With the most delicious fluffy texture and protein from Greek yogurt, these pancakes are a breakfast win.
Ingredients: – Plain whole-milk Greek yogurt – Milk – Eggs – Unsalted butter – All-purpose flour
– Sugar – Baking powder – Salt
Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture. Plain full-fat Greek yogurt is what I use for this recipe.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine. You can use either all-purpose or whole wheat flour to make these pancakes.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan. Spoon out about ¼ cup batter per pancake for regular-size pancakes.
Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set. Flip over with a spatula and cook for an additional 3 minutes.
Serve warm with your choice of topping. We like applesauce, other fruit puree, maple syrup, and/or nut or seed butter.
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper.
For instructions on how to make these as a sheet pan pancake or instructions for using add-ins, click the link below.