Greek Yogurt Pancakes
Fluffy and tangy Greek yogurt pancakes, perfect for a nutritious breakfast or brunch option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt Use room temperature for better mixing.
- 1/2 cup milk (or plant-based milk)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
For Cooking
- 1 as needed cooking spray or additional butter for the pan
Instructions
Preparation
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine the dry ingredients.
- In another bowl, whisk together the Greek yogurt, milk, egg, and vanilla extract until smooth. Then stir in the melted butter or oil.
- Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix; some lumps are okay. The batter should be thick but pourable.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes, until golden brown. Repeat with the remaining batter.
- Keep the pancakes warm in a low oven while you cook the rest. Serve them hot with your favorite toppings.
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Notes
To achieve the best results, ensure yogurt is at room temperature, do not overmix the batter, and preheat your skillet thoroughly. Let the cooked pancakes rest for a minute or two before serving for better texture.