Go Back
–+ servings
A stack of Greek Yogurt Pancakes with a wedge cut out, topped with blueberries and syrup, served on a white plate with extra blueberries and a mint garnish.
Print Recipe

Greek Yogurt Pancakes

Thick and fluffy golden-brown pancakes with Greek yogurt.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: american pancakes, fluffy pancakes
Servings: 6 pancakes

Equipment

Ingredients

  • 200 grams Greek yogurt
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla paste
  • 130 grams plain white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  • Mix the wet ingredients (eggs, maple syrup, vanilla paste, and Greek yogurt) in a medium bowl until smooth.
  • Fold in the dry ingredients and stir until no streaks of flour. It will be thick.
  • Heat a medium-sized pan on medium heat.
  • Add a small knob of butter and wipe the majority away with a paper towel.
  • Spoon two tablespoon fulls of the mixture onto the pan, ensuring you have a round shape.
  • After 2-3 minutes and golden brown, flip over on to the other side.
  • When both sides are golden and there's no wobble when you press your spatula onto the pancake, it's done.
  • Repeat with the other pancakes.
  • Stack them and serve.

Nutrition

Calories: 142kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 196mg | Potassium: 106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 81IU | Calcium: 95mg | Iron: 1mg