Fluffy Greek Yogurt Pancakes: A Tangy, Tender Breakfast That Feels Like a Warm Hug

why make this recipe

Greek yogurt pancakes are a delicious and nutritious option for breakfast. They have a light and fluffy texture, thanks to the Greek yogurt, which adds moisture and protein. This recipe is simple and quick, making it perfect for busy mornings or lazy weekends. Plus, they are a healthier alternative to traditional pancakes, so you can enjoy a treat without the guilt!

how to make Greek Yogurt Pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup Greek yogurt (I used 2% plain)
• ¼ cup milk (or water)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (or oil)

Directions:

1. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a medium bowl, whisk together the Greek yogurt, milk, eggs, vanilla, and melted butter.
3. Pour the dry ingredients into the wet ingredients and whisk until JUST combined. Do not overmix; it’s okay for there to be lumps.
4. Heat a large nonstick pan over medium heat until hot (it takes about 60-90 seconds). Lightly grease the surface with some oil or butter.
5. Pour ¼ cup of pancake batter onto the pan. Cook for about 2 minutes until the edges start to dry and bubbles form on the surface. Flip and cook for another 1-2 minutes.
6. Repeat with the rest of the batter, making sure to grease the pan between each pancake.
7. Serve with butter, maple syrup, or your favorite pancake toppings!

how to serve Greek Yogurt Pancakes

Greek yogurt pancakes are best served warm. You can stack them on a plate and add a pat of butter on top. Drizzle with maple syrup, honey, or your favorite fruit compote. Fresh berries, sliced bananas, or nuts can also make great toppings. Feel free to get creative and add whatever you like!

how to store Greek Yogurt Pancakes

If you have leftover pancakes, let them cool to room temperature. Then, place them in an airtight container. You can store them in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They will keep in the freezer for about 2 months. To reheat, simply pop them in the toaster or microwave.

tips to make Greek Yogurt Pancakes

• Don’t overmix the batter; mixing too much can make the pancakes tough.
• Make sure your pan is hot enough before adding the batter. A good test is to sprinkle a few drops of water on it; if they sizzle, it’s ready!
• Use a cookie scoop or measuring cup for evenly-sized pancakes.
• Experiment with different add-ins like chocolate chips, nuts, or fruit for extra flavor.

variation

You can easily customize these pancakes. For a healthier twist, use whole wheat flour instead of all-purpose. You could also add spices such as cinnamon or nutmeg to the batter for a warming flavor. Another fun option is to make lemon or orange-flavored pancakes by adding zest and a bit of juice to the batter.

FAQs

Q: Can I use low-fat Greek yogurt?
A: Yes, you can! Low-fat Greek yogurt works well in this recipe, providing a similar texture and flavor.

Q: Can I make the batter ahead of time?
A: It’s best to use the batter right after mixing for the best texture. However, you can prepare the dry ingredients in advance and combine them with the wet ingredients right before cooking.

Q: How can I make these pancakes gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for baking.

Greek Yogurt Pancakes

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Print Recipe

Delicious and nutritious Greek yogurt pancakes that are light, fluffy, and perfect for breakfast.

• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup Greek yogurt (2% plain)
• ¼ cup milk (or water)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (or oil)

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Instructions

1. Whisk together the flour, sugar, baking powder, and salt in a small bowl.
2. In a medium bowl, whisk together the Greek yogurt, milk, eggs, vanilla, and melted butter.
3. Pour the dry ingredients into the wet ingredients and whisk until JUST combined. Do not overmix; it’s okay for there to be lumps.
4. Heat a large nonstick pan over medium heat until hot (about 60-90 seconds) and lightly grease the surface with some oil or butter.
5. Pour ¼ cup of pancake batter onto the pan. Cook for about 2 minutes until the edges start to dry and bubbles form on the surface. Flip and cook for another 1-2 minutes.
6. Repeat with the rest of the batter, greasing the pan between each pancake.
7. Serve with butter, maple syrup, or your favorite pancake toppings!

Notes

For best results, don’t overmix the batter and ensure the pan is hot before adding the batter.

• Author: elfassimaryam243gmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Grilling
• Cuisine: Greek
• Diet: Vegetarian

Nutrition

• Serving Size: 2 pancakes
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 90mg