Have you ever been obsessed over a recipe? Do you have a favorite food you really liked when you were a child, only to never really taste anything like that in adulthood? You might think I am talking about some rare food or unusual recipe, but I am really only talking about pancakes. Pancakes are really important when you are a kid, and pancakes were one of main reasons why my sister and I loved to visit our friend’s house when we were kids. My friend’s German grandmother (named Elvira) used to make these amazing pancakes that were thick, soft, sweetened just right, and, most importantly, they had that undefinable, most amazing flavor that I was unable to (or didn’t have time to) reproduce ever since. Most pancakes I’ve tasted since grandma Elvira’s times have been, well, just bland in comparison.
That is, until I decided to make these Greek yogurt pancakes. They tasted suspiciously like Grandma Elvira’s pancakes, and I wasn’t even trying to reproduce the flavor!
There is no way for me to know if my friend’s grandmother used Greek yogurt to make those memorable pancakes, but to me Greek yogurt is an answer in this quest. This is truly my new favorite pancake recipe that I use each time I am making pancakes. Have you ever tried sourdough pancakes? I’ve had, thanks to my father-in-law, and if you’ve tried those you know that there is some great chemistry going on when you combine something sour with something sweet in a pancake. That’s exactly the reason why THESE pancakes made with Greek yogurt are so flavorful, and you don’t need a ton of Maple syrup for them to taste right – they can hold their own in the flavor department!
In fact, my favorite way to eat pancakes for breakfast is to smother them with even more Greek Yogurt and then top that stack with fresh mixed berries! If you’re trying to find more ways to incorporate Greek yogurt in your diet, this is one of the most pleasurable ways to do it. Look closely at these photos, and you’ll see that I’ve also added blueberries into some of the pancake batter, and that half of them are blueberry Greek yogurt pancakes. Adding blueberries to pancake batter is totally optional though, and I only do it to half the batter: I like my Greek yogurt pancakes plain and simple the best! Grandma Elvira would have been proud!
Greek yogurt pancakes
Prep time: 15 min
Cook time: 15 min
- 1 and 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 3 tablespoons melted unsalted butter
- 3 eggs
- 1 and 1/2 cups plain, non-fat Greek yogurt (I used Chobani)
- 1/2 cup milk
- some blueberries to be added to the pancake batter (optional)
Makes 6 servings
1) In a large bowl, whisk flour, salt, baking powder and baking soda.
2) In a separate bowl, whisk together sugar, butter, eggs, Greek yogurt, and milk until smooth.
3) Add Greek yogurt mixture from step to to the flour mixture in step 1 and mix to combine. I like to let batter sit for 20 minutes to get really smooth textured. (optional: fold in blueberries in pancake batter or in half of pancake batter)
4) Heat pancake griddle, spray with non-stick butter spray or just brush the griddle with real butter. Pour batter, in 1/4 cupful’s, onto the griddle. Cook until the bubbles on top burst and create small holes. Lift up the corners of each pancake to check that it’s golden browned on the bottom. Using a wide spatula, flip the pancake and cook it on the other side until lightly browned. Remove pancakes from the griddle onto the warming plate until ready to serve.
5) To serve, top each portion of pancakes with a scoop of Greek yogurt and mixed berries (blueberries, raspberries, blackberries).
Disclosure: Chobani sent me several kinds of Greek Yogurt to play around with in the kitchen. The recipe, photos, and thoughts in this post are all my own. Aside from receiving a free product from Chobani, I was NOT compensated to write this post. I only write about things I love, and Chobani is one of my most favorite products.