Create light, airy, and protein-packed Greek yogurt pancakes from scratch. This easy recipe delivers fluffy texture in under 20 minutes, making it a perfect high protein breakfast.
Author:Cat
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:About 8 pancakes 1x
Category:Breakfast
Method:Stovetop Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup plain Greek yogurt (full-fat or 2%)
1/2 cup milk (dairy or non-dairy)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon melted butter or oil, plus more for the griddle
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
In a separate large bowl, whisk the egg until lightly beaten. Add the Greek yogurt, milk, sugar, and vanilla extract. Whisk until the mixture is smooth and combined.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the flour streaks disappear. Do not overmix; a few small lumps are fine for fluffy pancakes.
Fold in the melted butter or oil.
Heat a lightly oiled griddle or non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve immediately with your favorite toppings, such as fresh berries or a drizzle of maple syrup.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking.
If you prefer a tangier flavor, use plain Greek yogurt without added sugar.
These pancakes freeze well; stack cooled pancakes between parchment paper and store in a freezer bag for quick reheating in the toaster.