Fluffy Greek Yogurt Pancakes – A Delicious and Healthy Breakfast

The History of Greek Yogurt Pancakes

Greek yogurt pancakes are a modern twist on traditional pancakes, offering a protein-rich, fluffy, and nutritious alternative to the classic breakfast favorite. Rooted in Mediterranean cuisine, these pancakes take inspiration from Greek yogurt, a dietary staple known for its creamy texture, high protein content, and gut-friendly probiotics.


Why Choose Greek Yogurt Pancakes?

  • High in Protein: Keeps you fuller for longer.
  • Fluffy & Moist: Light, airy texture that melts in your mouth.
  • Healthier Alternative: Less butter and milk for fewer calories.
  • Versatile: Add fruits, nuts, chocolate chips, or honey for extra flavor.

Ingredients for the Best Greek Yogurt Pancakes

Dry Ingredients:

  • 1 cup all-purpose flour (or whole wheat for a healthier option)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp sugar (or substitute with honey/maple syrup)

Wet Ingredients:

  • 1/2 cup Greek yogurt (plain or flavored)
  • 1/2 cup milk (almond, oat, or regular milk)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or coconut oil

Optional Add-ins:

  • Fresh fruits (blueberries, bananas, strawberries)
  • Chocolate chips
  • Nuts (walnuts, almonds, pecans)
  • Cinnamon or nutmeg for extra flavor

Step-by-Step Instructions

  1. Prepare the Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and sugar.
  2. Mix the Wet Ingredients: In another bowl, blend Greek yogurt, milk, egg, vanilla extract, and melted butter.
  3. Combine Wet and Dry Ingredients: Gently fold them together, avoiding over-mixing.
  4. Preheat & Grease the Pan: Use a non-stick skillet over medium heat.
  5. Cook the Pancakes: Pour 1/4 cup batter per pancake, cook until bubbles form, flip, and cook until golden brown.
  6. Serve & Enjoy: Keep warm and serve with your favorite toppings.

Serving Suggestions

  • Drizzle with honey or maple syrup.
  • Top with fresh berries or bananas.
  • Sprinkle with chopped nuts for a crunchy texture.
  • Add a dollop of Greek yogurt for extra creaminess.

FAQs

Can I make these pancakes gluten-free? Yes! Swap all-purpose flour with almond or gluten-free flour and add 1/4 tsp extra baking powder.

How do I store and reheat these pancakes? Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or skillet.

Can I make these pancakes without eggs? Yes! Replace with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) or mashed banana.

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