I love all kinds of pancakes. Blueberry. Banana. Chocolate chip. Lemon Ricotta. Corn. Multi-grain. And the list goes on.
But sometimes, I just want plain, fluffy pancakes. The kind you’d order at a diner (only a little healthier).
Last weekend both Lucy and I were craving something special for breakfast, so I whipped up this batch of Greek Yogurt Pancakes. They were as fluffy and old-fashioned as we’d both hoped, and I’d be embarrassed to admit how many we ate between the two of us š
The key to these is the Greek yogurt, which provides the perfect amount of moisture and the “tang” you’d expect from traditional buttermilk pancakes.
Can’t wait to make them again next weekend!
Fluffy Greek Yogurt Pancakes
Prep time
Total time
For those who love traditional pancakes but want something a little bit healthier!
Serves: About 12 pancakes
Ingredients
- 1.5 cups white whole wheat flour (or whole wheat pastry flour)
- 2 tsp baking powder
- 2 Tbsp sugar
- ⅛ tsp salt
- 2 Tbsp melted butter (or oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup plain Greek yogurt
- ¾ cup organic milk, kefir or buttermilk
- Organic butter for the griddle & for serving
Instructions
- Whisk dry ingredients together in a small bowl. Set aside.
- In a mixing bowl, gently whisk together the oil, eggs, vanilla, yogurt and milk.
- At this point, begin to heat a griddle or cast-iron pan over medium-low heat.
- Add the dry ingredients to the wet, ½ cup at a time, stirring gently with a spatula until just combined. (it might be a little lumpy, which is OK). Let batter sit 5 minutes.
- Rub your griddle with butter, then use a ladle or small measuring cup to pour out the pancakes.
- Cook cakes for 2-3 minutes or until tiny bubbles begin to form, then flip and cook another 1-2 minutes.
- Serve immediately, or keep pancakes in a baking dish in a low oven (200 degrees).
- Best served with butter, syrup, jam, fresh fruit, a dollop of Greek yogurt and/or whipped cream.
Notes
You can use regular white flour for these. I just like whole wheat pastry flour or white whole wheat flour because they offer more fiber & nutrients but still have the fluffy texture of refined flour.
26 Comments
Chelsea
February 28, 2014 at 9:13 amThese look DELICIOUS! I never thought to try adding Greek Yogurt – looking forward to trying this recipe!
shelley
February 28, 2014 at 10:57 amThis looks like a rainy Saturday morning breakfast….
Amelia Winslow
February 28, 2014 at 1:12 pmThanks, Chelsea! Let me know if you make them š
Amelia Winslow
February 28, 2014 at 1:12 pmPut it in the calendar for tomorrow š
ani
January 3, 2015 at 4:40 amBest pancakes ever! I had to sub natural yogurt because I had no Greek and white flour instead of wheat, but they were still amazing. So fluffy! Do you think I could leave out the egg yolk to make them even healthier next time? What would be a good substitution?
Amelia Winslow
January 3, 2015 at 9:19 pmSo glad you liked these, Ani! Yes, I think it would work to leave out the egg yolk, and just add one more Tbsp yogurt, though I personally believe egg yolks are quite healthy!
YH
January 25, 2015 at 3:47 pmI made these for breakfast and they were so fluffy! They had a really good texture, really enjoyed them and definitely a recipe keeper ::)
Amelia Winslow
January 26, 2015 at 7:46 amI’m so glad you liked them! Thank you for letting me know!!
Shannon
February 18, 2015 at 11:52 pmI’d like to try these but was wondering if it’d be possible to substitute stevia or monk fruit extract for the sugar?? Also, could I use almond milk instead of milk??? Just trying to fine tune the healthy aspect of a seemingly awesome recipe. I’m sure my version wouldn’t compare, but would it work??
Mimi
March 11, 2015 at 8:53 amSo so so good. I substituted the sugar for stevia, and used unsweetened almond milk instead of skin milk. I didn’t have any unsweetened Greek yogurt so I had to use the 80 calorie ones that already had blueberry flavoring, but it totally made it taste like blueberry pancakes from a diner!
Amelia Winslow
March 12, 2015 at 12:58 pmThank you, Mimi! I’m so glad you liked this recipe. Thanks for sharing!
Katie
October 8, 2015 at 6:11 pmHi-do you know how diabetic friendly these pancakes are?
Amelia Winslow
October 12, 2015 at 4:26 pmIf you make these with whole wheat flour, and don’t eat with additional carbs or syrup/honey, these seem diabetic-friendly to me. You could also eat alongside an egg for additional protein which may help slow absorption of carbs. Of course every diabetic is different and it’s important to ask a dietitian or your Dr what he/she thinks.
alicia
April 2, 2016 at 6:38 amOMG where did the recipe go?????
Amelia Winslow
April 3, 2016 at 9:15 pmAh! I’m not sure, Alicia! I’ll look into this right away!
Amelia Winslow
April 7, 2016 at 12:53 pmIt was a temporary glitch, Alicia. Recipe is back now!
alicia
April 9, 2016 at 7:08 amoh thank goodness! I was scared for a moment! š LOVE these! I put apples in them and they are delicious!
Kathleen
June 12, 2016 at 8:36 pmSo glad I found this recipe! They are definitely the BEST pancakes I’ve ever made and this is now my go-to recipe for pancakes – thank you!?
Amelia Winslow
June 13, 2016 at 2:41 pmI’m so happy to hear that, Kathleen!
Kathleen
July 17, 2016 at 11:48 amI went to pull up the recipe to make this morning and the ingredient list was nowhere to be found. The text box is there, but that’s it. Any way to bring the ingredient list back up?
Amelia Winslow
July 21, 2016 at 3:21 pmHi Kathleen, I’m so sorry – we are experiencing a tech glitch. I’ll let you know when it’s back up!
Kathleen
July 25, 2016 at 11:58 amI saw that’s it back up – thank you!?
Nicole
April 10, 2017 at 11:06 pmI absolutely LOVE this recipe! I have never had pancakes this tasty before. As I am trying to cut out dairy where ever I can I used vanilla soy milk and vanilla soy yoghurt instead. Super delicious and whenever I have leftovers I put them in the freezer to heat them up in the toaster on another day. š
Amelia Winslow
April 11, 2017 at 4:49 amSo glad you liked them, Nicole! Thanks for taking the time to let me know š