Greek Yogurt Pancakes
User Reviews
4.9
Greek Yogurt Pancakes
Description
This pancake recipe starts by whisking together eggs, vanilla-flavored Greek yogurt, and a small amount of milk, which provides moisture and richness. Baking powder is combined with the flour to add leavening, then folded into the wet ingredients. Additional milk is added if needed to reach a batter consistency that is easily spooned. Cooking the batter in melted coconut oil over medium heat produces pancakes with a lightly crisp exterior and tender crumb inside.
The use of Greek yogurt contributes to a slight tang and moist texture, while vanilla flavor enhances the taste mildly. Coconut oil imparts a neutral, slightly sweet flavor and prevents sticking. These pancakes can be served with syrups, fruit, or toppings of choice.
The recipe suggests substituting cottage cheese for yogurt, but notes that the pancakes will be less sweet. Measuring flour by scooping and leveling is recommended to achieve better consistency in the batter.
Ingredients
- 2 egg large
- 4 Tbsp milk or to desired thickness
- 5.3 oz container about 2/3 cup vanilla Greek yogurt (I used Tillamook 2%)
- 1 tsp baking powder
- 3/4 cup all-purpose flour
- coconut oil or light olive oil, or butter, to sauté
Instructions
- Whisk together 2 eggs, Greek yogurt, 2 Tbsp milk.
- Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.
- Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Saute 2 min on each side until golden.
Notes
- Substitute vanilla Greek yogurt with cottage cheese for a less sweet pancake.
- To measure flour accurately, scoop into the measuring cup and level off the excess.
User Reviews
Overall Rating
4.9
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