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Lidey's Table

Greek Yogurt Pancakes

Friday, November 1, 2019

I wanted to come up with a pancake recipe that was a little bit lighter and brighter than a traditional stack- one that would be perfect for holidays and slow Sunday mornings but virtuous enough for regular mornings, too.  These Greek Yogurt Pancakes are now the one pancake recipe I use, with tweaks according to the season.

Greek yogurt makes these pancakes incredibly moist. I also swap some of the all-purpose flour for almond flour, which not only makes the pancakes a lighter in texture but also gives them a delicious nutty flavor. Finally, I flavor the batter with vanilla and cinnamon. Your kitchen will smell heavenly and the aroma will waft gently into the rooms of any late risers.

Greek Yogurt Pancakes

Serves 4

  • 1 cup blueberries
  • 1 large, ripe peach, pitted and 1/2-inch diced
  • 2 tablespoons + 2 teaspoons sugar, divided
  • 1 tablespoon julienned fresh mint, optional
  • 1½ cups all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 3/4 cup whole or 2% milk
  • 1 teaspoon vanilla extract
  • unsalted butter, for frying
  • maple syrup, for serving

First, macerate the fruit: in a small bowl, combine the blueberries, peaches, 2 teaspoons of the sugar, and the mint, if using. Toss and set aside while you make the pancakes, tossing occasionally.

Turn the oven to 200 degrees and place an ovenproof dish or platter in the oven.

In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, salt, and baking soda. In a separate, medium bowl, combine the eggs, yogurt, milk, remaining 2 tablespoons sugar, and vanilla, and whisk until smooth.

Add the wet ingredients to the dry ingredients, and mix until just combined (there may still be small lumps in the batter.)

In a large (12-inch) non-stick skillet, heat 1/2 tablespoon butter over medium-low heat.  Scoop a heaping 1/3 cup pancake batter onto one side of the skillet and spread lightly into an even circle with the bottom of the measuring cup. Scoop another 1/3 cup of batter onto the other side of the pan to form another pancake. Cook for about 2 minutes, until bubbles form on the pancakes and the bottoms are golden brown, lowering the heat if the pancakes brown too quickly (see note). Flip the pancakes and cook for another minute. Transfer them to the platter in the oven, and scoop out two more pancakes. Repeat this process with the remaining batter, adding more butter to the pan as needed.

Serve the pancakes warm, with the macerated fruit and maple syrup.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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