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Homemade Greek Yogurt Pancakes photo

Greek Yogurt Pancakes

Fluffy pancakes made with Greek yogurt for extra tenderness and tang.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup Greek yogurt full-fat, vanilla-honey flavor recommended
  • 3/4 cup whole milk plus 1–3 tablespoons as needed
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 lemon zest of 1 lemon (optional, use 1 tsp grated zest) or 1/2 teaspoon cinnamon instead
  • unsalted butter for cooking

Equipment

  • large skillet or griddle
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt until evenly combined.
  2. In a separate bowl, whisk the Greek yogurt, whole milk, eggs, and vanilla extract until smooth; if the batter seems very thick, add 1–3 tablespoons extra milk to reach a slightly thick but pourable consistency.
  3. If desired, stir in either 1 teaspoon grated lemon zest or 1/2 teaspoon cinnamon (do not use both).
  4. Add the wet ingredients to the dry ingredients and stir gently just until combined; small lumps are fine—do not overmix.
  5. Heat a large skillet or griddle over low to medium-low heat and melt about 1 tablespoon of unsalted butter until it bubbles.
  6. Pour batter onto the skillet to form 3–4 pancakes at a time, leaving space between them. Cook 2–3 minutes until bubbles form on top and the undersides are lightly browned.
  7. Flip the pancakes and cook 1–2 minutes more until golden and cooked through. Wipe out the pan with a paper towel, add more butter, and repeat with remaining batter.
  8. Serve warm with maple syrup or blueberry syrup if desired.

Notes

  • Do not overmix the batter to keep pancakes tender.
  • Add 1–3 tablespoons milk if batter is too thick.
  • Use either lemon zest or cinnamon for flavor, not both.
  • Cook over low to medium-low heat to prevent burning.
  • Wipe pan between batches and add butter as needed.