Greek Yogurt Pancakes
Fluffy and protein-packed, these Greek Yogurt Pancakes offer a deliciously tangy twist on traditional pancakes, perfect for a nutritious breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 2 large eggs
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for thinner batter)
- Butter or oil for the pan
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, gently folding until just combined. Add milk if the batter is too thick.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden and cooked through.
- Serve warm with your favorite toppings such as fresh fruit, nuts, or syrup.
Notes
For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use a non-dairy milk.
Find it online: https://cubaqueen.com/greek-yogurt-pancakes/