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Stack of fluffy Greek yogurt pancakes with melted butter on top showing perfect golden texture

Greek Yogurt Pancakes

Fluffy, protein-packed pancakes made with Greek yogurt that taste just like regular pancakes but keep you satisfied longer
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup Greek yogurt 2% plain recommended
  • 0.25 cup milk or water
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or oil

Equipment

  • Small mixing bowl
  • Medium mixing bowl
  • Whisk
  • Large nonstick pan
  • Spatula

Method
 

  1. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a medium bowl whisk together the Greek yogurt, milk, eggs, vanilla, and melted butter.
  3. Pour the dry ingredients into the wet ingredients, and whisk until JUST combined - do not overmix (it's okay for there to be lumps).
  4. Heat a large nonstick pan over medium heat until hot (about 60-90 seconds). Lightly grease the surface with some oil or butter.
  5. Pour ΒΌ cup of pancake batter onto the pan. Cook for about 2 minutes until the edges start to dry up and bubbles form on the surface.
  6. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter. Make sure you grease the pan between each pancake.
  7. Serve with butter, maple syrup, or your favorite pancake toppings.

Notes

Use 2% Greek yogurt for best results. The melted butter will harden immediately when mixed but that's okay. Don't overmix the batter - lumps are fine. Grease pan between each pancake. These freeze incredibly well and taste just as good after freezing.