Description
Fluffy and moist yogurt pancakes made with Greek yogurt, creating a healthy, light, and delicious breakfast option that's quick and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 125 g all-purpose flour
- 25 g granulated sugar
- 1/4 tsp table salt
- 12 g baking powder
- 1/4 tsp baking soda
Wet Ingredients
- 160 g plain Greek yogurt
- 50 g egg (about 1 large egg)
- 20 g oil (olive oil recommended)
- 120 g whole milk
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda until well combined.
- Mix wet ingredients: In a separate bowl, whisk the plain Greek yogurt, egg, and olive oil together until smooth and creamy.
- Add milk to wet ingredients: Pour the whole milk into the wet ingredients and whisk until fully combined and smooth.
- Combine dry and wet ingredients: Pour the dry ingredient mixture into the wet ingredient bowl and whisk thoroughly until the batter is smooth. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure even mixing.
- Heat the pan: Preheat a large non-stick pan or griddle over medium-low to medium heat and lightly grease the surface with oil.
- Cook the pancakes - first side: Pour the batter into the pan to form pancakes approximately 2 to 3 inches in diameter, cooking 3 to 4 at a time. Cook on the first side until you see the bottom edges become cooked and bubbles form on top edges.
- Cook the pancakes - second side: Flip the pancakes gently using a spatula once the edges appear dry. Cook the second side until golden and fully cooked through. Remove pancakes from the pan when done.
- Repeat: Continue cooking remaining batter in the same manner, maintaining heat at medium-low to medium to avoid burning the pancakes.
Notes
- Use whole milk for the best texture and flavor; but you can substitute with a milk alternative if desired.
- Olive oil can be replaced with melted butter or any neutral oil.
- Maintain medium-low heat to cook pancakes evenly without burning the outside.
- The batter yields about 14 pancakes sized 2-3 inches in diameter.
- Serve warm with your favorite toppings like maple syrup, fresh fruit, or yogurt.
Nutrition
- Serving Size: 1 pancake
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 123 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 15 mg
