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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
What we're listening to for inspiration:
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
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Combine flour, sugar, baking powder, baking soda and salt in a medium-large bowl. Whisk to combine then make a well in the center.
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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.
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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.
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Serve immediately with desired toppings.
See Café Tips above in post for more detailed tips and instructions.
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Karen Gray says
Made these this morning. I didn't have any plain Greek yogurt so I used vanilla Greek Yogurt. They were light, fluffy and delicious. Definitely a keeper. Thank you.
Chris Scheuer says
Yay! Thanks for sharing your results, Karen!
Victoria Love says
Good morning, Chris.
We just had these pancakes for breakfast and my husband said, sincerely, that they are the best he has ever eaten. I second that emotion! Oh my goodness. The Greek yogurt gives them a very slightly tangy flavour which is just delightful!
I had only non-fat Greek yogurt on hand, but made up for the fat by using half-and-half for the milk portion. We are only shopping every 2 weeks, so fresh milk for drinking is in short supply, but I had a half gallon of h&h that was going begging. It has such a nice, long refrigerator life and can be used to help extend milk when cooking. The canned milk sold out quickly in our Sams Club and grocery store.
Thank you for another outstanding recipe! Your tips and suggestions are always appreciated, and the entire website is a treat. I will be passing the link along to my FB friends, as I always do!
Best regards to all. Stay safe and healthy.
Victoria
Chris Scheuer says
Thanks for your great review, Victoria. I know it will be helpful to others. And your idea of using non-fat yogurt and half & half is excellent! We all have to be resourceful in the kitchen these days!
Jacqui says
I just happened to of had a container of Greek yogurt in my frig just waiting to be used when I came across this recipe so I decided to try out the pancakes. The "former" recipe I used was the IHOP recipe but good bye IHOP hello Greek Yogurt Pancakes! I cut the recipe in half since it was just my husband and myself, followed the directions and oh sweet Jesus were they ever good! Seldom do we ever eat a whole batch of pancakes but there wasn't even a crumb left! They turned out just like the picture, fluffy, golden brown and delicious! This will be my forever go to pancake recipe from here on out. Next time we're going all out and making them for family Sunday brunch (providing this nasty pandemic goes away) along with the candied pecans/walnuts and fresh fruit. They remind me of the coconut, banana, macadamia nut pancakes we had in Kauai. Thank you so much for sharing. God bless you and keep you healthy!
Chris Scheuer says
Yay! I'm so glad you enjoyed these pancakes, Jacqui! Thanks so much for taking the time to leave this detailed comment!
Catherine says
Hi Mel,
Thank you for the recipe. This looks great and am looking forward to trying it.
Could you clarify which type of milk to use? The recipe calls for 1.5 c milk. However, in the tips section under making your own buttermilk, you seem to indicate that we need 1.5 c buttermilk for the recipe. I usually make my pancakes with only buttermilk. But since your recipe also calls for yogurt, I am not sure if I should be using both yogurt and buttermilk, or yogurt and plain milk.
Thank you.
Chris Scheuer says
Thank you for noticing that, Catherine. It's totally my mistake. I have clarified it in the recipe and tips now. It should be 1 cup of Greek yogurt, sour cream or buttermilk and 1½ cups of milk. If you only have buttermilk, it's also fine to use all buttermilk.
Maryanne says
This will be the last pancake recipe you will ever need. It's so fast to put together and cook. I didn't have plain greek yogurt on hand but I did have vanilla greek yogurt so that's what I used in the recipe. It tasted great. My 3 year old grandson ate 4 pancakes at one sitting so you've got to know they were good! Thanks so much for the recipe!
Chris Scheuer says
Thank you, Maryanne, for taking the time to share your review 💕 I love that your grandson loved them so much, so sweet. You're making wonderful memories for him!
Peggy Parker says
Made these pancakes for Sunday brunch and my soon to be fifty year old son requested bananas and chocolate chips with a twinkle in his . They were a huge success and set the tone for a lovely day in our household. I especially wanted to thank you for your "thought of the day". I look forward to each email you send and your work has been a great source of inspiration for me and so many. Blessings of peace
Chris Scheuer says
That's so awesome, Peggy! Thanks for your thoughtful comment 💕💕
Clayburn Peeples says
Made these tonight for our Sunday night supper. They really were the best pancakes I've ever made, and I had pretty much decided that the "pancake" recipe didn't matter much, that it was toppings that mattered most. This recipe changed my mind. My wife makes her own Greek yogurt, and it was the perfect touch. They were great! My wife and three daughters agree.
