Greek Yogurt Pancakes
Light and fluffy pancakes made with greek yogurt.
Servings: 16 4-inch pancakes
Calories: 74kcal
Equipment
Ingredients
- 1 cup (120 g) all-purpose flour spooned and leveled
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) milk
- 3/4 cup (170 g) full fat plain Greek yogurt
- 1 large egg room temperature
- 2 tablespoons (28 g) unsalted butter melted and cooled
- 2 Tablespoons unsalted butter melted and slightly cooled
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until combined. Set aside.
- In a second medium-sized bowl, whisk together yogurt, milk, eggs, and vanilla extract.
- Add the melted butter slowly into your wet ingredients while whisking. stirring until well-combined. The butter may curdle if the other ingredients are cold but that’s ok.
- Pour wet ingredients into dry ingredients and use a spatula or wooden spoon to stir until just combined. Do not overmix your pancake batter or your pancakes will be flat. A few lumps are ok.
- Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Heat skillet on medium-low heat.
- Heat skillet for 5 minutes before adding first pancakes. Batter needs to rest for a few minutes anyway. To test I’d the skillet is hot enough I like to drop a few drops of water in the center of the skillet to see if it sizzles. Then ladle pancake batter into pan about ¼-⅓ cup of batter per pancake. Cook 3-4 pancakes at once.
- Allow pancake to cook until edges begin to appear dry and bubbles in batter begin to burst. Using a pancake spatula, carefully check underside to see if the pancake is golden brown. Then turn pancake over and continue to cook several more minutes until pancake is golden brown- about 1-2 minutes longer. Keep pancakes warm on a plate covered by another plate or in a warm 200oF on a heat proof plate.
- Repeat with remaining batter. You may need to spray the pan between each batch of pancakes.
- Serve warm topped with butter and maple syrup.
Notes
- Freezing: Yes, these pancakes freeze well. Once cooled, layer them between sheets of parchment paper in an airtight container or freezer bag. To reheat, pop them in the toaster oven or microwave. Perfect for a busy morning!
- Yogurt: While Greek yogurt adds a unique texture, regular yogurt can be used. However, the batter may be slightly thinner, so adjust accordingly.
- Gluten Free: Use a 1:1 measure for measure gluten free flour. I like GF Jules gluten free flour blend but Bob's red mill or King Arthur Flour measure for measure flour also works. If your gluten free flour blend does not contain xanthum gum add 1/4 teaspoon. Use a gluten free baking powder.
- Dairy Free: Use a dairy free yogurt and dairy free milk (I like almond or oat milk)
- Lactose Free: Use a lactose free yogurt and dairy free milk.
- Egg Free: I haven't experimented with making these egg free but you can try using a flax egg as a replacement. Add 1 Tablespoon flaxseed meal to 2 1/2 Tablespoons water and let sit to thicken for 5 minutes then add to the batter the same as you would the egg.
- Vegan: Use a flax egg to replace the egg. Add 1 Tablespoon flaxseed meal to 2 1/2 Tablespoons water and let sit to thicken for 5 minutes then add to the batter the same as you would the egg. And use a plant-based milk like almond milk or oat milk. Use a dairy free yogurt.
Nutrition
Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 118mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 117IU | Calcium: 34mg | Iron: 0.4mg