Fluffy Yogurt Pancakes

Greek yogurt fully pancake stack clandeboye yoghurt


10 mins


Approx. 15 mins





  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Greek Yogurt
  • 1/4 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking

Optional toppings

  • Handful of berries (blueberries work great)
  • Greek Yoghurt
  • Maple syrup or Golden syrup

Made with Clandeboye Estate

Greek Style Yoghurt Large

Greek Style Yoghurt



  1. Preheat Griddle or Pan: Heat a griddle or non-stick skillet over medium heat. Lightly grease the cooking surface with butter or oil.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In another bowl, whisk together the yogurt, milk, egg, melted butter or oil, and vanilla extract (if using) until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to over mix; a few lumps are ok. The batter should be thick but still pourable. If it's too thick, you can add a little more milk to reach your desired consistency.
  5. Cook Pancakes: Pour about 1/4 cup of batter onto the preheated griddle or skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip and Cook Other Side: Carefully flip the pancakes using a spatula and cook until the other side is golden brown, about 1-2 minutes more.
  7. Serve: This recipe makes about 8 medium pancakes. Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve warm with your favourite toppings such as maple syrup, fresh berries and a dollop of yogurt.