Greek Yogurt Pancakes
Make fluffy Greek Yogurt Pancakes in just 25 minutes! These protein-packed pancakes use Greek yogurt for extra moisture and nutrition. Perfect for a quick breakfast.
Equipment
- large mixing bowl
- medium bowl
- whisk
- spatula
- large non-stick skillet or griddle
- measuring cups
- measuring spoons
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup plain Greek yogurt
- 1 cup whole milk
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter melted and slightly cooled, plus more for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until thoroughly combined.
- In a separate medium bowl, whisk the Greek yogurt, whole milk, room-temperature eggs, and vanilla extract until the mixture is smooth and uniform.
- Pour the wet yogurt mixture and the 4 tablespoons of melted butter into the dry ingredients. Gently fold everything together with a spatula until just combined; the batter will be thick and may have a few small lumps.
- Heat a large non-stick skillet or griddle over medium heat and add a small pat of butter. For each pancake, scoop a heaping 1/4 cup of batter onto the hot surface. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.