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Ultimate Fluffy High-Protein Greek Yogurt Pancakes

A tall stack of fluffy greek yogurt pancakes with a slice removed, drizzled generously with golden syrup.
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Make light, airy, and high-protein pancakes using Greek yogurt. This recipe is quick to prepare for a satisfying breakfast.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 large egg
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil, plus more for the griddle

Instructions

  1. Whisk the dry ingredients (flour, baking powder, baking soda, salt, and sugar) together in a medium bowl.
  2. In a separate bowl, whisk the egg, Greek yogurt, milk, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter or oil.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles form on the surface and the edges look set. Flip and cook the second side until golden brown.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • If you want Blueberry Yogurt Pancakes, gently fold in 1/2 cup of fresh or frozen blueberries after mixing the batter.
  • Add 1 teaspoon of lemon zest to the batter for a bright flavor.

Nutrition

Find it online: https://whiskdaily.com/greek-yogurt-pancakes-fluffy-recipe/