Make light, airy, and protein-packed Greek yogurt pancakes from scratch. This easy recipe delivers fluffy pancakes perfect for a healthy breakfast in minutes.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:6 large pancakes
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup plain Greek yogurt (full-fat or 2%)
1/2 cup milk (any kind)
1 teaspoon vanilla extract
1 tablespoon melted butter or oil, plus more for the griddle
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the egg, Greek yogurt, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
Stir in the melted butter or oil.
Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve immediately with your favorite toppings for a delicious, high-protein breakfast.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
If you want Lemon Greek Yogurt Pancakes, add the zest of one lemon to the dry ingredients.
For Blueberry Yogurt Pancakes, gently fold in 1/2 cup of fresh or frozen blueberries after mixing the batter.
Greek yogurt provides the tang and protein, so do not substitute it with regular yogurt if you want this texture.