Description
Fluffy and delicious Greek Yogurt Pancakes made with protein-rich vanilla Greek yogurt, eggs, and a hint of coconut oil for sautéing. These pancakes are quick to prepare, slightly tangy, and perfect for a nutritious breakfast or brunch.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 5.3 oz container (about 2/3 cup) vanilla Greek yogurt (2% fat, e.g., Tillamook)
- 4 Tbsp milk (adjust to desired batter thickness)
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
For Cooking
- Coconut oil (or light olive oil or butter) for sautéing
Instructions
- Prepare Wet Mixture: In a mixing bowl, whisk together the 2 large eggs, vanilla Greek yogurt, and 2 tablespoons of milk until smooth and combined.
- Combine Dry Ingredients: Stir 1 teaspoon of baking powder into the all-purpose flour to evenly distribute the leavening agent.
- Mix Batter: Add the flour and baking powder mixture to the wet ingredients. Stir gently until just combined. If the batter is too thick, add the remaining 2 tablespoons of milk gradually to reach your preferred pourable consistency.
- Heat Pan and Cook Pancakes: Melt a small amount of coconut oil in a nonstick skillet over medium heat. Once the oil is hot and shimmering, spoon heaping tablespoonfuls of batter onto the pan. Cook each pancake for about 2 minutes on one side until golden brown, then flip and cook another 2 minutes on the other side until cooked through and nicely browned. Repeat with remaining batter, adding more oil as needed.
Notes
- You can substitute coconut oil with light olive oil or butter for sautéing.
- Adjust milk quantity to get the batter thickness you prefer; thinner batter yields thinner pancakes.
- Use a nonstick pan to prevent sticking and easy flipping.
- Vanilla Greek yogurt adds sweetness and tang; plain Greek yogurt can be used but may alter flavor slightly.
- Pancakes are best served warm with syrup, fresh fruit, or your favorite toppings.
