Vanilla Greek Yogurt Pancakes

Light, fluffy pancakes with a subtle sweetness, crispy edges, and a tender inside, thanks to Greek yogurt. Perfect for a quick, delicious breakfast.

• Prep5 min
• Cook10 min
• Total15 min
• DifficultyEasy
• Servings4

These pancakes are anything but ordinary. The addition of vanilla Greek yogurt makes them incredibly soft and moist on the inside, while the edges turn beautifully golden and crisp when cooked in a touch of coconut oil.

They come together in just 15 minutes with simple ingredients—perfect for a lazy weekend morning or a busy weekday. Serve them with fresh berries and a drizzle of maple syrup for a delightful start to the day.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• 2 large eggs
• ¼ cup milk, or to the desired thickness
• 5 ½ oz Vanilla Greek Yogurt, about 2/3 cup
• 1 tsp baking powder
• ¾ cup all-purpose flour
• 1 tbsp Coconut oil, or light olive oil, or butter

Converted amounts are rounded.

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Method

1. In a large bowl, whisk the eggs, vanilla Greek yogurt, and 2 tablespoons of milk until smooth.
2. In a separate small bowl, stir the baking powder into the flour. Add the flour mixture to the wet ingredients and stir just until combined. If the batter seems too thick, add the remaining milk 1 tablespoon at a time until it reaches a thick but pourable consistency.
3. Heat the coconut oil in a nonstick skillet over medium heat until melted and hot.
4. Drop heaping tablespoons of batter into the hot skillet, spacing them apart. Cook for about 2 minutes per side, until golden brown and cooked through. Serve warm.

💡 Tips

• For extra golden edges, use a bit more coconut oil in the pan.
• These pancakes are best served immediately; leftover batter can be refrigerated for up to a day.
• Substitute vanilla Greek yogurt with plain Greek yogurt plus 1/2 teaspoon vanilla extract for a similar flavor.

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Inspired by a recipe from Natasha's Kitchen