Fluffy Greek Yoghurt  Pancakes

30 mins serves 4


2 cups plain flour

4 teaspoons baking powder

pinch salt

2 tablespoons sugar

1 1/2 cups Anchor Blue Milk 

1/2 cup Anchor Protein+ Greek Style Yoghurt (Mixed Berry or Vanilla)

2 large free-range eggs

2 teaspoons vanilla essence 

Anchor butter, for greasing 

26cm non-stick frying pan


  1. Whisk the flour, baking powder, salt and sugar together in a large bowl.
  2. In a separate bowl, whisk the milk, yoghurt, eggs and vanilla essence.
  3. Pour the wet ingredients into the dry and fold together until fully combined.
  4. Heat your non-stick frying pan on a low-medium heat and grease with a little Anchor butter. 
  5. Working in batches, spoon about 1/4 cup of the mixture into the pan for each pancake and cook until bubbles from on the edges (about 2-3 minutes). 
  6. Flip and cook for a further 60-90 seconds, then remove from the pan and keep warm in the oven. Repeate this process until all the mixture is used up. 
  7. Serve the pancakes in a stack, topped with fresh fruit and a healthy drollop of Anchor Protein+ Yoghurt - either mixed berry, vanilla or natural.