Description
These Greek Yogurt Pancakes are the fluffiest most tender pancakes thanks to the addition of Greek yogurt. They’re slightly sweet and perfect for pairing with your favorite toppings! Plus they freeze well which means you can make a large batch and reheat them on busy school mornings for both kids and adults!
Ingredients
Units
Scale
- 2 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 8 oz plain greek yogurt
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- oil, for frying
- maple syrup, for serving
- fresh berries, for serving
Instructions
- Add the eggs, milk, vanilla extract, and Greek Yogurt to a large mixing bowl. Whisk together until well combined.
- Next, add the all purpose flour, baking powder, sugar, and salt to the wet ingredients and fold until combined.
- Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
- Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
- Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Repeat the process until all of the batter has been used.
- Serve the pancakes warm with plenty of maple syrup and fresh fruit.
