Description
These fluffy and moist yogurt pancakes are a perfect healthy breakfast option. Made with Greek yogurt, whole milk, and simple pantry staples, they are easy to prepare, light, and delicious.
Ingredients
Scale
Dry Ingredients
- 125 g all-purpose flour
- 25 g granulated sugar
- 1/4 tsp table salt
- 12 g baking powder
- 1/4 tsp baking soda
Wet Ingredients
- 160 g plain Greek yogurt
- 50 g egg (about 1 large egg)
- 20 g olive oil
- 120 g whole milk
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until well combined.
- Mix wet ingredients: In a separate bowl, whisk the plain Greek yogurt, egg, and olive oil together until smooth.
- Add milk: Pour in the whole milk to the wet ingredients and whisk until the mixture is fully combined.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk well until smooth. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is evenly mixed.
- Heat the pan: Preheat a non-stick large pan or hot griddle over medium-low to medium heat and lightly grease the surface with oil to prevent sticking.
- Cook pancakes - side one: Pour batter onto the pan to form pancakes about 2 to 3 inches in diameter, cooking 3 to 4 pancakes at a time depending on pan size.
- Cook pancakes - side two: Once the edges look cooked and dry, flip with a spatula and cook the other side until golden and cooked through. Remove from the pan and keep warm.
- Repeat and serve: Continue cooking the remaining batter in the same way, maintaining medium-low heat to avoid burning. Serve warm.
Notes
- Use Greek yogurt for added protein and moisture in the pancakes.
- You can substitute olive oil with melted butter or any neutral oil if preferred.
- Maintain medium-low heat to cook pancakes evenly without burning.
- For fluffier pancakes, do not over-mix the batter once combined.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 123 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 15 mg
