Description
These fluffy Greek yogurt pancakes are a delicious and protein-packed breakfast option that is easy to make and perfect for a leisurely weekend brunch.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients:
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup milk (plus more as needed)
- 1 teaspoon vanilla extract
- butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using.
- Mix Wet Ingredients: In another bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Combine Batter: Add the wet ingredients to the dry ingredients and stir until just combined; adjust consistency with more milk if needed.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat, grease with butter or oil, scoop 1/4 cup of batter for each pancake, cook for 2–3 minutes per side until golden brown and cooked through.
- Serve: Serve warm with desired toppings like fresh fruit, maple syrup, or nut butter.
Notes
- For extra protein, use whole milk Greek yogurt.
- These pancakes freeze well—let them cool completely, then store in an airtight container or freezer bag. Reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 3g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
