Greek Yogurt Pancake Recipe
Greek yogurt pancakes made with yogurt for extra fluff and a lightly tangy flavor, cooked until soft and golden.
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup Stonyfield Greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- Cooking Spray for greasing the pan
- Maple syrup and berries, for serving
Instructions
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In another larger bowl, whisk the eggs until blended. Then whisk in the Greek yogurt, milk and vanilla extract.
- Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix; a few lumps are okay.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with maple syrup, and fresh fruit, as desired.
Video
Notes
My Top Tip: Use an ice cream scoop for dropping the pancakes onto the pan. Mine is about 1/3 cup so I always use it when I make pancakes. It makes it easy to scoop and plop onto the pan and the pancakes come out the same size and shape.
Storage: These are best enjoyed within 3 days. Cool completely before storing to prevent sogginess. Store in an airtight container, layering with parchment or wax paper. Reheat in the microwave 20–30 sec for quick warming.
Freezing: Once cooled, arrange pancakes in a single layer on a baking sheet and freeze until solid (about an hour). Transfer them to a resealable plastic bag, squeezing out as much air as possible. They can last in the freezer for up to 3 months. When you're ready to enjoy them again, you can reheat them directly from frozen in a 350°F oven for 10 min.
Nutrition
Serving: 2pancakes | Calories: 213kcal | Carbohydrates: 33g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 658mg | Potassium: 167mg | Fiber: 1g | Sugar: 8g | Vitamin A: 146IU | Calcium: 273mg | Iron: 2mg
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