Greek Yogurt Pancakes

Name: Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup plain Greek yogurt; 2 large eggs, room temperature; 1 tablespoon sugar; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 to 2 tablespoons water; Maple syrup, optional

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

Greek yogurt pancakes are a healthy twist on a breakfast favorite. Greek yogurt replaces milk or buttermilk in the pancake batter, resulting in tangy, fluffy flapjacks with satisfying protein.

Ingredients

1 cup plain Greek yogurt
2 large eggs, room temperature
1 tablespoon sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 to 2 tablespoons water
Maple syrup, optional

Directions

In a large bowl, whisk yogurt, eggs, sugar and vanilla until combined. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir dry ingredients into wet ingredients until just moistened. Thin with 1 to 2 tablespoons water, as needed.
Preheat griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve immediately with syrup, if desired.

Nutrition Facts

2 pancakes: 192 calories, 8g fat (4g saturated fat), 108mg cholesterol, 681mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 7g protein.

Using Greek yogurt instead of milk in your pancake batter reaps many benefits. It gives the breakfast staple a moist and tangy texture while providing a surprising amount of protein. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator