Description
Make light, airy, and high-protein pancakes using Greek yogurt for a satisfying breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup plain Greek yogurt (full fat or 2%)
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil
- 1 tablespoon sugar (optional)
Instructions
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk these dry ingredients together.
- In a separate bowl, whisk the egg, Greek yogurt, milk, melted butter or oil, and sugar until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable for fluffiness.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- 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 preferred toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Use a non-stick spray or a small amount of butter on the pan for cooking.
- For Blueberry Yogurt Pancakes, gently fold in 1/2 cup of fresh or frozen blueberries after mixing the batter.
- For a Lemon Breakfast Recipe variation, add 1 teaspoon of lemon zest to the wet ingredients.
- 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: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 11
- Cholesterol: 55