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 tablespoon sugar
- 1 large egg
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil, plus more for the griddle
Instructions
- Whisk the flour, baking powder, baking soda, salt, and sugar together in a medium bowl.
- In a separate bowl, whisk the egg, Greek yogurt, milk, 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.
- Stir in the melted butter or oil.
- 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 full-fat Greek yogurt for the richest texture.
- Add 1/2 cup of fresh blueberries or lemon zest to the batter for flavor variations.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 14
- Cholesterol: 75