Description
These fluffy Greek yogurt pancakes are a delightful twist on classic pancakes, incorporating protein-rich Greek yogurt for an extra tender texture and subtle tang. Perfect for a wholesome breakfast or brunch, they are easy to make with simple ingredients and come together quickly on the stovetop. Serve them warm with your favorite toppings such as fresh blueberries, maple syrup, whipped cream, nuts, or a sprinkle of orange zest for a burst of flavor.
Ingredients
Scale
Pancake Batter
- 2 eggs
- 1 cup plain or vanilla Greek yogurt
- 1/2 cup milk (almond milk recommended)
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup white flour)
- 1 tablespoon sugar or sweetener of choice (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Cooking
- Olive oil cooking spray or butter for the griddle
Toppings (Optional)
- Blueberries
- Maple syrup
- Greek yogurt
- Orange zest
- Nuts
- Whipped cream
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and milk until the mixture is smooth and fluffy. This ensures the batter is well combined and airy for tender pancakes.
- Add Dry Ingredients: Gradually add the white whole wheat flour, baking powder, salt, and sugar (if using) to the wet mixture. Whisk until the batter becomes smooth and free of lumps. Be careful not to overmix to keep the pancakes light.
- Heat Griddle: Preheat a griddle or non-stick skillet over medium heat. Lightly spray with olive oil cooking spray or coat with a small amount of butter to prevent sticking.
- Cook Pancakes: Pour 1/3 cup of the batter onto the heated griddle for each pancake. Cook until small bubbles form on the surface and start to pop, about 2-3 minutes. Flip the pancakes carefully and cook the other side until golden brown, about another 2 minutes.
- Serve Warm: Remove the pancakes from the griddle and serve immediately warm. Top with your choice of fresh blueberries, maple syrup, Greek yogurt, orange zest, nuts, or whipped cream for added flavor and texture.
Notes
- Using Greek yogurt adds protein and moisture, resulting in fluffier pancakes.
- You can substitute milk with any plant-based milk like almond or oat milk as preferred.
- If the batter is too thick, add a splash more milk to reach desired consistency.
- Cooking pancakes on medium heat prevents burning while ensuring they cook evenly inside.
- These pancakes can be stored in the refrigerator for up to 2 days and reheated gently in a skillet or microwave.
- For gluten-free, substitute the flour with a gluten-free all-purpose blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
