Greek Yogurt Pancakes

Fluffy and indulgent pancakes featuring Greek yogurt for a nutritious breakfast option that is perfect for family gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

Wet Ingredients

2 Tablespoons Coconut oil, melted Adds subtle flavor; can substitute with butter or avocado oil.
3 large Eggs Helps bind ingredients; consider flax eggs for a vegan alternative.
1 cup Vanilla Greek yogurt, whole milk Essential for moisture; plain Greek yogurt can be used.
1 teaspoon Vanilla extract Enhances aroma; add extra for a sweeter taste.
1 Tablespoon Maple syrup Provides natural sweetness; can substitute with honey or agave syrup.

Dry Ingredients

1 1/4 cups All-purpose flour For tender pancakes; can substitute half with whole wheat flour.
2 teaspoons Baking powder Ensures pancakes rise; use fresh for best results.

Method

Preparation

Melt the coconut oil and set it aside to cool slightly.
In a large bowl, whisk together the eggs and Greek yogurt until smooth and creamy.
Mix in the vanilla extract and maple syrup until well combined.
In a separate small bowl, whisk the flour and baking powder together.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

Cooking

Heat a non-stick pan or griddle over medium heat and lightly grease with oil or butter.
Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until edges start to bubble.
Flip and cook for another 2 minutes until golden brown.

Serving

Allow pancakes to cool slightly and serve with your favorite toppings.

Notes

Avoid overmixing the batter to prevent tough pancakes. Make sure to preheat the pan for best results. Can add blueberries or chocolate chips for customization.