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Greek Yogurt Pancakes

Fluffy Greek yogurt pancakes that are light, protein-packed, and perfect for lazy weekend mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 cup all-purpose flour or whole wheat flour for more fiber
  • 1 tbsp baking powder for fluffy rise
  • 1 tbsp honey or sugar
  • 1 large egg for binding
  • 1 cup milk regular or plant-based like almond or oat milk
  • 1 cup Greek yogurt full-fat or low-fat
  • 1 pinch salt to enhance flavor
Toppings
  • to taste pure maple syrup for serving
  • 1/2 cup fresh fruit like blueberries or bananas optional
  • to taste lemon zest optional for added flavor

Method
 

Preparation
  1. In a mixing bowl, combine flour, baking powder, and salt.
  2. In another bowl, whisk together the egg, milk, Greek yogurt, and honey.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing.
  4. Let the batter rest for 5-10 minutes.
Cooking
  1. Heat a frying pan over medium heat until hot. Add a little butter.
  2. Pour in the batter, using about 1/4 cup for each pancake.
  3. Cook until bubbles form on the surface, then flip gently and cook the other side until golden brown.
  4. Serve warm with maple syrup and toppings of choice.

Notes

Store leftover pancakes in a zip-top bag or airtight container with paper towel in between. They can be refrigerated for up to three days or frozen for up to two months. Reheat in toaster or microwave for crispy edges.