Greek Yogurt Pancakes
These Greek Yogurt Pancakes are the ultimate pancake breakfast with the best tangy flavor and a protein-packed punch from the Greek yogurt!
Servings: 8 pancakes
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
- 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.
- Serve with maple syrup, and fresh fruit, as desired.
Video
Notes
My Top Tip: Test Run: Before cooking the whole batch, make a small test pancake. This way, you can adjust the batter's consistency or the stove's heat if needed.
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 a 350°F (175°C) oven for 10 min for best texture, or 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 2 months. When you're ready to enjoy them again, you can reheat them directly from frozen using the oven method mentioned above.
Nutrition
Calories: 108kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 331mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 81IU | Calcium: 137mg | Iron: 1mg
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