Description
Delight in these fluffy Greek yogurt pancakes that combine protein-packed Greek yogurt with whole wheat flour for a nutritious and satisfying breakfast. Light, tender, and slightly tangy, these pancakes are easy to make and perfect for a weekend brunch or a special morning treat.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup plain or vanilla Greek yogurt
- ½ cup milk (e.g., almond milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup white whole wheat flour (or a mix of whole wheat and white flour)
- 1 tablespoon sugar or preferred sweetener (optional)
- 2 teaspoons baking powder
- ½ teaspoon salt
For Cooking
- Butter or cooking spray for greasing the griddle
Instructions
- Prepare the Batter: In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and milk until the mixture is well combined and fluffy. Gradually add the flour, baking powder, salt, and sugar (if using) to the wet ingredients. Whisk gently until you achieve a smooth batter without overmixing, which can affect the fluffiness.
- Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour â…“ cup of batter onto the heated surface for each pancake. Cook until small bubbles start to form and pop on the top surface, indicating the pancake is ready to flip. Carefully flip the pancake and cook for another 1-2 minutes until the second side is golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings such as fresh blueberries, maple syrup, extra Greek yogurt, a sprinkle of orange zest, or chopped nuts for added texture and flavor.
Notes
- Use whole wheat flour to add fiber and nutrients, but white whole wheat flour keeps them light.
- Greek yogurt adds protein and a slight tang, enhancing the pancake’s flavor and texture.
- Adjust milk quantity slightly if batter is too thick or too thin.
- Do not overmix the batter to keep pancakes light and fluffy.
- Butter or cooking spray prevents sticking and adds flavor when cooking.
- For vegan option, substitute eggs with flax eggs and use dairy-free yogurt and milk.
