Make light, airy, and high-protein Greek Yogurt Pancakes from scratch. This easy recipe delivers fluffy texture and a slight tang, perfect for a healthy breakfast ready in minutes.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:4 servings
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup plain Greek yogurt (full-fat or 2% recommended for best texture)
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. This dry mix is important for even rising.
In a separate medium bowl, whisk the egg until slightly beaten. Add the Greek yogurt, milk, and vanilla extract. Mix until just combined.
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until you have a lumpy batter. Do not overmix; a few lumps mean light and airy pancakes.
Stir in the melted butter or oil.
Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle 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 your fluffy Greek yogurt pancakes immediately with your favorite toppings.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
If you want Lemon Greek Yogurt Pancakes, add the zest of one lemon to the wet ingredients.
For Blueberry Yogurt Pancakes, gently fold in 1/2 cup of fresh or frozen blueberries after mixing the batter.
If you are looking for a quick breakfast, this recipe comes together in under 20 minutes.