Description
Fluffy and moist yogurt pancakes made with Greek yogurt, providing a healthy and delicious breakfast option that is quick to prepare and perfect for a nourishing start to your day.
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 olive oil
- 120 g whole milk
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until fully combined.
- Mix wet ingredients: In a separate bowl, whisk together the Greek yogurt, egg, and olive oil until smooth and well incorporated.
- Add milk: Pour in the whole milk into the wet ingredients and whisk until the mixture is uniform.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, whisking well until the batter is smooth. Then switch to a rubber spatula to scrape and fold the batter from the sides and bottom of the bowl to ensure even mixing.
- Heat pan: Place a non-stick large pan or hot griddle over medium-low to medium heat and lightly grease it with oil to prevent sticking.
- Cook first side: Pour batter onto the heated pan in 2 to 3 inch rounds, cooking 3 to 4 pancakes at a time. Cook over medium-low heat until the bottom edges start to set and bubbles form on the surface.
- Flip pancakes: Flip the pancakes carefully with a spatula once the bottom edges are cooked and cook the other side until the edges appear completely dry and the pancakes are cooked through.
- Serve: Remove pancakes from the pan and repeat the cooking steps with the remaining batter, maintaining medium-low heat throughout. Serve warm.
Notes
- Use plain Greek yogurt for a creamy texture and tangy flavor that keeps pancakes moist and fluffy.
- You can substitute olive oil with melted butter or vegetable oil for different tastes.
- Do not overmix the batter to avoid dense pancakes; mix just until combined.
- Maintain medium-low heat to cook pancakes evenly without burning.
- These pancakes are best served fresh but can be stored in the refrigerator and reheated on a pan or microwave.
- Add fresh fruits or syrup to enhance flavor as desired.
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
