These Greek yogurt pancakes are the batch I make for breakfast now and keep in the freezer for another morning.
part of the rooted pantry project
- how i stock them
- a double batch, cooled and frozen with parchment between the layers
- how we use them
- take out just the pancakes we need
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why i keep making pancakes
Part of that is because they’re easy. Part of it is because my kids actually eat them without complaints. But the biggest reason is that I can make a big batch once and have homemade breakfasts ready for days.
I make my pancakes with Greek yogurt, which adds a little extra protein and helps keep my kids fuller than a box mix ever did. I also like knowing exactly what’s in them. No mystery ingredients, no food dyes, and no wondering what half the things on the label are.
my greek yogurt pancake recipe
ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup greek yogurt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 4 tbsp melted butter
instructions
- whisk together the flour, sugar, baking powder, baking soda, and salt.
- in a separate bowl, whisk together the eggs, greek yogurt, buttermilk, vanilla, and melted butter.
- combine the wet and dry ingredients and stir just until combined. don’t overmix—a few lumps are fine.
- let the batter rest for 5–10 minutes, then cook on a lightly greased skillet or griddle over medium heat until golden brown on both sides.
If the batter thickens while sitting, add a splash of milk.
the simple tool that makes pancake prep easier
One of my favorite kitchen tools for pancake day is a simple squeeze bottle. I unscrew the top, pour the batter in, and start cooking.
It makes the process faster, cuts down on drips across the stovetop, and helps keep the pancakes a more consistent size for freezing and reheating later.
When I get toward the end of the batter, I can put the lid on and leave the bottle upside down while I finish cooking. No balancing bowls, no scraping batter off the counter, and no mess.
squeeze bottle I use — this is the newer version of the same brand i have. i have had mine for many years!
The squeeze bottle isn’t what makes the pancakes taste better. It just makes the process easier.
how i freeze pancakes
I double the batch when I’m planning to freeze extras. If I’m already making pancakes today, I might as well make tomorrow’s breakfast too.
Once the pancakes are cooked, I let them cool on a sheet pan.
I place parchment paper between the layers so they don’t stick together, then the entire tray goes straight into the freezer.
Once the pancakes are frozen solid, I transfer them to a freezer bag. Then I can grab exactly how many I need without thawing the whole batch.
@therootedhour 30 minutes on a Sunday morning and breakfast is ready whenever we need it. I mixed up a double batch of homemade pancakes, cooked them all at once, and tucked them into the freezer for easy breakfasts on busy mornings. One of my favorite little upgrades is swapping in Greek yogurt for extra protein and a softer texture. No boxed mix. No drive-thru. No scrambling to figure out breakfast before school. Just homemade pancakes ready to reheat in minutes. This kind of freezer prep has been one of the easiest ways we’ve started keeping simple homemade convenience foods on hand. #homemade #freezerprep #breakfastprep #pancakes #mealprep
♬ sonido original – dinoedits_superandom
For a topping we already use at home, there’s cinnamon dolce syrup. And mini cinnamon rolls are another breakfast I make with the freezer in mind.
FAQ
What if the batter thickens while I’m cooking?
Add a splash of milk, as noted in the recipe.
How do you keep frozen pancakes from sticking together?
I use parchment between the layers and freeze them solid before bagging. See the freezing section for the sequence.
Do I need a squeeze bottle?
No—it makes portioning easier, but the recipe cooks on a skillet or griddle without one.
the rooted pantry verdict: MAKE + STOCK
My kids eat them, and a double batch gives us breakfasts beyond the morning I cook it. Keeping portions ready in the freezer is the reason I keep coming back to this recipe.
keep growing the rooted pantry
We’re figuring out what is worth making at home—and what can stay at the grocery store.