Best Greek Yogurt Pancakes Recipe


Mike Garten

Add a protein boost to your favorite breakfast with these fluffy Greek Yogurt Pancakes. Stacked high and piled with fresh fruit, it’s a nourishing breakfast or weekend brunch recipe that tastes like a total treat. Top tip — make a double batch on Saturday and freeze for a quick morning meal all week.

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Yields:

4


servings

Total Time:

0

hours

25

mins

1/2
c.

vanilla Greek yogurt

1
tsp.

pure vanilla extract

Yogurt, strawberries, blueberries and syrup, for serving

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  1. In a large bowl, whisk together yogurt, milk, eggs, syrup, and vanilla.
  2. In a second bowl, whisk together flour, baking soda, baking powder, and salt.
  3. Add flour mixture to yogurt mixture and mix to combine (batter should be like thick papier-mâché).
  4. Heat a large nonstick skillet on medium (see tip below). Check heat by sprinkling with water — when water bubbles and evaporates immediately, pan is ready.
  5. Spoon in enough batter to make 3 to 4 medium pancakes (about 2 tablespoons each) or many smaller ones (about 1 tablespoon each) and cook pancakes until bubbles begin to appear around edges and in centers. Using a spatula, peek under the pancakes to check that they are golden brown, then carefully flip. Cook about 1 minute more depending on size. Transfer to wire rack and cover loosely with foil to keep warm or serve immediately, topped with yogurt, strawberries, blueberries and syrup.

TIP: If your nonstick skillet is past its prime and the pancakes stick, add 1 tsp canola or vegetable oil and heat it before pouring in the next batch.

NUTRITIONAL INFORMATION (per serving): About 225 calories, 4 g fat (2 g saturated), 9 g protein, 480 mg sodium, 36 g carbohydrates, 1 g fiber

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