I would describe these Greek yoghurt pancakes as high-protein buttermilk pancakes, because of both the flavour and the texture of the finished pancake. It has an amazingly fluffy middle and is 33g of protein per serving.
Greek yoghurt is so versatile and I have several recipes surrounding it to prove this. But one of my favourite recipes is this Greek yoghurt pancake recipe. It’s super easy, tasty and high in protein. It also reheats wonderfully so I love making extra to take into the office.
Ingredients
- Strained Greek Yogurt: This is the base of our pancakes and not only adds a ton of protein but also gives us super fluffy and moist pancakes. Strained Greek yoghurt is higher in protein and thicker than normal Greek “style”. I would not recommend using Greek “style” yoghurt as a substitute because it will affect the texture of your batter and therefore, the final product. My go-to Greek yoghurt.
- Melted butter: Butter or oil is usually added to pancakes to add moisture, however, I add melted butter more for the additional flavour. The butter helps your Greek yoghurt pancakes taste less like Greek yoghurt and closer to a buttermilk pancake.
- Eggs: Eggs in most recipes are there to provide structure and it’s no different in this recipe.
- Vanilla essence: this provides more flavour to your pancakes
- Granulated sugar: The sugar not only adds just enough sweetness to create a beautiful Greek yoghurt pancake but, similar to the butter, it helps reduce the Greek yoghurt flavour in your pancake and leaves you with a copycat buttermilk pancake.
- Plain/all-purpose flour: Provides structure to our pancakes and is a good source of additional protein.
- Baking soda: Similar to buttermilk pancakes, adding baking soda and baking powder will add an extra lift to your pancakes, resulting in a fluffier end product.
- Baking powder: helps your pancake rise so the result is a fluffy pancake
- Milk: the milk helps loosen the batter as well as add more flavour and create a fluffier pancake
How To Make Greek Yoghurt Pancakes?
Make the Greek Yoghurt Pancake Batter
Scoop your Greek yoghurt into a medium-sized bowl or use a large bowl if you are doubling the recipe. Add the melted butter, eggs, vanilla essence and sugar, then give it a good mix until everything is well combined. No need to worry about over-mixing until the flour is added.
Add the flour, baking soda and baking powder and mix until the batter resembles a shaggy dough (See picture below for reference.)
Finally, add the milk to loosen your dough into a batter. The batter will be relatively thick.
Fry the Greek Yoghurt Pancakes
Heat a frying pan on medium heat with some oil – when hot, turn it down slightly to medium-low. It is important to keep the heat on the lower side because the batter will need more time to cook through as it’s thicker than normal pancake batter.
Grab a ladle or a 1/3 cup and scoop a generous portion of batter into the frying pan once hot. Gently pat the batter to help it even out, but try to avoid spreading the batter when you do this. If you spread your batter, it will become too thin and won’t be very fluffy.
Once the pancake starts to heat up, it will spread on its own. If you’re using a large pan and frying more than one pancake, leave enough room for when this happens. Once you see the edges of the pancake start to pull in on itself, and bubbles only just start to form on the surface, give it a flip.
Because the batter is thick, you will need to give it a generous amount of time to cook through. You will know your batter is cooked through when the centre puffs up. Once it does, give it another minute before removing it from the pan. Keep frying until all the batter is used. The pancakes can be refrigerated and reheated later.
Storing and Reheating
Storing your Greek yoghurt pancakes
Put your pancakes in a container and store in the fridge for 2-3 days. You can also freeze your pancakes for up to 2 months and reheat when ready.
How to reheat your Greek yoghurt
The Greek yoghurt pancakes can be easily reheated 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. Thirty seconds on both sides should be enough to heat the pancakes through (if heating them all at once otherwise, halve the time). 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.
Leave a comment below if you would like a recipe for classic buttermilk pancakes.
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