A 100 year old recipe for homemade luffy Pancakes recipe, made with greek yogurt. These soft pancakes are extra easy to make from scratch at home. This recipe traditinally originates from the mountains of Bulgaria (called Rodopa Mountains).
These lovely homemade Greek Yogurt pancakes are a traditional pancake breakfast from the region of Rodopa Mountains in Bulgaria (they are called Marudnik). They are soft, fluffy (some say they look like crepes) and extra easy to make. They are originally made with Bulgarian plain yogurt – that is the same as Greek Yogurt, but with some extra healthy bacteria for the gut. If made with Bulgarian Yogurt, they taste a tiny bit sour-y, therefore a pinch of sugar is used (optionally) to balance the taste. If made with regular Greek yogurt, they are good to go with no sugar.
What I also love about them you can barely go wrong with measurements, plus no fancy equipment is required.
Greek Yogurt Pancakes – INGREDIENTS
These lovely Greek Yogurt Pancakes require only a handful of ingredients.
- Greek Yogurt – this pancake recipe calls for plain, unsweetened Greek Yogurt, usually around 2-4% fat
- Eggs – medium to large size eggs are needed here.
- Flour – traditionally, these pancakes are made with white unbleached flour, but you can use whole wheat if desired.
- Baking soda – the rising agent in these pancakes is baking soda, not baking powder. That is why we call them pancakes, not crepes (crepes are made with no rising argent).
- Salt – a pinch of salt is added to lift up the greek yogurt
- Brown sugar, optional – if you want to make your pancakes extra sweet add some sugar as well.
- Butter, optional – some people prefer their Marudnik, topped with butter right after they take it out of the pan. If desired, once pancake is cooked, spread some butter on top. Then stack pancakes onto one another.
- Olive oil / butter/ for greasing the pan, optional – even tough I use non-stick pancake pan, I like to add a pinch of oil to make pancakes extra delicious.
HOW TO MAKE GREEK YOGURT PANCAKES FROM SCRATCH
Preparing these Greek Yogurt pancakes is actually pretty easy. Read on to learn how.
- In a large mixing bowl add eggs and salt and whisk.
- Then add Greek Yogurt and baking soda. Whisk for a minute or two – the mix may become bubbly and a bit puffier. That is a good thing.
- Finally add flour and mix until no lumps are visible.
- Preheat pancake pan on high, then reduce to medium heat.
- Using a medium sized ladle pour some of the (rather thick) pancake mix onto pan and gently go around to make a thin circle. Leave to cook – it usually gets bubbly when ready to flip over. Then cook through on the other side. You can control the size of the pancake by adding more/less pancake batter. Personally I prefer mine to be 2 or 3 times smaller than a regular crepe (crepes cover the whole pancake pan).
- Repeat until all batter has been cooked.
- Recommended: Grease pan with olive oil/butter before cooking each pancake. That way they become extra tasty, plus Greek yogurt tends to be stickier than regular milk, thus may start sticking to pan at some point.
MORE EUROPEAN RECIPES:
- Chicken Meatball Soup with Kale and Rice Noodles (Instant pot friendly)
- Egg Noodles (Spätzle) with cheesy shiitake mushrooms and broccoli sauce
- Cellentani pasta with ground turkey and tomato sauce
- Mini Apple Strudel (Apfelstrudel)
- Beef Liver Steak Recipe (for Iron Deficiency)
Fluffy Greek Yogurt Pancakes Recipe
- 3 eggs, medium to large
- 3 cups 400g Greek yogurt , 2-4% fat
- 1 cup flour, white or whole wheat
- 1 tsp baking soda
- pinch of salt
- olive oil/ butter for greasing the pan, optional
- butter , for buttering pancakes before eating them
- 1 tbsp brown sugar, optional
1 cup = 200 ml
- In a large mixing bowl add eggs and pinch of salt, then whisk until combined.
- Add Greek Yogurt and baking soda and stir well until the mix raises (puffs) slightly. Then finally add the flour and whisk into the mix until well combined.
- Preheat non stick pancake pan on high and grease lightly with olive oil/butter (optional). then reduce heat to medium. Using a medium-sized ladle pour some of the batter onto pan and distribute evenly around to form a nice circle (just like american pancakes).
- Once bubbles start to form and pancake can be lifted with a wooden spatula, flip over and keep in pan until cooked.
- Repeat until all batter is used. Spread some butter (optional) on top of each pancake before serving.
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