GREEK YOGURT PANCAKES
Greek Yogurt Pancakes are fluffy, protein-packed breakfast treats with a tangy flavor. Quick to make and perfect with fruits or syrup.
Ingredients
For the Pancakes:
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons milk
- 2 tablespoons melted butter or oil
Instructions
Mix Wet Ingredients:
- In a bowl, whisk together Greek yogurt, eggs, milk, and melted butter until smooth.
Mix Dry Ingredients:
- In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
Combine Batter:
- Fold dry ingredients into wet ingredients until just combined. Do not overmix.
Cook Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour ¼ cup batter for each pancake.
Flip Pancakes:
- Cook 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden.
Serve:
- Serve warm with syrup, fresh fruits, or yogurt.
Notes
- Make Ahead: Batter can be made the night before and stored in the fridge.
- Variations: Add blueberries, chocolate chips, or cinnamon for extra flavor.
- Serving Suggestions: Top with fresh fruit, maple syrup, or a dollop of yogurt.
- Allergy-Friendly: Use dairy-free yogurt or gluten-free flour if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently.