Best Ever Pancakes (With Greek Yogurt)
User Reviews
5
Best Ever Pancakes (With Greek Yogurt)
Description
The Best Ever Pancakes with Greek Yogurt recipe blends dry ingredients—flour, sugar, baking powder, baking soda, and salt—with wet Greek yogurt, eggs, and milk. The lumpy batter ensures tenderness while baking powder and soda provide lift for a soft crumb. Melted butter and vanilla add richness and subtle flavor. Cooked on a hot, oiled griddle, the pancakes develop golden edges and bubbly surfaces before flipping to a golden brown bottom.
The resulting pancakes are moist inside and lightly crisp outside, with a creamy tang from the yogurt. They can be topped with maple syrup, fresh berries, bananas, lemon curd, pecans, or butter to suit individual preferences.
This pancake recipe is suitable for breakfast or brunch and can be adjusted with different toppings for variety.
Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Greek yogurt (I use Fage whole milk yogurt) See tips above in the post for alternatives to Greek yogurt. You will use 1 cup of any of the alternatives and still use 1½ cups of the milk listed below.
- 2 egg large
- 1 ½ cups milk
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- neutral-flavored oil (sunflower, safflower, avocado, canola, etc.)
For topping, any of the following:
- butter warm maple syrup; Ridiculously Easy Lemon Curd; maple molasses pecans; sliced bananas; blueberries; strawberries; raspberries
- maple syrup
- lemon curd
- pecans
- banana
- blueberries
- strawberries
- raspberries
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a medium-large bowl. Whisk to combine then make a well in the center.
- Add Greek yogurt, eggs, and milk to the well. Whisk everything together. The mixture will be lumpy at first. Continue stirring just until all flour is incorporated. It’s fine if there are some small lumps. Add the melted butter and vanilla and stir until blended.
- Heat an oiled griddle or large sauté pan over medium heat with 1 tablespoon of neutral-flavored oil. Pour or scoop the batter onto the griddle (or pan), using approximately ⅓ cup for each pancake. Spread with your scoop or the back of a spoon to an approximately 5-inch circle. Cook until tops are bubbly, and edges begin to look golden and dry. With a wide spatula, flip and cook until underside is golden.
- Serve immediately with desired toppings.
Notes
- Refer to additional tips in the original post for alternatives to Greek yogurt and detailed instructions.
- Maintaining small lumps in the batter helps preserve pancake tenderness.
- Use neutral oil for cooking to avoid impacting pancake flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 143mg | 6% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 110IU | 2% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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