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–+ servings
Linda S. Smith

Greek Yogurt Pancakes

These Greek yogurt pancakes are fluffy, high-protein, and perfect for a weekend brunch. Their tangy richness and tender crumb make them a delightful breakfast choice that can be easily customized.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 265
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat pastry flour for nuttier flavor.
  • 2 teaspoons baking powder Ensure it is fresh for optimal fluffiness.
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup plain Greek yogurt Full-fat or 2% is recommended for rich flavor.
  • 1/2 cup milk Dairy or non-dairy options are acceptable.
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil Plus more for greasing the griddle.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate medium bowl, whisk the egg, Greek yogurt, milk, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients. Fold gently until just combined; small lumps are okay.
  4. Stir in the melted butter or oil until incorporated.
Cooking
  1. Heat a lightly oiled griddle or large nonstick skillet over medium heat. Test the heat with a drop of water — it should sizzle.
  2. Scoop 1/4 cup batter per pancake onto the griddle. Cook for 2–3 minutes until bubbles form and edges set.
  3. Flip carefully and cook the second side until golden brown, about 1–2 minutes more.
  4. Serve hot with desired toppings.

Nutrition

Serving: 2gCalories: 265kcalCarbohydrates: 32gProtein: 12gFat: 8gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 2g

Notes

Cool completely before storing to avoid sogginess. Freezable for make-ahead breakfasts; store in an airtight container for up to 4 days in the fridge and up to 2 months in the freezer.

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