Ingredients
Wet Ingredients
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/4 cup milk (plus more if needed for consistency)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (or oat flour for whole-grain option)
- 2 tsp baking powder
- 1 tbsp honey or sugar (optional)
- 1/4 tsp salt
Additional
- Cooking spray or butter for the pan
- Optional add-ins: 1/2 cup fresh blueberries, banana slices, or dark chocolate chips
Instructions
- Whisk Wet Ingredients: In a medium bowl, mix Greek yogurt, eggs, milk, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, salt, and honey (or sugar).
- Make the Batter: Add the dry ingredients to the wet mixture and stir gently until just combined. If the batter is too thick, add a splash more milk. Fold in any optional add-ins.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup batter for each pancake and cook 2–3 minutes, until bubbles form on top. Flip and cook 1–2 minutes until golden brown.
- Serve: Stack pancakes and top with Greek yogurt, fresh fruit, and a drizzle of honey or maple syrup.
Notes
- Use oat flour for extra fiber and whole-grain goodness.
- Batter will be thicker than traditional pancake batter — that’s what makes them fluffy!
- Store leftovers in the fridge up to 3 days or freeze for quick reheating.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
