5 from 14 votes
Best Ever Pancakes (With Greek Yogurt)
These pancakes combine all-purpose flour with Greek yogurt, eggs, and milk, resulting in tender, fluffy cakes with a slight tang. They are cooked until golden on the outside with bubbly tops, then flipped to a golden underside. The batter includes baking powder and baking soda for rise and vanilla for flavor. They serve well with maple syrup, fresh fruits, or other toppings.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
16
pancakes
Calories:
106 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Greek yogurt (I use Fage whole milk yogurt) See tips above in the post for alternatives to Greek yogurt. You will use 1 cup of any of the alternatives and still use 1½ cups of the milk listed below.
- 2 egg large
- 1 ½ cups milk
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- neutral-flavored oil (sunflower, safflower, avocado, canola, etc.)
For topping, any of the following:
- maple syrup
- lemon curd
- pecans
- banana
- blueberries
- strawberries
- raspberries
- butter warm maple syrup; Ridiculously Easy Lemon Curd; maple molasses pecans; sliced bananas; blueberries; strawberries; raspberries
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a medium-large bowl. Whisk to combine then make a well in the center.
- Add Greek yogurt, eggs, and milk to the well. Whisk everything together. The mixture will be lumpy at first. Continue stirring just until all flour is incorporated. It’s fine if there are some small lumps. Add the melted butter and vanilla and stir until blended.
- Heat an oiled griddle or large sauté pan over medium heat with 1 tablespoon of neutral-flavored oil. Pour or scoop the batter onto the griddle (or pan), using approximately ⅓ cup for each pancake. Spread with your scoop or the back of a spoon to an approximately 5-inch circle. Cook until tops are bubbly, and edges begin to look golden and dry. With a wide spatula, flip and cook until underside is golden.
- Serve immediately with desired toppings.
Cup of Yum
Notes
- Refer to additional tips in the original post for alternatives to Greek yogurt and detailed instructions.
- Maintaining small lumps in the batter helps preserve pancake tenderness.
- Use neutral oil for cooking to avoid impacting pancake flavor.
Nutrition Information
Calories
106kcal
(5%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
27mg
(9%)
Sodium
143mg
(6%)
Potassium
148mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
110IU
(2%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 pancakes
Amount Per Serving
Calories 106
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 143mg | 6% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 110IU | 2% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.