Greek Yogurt Pancakes Recipe
Start your day off right with these fluffy, delicious Greek Yogurt Pancakes! This recipe transforms a simple breakfast staple into a protein-packed delight that’s sure to satisfy your cravings. The addition of Greek yogurt not only enhances the flavor but also results in incredibly tender pancakes that are perfect for any occasion—whether it’s a lazy Sunday brunch or a quick weekday breakfast. Let’s dive into the reasons to make these pancakes, the ingredients you’ll need, and how to whip them up in no time!
Top Reasons to Make Greek Yogurt Pancakes Recipe
Greek yogurt pancakes are more than just a tasty treat; they’re packed with benefits. Here are some reasons to make them your go-to breakfast:
1. **High Protein Content**: Greek yogurt adds a protein boost, helping you feel fuller for longer.
2. **Moist and Fluffy Texture**: The yogurt contributes to a tender pancake that’s fluffy on the inside and golden on the outside.
3. **Quick and Easy**: With just a few simple ingredients, these pancakes come together in no time.
4. **Versatile**: You can easily customize them with your favorite mix-ins or toppings, like fruits, nuts, or syrup.
5. **Healthy Start**: Using Greek yogurt means you’re incorporating probiotics into your meal, promoting gut health.
Shopping List
- 2 large eggs
- 4 tablespoons milk (or adjust for desired thickness)
- 5.3 oz container (about 2/3 cup) of vanilla Greek yogurt (I used Tillamook 2%)
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- Coconut oil, light olive oil, or butter for sautéing
Must-Have Equipment
- Mixing Bowl: For combining your wet and dry ingredients.
- Whisk: To ensure everything is well-mixed and smooth.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Non-stick Skillet or Griddle: Ideal for cooking your pancakes evenly.
- Spatula: For flipping your pancakes without breaking them.
Method: Greek Yogurt Pancakes Recipe
Step 1: Prepare Your Ingredients
Gather all your ingredients on the counter. It’s helpful to have everything ready before you start mixing.
Step 2: Mix Wet Ingredients
In a mixing bowl, whisk together the 2 large eggs and 4 tablespoons of milk until well combined. Then, add the 5.3 oz container of vanilla Greek yogurt to the bowl. Stir until the mixture is smooth and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, mix together 3/4 cup of all-purpose flour and 1 teaspoon of baking powder. Make sure there are no lumps in the flour.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; it’s okay if there are a few small lumps. If the batter seems too thick, you can add a splash more milk until you reach your desired consistency.
Step 5: Heat the Skillet
Place your non-stick skillet or griddle over medium heat and add a small amount of coconut oil, light olive oil, or butter to coat the surface. Allow it to heat up until the oil is shimmering but not smoking.
Step 6: Cook the Pancakes
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Step 7: Serve and Enjoy
Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve warm with your favorite toppings!
Vegan & Vegetarian Swaps
- Replace eggs with 1/2 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Use almond milk or any plant-based milk in place of regular milk.
- Opt for a dairy-free yogurt alternative to replace Greek yogurt.
- Use a plant-based oil for sautéing instead of butter.
Pro Perspective
As a food blogger, I love experimenting with different flavors and textures in my pancakes. One of my favorite variations is adding a handful of fresh blueberries or chocolate chips to the batter just before cooking. You can also try swapping out the vanilla Greek yogurt for flavored varieties like honey or coconut for a unique twist. Don’t be afraid to get creative with toppings either—try drizzling with honey, adding a sprinkle of cinnamon, or serving with a dollop of whipped cream for an indulgent treat!
Leftovers & Meal Prep
These Greek Yogurt Pancakes are perfect for meal prepping! You can make a big batch and store the leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave for a quick breakfast. You can also freeze the pancakes for up to 2 months. Layer them with parchment paper to prevent sticking and then reheat them straight from the freezer in a toaster or skillet.
Greek Yogurt Pancakes Recipe Q&A
Can I make these pancakes ahead of time?
Absolutely! You can make a big batch of pancakes and store them in the refrigerator or freezer. Just reheat them when you’re ready to enjoy.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt on hand, you can substitute it with regular yogurt or a dairy-free yogurt alternative. The texture might vary slightly but will still be delicious!
Are these pancakes gluten-free?
To make gluten-free pancakes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free.
Can I add mix-ins to the batter?
Definitely! Feel free to add chocolate chips, nuts, or fruits like blueberries or bananas to the batter for extra flavor and texture. Just fold them in gently before cooking.
Serve with These
Final Thoughts
Greek Yogurt Pancakes are a delicious way to start your day, offering a perfect blend of taste and nutrition. They’re easy to prepare, and you can customize them to suit your preferences. Whether you’re serving them for breakfast or brunch, these pancakes are sure to become a family favorite. Enjoy your delightful stack of pancakes topped with your favorite toppings, and don’t forget to share your creations!
Greek Yogurt Pancakes Recipe
Ingredients
Equipment
Method
- Gather all your ingredients on the counter. It’s helpful to have everything ready before you start mixing.
- In a mixing bowl, whisk together the 2 large eggs and 4 tablespoons of milk until well combined. Then, add the 5.3 oz container of vanilla Greek yogurt to the bowl. Stir until the mixture is smooth and creamy.
- In a separate bowl, mix together 3/4 cup of all-purpose flour and 1 teaspoon of baking powder. Make sure there are no lumps in the flour.
- Slowly add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; it’s okay if there are a few small lumps. If the batter seems too thick, you can add a splash more milk until you reach your desired consistency.
- Place your non-stick skillet or griddle over medium heat and add a small amount of coconut oil, light olive oil, or butter to coat the surface. Allow it to heat up until the oil is shimmering but not smoking.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve warm with your favorite toppings!
Notes
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Try adding fruits or nuts to the batter for extra flavor!
- Store leftovers in an airtight container in the fridge for up to 3 days.