Thanks for your beautiful blog, and thank you also for having the courage to share your faith.
Clayburn Peeples
Chris Scheuer says
Thank you for your kind comment, Clayburn. It came at the perfect time when I needed a bit of encouragement. I'm so happy you and your family enjoyed the pancakes 💕💕
Terry says
Can i make these with non fat fage greek yogurt?
Chris Scheuer says
Yes, you can!
Kathy Freeman says
Do you use a scalloped pancake mold? The shape of the pancakes are just lovely.
Chris Scheuer says
Hi Kathy, I don't use a mold. I'm just not good at pouring perfect circles! 🙂
Joyce says
Tasted fine but mine came out much thinner than yours :/
Chris Scheuer says
I think flours can make a difference as well as the moisture in the bananas. If the first pancake seems thin, just add a little more flour.
Robyn Gleason says
Oh my, Chris, I need to have these in my life. I don't make pancakes often enough but you have put a combination of flavours here that is irresistible! I think we'll have to start out our Sunday morning this way. I'll send a pic. Gotta have 'em! Sharing.
And how cute is Momo! lol. Sounds like a fun weekend 🙂
Mila Bassett says
Such a sweet story, Chris. Coincidently, we made banana pancakes last Saturday and used whole wheat flour to bump up protein. I find half white/half whole wheat creates sturdy but still fluffy pancakes.
Jenna Meon says
We've been making pancakes lately too Chris but not for an occasion as special as Momo's birthday! Your pancakes are beautiful!
Debra Eliotseats says
Glad you're back and I am positive Momo would have gone on and on about these pancakes. (If Momo could talk...) Glad you had fun being snowbound with the kiddos!
John/Kitchen Riffs says
Nothing better to eat than pancakes after one comes in from shoveling snow! The two just seem to go together. Or maybe it's that snow and pancakes go together, and the shoveling is justification for a hearty meal. Anyway, lovely looking pancakes -- really pretty. Fun read, great photos -- thanks.
Laura | Tutti Dolci says
Such a dreamy stack of pancakes! Love that pretty maple molasses pecan topping too! 🙂
Pauly says
So glad you're back! I love your posts and your photography. And your recipes haven't failed me yet. My granddaughter Lucy's beloved "Nunny" must be a distant cousin of Emmy's Momo.
Vicki Bensinger says
These look amazing Chris. In fact at first I thought you must have a scalloped pancake pan. They look so inviting. I could eat pancakes everyday but I rarely ever have them anymore. I may have to break down and try a batch of yours.
Shashi at RunninSrilankan says
Oh wow - these sure are decadent and fluffy!
And wow - speaking of fluffy - y'all were surrounded by the fluffy white stuff! We heard about it here in Georgia, but it missed us - glad y'all enjoyed it so much!
Charlotte Moore says
I love whole wheat banana pancakes. These look awesome too. Pecan topping , yummy!!
Chris Scheuer says
Thanks Charlotte! Whole wheat would pair so nicely with bananas!
sue | theviewfromgreatisland says
You had me at banana pancakes...then you got me with molasses maple pecans ~ Lord, I'm not going to be able to stop thinking about these all day!
Chris Scheuer says
Sorry about that Sue 🙂 I'm still thinking about them too!
Liz says
I'd love to have these gems for breakfast. Love that Momo got to celebrate her big day at your house. Her fancy-pants outfit is perfect for the occasion!!!
P.S. Indy would shut down with 6 inches of snow, too. It cracks me up!
Tricia @ Saving Room for Dessert says
I've been craving pancakes lately - and these look like the cure! We only got a few inches of snow - and not much ice thank goodness. But it has been dark and dreary and just plain yucky! These will put a smile on my face!
Chris Scheuer says
Thanks Tricia! And yes, I think these pancakes might be a cure for the winter blues!
Angie@Angie's Recipes says
That's a dream breakfast! Those pancakes look so soft and delicious.
Chris Scheuer says
Thanks Angie, I've been craving them ever since!
Ginny Hartzler says
These are THE most beautiful pancakes I have ever seen! And the sweetest story about Momo. I am sure you have the most awesome visit!
Chris Scheuer says
Aww, thanks Ginny. I know they were some of the best we've had in a long time 🙂