Fluffy Greek Yogurt Pancakes
These Greek Yogurt Pancakes are light, fluffy, and packed with protein! The yogurt makes them moist and tender, while olive oil and vanilla add a hint of Mediterranean flavor.
Ingredients
- 1 cup Greek yogurt plain
- ½ cup milk
- 2 eggs
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tbsp olive oil extra virgin (or vegetable oil)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the wet ingredients by mixing the Greek yogurt, milk, eggs, vanilla extract, and olive oil until smooth and creamy.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined.
- Do not overmix — it’s okay if the batter is slightly lumpy. This keeps the pancakes light and fluffy.
- Preheat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour small ladles of batter (about ¼ cup each) onto the pan.
- Cook until bubbles form on the surface and the edges start to set (about 2–3 minutes).
- Flip and cook the other side for 1–2 minutes, until golden brown and cooked through.
- Stack the warm pancakes and top with your favorites:- Honey or maple syrup- Fresh fruit or berries- Chopped nuts or a spoonful of Greek yogurt
Notes
Tips & Variations
- For extra flavor, mix in lemon zest or cinnamon into the batter.
- Want a higher protein version? Use 2% or full-fat Greek yogurt.
- To keep pancakes warm while cooking, place them on a baking sheet in a 95°C (~200°F) oven.
Nutrition
Calories: 210kcal
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