This Best Ever Pancakes recipe employs Greek yogurt to make light, tender, super pancakes! Make the batter the night before for an easy breakfast!
If you like thick, heavy, bread-like pancakes, you might want to click over to a different recipe. But if you enjoy light, tender, melt-in-your-mouth delicious pancakes, you’ve come to the right place. These are truly the best ever and I don’t use that term lightly. In fact, out of over 1200 Café recipes, I’ve only labeled a handful “best ever”, including our Best Ever Flour Tortillas (with over450 5-star reviews) and our Best Ever Super Easy Salsa, another recipe that’s been well loved by our readers.
I have to admit that I don’t eat pancakes very often. It’s not that I don’t like them. Actually, just the opposite is true, I LOVE a good pancake. The reason I don’t indulge in them frequently might sound strange. They make me really tired! I guess it’s the overload of carbs, but it seems that when I finish a pancake breakfast I’m ready for a nap. That’s not good when you have a full day ahead of you.
This recipe has changed things though. I’ve added lots of protein, in the form of Greek yogurt, which, for me, makes a big difference. I really like Fage Whole Milk Greek Yogurt which has 20g protein per cup. That’s almost triple the amount of protein in whole milk or buttermilk, which are other products that are often used in pancake batters. (Bye-bye morning nap!)
Another benefit of using Greek yogurt in this recipe is, that like buttermilk, Greek yogurt contains lactic acid which interacts with leavening agents to increase the rise, making these pancakes ever so light. It also adds a delicious, subtle tang and makes the pancakes super tender. A win, win, win!
There are lots of delicious ways to serve these pancakes. We love them topped butter, warm maple syrup, sliced bananas and a handful of our Maple Molasses Pecans or these Easy Candied Pecans. Add some golden browned chicken sausage or a few slices of crispy bacon and you’ve got a delicious breakfast worthy of royalty!
Raspberries, blackberries and sliced strawberries are also wonderful toppings. Sometimes I add blueberries or a diced banana to the batter. And a scoop of this Ridiculously Easy Lemon Curd in lieu of syrup is ridiculously delicious! Have fun, use your imagination – you can’t go wrong here!
Café Tips for making these Best Ever Pancakes
- To make mornings flow really smoothly, make the batter the night before. When breakfast time rolls around you’ll have the majority of the work done!
- No Greek yogurt? Although the protein content won’t be as high these pancakes are also super delicious made with equal amounts of regular plain yogurt, buttermilk or sour cream.
- You can also make your own buttermilk if you’re really in a pinch. For 1 cup of buttermilk, just add 1 tablespoon of fresh lemon juice or vinegar to a measuring cup. Fill with milk to the one cup mark. Stir well and wait for 5 minutes. You’re good to go! Use it just like you would regular buttermilk.
- If you live alone or there are just two of you, this recipe can easily be cut in half. Or, make the whole recipe and cook all of the pancakes. Freeze the extras on a sheet pan. Once frozen, transfer them to a zippered bag between sheets of parchment or waxed paper. When you’re in a hurry, just pull one or two pancakes out of the freezer and re-warm in the microwave at 50% power for a minute or till warm.
- Don’t use too much heat when making these pancakes. Medium heat is perfect. You want golden brown, but not deep brown pancakes.
- Make sure that there are lots of nice bubbles on the top surface of the pancake, the underneath is golden brown and that the edges are starting to get dry and slightly golden before you flip them. The pancakes should flip easily and not fall apart.
- Don’t be too skimpy when oiling your griddle or pan. If you like beautiful, golden brown pancakes with a crisp exterior, you’ll need some oil. Pancakes are a splurge breakfast – if you’re going to the trouble of making them, make them good!
Thought for the day:
May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit. Romans 15:13
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Greek yogurt (I use Fage whole milk yogurt) See tips above in the post for alternatives to Greek yogurt. You will use 1 cup of any of the alternatives and still use 1½ cups of the milk listed below.
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- neutral-flavored oil (sunflower, safflower, avocado, canola, etc.)
- butter, warm maple syrup, Ridiculously Easy Lemon Curd, Maple Molasses Pecans, sliced bananas, blueberries, strawberries, raspberries
Combine flour, sugar, baking powder, baking soda and salt in a medium-large bowl. Whisk to combine then make a well in the center.
Add Greek yogurt, eggs, and milk to the well. Whisk everything together. The mixture will be lumpy at first. Continue stirring just until all flour is incorporated. It’s fine if there are some small lumps. Add the melted butter and vanilla and stir until blended.
Heat an oiled griddle or large sauté pan over medium heat with 1 tablespoon of neutral-flavored oil. Pour or scoop the batter onto the griddle (or pan), using approximately ⅓ cup for each pancake. Spread with your scoop or the back of a spoon to an approximately 5-inch circle. Cook until tops are bubbly, and edges begin to look golden and dry. With a wide spatula, flip and cook until underside is golden.
Serve immediately with desired toppings.
See Café Tips above in post for more detailed tips and instructions.
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