Description
These Fluffiest Greek Yogurt Pancakes are a deliciously light and tender breakfast treat made with Greek yogurt, giving them a moist texture and a subtle tang. Easy to prepare and packed with protein, they make a perfect hearty start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup Greek yogurt (any flavor)
- 1/4 cup milk or water
- 2 eggs
- 1/2 teaspoon vanilla
- 2 tablespoons butter, melted
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs then add the Greek yogurt, milk or water, vanilla, and melted butter, stirring until smooth and well incorporated.
- Blend Batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Heat Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve Warm: Remove from pan and serve immediately with your favorite toppings such as syrup, fresh fruit, or additional Greek yogurt.
Notes
- This recipe yields the perfect fluffy stack that’s consistently light and tasty.
- Using Greek yogurt adds extra protein and moisture for tender pancakes.
- You can substitute milk for water, but milk will add richness.
- Adjust cooking temperature if pancakes brown too quickly before the inside cooks.
- Leftover pancakes can be stored in the refrigerator and reheated gently.
Nutrition
- Serving Size: 3 pancakes
- Calories: 228 kcal
- Sugar: 2 g
- Sodium: 398 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 99 mg
