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Fluffy Greek Yogurt Pancakes stacked on a plate with fresh fruits

Greek Yogurt Pancakes

Fluffy and protein-packed, these Greek yogurt pancakes offer a healthy twist on breakfast, making them a delightful option for everyone.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup Greek yogurt Use full-fat for best flavor
  • 1 cup whole wheat flour Can substitute with all-purpose flour
  • 1 large egg Can substitute with a flax egg for a vegan option
  • 1 teaspoon baking powder Helps the pancakes rise
  • 1 teaspoon vanilla extract Provides flavor
  • 1/2 cup milk Adjust for desired consistency
  • a pinch salt
  • Butter or oil for cooking For greasing the skillet

Method
 

Preparation
  1. In a bowl, mix together the Greek yogurt, egg, milk, and vanilla extract until combined.
  2. In another bowl, whisk together the whole wheat flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Cooking
  1. Heat a skillet over medium heat and add butter or oil.
  2. Pour 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve warm with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage with parchment paper between pancakes.
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