Description
These Fluffy Greek Yogurt Pancakes are a delicious and protein-packed breakfast option that combines the creamy tang of Greek yogurt with the wholesome goodness of whole wheat flour. Light, airy, and subtly sweetened, they’re perfect topped with fresh blueberries, maple syrup, and nuts for a nutritious start to your day.
Ingredients
Scale
Pancake Batter
- 2 eggs
- 1 cup plain or vanilla Greek yogurt
- 1/2 cup milk (almond milk used)
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup white flour)
- 1 tablespoon sugar or sweetener of choice (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Cooking
- Olive oil cooking spray or butter for griddle
Toppings (Optional)
- Blueberries
- Maple syrup
- Greek yogurt
- Orange zest
- Nuts
- Whipped cream
Instructions
- Prepare the batter: In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and milk until the mixture is smooth and fluffy. Add the white whole wheat flour, baking powder, salt, and sugar or sweetener if using. Whisk again until a smooth batter forms without lumps.
- Heat the griddle: Preheat a griddle or non-stick skillet over medium heat. Lightly coat it with olive oil cooking spray or butter to prevent sticking.
- Cook the pancakes: Drop about 1/3 cup of batter onto the heated griddle for each pancake. Cook until small bubbles start to form and burst on the surface of the pancakes, indicating readiness to flip. Carefully flip each pancake and continue cooking until the reverse side is golden brown and cooked through.
- Serve: Remove the pancakes from the griddle once golden brown and cooked through. Serve warm with desired toppings such as fresh blueberries, maple syrup, Greek yogurt, orange zest, nuts, or whipped cream for extra flavor and texture.
Notes
- You can substitute almond milk with any milk of your choice.
- For fluffier pancakes, do not overmix the batter once the flour is added.
- The sugar is optional; adjust to your preferred sweetness level.
- Using a non-stick pan or well-seasoned griddle helps prevent sticking and makes flipping easier.
- Serve immediately for best texture, or keep warm in an oven set to low temperature.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 75mg
