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
- mixing bowl
- whisk
- spatula
- non-stick skillet or griddle
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 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.
Notes
The batter will be thick and may have a few small lumps, which is normal. Add more butter to the skillet as needed for cooking.