Greek Yogurt Pancakes
These soft and fluffy Greek yogurt pancakes are a breakfast favorite!
Servings: 14
Ingredients
- 1 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup plain unsweetened whole milk Greek yogurt
- ½ cup whole milk
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In a separate mixing bowl, whisk together the sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Heat a nonstick skillet over medium heat. Melt some butter in the pan to coat it.
- Spoon out ¼ cup of batter per pancake. Cook the pancakes for 3-4 minutes, or until bubbles form on the surface and edges are set. Flip them over and cook for an additional 2-3 minutes, or until done. Remove the pancakes from the pan and onto a plate or cooling rack.
- Add more butter to the pan as needed and repeat for cooking the remaining pancakes.
Notes
Store leftover pancakes in the refrigerator for 4-5 days, or in the freezer for 2-3 months.
Nutrition
Calories: 93kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 150mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 124IU | Calcium: 83mg | Iron: 1mg