Description
These Fluffy Greek Yogurt Pancakes are a light and delicious breakfast option that combines protein-rich Greek yogurt with whole wheat flour for a perfectly soft and fluffy texture. Easily made in just 20 minutes, they are ideal for a healthy and satisfying start to your day, served with your favorite toppings like fresh fruit or maple syrup.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup plain or vanilla Greek yogurt
- ½ cup milk (e.g., almond milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 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
For Cooking
- 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 a non-stick skillet or well-seasoned griddle for best results.
- Adjust milk quantity if batter is too thick or thin; it should be pourable but not runny.
- Substitute milk with any preferred dairy or plant-based milk.
- For extra fluffiness, avoid overmixing the batter once flour is added.
- Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for longer storage.
