Description
These fluffiest Greek yogurt pancakes are a delicious and protein-packed breakfast option. Made with simple ingredients like flour, Greek yogurt, eggs, and a touch of baking powder and soda, they deliver a light, airy texture with a subtle tang from the yogurt. Perfect for a quick weekday breakfast or weekend brunch, these pancakes are easy to prepare and yield a satisfying stack every time.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt (any flavor)
- 1/4 cup milk or water
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, melted
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents for fluffy pancakes.
- Mix Wet Ingredients: In a separate bowl, combine the Greek yogurt, milk (or water), eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay, as overmixing can make pancakes tough.
- Add Melted Butter: Fold in the melted butter to the batter, blending it evenly. This adds richness and helps with browning during cooking.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles start forming on the surface and the edges look set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve Warm: Remove pancakes from the skillet and serve warm with your favorite toppings such as syrup, fresh fruit, or additional yogurt.
Notes
- This recipe yields a perfect tasty fluffy stack that’s always a hit for breakfast or brunch.
- You can substitute milk with water for a lighter version, but milk adds extra richness.
- Use any flavor of Greek yogurt to subtly adjust the pancake taste, or plain Greek yogurt for a neutral base.
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Ensure your pan is properly heated before cooking for even browning.
Nutrition
- Serving Size: 3 pancakes
- Calories: 228 kcal
- Sugar: 2 g
- Sodium: 398 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 99 mg
