Fluffy Artoulakia with Chocolate Chips Greek Breakfast Recipe
Start your day with a taste of Greece by whipping up these irresistibly fluffy Artoulakia with chocolate chips—a delightful take on a classic Greek breakfast! Crafted from simple pantry staples like Greek yogurt, vanilla, and melted butter, these golden, pancake-like treats are perfectly tender and full of chocolatey bursts in every bite. What makes this recipe shine is its delicate balance of rich flavors and pillowy texture, thanks to the combination of Greek yogurt and baking powder, ensuring each bite is light yet satisfying. Ready in just 25 minutes from start to finish, this quick breakfast option is perfect for busy mornings or leisurely weekend brunches. Serve your Artoulakia warm, dusted with powdered sugar, or elevate them with a drizzle of maple syrup and fresh berries for a restaurant-quality finish. Indulge in this easy-to-make Greek breakfast classic that blends comfort, simplicity, and a touch of indulgence!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 50 grams Granulated sugar
- 0.25 teaspoons Salt
- 180 milliliters Milk
- 80 grams Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 40 grams Unsalted butter (melted)
- 100 grams Chocolate chips
- 1 tablespoon Vegetable oil or butter (for cooking)
- as needed Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate bowl, whisk together the milk, Greek yogurt, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Take care not to overmix; the batter should still have some small lumps.
Fold in the melted butter and chocolate chips until evenly distributed.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil or butter.
Scoop 2-3 tablespoons of batter onto the skillet for each artoulaki, leaving space between each one to allow for spreading.
Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to set. Carefully flip and cook the other side for an additional 2-3 minutes, or until golden brown.
Transfer the cooked artoulakia to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.
Serve warm, dusted with powdered sugar for a classic touch, or topped with maple syrup and fresh berries for extra indulgence.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 29.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
