A breakfast upgrade that’s light, golden, and secretly packed with protein.
Why These Pancakes Are Different
Pancakes are one of those meals that bring everyone to the table. Whether it's Saturday morning cartoons, brunch with friends, or a lazy breakfast-for-dinner kind of night—pancakes have universal comfort baked in.
But let’s be honest: traditional pancakes can be a little… boring. Too dense. Too flat. Too forgettable.
That’s why these Fluffy Vanilla Yogurt Pancakes deserve your attention. The addition of Greek yogurt makes them protein-rich and tangy, while a splash of vanilla adds warmth. And the real magic? That melty maple-cinnamon butter on top. It’s like breakfast had a glow-up.
What Makes These Pancakes So Special?
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Greek yogurt replaces some of the milk for an extra-fluffy, slightly tangy batter that doesn’t need a ton of sugar.
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Vanilla extract gives bakery-level flavor.
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Baking powder + baking soda = pancakes that puff up beautifully.
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And that maple-cinnamon butter? It melts into every crevice and changes everything.
Ingredients You’ll Need
For the Pancakes:
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1 cup all-purpose flour
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2 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 egg
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¾ cup plain Greek yogurt
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¼ cup milk (any kind works)
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1 tsp vanilla extract
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2 tbsp melted butter (plus more for the pan)
For the Maple-Cinnamon Butter:
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2 tbsp softened butter
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1 tbsp pure maple syrup
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¼ tsp ground cinnamon
Step-by-Step: How to Make Vanilla Yogurt Pancakes
1. Make the Maple-Cinnamon Butter First
In a small bowl, mix together the softened butter, maple syrup, and cinnamon. Stir until smooth and creamy. Set aside—this will melt beautifully over the hot pancakes later.
Pro tip: You can double this and store it in the fridge for waffles, toast, or muffins too!
2. Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
This gives you an even rise and ensures no clumps of leavening agents in your pancakes (no one likes a bitter bite).
3. Whisk the Wet Ingredients
In another bowl, combine:
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Egg
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Greek yogurt
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Milk
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Vanilla extract
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Melted butter
Whisk until smooth. The yogurt will make the mixture thick—that’s normal!
4. Combine and Rest the Batter
Pour the wet ingredients into the dry. Stir just until combined. The batter will be thick and lumpy—and that’s exactly what you want. Don’t overmix, or the pancakes will be tough.
Let the batter rest for 5–10 minutes. This gives the baking soda time to activate and makes the pancakes even fluffier.
5. Cook the Pancakes
Heat a nonstick pan or griddle over medium heat. Add a small amount of butter or oil.
Scoop about ¼ cup of batter for each pancake. Gently spread it out with a spoon if needed—it will be thick.
Cook for 2–3 minutes until bubbles form on the surface and the edges start to look dry. Flip and cook another 1–2 minutes on the other side until golden brown.
6. Serve with That Maple-Cinnamon Butter
Stack 'em up and add a generous swipe of your maple-cinnamon butter. It melts into the warm pancakes and adds that sweet-spiced richness that takes them over the top.
Add a drizzle of maple syrup if you want to go full indulgence mode. Maybe some berries or banana slices on the side too.
Serving Ideas
These pancakes are great on their own, but here are some fun variations:
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Add-ins: Blueberries, chopped pecans, or chocolate chips folded into the batter.
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Top with: Greek yogurt and honey for a protein-packed breakfast.
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Freeze leftovers: Store between sheets of parchment and reheat in a toaster or oven.
Why You’ll Keep Coming Back to This Recipe
These pancakes are the sweet spot between indulgent and feel-good. The yogurt gives them a unique texture—soft, thick, and golden. They’re easy enough for a weekday, impressive enough for brunch guests, and adaptable to whatever you’ve got in the fridge.
And that maple-cinnamon butter? Honestly, it deserves its own recipe card.
Final Thoughts
If you’ve been stuck in a pancake rut, give these Vanilla Yogurt Pancakes with Maple-Cinnamon Butter a try. They’re quick, unique, and packed with flavor.
And once you do—you might never go back to the boxed mix again.
🥞 Let’s Make Breakfast Better
Tried the recipe? Leave a comment or tag me on Instagram @YourKitchenHandle—I’d love to see your stack.
