With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!
2tablespoons unsalted butter(melted and cooled; plus more for cooking)
1cupall-purpose flour(or whole-wheat flour; if using whole-wheat, add 2 tbsp more milk)
1tablespoonsugar
2teaspoonsbaking powder
¼teaspoonsalt
1cupadd-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips (optional).You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.
Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about 1/4 cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini 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 or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about 1/2 inch thick. It's OK if it doesn't go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
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 (or in a single layer) in a freezer bag.
If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
To make for a baby, omit the sugar and use plain nondairy milk.
Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
Use any other diced fruit you like in pancakes or you can do chocolate chips.
Gluten-free: Use a 1:1 style of gluten-free flour.
Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.