Greek Yogurt Pancakes
Fluffy and protein-packed pancakes made with Greek yogurt, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon honey or maple syrup Optional sweetener
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (or as needed) Add more for desired batter consistency
- Butter or oil for cooking For greasing the pan
Instructions
Preparation
- In a large bowl, whisk together the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix the dry ingredients well.
- Gradually add the dry ingredients to the yogurt mixture. Gently fold until just combined; do not over-mix. If the batter appears too thick, add milk a little at a time until you reach your desired consistency.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Coat lightly with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Remove from the skillet and repeat with remaining batter.
- Serve warm with your favorite toppings.
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Notes
For serving, top with fresh fruits, nuts, or Greek yogurt. Store excess pancakes in an airtight container in the fridge for 3-5 days or freeze for 1-2 months.