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Fluffy Greek Yogurt Pancakes

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Fluffy Greek Yogurt Pancakes are light, protein-packed pancakes made with whole wheat flour and Greek yogurt. These pancakes are quick to make, fluffy, and versatile with endless topping possibilities.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes
  • Category: Breakfast
  • Method: Griddling
  • Cuisine: American

Ingredients

2 eggs

1 cup plain or vanilla Greek yogurt

½ cup milk (any milk works, almond milk recommended)

1 teaspoon vanilla extract

1 cup white whole wheat flour (or ½ cup whole wheat flour and ½ cup white flour)

1 tablespoon sugar or sweetener of choice (optional)

2 teaspoons baking powder

½ teaspoon salt

Olive oil cooking spray

Instructions

  1. In a large bowl, whisk together eggs, Greek yogurt, vanilla extract, and milk until smooth and fluffy.
  2. Add the flour, baking powder, salt, and sugar (if using) to the wet ingredients and whisk until smooth.
  3. Heat a griddle or skillet over medium heat and lightly coat with olive oil cooking spray or butter. Drop ⅓ cup of the batter onto the griddle for each pancake.
  4. Cook until small bubbles form and pop on the surface of the pancake, then flip and cook for 1-2 more minutes, until golden brown.
  5. Serve warm with toppings like blueberries, maple syrup, Greek yogurt, orange zest, nuts, or whipped cream.

Notes

  • This recipe makes 12 pancakes.
  • Add-ins like blueberries, chocolate chips, or sliced bananas can be mixed into the batter before cooking for added flavor.
  • If dairy-free, use dairy-free Greek yogurt and plant-based milk.
  • Add cinnamon, nutmeg, or lemon zest for extra flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, stack pancakes with parchment paper and store in a freezer-safe bag for up to 3 months.

Nutrition

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