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Fluffy and tender pancakes made with Greek yogurt, eggs, and a splash of milk, packed with protein and quick to prepare.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup Greek yogurt (preferably 2% plain)
  • 1/4 cup milk (or water)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (or oil)

Instructions

  1. Whisk flour, sugar, baking powder, and salt together in a small bowl until evenly mixed.
  2. In a medium bowl whisk Greek yogurt, milk, eggs, vanilla extract, and melted butter until smooth.
  3. Pour the dry ingredients into the wet ingredients and whisk gently until just combined, leaving a few lumps; avoid overmixing.
  4. If using mix-ins (berries, chocolate chips, or mashed banana), gently fold them into the batter just before cooking.
  5. Preheat a nonstick skillet over medium heat for 60–90 seconds.
  6. Lightly grease the hot skillet with oil or butter and grease again between batches as needed.
  7. Use a 1/4-cup measure to pour batter for each pancake onto the skillet.
  8. Cook until bubbles form on top and the edges look dry, about 2 minutes.
  9. Flip and cook until golden brown and cooked through, about 1–2 minutes more; do not press pancakes after flipping.
  10. Adjust skillet heat if pancakes brown too fast (lower heat) or stay pale (raise heat).
  11. Repeat with remaining batter until all pancakes are cooked.

Notes

Whisk the batter just until dry ingredients disappear, leaving some lumps to avoid tough pancakes., Adjust milk or flour amounts if your Greek yogurt is thicker or thinner than usual., Preheat skillet well to achieve even cooking and golden color., Grease pan lightly between pancakes to prevent sticking., Use a 1/4-cup batter measure for consistent pancake size and cooking., Do not press pancakes after flipping to maintain fluffiness., Test heat with first pancake to adjust skillet temperature properly., Variations include adding berries (1/2 cup), chocolate chips (1/3 cup), mashed banana (1/2 cup with reduced sugar), whole wheat flour substitution, gluten-free flour blend., Store leftovers in airtight container in fridge for 3-4 days or frozen for up to 2 months., Reheat pancakes in toaster, oven, skillet, or microwave as preferred., Batter can be mixed ahead and refrigerated up to 12 hours but best cooked fresh for fluffiest texture.

Nutrition

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