Greek Yogurt Pancakes

By Maria Elliott of Soergel Orchards | Yield: 10-12 Pancakes
Photography By Michael Fornataro | June 01, 2015


  • In a large bowl, whisk flour, baking powder, salt, and sugar. In a separate bowl, whisk milk, ½ cup yogurt, 1 teaspoon vanilla, and eggs.
  • Pour the wet ingredients over the dry, and stir until only a few small lumps remain. Fold in melted butter and ½ cup pecans.
  • Heat a griddle or large skillet over medium-high heat. Brush with butter or oil.
  • Drop ¼ 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.
  • To prepare the Honey Vanilla Yogurt topping, mix ½ cup yogurt, ½ teaspoon vanilla, and honey.
  • Toast ½ cup pecans in a small sautée pan over medium heat until desired color is reached.
  • Serve pancakes with Honey Vanilla Yogurt, toasted pecans, and peach slices on top.

Recipe by Maria Elliott
Soergel Orchards, 2573 Brandt St., Wexford. 724.935.1743.

Related Stories & Recipes


  • 1 ½ 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 ½ 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
Build your own subscription bundle.
Pick 3 regions for $60