Like you, I’m stuck at home socially isolating myself while the COVID-19 pandemic happens around the world. It’s a strange, strange time – I’ve been laid off work and we have asked my nanny to stay home, so I am caring full-time for my 15-month-old twins, and it is HARD. Sooo much harder than my day job. Ha!
One of the things that’s bringing me comfort right now is delicious food. Life is slower, which means I have time to bake bread, to make homemade pasta from scratch, or flip Greek Yogurt Pancakes on a Tuesday morning.
Yes, friends, pancakes are no longer reserved just for weekends.
Over the last two weeks, I have made these specific Greek Yogurt Pancakes at least six times. They have absolutely, undeniably, without question replaced my Buttermilk Pancakes as my new go-to standard pancake recipe.
Why? The texture is moist, spongy, and light – all at the same time. And there’s no whipping of egg whites required. The secret is the Greek Yogurt and the relatively small amount of flour.
Yes, that 1/2 cup of flour is no typo!
And that’s what makes this pancake recipe so incredible – the batter is not weighed down by flour.
My 10-year-old step-daughter rated these Greek Yogurt Pancakes 10/10. And she can be a tough critic on my breakfast creations. 😉 Specifically, her review was, “Pancakes are usually so dry. These pancakes are so good!”
But don’t take our word for it. It’s time to make pancakes on a regular old Tuesday.
Moist, spongy, and light pancakes! And no whipping of egg whites required. These Greek Yogurt Pancakes are undeniably my new favourite.
- 2 eggs
- 1 cup plain Greek yogurt
- 1 tbsp milk
- 1 tsp vanilla
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking soda
- 1/4 tsp salt
-
In a medium size bowl, whisk together the eggs, Greek yogurt, milk, and vanilla. Set aside.
-
In a large bowl, stir together the flour, sugar, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir until just moistened.
-
Heat a griddle to medium heat and grease lightly with butter. Using a 1/4 cup measuring scoop, pour pancake batter onto the griddle. Cook until tiny bubbles appear on the surface, about 2 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
-
Serve pancakes hot with maple syrup and fresh berries, if desired.
- Recipe yields approx 6 medium-size pancakes, serving 2-3 people, depending on your appetites!
- No, the 1/2 cup flour is not a typo! The little amount of flour is what makes these pancakes so spongy and moist.
18 Comments
Debbie
April 10, 2020 at 3:44 pmGreat to receive your wonderful blog today – I’ve missed you! We’ll be trying these yummy morsels soon! Thank you!
breakfastfordinner
April 10, 2020 at 8:00 pmIt’s good to be back!! Enjoy <3
Del Carson
April 12, 2020 at 8:40 pmI tried to follow you before, but never got notices. Hopefully this time it will work!
Fingers crossed!!
breakfastfordinner
April 13, 2020 at 12:44 pmI hope it was just a glitch, Del – the email list should be working now 🙂
Carol Brown
April 12, 2020 at 8:40 pmMy husband and I tried out the Greek Yogurt Pancakes yesterday morning and they were amazing!
breakfastfordinner
April 13, 2020 at 12:44 pmThrilled you loved them! Happy breakfasting 🙂
Mirlene
April 22, 2020 at 1:42 pmThese pancakes are light, fluffy, and a must taste. They are simply amazing!!!!
breakfastfordinner
April 23, 2020 at 12:12 pmGlad to hear it Mirlene!
Anita
April 22, 2020 at 2:00 pmAdding Greek yogurt into pancakes indeed make for fluffier and moister pancakes! Loving this recipe.
Patty at Spoonabilities
April 22, 2020 at 2:34 pmI am definitely keeping this recipe and am so happy that I actually have Greek yogurt in my fridge! Love that there’s so little flour in these! Yay!
breakfastfordinner
April 23, 2020 at 12:12 pmYay for little wins 🙂
Capri
April 22, 2020 at 3:03 pmThese pancakes are absolutely delicious! I agree with your daughter, they are a perfect 10/10!
breakfastfordinner
April 23, 2020 at 12:13 pmThanks for the feedback Capri!
Emily
April 22, 2020 at 3:16 pmGreek pancakes are the best! So much flavor and so healthy!
breakfastfordinner
April 23, 2020 at 12:13 pmI’m with you. I hope they become your new fav 🙂
Bella
November 14, 2023 at 1:37 pmI just made these and they were delicious. I halved the recipe and subbed one third of the flour with vegan protein powder and they still turned out moist and fluffy. I then topped it with a homemade berry jam. This will definitely be my go to pancake recipe from now on.
breakfastfordinner
December 18, 2023 at 8:20 pmI’m glad you love them!! They are my favourite pancake recipe too – great idea to add protein powder.
Debra
December 7, 2023 at 6:17 amThese are delicious. Is it possible to get the Nutritional Facts?