Greek Yogurt Pancakes
Delightful and fluffy Greek yogurt pancakes, perfect for breakfast or a snack, offering nourishment and flavor with simple ingredients.
Ingredients
Pancake Batter
- 2 large large eggs Structure and richness
- 4 Tbsp milk (or to desired thickness) Moisture
- 5.3 oz container vanilla Greek yogurt (about 2/3 cup) Creaminess and flavor
- 1 tsp baking powder Leavening agent for fluffiness
- 3/4 cup all-purpose flour Foundation and texture
For Cooking
- Coconut oil, light olive oil, or butter For sautéing and flavor
Instructions
Preparation
- Gather the eggs and a mixing bowl. Crack the two large eggs into the bowl and whisk until fully combined.
- Measure 4 tablespoons of milk and add it to the egg mixture. Whisk until well blended.
- Include the container of vanilla Greek yogurt into the bowl and stir until fully integrated.
- Sprinkle in 1 teaspoon of baking powder and fold it gently into the batter.
- Gradually add in the 3/4 cup of all-purpose flour and stir until just combined, leaving some lumps.
Cooking
- Heat a skillet or frying pan over medium heat. Add a small amount of coconut oil, light olive oil, or butter to coat the surface.
- Pour the pancake batter onto the skillet. Cook until bubbles form on the surface and edges appear set.
- Gently flip the pancakes and cook for another minute or two until golden brown on both sides.
Notes
These pancakes can be enjoyed with fresh fruit or syrup. If there are leftovers, store them properly to reheat later.