One Bowl Greek Yogurt Pancakes

Greek yogurt pancakes with fruit, syrup, and yogurt cream.

5 from 2 votes

Extra tall and fluffy, these Greek Yogurt Pancakes are easy enough to make on a weekday and come together all in one bowl. So simple and delicious, you'll ditch store-bought pancake mix forever!

Prep Time15

Cook Time15

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 177kcal

Author: Cynthia

Equipment

Ingredients

1 ½ cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup Greek yogurt
¾ cup whole milk
2 large eggs
1 ½ teaspoon vanilla
2 tablespoons unsalted butter melted and cooled

US Customary - Metric

Instructions

In a pan on the stove, or in the microwave, melt butter and set aside to cool.
In a large bowl, whisk the yogurt, milk, eggs, and vanilla. Sprinkle the flour evenly over the surface of the wet ingredients. Follow with the sugar, baking powder, baking soda, and kosher salt.
Using a silicone spatula, or wooden spoon, lightly mix the dry ingredients on top. Next fully mix the dry ingredients into the wet ingredients below. While there are still streaks of dry flour visible, add the cooled, melted butter and mix until just combined. Set aside to rest for 10 minutes.
Heat a nonstick pan, or griddle, over medium-low heat. Drop ⅓ to ½ cup of pancake batter onto the pan. It will spread out just a bit. After 2-3 minutes, bubbles will start to form on the edges and surface of the pancake.
When the edges look dry and and the bubbles begin to pop, use a thin pancake spatula to gently lift one side and peek underneath. When the pancake is golden brown, flip and cook on the other side for 2 to 3 minutes, or until the bottom of the pancake is golden brown and the pancake is fully cooked.
Place cooked pancakes in a pancake or tortilla warmer, or on a plate with a large bowl turned upside down over the top, to keep them warm.
Serve with butter, warm maple syrup, fresh fruit, or your favorite toppings.

Notes

If using plain yogurt in place of the Greek yogurt, decrease the amount to ½ cup and add more if needed to reach the right consistency.

This is a thicker batter, making taller, fluffier pancakes. If you prefer a thinner batter, add a couple more tablespoons of milk, up to ¼ cup, until you get the consistency you prefer.

Nutrition