Description
Delicious and fluffy Greek yogurt pancakes made with simple ingredients.
Ingredients
Scale
- 1 cup plain Greek yogurt, preferably 2% or whole-milk
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons salted butter, melted and slightly cooled, plus more for cooking
- 1 cup (120g) all-purpose flour
- 2 tablespoons sugar, brown sugar, or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Maple syrup, fresh fruit, or other toppings, to serve, optional
Instructions
- In a medium bowl, whisk together the Greek yogurt, eggs, milk, and melted butter until smooth.
- In a small bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and stir until just combined. Some small lumps are fine; don’t overmix.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup batter per pancake onto the hot skillet, cooking as many pancakes as you can at once while leaving a little space between them.
- Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes.
- Flip and cook until golden brown and cooked through, 1 to 2 minutes more.
- Transfer cooked pancakes to a baking sheet and keep warm in the oven while cooking the remaining batter.
- Serve warm with your desired toppings.
- Refrigerate leftover pancakes in an airtight container for up to 4 days and reheat in the toaster or microwave. You can also freeze pancakes in layers separated by parchment paper, then transfer them to a ziptop bag and store for up to 2 months. Reheat in the toaster or in the microwave.
Notes
- You’ll keep the pancakes warm in the oven as you cook them.
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg