Make light, airy, and protein-packed pancakes using Greek yogurt. This easy recipe delivers a delicious, nutritious breakfast ready in minutes.
Author:Claire
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:4 servings 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup plain Greek yogurt (full-fat or 2%)
1/2 cup milk (any type)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon melted butter or oil (for batter)
Oil or butter for the griddle
Instructions
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate large bowl, whisk the egg, Greek yogurt, milk, sugar, and vanilla extract until smooth. Whisk in the melted butter or oil.
Combine batters: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
Heat griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with oil or butter.
Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
Serve immediately: Serve your fluffy greek yogurt pancakes hot with your favorite toppings.
Notes
For lemon flavor, add 1 teaspoon of lemon zest to the wet ingredients.
Add 1/2 cup of fresh or frozen blueberries to the batter just before cooking for blueberry greek yogurt pancakes.
If you are looking for quick breakfast ideas that support your fitness goals, these protein-packed pancakes are a good alternative to heavy meals often associated with meal planning.
For extra fluffiness, let the batter rest for 5 minutes before cooking.