Thick & Fluffy Greek Yogurt Pancakes
Servings: 4 servings
Calories: 233kcal
Rich and buttery homestyle pancakes made with Greek yogurt in the batter for a boost of protein you can't even taste!
Print Recipe
Equipment
- 1 silicone spatula or kitchen spoon
- 1 whisk optional
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup Greek yogurt
- ¼ cup milk
- 2 eggs
- 2 tablespoons unsalted butter melted, plus more for cooking
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
Instructions
- Make the Pancake Batter: Whisk together the flour, baking powder, nutmeg, baking soda, and salt in a mixing bowl.1 cup all-purpose flour, 1 ¼ teaspoon baking powder, ½ teaspoon ground nutmeg, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
- Stir in the yogurt, milk, eggs, butter, and vanilla to form a batter, ensuring no dry pockets remain. The batter will be very thick.1 cup Greek yogurt, ¼ cup milk, 2 eggs, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Cook the Pancakes: Warm more butter or the cooking oil of your choice in skillet over medium heat. Scoop about ⅓ cup of batter into the pan and cook until the edges are set and bubbles form on the surface of the pancake batter and start to pop. (about 3-4 minutes)*It may be necessary to use a spoon or spatula to get all of the batter out of your scoop and into the pan, and to shape the pancake as you desire. The first couple may not be perfect circles, but that's ok! They'll still taste great.**If you want to add chocolate chips, fruit, or nuts to your pancake, sprinkle them over the surface of the pancake batter before flipping. Don't press them into the batter, just proceed to the next step.
- Flip the pancake and cook until the other side is golden brown. (About 3 more minutes. Do not press down on the pancake with the spatula. Repeat the cooking process with remaining batter until all pancakes are cooked, adding more butter or oil to the pan as needed.Makes about eight, five-inch pancakes. Servings based on two pancakes.
Notes
Preparation
In a large (nine-inch) skillet, you can make about three pancakes at a time. Be sure to leave at least an inch or two between each pancake to keep them from spreading into each other.
Modifications
Use dairy-free or dairy milk interchangeably here, though I don't recommend using buttermilk as it can make the pancakes too soft and affect how they cook.
This recipe makes eight pancakes, but you can halve it for a small batch for two or easily double it to feed a bigger crowd. You can also make a larger number of Greek yogurt mini pancakes for kids or a small number of jumbo pancakes.
Storage
Let the pancakes cool to room temperature, then store in an airtight container in the refrigerator. Place slips of parchment or wax paper between each pancake to keep them from sticking together. They will keep for up to one week.
These pancakes are freezer-friendly. I recommend storing them in an airtight, freezer-safe container with slips of parchment or wax paper between each pancake. This will keep them from freezing into one solid piece that's hard to separate later when you just want one or two pancakes! They will keep for up to three months.
Adapted from Laura Fuentes Greek yogurt pancake recipe
Nutrition
Calories: 233kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 417mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 0.01mg | Calcium: 167mg | Iron: 2mg
