Description
These Fluffy Greek Yogurt Pancakes are a delicious and protein-packed breakfast option, combining the tangy creaminess of Greek yogurt with whole wheat flour for a wholesome twist on classic pancakes. Ready in just 20 minutes, they make a perfect start to any day with a light and fluffy texture.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 1 cup plain or vanilla Greek yogurt
- ½ cup milk (e.g., almond milk)
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour (or a mix of whole wheat and white flour)
- 1 tablespoon sugar or preferred sweetener (optional)
- 2 teaspoons baking powder
- ½ teaspoon salt
- Butter or cooking spray for greasing the griddle
Instructions
- Prepare the Batter: In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and milk until well combined and fluffy. Add the flour, baking powder, salt, and sugar (if using) to the wet ingredients. Whisk until a smooth batter forms.
- Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray. Pour â…“ cup of batter onto the heated griddle for each pancake. Cook until small bubbles form and pop on the surface of the pancake. Flip and continue cooking on the other side until golden brown.
- Serve: Serve the pancakes warm with your choice of toppings, such as fresh blueberries, maple syrup, additional Greek yogurt, orange zest, or nuts.
Notes
- Use white whole wheat flour for a lighter texture, or substitute with regular whole wheat or all-purpose flour if preferred.
- For dairy-free, use plant-based yogurt and milk alternatives like almond or soy milk.
- Adjust sweetness by omitting sugar or using your preferred sweetener.
- Make sure the griddle is properly heated to avoid sticking and ensure even cooking.
- To keep pancakes warm before serving, place them on a baking sheet in a preheated 200°F (93°C) oven.
