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Fluffy Greek Yogurt Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 224 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat

Description

These fluffy Greek Yogurt Pancakes are a delicious and protein-packed breakfast option, made with simple ingredients like Greek yogurt, eggs, and whole wheat flour. Light and airy with a subtle tang from the yogurt, these pancakes are perfect for a wholesome morning meal topped with fresh berries, maple syrup, and nuts.

Ingredients

Scale

Pancake Batter

  • 2 eggs
  • 1 cup plain or vanilla Greek yogurt
  • 1/2 cup milk (almond milk used in recipe)
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup white flour)
  • 1 tablespoon sugar or sweetener of choice (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For Cooking

  • Olive oil cooking spray or butter for greasing griddle

Toppings (Optional)

  • Blueberries
  • Maple syrup
  • Greek yogurt
  • Orange zest
  • Nuts
  • Whipped cream

Instructions

  1. Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and milk until the mixture is smooth and fluffy.
  2. Add Dry Ingredients: Gradually add the white whole wheat flour, baking powder, salt, and optional sugar to the wet mixture. Whisk everything together until a smooth batter forms without lumps.
  3. Preheat Griddle: Heat a griddle or non-stick pan over medium heat and lightly grease it with olive oil cooking spray or butter to prevent sticking.
  4. Cook Pancakes: Using a 1/3 cup measure, drop batter onto the heated griddle. Cook until you see small bubbles forming and popping on the surface of the pancakes, about 2-3 minutes.
  5. Flip Pancakes: Carefully flip the pancakes and cook the other side until it turns golden brown, approximately another 2 minutes.
  6. Serve: Remove from griddle and serve warm topped with your choice of blueberries, maple syrup, Greek yogurt, orange zest, nuts, or whipped cream.

Notes

  • You can substitute dairy milk with any plant-based milk such as almond or oat milk.
  • For extra fluffiness, do not overmix the batter; stir until just combined.
  • If you prefer sweeter pancakes, increase sugar or add sweet toppings like syrup or whipped cream.
  • Use a non-stick pan or well-seasoned griddle for best results.
  • These pancakes freeze well; stack with parchment paper between layers and reheat in a toaster or oven.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 4g
  • Sodium: 230mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/fluffy-greek-yogurt-pancakes-recipe/