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Recipe: Greek Yogurt Pancakes

Greek Yogurt Pancakes

Yield: 10-12 pancakes

Greek Yogurt Pancakes

Recipe by Maria Elliott of Soergel Orchards, 2573 Brandt St., Wexford. 724.935.1743. As seen in Edible Allegheny's June/July 2015 installment of 3 Ingredient Fix. Photograph by Michael Fornataro. Styling by Samantha Casale.


  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 cup milk
  • 1 cup 2% Greek Yogurt, divided in half
  • 1 teaspoon vanilla, plus 1/2 teaspoon
  • 2 large eggs
  • 3 tablespoons melted butter
  • 1 cup chopped pecans, divided in half
  • Butter or oil for cooking, as needed
  • 1 teaspoon honey
  • 1 peach, sliced


  1. In a large bowl, whisk flour, baking powder, salt, and sugar. In a separate bowl, whisk milk, 1/2 cup yogurt, 1 teaspoon vanilla, and eggs.
  2. Pour the wet ingredients over the dry, and stir until only a few small lumps remain. Fold in melted butter and 1/2 cup pecans.
  3. Heat a griddle or large skillet over medium-high heat. Brush with butter or oil.
  4. Drop 1/4 cup of batter per pancake onto the heated pan. Flip each pancake over once the batter is bubbly. Cook until the other side is golden brown.
  5. To prepare the Honey Vanilla Yogurt topping, mix 1/2 cup yogurt, 1/2 teaspoon vanilla, and honey.
  6. Toast 1/2 cup pecans in a small sautée pan over medium heat until desired color is reached.
  7. Serve pancakes with Honey Vanilla Yogurt, toasted pecans, and peach slices on top.


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