You will just love my easy breakfast pancakes – they are just perfect for weekends. They are such a simple one bowl recipe and the addition of natural unsweetened Greek yogurt is just delicious and adds a protein punch.
Weekends are made for pancakes…it is just science. Well it is in our house anyway. Pancakes are one of the first recipes I learnt to make independently in the kitchen. Albeit the ones I made growing up were far less appetising and, well, rubbery.
Not these ones though! They are fluffy and delicious. Making pancakes from scratch is so easy. They use really simple ingredients that we will always have at home. In fact these are often our go to breakfast when we have run out of bread for toast!
The addition of Greek yogurt in these easy breakfast pancakes adds protein and moisture. They are so soft, have a slight sweet taste and you may have trouble sharing them with your family. In fact you may want to consider doubling the recipe if you have hungry hoards on your hands.
Ingredients and Substitutions
These simple Greek yogurt pancakes use standard pantry and refrigerator ingredients. You will need:
- Plain White Flour – you could also use Whole Wheat Flour or Oat Flour, though the texture of the pancakes will differ. You may also need to add a little more milk to get the same consistency. You could also use Self Raising Flour if you wanted, just omit the baking powder if you do.
- Baking Powder – leavens these easy breakfast pancakes to make them rise.
- Milk – adds calcium and protein to this recipe.
- Greek Yogurt – adds moisture to the pancakes and gives them a boost of protein. You could substitute with buttermilk or a natural plain yogurt. You could also just add more milk.
- Eggs – I used extra large in this recipe but large eggs work fine too.
- Maple Syrup – used to lightly sweeten the batter. You can substitute with the same amount of caster sugar or just omit if you’d prefer to have pancakes with no added sugar.
- Vanilla Extract – flavours the batter. You could also add in cinnamon or swap out with an almond extract.
- Olive Oil – for frying the pancakes. You can also use coconut oil or butter. The key is to panfry these breakfast pancakes over a medium-low heat in a non-stick pan.
How To Make Pancakes
It truly is so easy to make these Greek yogurt based pancakes. Preheat a non-stick frypan over a very low heat. You just want it slightly warm at this stage.
In a large bowl, add in all the ingredients. With a whisk mix until the batter is completely smooth and there are no lumps. If the mixture seems quite thick, add an extra tablespoon of milk to loosen the batter.
When you have mixed the batter, turn the heat up to a medium low heat and add a teaspoon or two of olive oil to the pan. When the oil has heated you can start making your pancakes.
I like to spoon in the batter with a 1/3 cup (80mls) capacity measuring cup so the pancakes are even. This method will normally give me around 10 pancakes. You can make them smaller or larger depending on the size of your pan and how many pancakes you would like to cook at once.
Portion the batter into the preheated pan and fry until you see bubbles forming on the pancake. This takes about 1.5 minutes. Then flip the pancake carefully and fry for a further 45 seconds to a minute. The pancake should be a lovely golden brown colour.
Repeat this until all your batter is used, adding a further teaspoon of oil if the pan begins to get too dry.
Why do my pancakes stick to the pan?
So probably the only risk factor with these pancakes is them sticking to the pan – and not all pans are made equal! I get the best results with a heavier pan that has a non stick coating.
You will also need to ensure you keep the pan greased throughout the process. The cooking temperature should not be too high – you don’t need to have a smoking hot pan. I get best results with keeping the temperature at a medium low heat.
If you are concerned about the temperature you can test out with a small amount of the batter for your first pancake.
There are so many options for toppings for these easy breakfast pancakes. Here are some of our favourites:
- maple syrup and butter
- maple syrup and fruit
- lemon and confectioners sugar
- banana, bacon and maple syrup
- fruit and Greek yogurt
- ice cream and berries
Can this easy breakfast pancake recipe be doubled?
Absolutely! If you need to cook for the masses this recipe is easily doubled.
Can pancakes be frozen?
Yes, pancakes can be frozen. To freeze, cool the pancakes then stack between layers of baking paper then transfer to a container or ziplock bag and freeze for two-three months. Alternatively, once cooled freeze the pancakes in a single layer flat on a lined baking try. When they are frozen you can then stack them together and then transfer to a container or bag.
To reheat from frozen, preheat your oven to 180c then transfer the pancakes in a single layer to a lined baking tray and bake for around 10 minutes until warmed through before serving with your favourite toppings.
Looking for more delicious and easy breakfast ideas?
- These Fruit and Chocolate Chip Muffin Tin Pancakes are such an easy breakfast and don’t require you stove side to make them.
- Looking for a more savoury pancake option? Look no further than these Corn Fritters – they are seriously delicious and make a great veggie packed start to the day!
- Love fruit pancakes? I got your back with these Apple Blueberry Pancakes.
- Or want a choc hit for breakfast? These Peanut Butter Chocolate Chip Pancakes are so good!
Do you love this recipe? Remember to rate it ★★★★★Print
These delicious easy breakfast pancakes are sure to hit the spot. A fantastic recipe with a protein boost from greek yogurt they are soft, slightly sweet and so more-ish.
- 1 1/2 cups (around 185g) plain white flour
- 2 tsp baking powder
- 1 cup (250ml) of milk
- 1/2 cup (125ml or if weighing around 140g) of greek yogurt
- 2 eggs
- 2 tsp maple syrup
- 1 tsp vanilla extract
- up to 1 tbsp olive oil
- On a stove top, pre-heat a non-stick frypan over a very low heat.
- In a large bowl, mix all the ingredients with a whisk until a smooth batter is formed that has no lumps. If the mixture looks a little thick at this point, add an extra tablespoon of milk and whisk through again.
- Increase the temperature of your hob to a medium-low heat (Note 1) and add a teaspoon or two of olive oil and when heated, add 1/3 cup (80mls) of batter to the centre of the pan. See Note 2.
- Pan fry until a number of bubbles appear on the surface of the pancakes – this will take around 1.5 minutes, the flip the pancake over to fry the bottom side.
- Fry for a further 45 seconds or until golden brown then remove the pancake from the pan and place on a plate.
- Repeat until all the batter has been used, adding a teaspoon of olive oil when the pan begins to get dry and the pancakes feel like they are starting to stick when you turn them. See Note 3.
- Serve with your favourite toppings. Note 4.
- You may need to adjust the heat as you are cooking the pancakes. I get best results over a lower temperature. Too high the pancakes can stick to the pan, too low they can get a little rubbery.
- I like to measure my pancakes with a measuring cup which means the pancakes are a uniform size.
- If you have a larger pancake you can cook multiple pancakes at once which will speed up the process. I just get the best results cooking one at a time in my favourite frypan to make pancakes in.
- There are a list of topping options included in the blog post above.
Keywords: Pancakes, Breakfast Pancakes, Easy Pancakes, Easy Breakfast Pancakes, Greek Yogurt Pancakes.
I hope you love these delicious and easy breakfast pancakes! If you make these and love them as much as we do, please rate them. And we love to see you in the kitchen with our recipes! Remember to share your happy snaps with me on Instagram or Facebook.