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Greek Yogurt pancakes recipe
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Greek Yogurt Pancakes

Make your breakfast pancakes a little bit more special by using Greek Yogurt.  
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 258kcal
Author Julia

Ingredients

Instructions

  • 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 ¼ 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).

Nutrition

Calories: 258kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 389mg | Potassium: 299mg | Fiber: 1g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 1.2mg | Calcium: 154mg | Iron: 1.8mg