Greek Yoghurt Pancakes

December 10, 2016
Greek yoghurt pancakes

Pancakes are a breakfast staple. The weekend special treat when you have time to sit down and eat without thinking about rushing out the door. We have always used a traditional pancake batter made with flour, milk and eggs (Pancakes with Blueberry Syrup), until we stumbled upon this amazing version that uses only 7 tablespoons of flour.

To my mind, that’s always been the problem with pancakes – they tend to be a bit on the heavy side, just a little bit stodgy. But no more. Thanks to Ree Drummond from, we have an alternative that is light and fluffy and worth trying at least once. The batter has a different consistency to what you might be used to, but don’t despair. Also, when you make these pancakes you’ll notice they tend to darken a little quicker than usual, and have a different texture, which I think is all down to the yoghurt. Unfortunately these aren’t a great option for anyone who is lactose intolerant, though we have made them with A2 yoghurt with success.

We discovered The Pioneer Woman when we were on holiday, shamefully watching morning television before going off on the day’s adventure. By chance we found one of her cookbooks in Target at Kailua – a souvenir of our holiday that we couldn’t pass up. Discovering her midwestern food has been a delight. She does great Mexican too. Enjoy!


Greek Yoghurt Pancakes
Serves: 4-6
  • 7 tablespoons plain flour
  • 1 tablespoons caster sugar
  • 1 teaspoon baking powder
  • 1 cup Greek yoghurt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup frozen blueberries
  • butter for frying
  • maple syrup for serving
  1. In a medium bowl, whisk together the flour, sugar and baking powder.
  2. Add the yoghurt and stir until just combined.
  3. In a separate bowl, whisk together the eggs and vanilla. Then add to the flour and yoghurt mixture. Fold until the batter is just barely combined. Add the blueberries and gently mix through. Its important not to over mix.
  4. Heat a frying pan over a medium - low heat and coat with a small amount of butter. Just enough so they don't stick. Drop spoonfuls of the batter into the frying pan and cook until bubbles form on the top. Flip the pancakes and cook the other side.
  5. Serve with maple syrup, an extra dollop of yoghurt and a few blueberries.



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