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Fluffy Yogurt Pancakes

Fluffy Yogurt Pancakes prepared dish

These tender yogurt pancakes have a light tang and a soft, fluffy crumb from the combination of greek yogurt, milk, and baking powder. Cook them on a lightly buttered griddle until golden, then serve with maple syrup and fresh fruit for a classic breakfast.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include fresh blueberries, maple syrup, vanilla extract, all-purpose flour.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 cup fresh blueberries (for serving)
  • 0.25 cup maple syrup (for serving)
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 3 tbsp unsalted butter (melted and cooled slightly)
  • 2 large eggs (lightly beaten)
  • 0.75 cup whole milk
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tbsp unsalted butter (softened for the griddle)
  • 1 cup plain greek yogurt

Instructions

  1. Place a rimmed baking sheet in the oven and heat the oven to 200°F (95°C) so finished pancakes can stay warm without drying out.
  2. Whisk 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt in a large mixing bowl for about 30 seconds, until the leaveners are evenly distributed.
  3. Whisk 1 cup plain Greek yogurt, 0.75 cup whole milk, 2 lightly beaten large eggs, 3 tbsp melted and cooled unsalted butter, and 1 tsp vanilla extract in a medium mixing bowl for about 1 minute, until smooth with only small yogurt specks remaining.
  4. Pour the yogurt mixture into the flour mixture and fold with a rubber spatula for 20 to 30 seconds, just until no dry streaks remain; the batter should be thick and slightly lumpy rather than perfectly smooth.
  5. Let the batter rest at room temperature for 8 minutes while the flour hydrates and small bubbles begin to appear on the surface.
  6. Heat a 12-inch nonstick skillet or large cast-iron griddle over medium heat for 3 minutes, then brush the surface lightly with about 1 tsp of the softened unsalted butter for the griddle; the butter should foam gently but not brown immediately.
  7. Scoop 0.25-cup portions of batter into the skillet, leaving at least 1 inch between pancakes, and cook over medium heat for 2 to 3 minutes, until the edges look set, bubbles form across the top, and the bottoms are golden brown.
  8. Flip each pancake with a thin spatula and cook the second side over medium heat for 1 to 2 minutes, until golden brown and the center springs back when gently pressed.
  9. Transfer the cooked pancakes to the warm baking sheet in the 200°F (95°C) oven in a single layer while you cook the remaining batter.
  10. Wipe the skillet with a paper towel if browned butter solids build up, then re-butter the pan lightly and repeat cooking the remaining batter in batches for 10 to 12 minutes total, adjusting the heat to medium-low if the pancakes brown before the centers set.
  11. Serve the warm pancakes immediately on plates with 0.25 cup maple syrup and 1 cup fresh blueberries, dividing the toppings evenly among 4 servings.

Nutrition (per serving)

  • Calories: 456
  • Protein: 15 g
  • Fat: 17 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Sugar: 23 g
  • Sodium: 778 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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