Description
Discover the secret to incredibly light, airy, and high-protein pancakes using Greek yogurt. This easy recipe delivers a delicious, nutritious breakfast perfect for any morning.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- 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 fold them together 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 per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
- Flip and cook the second side until golden brown, about 1 to 2 minutes more.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If you want a hint of lemon flavor, add 1 teaspoon of lemon zest to the wet ingredients.
- These pancakes freeze well. Cool completely, then place parchment paper between layers in a freezer bag. Reheat in the toaster or oven.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 11
- Cholesterol: 55