There’s something comforting about starting your day with pancakes. They’re soft, satisfying, and can easily become a go-to for any meal. Whether it’s a quick weekday breakfast or a leisurely weekend brunch, these pancakes fit nicely into busy days and quiet moments alike. They are remarkably simple to whip up using pantry staples, making them accessible for most home cooks. As you gather your ingredients, you’re entering a pleasant routine that leads to a delightful payoff.
Why You’ll Love This Recipe Greek Yogurt Pancakes From Scratch
These Greek yogurt pancakes are the perfect blend of ease and reliability, making them an everyday favorite. They provide a satisfying texture and balanced flavor that pairs well with various toppings. The combination of Greek yogurt and eggs contributes to their tenderness while ensuring you feel good about what you’re eating. This recipe is practical for any occasion, be it a family breakfast or a cozy snack.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups
- Griddle or skillet
- Spatula
Ingredients
- 1 cup all-purpose flour (provides structure)
- 2 tablespoons sugar (adds sweetness)
- 2 teaspoons baking powder (aids in leavening)
- ¼ teaspoon salt (enhances flavor)
- 1 cup Greek yogurt (2% plain) (adds moisture and richness)
- ¼ cup milk (or water) (adjusts consistency)
- 2 large eggs (binds ingredients and adds structure)
- 1 teaspoon vanilla extract (imparts flavor)
- 2 tablespoons melted butter (or oil) (adds moisture and flavor)
How to Make Greek Yogurt Pancakes From Scratch
Step 1. Begin by whisking together the all-purpose flour, sugar, baking powder, and salt in a large mixing bowl. This combination forms the dry base of your pancake batter, and whisking ensures that all the dry ingredients are evenly distributed. Look for a light, powdery texture without clumps before moving on.
Step 2. In another bowl, combine the Greek yogurt, milk (or water), eggs, and vanilla extract. Mix them well until you’ve created a smooth, homogeneous mixture. This step is critical because it will add moisture and a rich flavor to your pancakes, so make sure no lumps remain in the yogurt.
Step 3. Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula or spoon just until the mixture is combined. Be cautious not to overmix; a few lumps are perfectly fine. The batter should be somewhat thick but still pourable, with a slight texture from the flour.
Step 4. Heat a griddle or skillet over medium heat and lightly grease it with butter or oil. You’re looking for a steady heat that will cook the pancakes evenly without burning them. To check if your griddle is ready, sprinkle a few drops of water on it. If they dance and evaporate quickly, you’re good to go.
Step 5. Use a ladle or measuring cup to pour about one-fourth cup of batter onto the griddle for each pancake. Space them apart to allow for spreading. Watch as bubbles form on the surface of the pancakes; this is a sign they’re cooking well and will soon be ready to flip.
Step 6. After about two to three minutes, or once the edges look set and bubbles appear on the surface, gently flip the pancakes using a spatula. Cook for another two to three minutes on the other side until they turn a light golden brown. They should be fluffy and risen, indicating they are cooked through.
Step 7. Once cooked, transfer the pancakes to a plate, and keep them warm while you repeat with the remaining batter. You can cover them lightly with a clean kitchen towel to retain heat and softness.
Step 8. Serve the pancakes warm, topped with your preferred items like syrup, fruit, or yogurt. Enjoy the comforting flavors and soft texture, making this recipe a delightful choice for any time of day.
Serving Suggestions
These pancakes are fantastic for breakfast but can also shine as a satisfying snack or a sweet treat during family meals. Serve them stack on a plate with maple syrup or fresh fruit for a classic presentation. They also work well as leftovers; you can enjoy them later in the day or freeze them for another time. Simply pop them in the toaster for a quick snack, making your mornings even more convenient.
Pro Tips for Best Results
- Make sure your ingredients are at room temperature for a smoother batter.
- Avoid overmixing the batter; a few lumps enhance the pancake’s texture.
- Use a non-stick or well-greased surface for easy flipping.
- Experiment with different toppings like honey, nuts, or yogurt for variety.
- Keep leftover pancakes in an airtight container to maintain freshness.
Common Mistakes to Avoid
- Overmixing the batter: This will lead to tough pancakes. Mix just until combined to ensure a light texture.
- Cooking at too high heat: High heat can burn the pancakes on the outside while leaving them raw inside. Aim for a moderate temperature for even cooking.
- Using cold ingredients: Cold eggs or yogurt won’t blend well. Let them sit at room temperature for a smoother batter.
- Skipping the resting time: Letting the batter sit for a few minutes helps improve the texture. If time allows, this small step makes a difference.
- Not greasing the pan sufficiently: Insufficient grease can cause sticking, making flipping difficult. A light coating of oil or butter is essential.
- Not checking for doneness: Flipping too early can leave your pancakes undercooked. Look for bubbling and a golden color.
Variations & Substitutions
- For a richer flavor, consider adding chocolate chips to the batter. Just fold them in gently before cooking.
- You could create a fruit variation by folding in blueberries or diced bananas.
- For a spiced version, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If you want a tangier flavor, use full-fat Greek yogurt instead of 2%.
- Adjust the sweetness by reducing or increasing sugar per your personal preference.
Storage & Reheating
Pancakes can be stored at room temperature for a short period if enjoyed the same day. For longer storage, refrigerate them in an airtight container, where they’ll last for about 3-4 days. You can freeze unfrosted pancakes for up to three months. To reheat, place them in the toaster or microwave for a few seconds, which helps maintain their soft texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a few hours. Just give it a gentle stir before cooking, as it may thicken while resting.
How long does it last in the fridge?
In the fridge, these pancakes are best consumed within 3-4 days. Ensure they are in an airtight container to maintain their taste and texture.
Can I freeze this recipe?
Absolutely! You can freeze pancakes layered with parchment paper in between them for easy separation. Just reheat directly from the freezer when you’re ready.
What can I substitute for one ingredient?
If you don’t have Greek yogurt, you could use regular yogurt or even buttermilk, keeping in mind that it may adjust the moisture level slightly.
Why didn’t my recipe turn out as expected?
A few factors could affect the outcome, like overmixing the batter or cooking at too high a temperature. Following the instructions closely will usually help ensure good results.
Final Thoughts
Making Greek yogurt pancakes from scratch is a straightforward and enjoyable experience. The process is simple, and the result is a stack of fluffy, comforting pancakes that can be enjoyed by everyone. With their moist texture and balanced flavor, they make for a reliable dish you can return to time and time again. As you savor each bite, remember the simplicity of cooking brings warmth to your kitchen.
Greek Yogurt Pancakes From Scratch
Ingredients
Dry Ingredients
- 1 cup all-purpose flour provides structure
- 2 tablespoons sugar adds sweetness
- 2 teaspoons baking powder aids in leavening
- ¼ teaspoon salt enhances flavor
Wet Ingredients
- 1 cup Greek yogurt (2% plain) adds moisture and richness
- ¼ cup milk or water adjusts consistency
- 2 large eggs binds ingredients and adds structure
- 1 teaspoon vanilla extract imparts flavor
- 2 tablespoons melted butter or oil adds moisture and flavor
Instructions
Preparation
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In another bowl, combine the Greek yogurt, milk (or water), eggs, and vanilla extract, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir gently until combined; some lumps are okay.
Cooking
- Heat a griddle or skillet over medium heat and lightly grease it with butter or oil.
- Pour about one-fourth cup of batter onto the griddle for each pancake, spacing them apart.
- Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Transfer the pancakes to a plate and keep warm while cooking the remaining batter.
- Serve warm with toppings of your choice.