Greek Yogurt Pancakes

5 from 3 votes

Start your day with a stack of nutritious Greek Yogurt Pancakes! They’re packed with protein, loaded with flavor, and super easy to whip up. Filling and delicious!

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American

Keyword: greek yogurt pancakes

Servings: pancakes

Author: Chelsea Lords

Cost: $5.83

Equipment

Large skillet or griddle

Ingredients

1-1/2 cups all-purpose flour
1-1/2 teaspoons cornstarch
3 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup Greek yogurt full-fat vanilla honey flavor; I highly recommend Greek Gods
3/4 cup whole milk plus 1–3 tablespoons
2 large eggs
1-1/2 teaspoons vanilla extract
1 lemon or 1/2 teaspoon cinnamon, optional
Unsalted butter for cooking

US - Metric

Instructions

Stir together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the yogurt, milk, eggs, and vanilla. For a fun hint of flavor, add in either 1 tsp grated lemon zest or 1/2 tsp cinnamon (but not both!) Add the wet ingredients to the dry ones, mixing only until just combined. Be careful to not overmix.
Melt 1 tablespoon butter in a large skillet or griddle over low to medium-low heat until it bubbles. Pour the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2–3 minutes or until bubbles appear on top and the underside is lightly browned. Flip the pancakes and cook for another 1–2 minutes until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
Serve with maple syrup or blueberry syrup (see post for recipe).

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.

Nutrition