Q : Why aren’t my pancakes fluffy?

A : This is usually due to overmixing the batter or using expired baking powder. The batter should be gently mixed and still slightly lumpy.

Q : Can I use regular yogurt instead of Greek yogurt?

A : Yes, but the batter will be thinner. You may need to reduce the milk slightly to keep the right consistency.

Q : Can I freeze yogurt pancakes?

A : Yes, they freeze beautifully. Just separate layers with parchment paper and store in a freezer-safe bag.

Q : My batter is too thick.

A : Greek yogurt can vary in consistency. Simply add a splash of milk to loosen the batter if needed.

Fluffy Greek Yogurt Pancakes (Easy & Extra Fluffy)

Description

These yogurt pancakes are soft, fluffy, and lightly tangy thanks to creamy Greek yogurt and a touch of lemon zest. This easy yogurt pancakes recipe comes together quickly and makes the perfect cozy breakfast or weekend brunch.

Ingredients

1/4 cup (60 g) caster sugar

1 3/4 cups (220 g) all-purpose flour, sifted

1 tsp baking powder

1 tsp baking soda

Pinch of salt

Zest of 1 lemon

2 large eggs

1 cup (250 ml) milk

3/4 cup (180 g) plain Greek yogurt

1 tbsp freshly squeezed lemon juice

1 tsp vanilla extract

2 tbsp (30 g) unsalted butter, melted

Butter or Oil for greasing

For Serving:

Strawberry compote (or fresh strawberries)

Drizzle of honey or maple syrup

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Instructions

1. Combine Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Mix in lemon zest.

2. Mix Wet Ingredients
In a separate bowl, whisk eggs, milk, yogurt, lemon juice, vanilla, and melted butter until smooth.

3. Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — don’t over mix, the batter should remain slightly lumpy.

4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for 1–2 minutes more.

Chef’s Tip: Keep a cup of hot water nearby and dip your measuring cup into it between scoops. This helps the batter slide out easily and keeps your pancakes evenly shaped.

5. Serve and Enjoy
Stack pancakes on plates. Serve warm with strawberry compote or fresh berries and a drizzle of honey or maple syrup.

Notes

Storage Instructions
Fridge: Store pancakes in an airtight container in the refrigerator for up to 2 days.

Freezer Friendly: Flash freeze pancakes in a single layer first, then transfer to a freezer-safe bag and store for up to 3 months.

How to Reheat: Reheat from frozen or chilled in a toaster, microwave, pan, or oven until warmed through. (see full instructions in the post)

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 395
Sugar: 13.1 g
Sodium: 471.7 mg
Fat: 11.4 g
Carbohydrates: 56.4 g
Protein: 15.8 g
Cholesterol: 116.4 mg