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Fluffy Greek Yogurt Pancakes

Fluffy Greek Yogurt Pancakes: Your Healthy Breakfast Twist

Fluffy Greek Yogurt Pancakes are a high-protein, healthy breakfast choice that elevate your morning routine.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Greek
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Greek yogurt substitute with thick plant-based yogurt for a dairy-free version
  • 1 cup Flour use a 1-to-1 gluten-free baking flour blend for gluten-free options
  • 1 tablespoon Baking powder use fresh for best results
  • 1 teaspoon Baking soda complements the yogurt’s acidity
  • 1/2 teaspoon Salt enhances flavor
  • 2 large Eggs replace with flax or chia egg substitutes for a vegan option
  • 1 tablespoon Sugar (optional) can be reduced or omitted
  • to taste amount Oil or butter (for cooking) helps prevent sticking
Optional Toppings
  • to taste Fresh berries for flavor and nutrients
  • to taste Maple syrup for classic sweetness
  • to taste Nut butter adds creaminess and healthy fats
  • to taste Toasted nuts for a crunchy texture

Equipment

  • mixing bowl
  • whisk
  • Skillet
  • Spatula
  • ladle

Method
 

Step-by-Step Instructions for Fluffy Greek Yogurt Pancakes
  1. In a large mixing bowl, whisk together Greek yogurt, eggs, and optional sugar until smooth and creamy (1-2 minutes).
  2. In another bowl, sift together flour, baking powder, baking soda, and salt (1 minute).
  3. Gradually pour the dry ingredients into the yogurt mixture, stirring gently until just combined (1-2 minutes).
  4. Preheat a non-stick skillet over medium heat for 2-3 minutes, adding a small amount of oil or butter.
  5. Pour batter onto the skillet and cook for 2-3 minutes, flipping when bubbles form on the surface.
  6. Flip the pancake and cook for another 1-2 minutes until golden brown.
  7. Keep warm in a 200°F (93°C) oven while finishing the rest, then serve with toppings.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 5mg

Notes

Allowing the batter to rest for 5-10 minutes will enhance texture. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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