Greek Yogurt Pancakes

Greek Yogurt Pancakes

Greek yogurt pancakes: the holy grail of all pancake recipes. MUST TRY!

I’ve discovered the holy grail of pancake recipes.  And trust me, I would never call any recipe the holy grail of anything unless I absolutely, 100%, beyond any shadow of a doubt believed it to be true. And these, my friends, are the holy grail of pancakes: thick, fluffy, and unbelievably delicious.

Greek yogurt pancakes

Can you spot the secret ingredient?

Flour, an egg, baking soda, and a container of Greek yogurt are the only ingredients you’ll need to whip these up in 10 minutes flat.

That’s right— you only need 1 bowl, 4 ingredients, and 10 minutes to make the best  pancakes ever.

I’ve made these Greek yogurt pancakes about a bajillion times and they’re virtually foolproof.  I most often use 0% vanilla Chobani, but have also tried mango and strawberry banana flavored yogurt with fantastically delicious results as well.

Try these! You’ll love ‘em.

UPDATE 11/5/13:

I made a video demonstrating how to to make these Greek yogurt pancakes. Check it out below and be sure to subscribe to my YouTube channel for more recipes – I’m planning to film quite a few in the coming months.

Greek Yogurt Pancakes
 
Prep Time
Cook Time
Total Time
 
Serves: 1-2
Ingredients
  • 6 oz of your favorite Greek yogurt
  • 1 egg
  • scant ½ cup flour
  • 1 tsp baking soda
Instructions
  1. Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
  2. In a separate bowl, mix together the flour and baking soda.
  3. Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
  4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
  5. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!
Notes
For lower-calorie Greek yogurt pancakes, use nonfat yogurt and an egg white instead of the whole egg. Equally delicious and easy to prepare.

 

299 thoughts on “Greek Yogurt Pancakes”

  1. Made these this morning with Greek raspberry yogurt and they were delicious!!! :) my new favorite go-to pancake recipe!!! Looking forward to trying it again with other flavors!! :)

  2. Just made these, breakfast for dinner. I made a triple batch for our family of four, two of us being 2 years old and younger! I would say to definitely double it for more than one or two. I think my husband ate nearly a double batch himself! They turned out delicious with a little salt, sugar, and vanilla, since I did use plain Greek yogurt. I added a splash of milk to thin it out just a bit.

  3. Made these this morning for myself using yo plait vanilla greek yogurt (2 pts + for those of us on weight watchers) and I add just a dab of vanilla paste for a little extra vanilla flavor and these were excellent. Got to turn down the heat so they cook evenly thru but these were the best! Thanks for sharing!

  4. I really do love these pancakes! I’ve made them several times. They do come out too thick though- I always had 2-3T of water to get the batter to the consistency of normal pancake battet. I heat the griddle to 350 and cooks on both sides until golden- 10ish mins total. When I flip the pancake I do use my spatula to press down on a little bit. You have to know that these pancakes are going to be what seems to be raw in the middle- but they’re not actually raw, they’re just not light & fluffy- but they’re still good & good for you!

    One other note- I have no idea how she got the pancakes to serve so many! When I make them they make 4 pancakes max! -and that’s after adding a bit of water!!

  5. I saw some comments that the batter was too thick, I thought mine was too, so I added just a little milk. Once I got it in the pan, I realized it was too runny and didn’t rise. So, then added more yogurt to the remaining batter (this batch did rise). I used Chobani no fat Blueberry, the result was blue pancakes. The kids might like that. Next time I will use a different fruit or plain and add some vanilla extract. The pancakes were good.

    1. Try cooking them on a lower heat setting for longer. I always do paleo pancakes with bananas, egg whites, and protein powder and cook them on Low/Medium for about 20 minutes. It’s more tedious but they turn out evenly cooked and delicious!

  6. I love them!! MY 1 yr old loves them too. Thanks for the recipe!! I usually triple the recipe and freeze them and have breakfast for the whole week!!

  7. We always have left over vanilla flavor greek yogurt because nobody in my family likes it. It comes in the yogurt packs at sam’s club. So, I tried it in these pancakes and holy cow, they are awesome! I really, really enjoyed these. Bonus, they are pretty healthy too. Thanks for sharing. Now I am going to go share. Delicious! Yay! I found a use for vanilla greek yogurt!

  8. I made these this morning! Super yummy, I added half of a grated zucchini and some deli ham chopped up, and then topped it with grated parm cheese and garlic. Thanks for the recipe!

  9. Hey, Y’all,
    I made these this morning with Kirkland fat free plain yogurt and they were delicious! Fried them in pan with coconut oil.
    Sooo easy,And Jim Bob approved.

  10. Interesting recipe! I tried them this morning with Plain Fat Free Greek Yogurt, Egg Beaters Whites, Arrowroot and the baking soda. They came out a bit gooey/rubbery, but I like gooey pancakes lol. If I’d have cooked them longer they’d have burnt. Love the concept of this and trying new things out, will continue to play around with it!

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