Greek Yogurt Pancakes
These fluffy Greek Yogurt Pancakes are light, tender, and packed with protein. Made with simple pantry ingredients and creamy Greek yogurt, they’re perfect for a wholesome breakfast or brunch that keeps you full and energized.
Ingredients
- 1 cup plain Greek yogurt
- ¾ cup milk
- 2 large eggs
- 1½ cups all-purpose flour
- 2 tablespoons sugar or honey
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
Instructions
- In a large bowl, whisk together Greek yogurt, milk, eggs, vanilla extract, and melted butter.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until just combined (do not overmix).
- Heat a lightly greased skillet or griddle over medium heat.
- Pour ¼ cup batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden.
- Serve warm with your favorite toppings.
Notes
- Extra fluffy: Let batter rest for 5 minutes before cooking.
- Health boost: Use whole wheat flour or oat flour for added fiber.
- Flavor add-ins: Blueberries, chocolate chips, or lemon zest.
- Storage: Refrigerate leftovers up to 4 days.
- Freezing: Freeze pancakes up to 2 months.