Description
Discover the secret to incredibly light, airy, and high-protein Greek yogurt pancakes. This easy recipe delivers a fluffy texture and a slight tang, making it a perfect healthy breakfast idea ready in minutes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup milk (any kind)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings like fresh berries or maple syrup.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If you want Lemon Greek Yogurt Pancakes, add 1 teaspoon of lemon zest to the batter.
- For Blueberry Yogurt Pancakes, gently fold in 1/2 cup of fresh or frozen blueberries after mixing the batter.
- This recipe makes a great base for a quick breakfast or weekend brunch.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 12
- Cholesterol: 75