Introduction
While traditional pancakes are a beloved breakfast staple, the addition of Greek yogurt elevates this classic dish to new culinary heights. These Greek Yogurt Pancakes are incredibly moist, boasting a subtle tanginess and an unbelievably fluffy texture, thanks to the high protein and fat content of the yogurt. This recipe isn’t about reinventing the wheel; it’s about maximizing flavor and lift, providing a more satisfying and protein-packed start to your day without sacrificing the comforting joy of a perfect stack of flapjacks. They are simple, quick, and guaranteed to become your new weekend favorite.
Ingredients
- 1 ½ cups (180g) All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- 1 large Egg
- 1 cup (240g) Plain Greek Yogurt (full-fat or 2% recommended)
- ½ cup (120ml) Milk (dairy or non-dairy)
- 2 tablespoons (30g) Unsalted Butter, melted (plus extra for cooking)
- 1 teaspoon Vanilla Extract (optional)
Step-by-step Preparation
- **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking thoroughly ensures the leavening agents are evenly distributed, which is crucial for fluffy pancakes.
- **Mix Wet Ingredients:** In a separate medium bowl, whisk the Greek yogurt until smooth. Add the egg, milk, melted butter, and vanilla extract (if using). Whisk until fully combined and smooth. *Tip: Ensure the melted butter has cooled slightly before adding it to the wet mixture so it doesn’t scramble the egg.*
- **Combine Batter:** Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. **Do not overmix.** A few lumps are perfectly fine; overmixing develops the gluten, resulting in tough, flat pancakes.
- **Heat and Grease the Griddle:** Heat a large non-stick skillet or griddle over medium heat (approximately 325°F or 160°C). Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles instantly.
- **Cook the Pancakes:** Pour ¼ cup (60ml) of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side. Wait until bubbles appear on the surface and the edges look set before flipping. The underside should be golden brown. Cook the second side for 1 to 2 minutes until fully cooked through.
- **Serve Warm:** Remove from the griddle and keep warm in a low oven (200°F/95°C) while you finish the rest of the batter.
Nutritional Information
A serving of 2-3 pancakes (depending on size) is estimated to be around 280-320 calories, containing approximately 10-12 grams of protein, significantly higher than traditional pancake recipes due to the Greek yogurt base. These pancakes offer excellent health benefits, including enhanced satiety from the protein, and beneficial calcium from the dairy. Using whole wheat flour as a substitute can also increase the fiber content.
Storage
Leftover Greek Yogurt Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze the cooled pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container, separated by parchment paper. They will keep well for up to 2 months. Reheat frozen pancakes directly in a toaster, toaster oven, or microwave until warmed through. The toaster method yields the crispiest results.
Conclusion
These fluffy Greek Yogurt Pancakes are incredibly versatile. For serving, drizzle them generously with high-quality maple syrup or honey, and top with fresh seasonal berries and a dusting of powdered sugar. For an extra treat, try mixing a teaspoon of cinnamon or lemon zest directly into the batter before cooking. They pair perfectly with a side of crispy bacon or a fresh fruit salad, transforming your morning into a five-star brunch experience.