Description
uffy Greek Yogurt Pancakes – light, airy, and irresistibly delicious with a drizzle of maple syrup and fresh blueberries! These pancakes are soft, packed with protein, and perfect for a quick, nutritious breakfast or weekend brunch.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup Greek yogurt (plain, unsweetened works best)
- 1 egg
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (adjust for desired consistency)
For Cooking:
- Butter or oil (for greasing the pan)
Optional Toppings:
- Fresh fruits (blueberries, bananas, or strawberries)
- Honey or maple syrup
- Chopped nuts, granola, or coconut flakes
- Whipped cream or extra Greek yogurt
Instructions
- Prepare the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk the Greek yogurt, egg, honey (or maple syrup), vanilla extract, and milk until smooth.
- Combine Everything: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix—lumps are okay!
- Rest the Batter: Let the batter sit for 5-10 minutes. This allows the baking soda to react with the yogurt for extra fluffiness.
- Preheat the Skillet: Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip Gently: Use a spatula to flip and cook for another 1-2 minutes until golden brown.
- Repeat: Continue with the remaining batter, adjusting heat as needed.
- Serve Warm: Top with your favorite toppings like fresh fruit, maple syrup, or whipped cream.
Notes
- For Extra Fluffiness: Let the batter rest for at least 5 minutes before cooking.
- Make it Gluten-Free: Swap all-purpose flour with a gluten-free blend.
- No Egg? Use a flaxseed or chia egg substitute (1 tbsp ground flaxseed + 3 tbsp water).
- Freezing & Storing: Store in the fridge for up to 3 days or freeze with parchment paper between pancakes for up to 2 months. Reheat in a toaster or oven for best results.
- Perfect for Meal Prep: Make a big batch and enjoy throughout the week!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: Serves 4
- Calories: ~150 kcal
- Sugar: ~6g
- Sodium: ~180mg
- Fat: ~4g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~2g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~30mg
Keywords: pancakes, Greek yogurt pancakes, high-protein breakfast, fluffy pancakes, easy breakfast, kid-friendly pancakes, healthy pancakes, brunch recipes, Greek yogurt recipes