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Greek Yogurt Pancakes

Light and fluffy pancakes made with Greek yogurt for a protein-packed breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Greek
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon sugar (optional) Optional for added sweetness
Wet Ingredients
  • 1 cup Greek yogurt (preferably plain, full-fat) For extra creaminess
  • 1 large egg
  • ½ cup milk (or your choice of plant-based milk)
  • 2 tablespoons vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract (optional)

Method
 

Preparation
  1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar (if using).
  2. In another bowl, combine Greek yogurt, egg, milk, oil, and vanilla extract. Stir until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just mixed; small lumps are okay—don’t overmix!
Cooking
  1. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with oil or butter.
  2. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until the edges look set, around 2-3 minutes, and bubbles form on the surface.
  3. Flip and cook for another 2 minutes until golden brown.
  4. Plate the pancakes and serve immediately with your favorite toppings—fruits, honey, or nuts!

Notes

Substitutions include using plant-based yogurt and almond or oat milk for dairy-free options. Store in an airtight container for up to three days, or freeze for up to two months.