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Greek Yogurt Pancakes

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Fluffy, protein-packed pancakes made with Greek yogurt for extra moisture and tang — an easy, healthier breakfast that comes together in minutes.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup milk (plus more if needed)
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions

  1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. If the batter is too thick, add a splash of milk to reach a pourable consistency.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about 1/4 cup of batter per pancake onto the skillet. 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 until golden brown and cooked through.
  6. Repeat with remaining batter, greasing the pan as needed.
  7. Serve warm with your favorite toppings like fresh fruit, honey, or maple syrup.

Notes

  • Use full-fat Greek yogurt for extra richness.
  • Adjust the milk to reach your desired batter consistency.
  • Leftover pancakes can be stored in the fridge for up to 3 days or frozen for meal prep.

Nutrition

Find it online: https://ukfinda.com/greek-yogurt-pancakes/