Greek Yogurt Pancakes

Name: Greek Yogurt Pancakes
Prep time: 7 min
Cook time: 11 min
Total time: 18 min
Ingredients: 100 g Greek yogurt; 70 g Flour; 1 Egg, beaten; 6 g Baking powder; 8 g Sugar; 1 g Salt; 30 ml Water; 10 g Butter, melted

Greek Yogurt Pancakes · ready in 18 min · 2 servings · 247 kcal per serving · easy · 8 ingredients

These tender pancakes borrow the tang and protein of Greek yogurt for a moist, tall stack with crisp buttered edges.

Prep: 7 min
Cook: 11 min
Total: 18 min
Serves: 2
kcal: 247
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

100 gGreek yogurt
70 gFlour
1Egg, beaten
6 gBaking powder
8 gSugar
1 gSalt
30 mlWater
10 gButter, melted

Equipment

stovetop, mixing bowl, whisk, spatula, ladle, skillet, serving plate

Instructions

Mise en Place
Gather Greek yogurt, flour, egg, baking powder, sugar, salt, water, and butter; set out a bowl, whisk, spatula, ladle, and skillet. · 2 min
What to look for: All ingredients are measured and tools are within reach.
Mix Wet Base
Whisk Greek yogurt, egg, water, sugar, and salt in the bowl until smooth and glossy, with no streaks of egg visible. · 2 min
What to look for: The mixture looks smooth, pale, and lightly glossy.
Fold Dry Mix
Add flour and baking powder, then fold gently until the batter is thick and slightly lumpy; stop before it turns elastic. · 2 min
What to look for: The batter holds soft mounds and a few small lumps remain.
Heat Skillet
Heat the skillet over medium heat, melt the butter, and spread it in a thin, even film before adding any batter. · 2 min
What to look for: The butter foams lightly without browning too fast.
Ladle Pancakes
Ladle 4 small rounds of batter onto the skillet, leaving space so the pancakes can rise instead of touching. · 2 min
What to look for: Each round sits thick and slowly spreads at the edges.
Cook First Side
Cook until the edges look set and bubbles open on the surface, then turn each pancake with a spatula. · 4 min
What to look for: Open bubbles dot the top and the underside is golden.
Finish Second Side
Cook the second side until golden and tall, with the center springing back when lightly pressed. · 3 min
What to look for: Both sides are golden and the pancakes look puffed.
Serve Warm
Serve the pancakes warm as soon as they come off the skillet, while the crumb is moist and the edges are tender. · 1 min
What to look for: The stack is warm, tall, and lightly glossy from butter.

Nutrition (per serving)

kcal	247
Protein	12 g
Carbohydrates	33 g
of which sugars	6 g
Fat	7 g
of which saturated	3 g
Fibre	1 g
Sodium	617 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Warm in a covered skillet over low heat for 2 to 3 minutes per side.

Ingredient substitutions

Sugar

Honey: Honey makes the batter slightly softer and more aromatic.

Butter

Olive oil: Olive oil works for the skillet but gives a less buttery edge.