Description
Discover the secret to light, airy, and protein-packed pancakes using Greek yogurt. This easy recipe delivers a delicious, satisfying breakfast in minutes.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons 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
- 2 tablespoons melted butter or oil, plus more for the griddle
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate medium bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract until smooth.
- Combine mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
- Rest the batter: Let the batter rest for 5 minutes. This allows the baking powder to activate, which helps create light and airy pancakes.
- Heat the griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with butter or oil. The griddle is ready when a drop of water sizzles immediately.
- Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
- Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately: Serve your fluffy Greek yogurt pancakes hot with your favorite toppings like fresh berries or maple syrup.
Notes
- For extra fluffiness, separate the eggs. Whisk the yolks with the wet ingredients, then beat the egg whites until soft peaks form. Gently fold the beaten whites into the final batter last.
- If you want a tangy flavor, use plain Greek yogurt. For a sweeter profile, use vanilla Greek yogurt.
- This recipe is a great base for additions. Fold in 1/2 cup of blueberries or a teaspoon of lemon zest before cooking for a variation.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 12
- Cholesterol: 90