If you’ve been looking for an easy recipe for fluffy, tender pancakes, look no further. These Vanilla Pancakes are quick to make with vanilla Greek yogurt and are nothing short of a blissful morning brunch.
“Buy yogurt”, they said.
“It’ll be delicious!”, they said.
Then a week later “they” (my tastebuds) said “…we’ll pass”.
What’s a girl to do with two large cartons of vanilla greek yogurt? (Hint: Click: “Jump to Recipe”…)
I made pancakes. So, many…MANY pancakes.
This recipe has quickly become a favorite of ours. It’s quick, easy and the pancakes have a wonderfully fluffy texture with a hint of vanilla.
Key Ingredients
The main players in these fluffy Vanilla Pancakes are:
- Vanilla Greek Yogurt – You want to use a good ol’, basic vanilla Greek yogurt. I use Chobani when I make this and they turn out great every time.
- Flour – I use a blend of whole wheat and all-purpose flour in this recipe, however you can use all-purpose for the entire amount.
The Process
Once you’ve gathered your ingredients and melted some butter, you quite literally add everything to a large mixing bowl and stir to combine.
DO NOT OVERMIX – Overmixing will encourage the formation of gluten which will result in a tough, chewy pancake. Nobody wants that.
If there are a few lumps left in your batter, that’s ok!
Also, you’ll want to mix everything BEFORE you begin preheating your pan. This gives the batter a chance to rest before you start cooking it which I find yields a softer, fluffier pancake.
When transferring your batter from bowl to pan, I suggest an ice cream disher (a scoop with the thumb-lever to clear out the scoop). See below. You can also use a measuring cup or ladle, I just find the disher to be a little less messy.
You can find these online or at restaurant supply stores. They are standardized sizes and they’re also very helpful for cupcakes. I use a #20 which dishes out 2oz, or ¼cup. This helps ensure your pancakes are similar size.
(Fun Fact: I also use the #20 disher for standard-sized cupcakes…)
Once you’re cooking – DO NOT SMUSH THE PANCAKES.
I know it’s tempting to squash a pancake with the back of the spatula, like we all saw in cartoons as kids, but do NOT do it! You’re pressing out all of the air that makes the pancakes nice and light.
Fluffy Vanilla Pancakes with Greek Yogurt
Ingredients
- ½ cup Vanilla Greek Yogurt (I use Chobani)
- 2 Tbsp butter melted
- 1 egg
- 1 cup whole milk
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ tsp baking soda
- ½ tsp salt
Instructions
- In a large mixing bowl, whisk together yogurt, butter, egg and milk until fully combined.
- Add dry ingredients, mixing once all ingredients are in the bowl. Stir gently to combine – do not overmix. A few lumps of flour are ok.
- Heat a nonstick skillet over medium heat and coat with nonstick spray or brush with a light amount of melted butter. Ladle or scoop about ⅓c batter and cook until the edges begin to firm and the top of the batter is covered in bubbles. Flip gently with a spatula and do not press down (you want to keep that air).
- Cook until the pancake is golden brown on both sides and cooked through at the center. (If you need to poke a hole in the first couple pancakes to check for doneness and get your timing right, go for it. Your secret is safe with me.)
- Serve hot with butter and maple syrup.
Recipe Notes
- Can I use PLAIN Greek yogurt? I’m sure you probably *can*, but the recipe is designed for the sugar content and flavor profile of a VANILLA Greek yogurt. Sugar helps make for a tender crumb in baked goods, and vanilla is our main flavor here, so omitting those will have some impact on the final product.
- How long can I store this? You can store Vanilla Yogurt Pancakes in a zip-top bag in my fridge for about 3-4 days. They also freeze beautifully in a freezer-safe bag (and if you need to keep them longer than 3-4 days, I suggest popping them in the freezer).
- How can I reheat leftover pancakes? You can reheat leftover pancakes straight from the fridge or freezer – you do not have to thaw them first. Place leftover pancakes in a single layer, evenly spaced on a microwave-safe plate. Heat for about 1-2min, until the pancakes are hot all the way through. (I’ve applied syrup both before and after heating – either way was just as delicious).
- Can I use all-purpose flour for the entire amount of flour in this recipe? Yes.
- Can I use whole wheat flour for the entire amount of flour in this recipe? Yes, BUT, the end result is not as fluffy or tender as when using a blend or using entirely all-purpose flour.
- The recipe calls for Whole Milk, can I use something else? This recipe has been tested using cow’s milk – I’ve used both whole milk and skim milk at different times, and I felt the pancakes made with whole milk were slightly more tender and held better leftover. However if all you have is 1% or skim, don’t feel like you have to make a special trip to the store, those will work just fine! NOTE: This recipe has NOT been tested using a dairy alternative (i.e.: almond milk).
Finishing Touches
Whether you’re feeling like a Maple-Syrup-and-Butter-Purist, or your order is more “syrup, chocolate chips, crumbled bacon, and fried chicken, please”, these pancakes have you covered.
If you’re looking for a little inspiration:
- Maple Syrup, Molasses, Cajeta or Caramel Sauce
- Sliced Bananas and Berries
- Nut Butters such as Peanut, Almond, or Pistachio (warm a small portion in the microwave and it’ll drizzle nicely)
- Dust with Powdered Sugar, Cinnamon, Ground Ginger or Pumpkin Pie Spice
- Baking Chips (Semi-Sweet, Butterscotch, White Chocolate, etc)
- Chopped Toasted Nuts
- Dried Fruit
- Crumbled Bacon
Enjoy!