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Greek Yogurt Pancakes

Light and fluffy buttermilk pancakes made with greek yogurt.


  • 2 cups 10 ounces all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/4 plain greek yogurt
  • 2 eggs
  • 3 tablespoons unsalted butter melted and cooled
  • 1-2 teaspoons vegetable oil


  • 1. Adjust oven rack to the middle position and heat oven to 200 degrees. Spray a wire rack set in a rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk together buttermilk, greek yogurt, eggs, and melted butter. Make a well in the center of dry ingredients and pour wet ingredient; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let the batter sit for 10 minutes before cooking.
  • 2. Heat 1 teaspoon oil in a 12-inch skillet over medium heat until shimmering. Using a paper towel, carefully wipe out the oil leaving a thin film of oil on bottom and sides of pan. Using a 1/4 cup measuring cup, portion out the batter for each pancake. Cook until the edges are set, and the first side is golden brown and bubbles on the surface are just beginning to break, about 2 to 3 minutes. Using a spatula, flip the pancakes and continue to cook until the second side is golden brown (about 1 to 2 minutes). Serve immediately, or transfer to a wire rack in the preheated oven. Repeat with the remaining batter. Serve immediately with warm syrup!


Note: Cook's Illustrated recommends a lower protein all purpose flour like Gold Medal or Pillsbury for this recipe. If you use an all-purpose flour with a higher protein content, like King Arthur, add an extra tablespoon or two of buttermilk.
Adapted from Cook's Illustrated