Fluffy Greek Yogurt Pancakes Recipes

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FLUFFY GREEK YOGURT PANCAKES



Fluffy Greek Yogurt Pancakes image

I came up with this recipe after I ran out of milk but still wanted to make delicious pancakes. These used Greek yogurt and turned out perfectly! They cook up very tall and fluffy and have a mouth-watering taste.

Provided by Jessie Crosby

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup Greek yogurt
1 egg
¼ cup water, or more as needed
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
  • Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 20.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 486.5 mg, Sugar 2.7 g

FLUFFY YOGURT PANCAKES



Fluffy Yogurt Pancakes image

These yogurt pancakes are fluffy and pack tons of flavor. Fix up this easy recipe for breakfast or dinner, or add sweet toppings and make it dessert.

Provided by Molly Watson

Categories     Breakfast     Brunch

Time 15m

Number Of Ingredients 9

1 cup flour (or 3/4 cup flour plus 1/4 cup cornmeal or other flour for texture and flavor)
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt (nonfat, low-fat, or whole milk yogurt all work)
2 eggs
2 tablespoons butter (melted, or vegetable oil)​
For serving: butter, maple syrup, honey, and/or jam

Steps:

  • Gather the ingredients.
  • Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
  • Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
  • While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
  • In another medium bowl, whisk together the yogurt and eggs.
  • Add the yogurt-egg mixture to the flour mixture and stir to combine.
  • Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
  • Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
  • Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
  • Transfer the pancakes to a platter or individual plates.
  • Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.

Nutrition Facts : Calories 270 kcal, Carbohydrate 35 g, Cholesterol 96 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 386 mg, Sugar 10 g, Fat 10 g, ServingSize 8 pancakes (4 servings), UnsaturatedFat 0 g

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