Greek Yogurt Pancakes
Greek Yogurt Pancakes are a healthier twist on traditional pancakes. These fluffy, protein-packed pancakes are made with creamy Greek yogurt, offering a slightly tangy flavor and a light texture. Perfect for breakfast or brunch, they pair beautifully with fresh fruit, maple syrup, or a dollop of yogurt on top.
- Author: Mason Recipes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 3/4 cup Greek yogurt (plain or flavored)
- 1/4 cup milk (adjust for desired consistency)
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients:
- In a separate bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract until smooth.
- Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; the batter will be thick.
- Heat the Pan:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes:
- Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown.
- Serve:
- Stack the pancakes on a plate and serve warm with your favorite toppings.
Notes
- Adjust the milk amount to achieve your desired batter consistency; thicker batter makes fluffier pancakes.
- For added flavor, fold in blueberries, chocolate chips, or a pinch of cinnamon to the batter.
- These pancakes can be made gluten-free by substituting the flour with a gluten-free blend.
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