These fluffy Greek yoghurt pancakes are one of my favourite high-protein breakfasts. Made with thick, strained Greek yoghurt, they’re soft on the inside, golden on the outside, and incredibly satisfying.
These Greek yoghurt pancakes remind me of buttermilk pancakes with their rich texture and slight tang that pairs perfectly with sweet toppings like honey, maple syrup, or fresh fruit. What could be better than a sweet breakfast that has 33g of protein per serving!
Greek yogurt pancakes Ingredients
- Strained Greek Yoghurt (Strained Greek yoghurt is higher in protein and thicker than normal Greek “style” yoghurt)
- Melted butter
- Eggs
- Vanilla essence (optional, but adds flavour)
- Granulated sugar
- Plain/all-purpose flour
- Baking soda
- Baking powder
- Milk
How To Make Greek Yoghurt Pancakes?
Step 1: Combine most of your wet ingredients.
Combine the Greek yoghurt, melted butter, eggs, and vanilla essence. The milk will be used at the end to loosen the batter.
Step 2: Add in your dry ingredients.
Add the flour, sugar, baking soda and baking powder and mix until the batter resembles a shaggy dough.
Step 3: Add the milk to loosen the batter.
Finally, add the milk to loosen your dough into a batter. The batter will still be relatively thick.
Step 4: Fry your Greek yogurt Pancakes
Heat a frying pan on medium-low and add about 1/2 tbsp of oil. Pour in 1/3 cup of batter into the frying pan, and when bubbles start to form, flip your pancake. Once cooked through, place your pancake on a plate and keep frying until all the batter is used. The pancakes can be refrigerated and reheated later.
Serve your pancakes immediately and top with whatever you like.
You can find detailed tips on how to perfectly fry Greek yoghurt pancakes below.
Tips on How to Fry Greek yoghurt pancakes
Tip1: Fry on Medium – low heat
Because this is a thicker pancake batter, it needs more time to cook through, so to avoid burning your pancakes, keep the heat relatively low.
TIP 2: Do not spread the batter
Gently pat the batter when pouring to have a rounder pancake. Avoid spreading the batter too much to keep your pancake fluffy.
TIP 3: How to know your pancake is cooked all the way through
Once bubbles just start to form on the surface, give it a flip and wait for the other side to cook through. You will know your batter is cooked through when the centre puffs up. Give it an additional minute when this happens.
Frequently Asked questions
FAQ 1: Can I reheat these pancakes?
Absolutely! These Greek yoghurt pancakes reheat perfectly in an oven, toaster or microwave. I would suggest wrapping the pancakes in cling film (plastic wrap) before microwaving to keep the pancakes fluffy and avoid drying them out.
To avoid burning or over-cooking the pancake in the oven, I would suggest wrapping it in aluminium foil and leaving it in a relatively hot oven for about 2 – 3 minutes.
FAQ 2: Can I make the pancake batter ahead?
Yes, but I would only recommend making it about half an hour before you need it. Leaving the batter overnight in the fridge will affect the texture when frying.
It’s best to fry the pancakes ahead, refrigerate them and reheat them the next day if you need them ahead of time.
Let me know what you think of this recipe, and don’t forget to try out some of our other quick and easy breakfast recipes!
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Fluffy Greek Yoghurt Pancakes (high protein pancakes)
Ingredients
- 270 g Greek yoghurt (Strained)
- 2 tbsp butter (melted)
- 2 eggs
- 1/2 tsp vanilla essence
- 2 tbsp granulated sugar (or castor sugar)
- 220 g plain or all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 130 ml whole milk
Instructions
Batter
- Scoop your yoghurt into a large bowl.
- Add in your melted butter and give it a good mix.
- Add in both the eggs and vanilla essence, then mix till well combined.
- Mix in all your dry ingredients (sugar, flour, baking powder and baking soda).
- The batter will be a bit thick, so add the milk to loosen it, leaving it a bit lumpy. (Only a bit)
- Let the batter rest for 5-10 minutes so the milk hydrates the remaining flour (this will give you the fluffiest pancakes)
Frying
- Heat your frying pan to around medium-low and add a bit of oil (About 1/2 tbsp)
- The batter will be thicker than regular pancake batter, so scoop about 1/3 cup or a ladle’s worth into the pan and gently pat without fully spreading.
- While the pancake fries, the batter will begin to spread on its own. Once that happens and bubbles begin to form on the top, flip the pancake.
- You will know the other side is done when the middle of the pancake begins puffing up. Give it another minute to ensure it’s cooked through and place the pancake onto a plate.
- Keep doing this until all the pancake batter is used up.
- Serve with your favourite pancake toppings.
Reheating
- Wrap your pancake(s) in cling film and put them on a microwave-safe plate.
- Heat for around 30 seconds, then turn it over and heat for an additional 30 seconds.
- Serve with your favourite toppings