Greek Yogurt Pancakes – a delicious recipe with yogurt, flour, sugar, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place Greek yogurt in a medium bowl. Add flour, sugar, baking powder and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
2
Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Doni1/2t worry about the mixture being totally combined; a little white and yellow swirling is fine.
3
Pour the batter onto a griddle sprayed with cooking spray, 1/4 cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.
240
kcal
Calories
8
g
Fat
27
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces Greek yogurt, 7 tablespoons all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and more.
Yes, Greek Yogurt Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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