Yogurt Pancakes
Fluffy, tender, and bursting with flavor, these Yogurt Pancakes are the perfect breakfast upgrade! Made with creamy Greek yogurt, these pancakes have a soft, moist texture and a hint of tanginess that sets them apart from traditional flapjacks. Balanced with just the right amount of sweetness and a touch of vanilla, the batter comes together quickly in under 10 minutes. These pancakes cook up beautifully golden with airy middles, thanks to the magic of baking powder and baking soda working together. Ideal for busy mornings or indulgent brunches, serve them warm with a drizzle of maple syrup, a handful of fresh berries, or a dollop of yogurt for an irresistible start to your day. Perfect for those searching for "Greek yogurt pancakes," "fluffy pancake recipes," or "healthy pancake ideas," this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 0.75 cup plain Greek yogurt
- 0.25 cup milk
- 1 piece large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- as needed for cooking cooking spray or additional butter
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, whisk together the Greek yogurt, milk, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together using a spatula. Mix until just combined—be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a round shape.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of additional yogurt.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 35.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 338 mg | 26% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 567 mg | 12% | |
*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.
