi Mary, I don’t typically include calorie counts just because I don’t have an assistant yet to do it! 🙂 If you go to caloriecount.com, you can plug the ingredients in and it gives you a good idea. 🙂
Thank you. I’ll give it a try.
Hi Natasha 🙂 just a question, do these turn out a little sour to you due to the yogurt? Mine had a slightly sour taste to them. I know that baking soda helps to cancel out the sour taste in russian pancake batter that uses buttermilk, so was wondering if i should’ve used more baking powder. Do you even the top when measuring dry ingredients in teaspoons or is there a “gorka”?
Hi Yelena, I always use leveled measuring spoons when measuring for an exact measure. I’ve never noticed them tasting sour and I always use the vanilla Greek yogurt. The only thing I could think of was – did you use plain Greek yogurt which doesn’t have any sweetness to it? The vanilla yogurt is sweet which is important since this recipe doesn’t have any sugar added.
I used Nancy’s vanilla nonfat yogurt. Hmm, interesting 🙂
Does that brand make Greek yogurt – I thought they only made regular yogurt – I could be wrong though. Was it a sweetened yogurt?
I think it was sweetened by some natural sweetener, but it wasn’t Greek yogurt. Does that make a significant difference?
I have only tested it with Greek yogurt so I’m not sure.
Can almond flour be used instead of AP flour?
Hi Kris, I haven’t tried that substitution so I can’t say for sure, but I do think it’s worth a test!
I just made these with almond flour meal, and almond milk in place of the ingredients listed. I have to say these are quite tasty. I might add a little vanilla next time because the almond flavor is a little overwhelming, but other than that I will make these a part of my recipe list. 😉
Thank you so much for sharing that with us!! That’s wonderful to know for those with gluten sensitivities.
Really moist and delicious! I did a couple of things differently, though. I only had plain Greek yogurt, so I added vanilla extract. I also added about 2 Tbsp. sugar to sweeten the mix. When I cooked them, I used a butter skillet and wish I had stirred the mix less, so they could be fluffier. If you leave the mix kind of chunky and not as smooth, the pancakes will have more fluff when you cook them. Overall, very yummy, and I will definitely make again!
Katie, thank you for the nice review and great job improvising the recipe 😀.
Can you guys tell me if these will freeze alright?
I can’t say for sure without trying it myself but I think they would freeze well with parchment or wax paper in between to keep them from stocking together.