Greek yogurt pancakes – make regular pancakes with Greek Yogurt. Serve them topped with even more Greek Yogurt and some fresh berries.
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.
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 grandmother 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 have been, well, just bland in comparison.
That is, until I decided to make these Greek yogurt pancakes.
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, 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!
Make your breakfast pancakes a little bit more special by using Greek Yogurt.
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 3 tablespoons butter unsalted, melted
- 3 eggs
- 1 1/2 cups Greek yogurt plain, non-fat
- 1/2 cup milk
- 1/2 cup blueberries optional
In a large bowl, whisk flour, salt, baking powder and baking soda.
In a separate bowl, whisk together sugar, butter, eggs, Greek yogurt, and milk until smooth.
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).
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.
To serve, top each portion of pancakes with a scoop of Greek yogurt and mixed berries (blueberries, raspberries, blackberries).