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A tall stack of fluffy Greek yogurt pancakes topped with fresh blueberries and syrup.

Greek Yogurt Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 1 cup all -purpose flour
  • 1 cup plain Greek yogurt
  • 1 large eg g
  • 1/2 cup whole milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted

Method
 

  1. In a large mixing bowl, whisk together the Greek yogurt, egg, milk, granulated sugar, vanilla extract, and melted butter until the mixture is homogenous.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. Incorporate the dry ingredients into the wet ingredients using a spatula, folding until just combined; ensure no large pockets of flour remain, but do not overmix.
  4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of oil or butter.
  5. Ladle approximately 1/4 cup of batter onto the griddle for each pancake.
  6. Cook for 2 to 3 minutes until bubbles form on the surface and the edges are set.
  7. Flip the pancakes carefully and cook the secondary side for an additional 1 to 2 minutes until golden brown and cooked through.
  8. Transfer to a warm plate and serve immediately.