Indulge your tastebuds with these irresistibly fluffy and healthy yogurt pancakes.
Take a casual perusal of my recipes, and you’ll probably notice that I flippin’ love pancakes. I’m always looking for a new twist to this traditional breakfast dish. And look, I do love good old-fashioned buttermilk pancakes, but sometimes, the only cultured dairy I have on hand is yogurt. Don’t knock it before you try it—these fluffy yogurt pancakes are just as delicious.
If you like the tang and subtle acidity of buttermilk, these Greek yogurt pancakes are similar, albeit more flavor-packed. After making this recipe, I’m wondering if I’ll ever use buttermilk again—okay, I probably will, but that’s just a testament to how effective yogurt is as a buttermilk substitute. These fluffy pancakes are creamy, slightly sweet, and taste good with or without syrup.
Are fluffy yogurt pancakes healthy?
Overall, this yogurt pancake recipe is a healthier option, especially if you opt for whole wheat flour instead of all-purpose flour. I’ll be honest: I don’t use straight-up whole wheat flour. It’s too dense for me. Instead, I usually replace ¼ to ½ cup of all-purpose flour with whole wheat. That way, you still get some extra fiber.
Using plain Greek yogurt not only gives you a yummy tang but also provides you with a healthy dose of probiotics, which is great for gut health. Plus, there’s a decent amount of protein and calcium as well. Admittedly, I like full-fat plain Greek yogurt, but you can make this recipe using low—or non-fat varieties. Also, for those of us with gluten sensitivities, oat flour makes a fine and flavorful substitute.
The benefits of Greek yogurt
I’ve always preferred Greek yogurt over the regular stuff. Maybe it’s just me, but I think it’s creamier and has a more balanced tang and acidity. What’s more, I’ve found that it has a similar flavor profile to buttermilk, but provides more health benefits due to the probiotics and extra protein. Greek yogurt has practical purposes as well.
Remember that acidity I mentioned? It’s not just for flavor. The yogurt’s acidity reacts with the baking soda, creating a leavening effect that, in turn, creates the moist, fluffy texture we all love in our pancakes. Greek yogurt also makes the batter thicker, so these bad boys can handle all sorts of toppings without ever buckling. So pile on the fresh fruit, syrup, and an extra dollop of Greek yogurt while you’re at it.
How to make ahead and store?
These pancakes reheat really well, so feel free to make them ahead of time. Just store them in an airtight container, and they should stay fresh for about a week. As long as you use a freezer-safe bag or container, they last up to 2 months in the freezer as well. However, please first freeze the pancakes as a single on a baking sheet so that they don’t stick together.
Serving Suggestions
Aside from the usual topping, maple syrup, I like to sprinkle on whatever fruits are in season. Also, a bit of honey and whipped butter is delicious as well. Recently, I tried spreading some of my strawberry jam on it, and wow! I might be doing that for a while. And when I get tired of bacon (and that’s not often), I like air frying some sausages for a savory protein. Oh, and you should probably wrap the sausage around one of your pancakes for a quick makeshift pigs in a blanket!
Ingredients
- 1 cup all-purpose flour opt for whole wheat flour for added fiber
- 2 tablespoons organic cane sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup plain Greek yogurt nonfat or low-fat
- 2 large eggs
- 2 tablespoons unsalted butter melted (or coconut)
- For serving: Pure maple syrup, honey, and/or fresh fruit
Instructions
- Preheat your griddle or a large non-stick frying pan over medium-high heat.
- Once hot, reduce the heat to medium. Test the temperature by sprinkling a few drops of water on it; they should sizzle but not evaporate immediately.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the Greek yogurt and eggs until smooth.
- Pour the yogurt mixture into the dry ingredients, stirring just until combined. Avoid overmixing.
- Fold in the melted butter or coconut oil. If the batter seems too thick, gently stir in a splash of almond milk or water.
- Lightly oil the griddle with a brush or spray. Pour 1/4 cup of batter for each pancake.
- Cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula and cook for another 2 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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