Greek Yogurt Pancakes

The moment you hear the words Greek Yogurt Pancakes, what comes to mind? For me, it’s a lazy Sunday morning filled with the warmth of sunshine filtering through the kitchen window. It’s about the sweet smell of pancakes wafting through the air, a hint of vanilla, and the promise of a delicious breakfast ahead. These pancakes aren’t just any pancakes; they’re fluffy, flavorful, and packed with protein, thanks to the addition of Greek yogurt. I remember the first time I made them, trying to impress my family with a healthier twist on a classic favorite. The smiles and satisfied nods around the table told me I had struck gold.

What I love about Greek Yogurt Pancakes is how versatile they are. You can toss in whatever fruits you have on hand, like fresh raspberries or blueberries, or even sneak in some dark chocolate chips for a touch of indulgence. It’s always a bit of an adventure, experimenting with different flavor combinations, and each batch brings something new to the table. Plus, they’re a great way to encourage kids to enjoy breakfast, teaching them that healthy choices can be delicious!

These pancakes are not just a recipe; they’re a bridge to cherished memories and a reason to gather. Whether you’re feeding a crowd or enjoying a quiet breakfast for two, Greek Yogurt Pancakes will surely bring joy. So, grab your apron, and let’s dive into this delightful dish!

Ingredients Required for Greek Yogurt Pancakes

When it comes to creating the perfect stack of Greek Yogurt Pancakes, the ingredients play a crucial role. Each one contributes to the flavor, texture, and overall success of your pancakes. The combination of flour, baking powder, and Greek yogurt forms the base, while the eggs and coconut oil provide moisture and richness. You’ll find that adding a variety of fruits and some dark chocolate chips elevates the flavors beautifully.

• 2 cups organic white self-raising flour – Provides the structure for the pancakes, making them fluffy and light.
• 2 teaspoons baking powder – Helps the pancakes rise, ensuring they’re not dense.
• 2 tablespoons raw sugar – Adds a touch of sweetness, balancing the flavors.
• 1/4 teaspoon salt – Enhances the overall flavor of the pancakes.
• 2 large eggs – Acts as a binder, giving the pancakes a rich texture.
• 2 1/2 tablespoons coconut oil – Provides moisture and a subtle tropical flavor.
• 1 tablespoon pure vanilla extract – Adds warmth and depth to the flavor profile.
• 1 cup plain non-fat Greek yogurt – The star ingredient that adds creaminess and protein.
• 1 cup unsweetened almond milk – Keeps the batter smooth and pourable.
• 1/3 cup fresh raspberries – Adds a burst of tartness and color.
• 1/3 cup fresh blueberries – Brings sweetness and antioxidants.
• 1/4 cup dark/semi-sweet chocolate chips – For those who want to add a touch of indulgence!

Step by Step Guide for Greek Yogurt Pancakes

Making Greek Yogurt Pancakes is a fun and easy process, perfect for any skill level in the kitchen. You’ll love how quickly they come together! Follow these steps for fluffy, delicious pancakes that will impress your family and friends.

1. Start by combining all the dry ingredients in a large mixing bowl. This includes the flour, baking powder, sugar, and salt. Whisk thoroughly to ensure everything is mixed well. This step is crucial for even distribution, which allows for consistent flavor and texture in every bite.
2. In a separate bowl, combine the eggs, melted coconut oil, vanilla extract, and Greek yogurt. Whisk these ingredients together until creamy and smooth. You’ll want to make sure that there are no lumps and that everything is well incorporated. This mixture will add richness and moisture to your pancakes.
3. Add the almond milk to the egg mixture and stir until combined. This will help to loosen the batter, making it easier to pour onto the griddle. The key is to mix gently, so you don’t overwork the batter.
4. Carefully pour the wet mixture over the dry ingredients. Using a wooden spoon, stir slowly and gently. You want to mix just until the ingredients are combined. It’s okay if the batter looks a little lumpy; this is what helps create fluffy pancakes.
5. Next, fold in the berries and chocolate chips gently. Be careful not to break the berries apart; you want to keep them whole for those lovely bursts of flavor in your pancakes.
6. Heat a pan or griddle over medium heat. Once hot, spray it lightly with cooking oil. This will help to prevent the pancakes from sticking and ensure they cook evenly. The pan is ready when a drop of water sizzles and dances on the surface.
7. Using a ladle or a 1/4 cup measuring cup, pour the batter onto the hot pan. If you want perfectly round pancakes, use the back of a spoon to spread the batter out a little. This helps them cook evenly and look appetizing.
8. Cook for about 3 to 4 minutes. You’ll know they’re ready to flip when the underside is golden brown, and you see bubbles forming on the edges. If they don’t bubble, give them a little more time.
9. Once you’ve flipped the pancakes, cook for an additional 2 to 3 minutes, or until they’re golden brown on both sides and cooked through. Avoid pressing down on the pancakes while they cook, as this can make them dense.
10. Repeat the process with the remaining batter, ensuring you keep the pan greased. Serve the pancakes warm, dusted with icing sugar and topped with extra berries or a drizzle of maple syrup. Enjoy!

Recipe Tips about Greek Yogurt Pancakes

Cooking is an art, and when it comes to Greek Yogurt Pancakes, there are endless ways to perfect your craft. Here are some tips to consider:

• Storage: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Just reheat them in the toaster or microwave.
• Freezing: These pancakes freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll be perfect for quick breakfasts later.
• Pairing: Serve with fresh fruit, honey, or a dollop of yogurt for a wholesome breakfast.
• Variations: Try adding nuts or seeds into the batter for added crunch and nutrition.
• Syrup Choices: Maple syrup is classic, but try drizzling them with honey or agave nectar for a twist.

What to Serve With Greek Yogurt Pancakes

The beauty of Greek Yogurt Pancakes is their versatility! Here are some wonderful options to accompany them:

• Fresh Fruit: Serve with a medley of seasonal fruit like strawberries, bananas, or citrus for a refreshing contrast.
• Syrups: Maple syrup is a classic choice, but consider flavored syrups like berry compote for a gourmet touch.
• Yogurt: A side of Greek yogurt adds creaminess and protein, turning breakfast into a more substantial meal.
• Nuts: Sprinkle some crushed nuts on top for added crunch and healthy fats.
• Breakfast Smoothie: Pair your pancakes with a smoothie made from spinach, banana, and almond milk for a nutritious boost.
• Egg Dishes: Serve alongside scrambled or poached eggs for a savory balance to the sweetness of pancakes.

FAQ

Conclusion

In summary, Greek Yogurt Pancakes are a delightful, healthier twist on a breakfast classic. Their fluffy texture, packed with protein, makes them a great addition to your morning routine. I encourage you to give them a try and experience the joy they bring to your table. You’ll find that they not only satisfy your hunger but also provide a nurturing start to your day. So grab your ingredients and whip up a batch today!

Greek Yogurt Pancakes

Craving a delicious breakfast that’s both fluffy and healthy? These Greek Yogurt Pancakes are the answer! Packed with protein and flavor, they’re perfect for lazy mornings or brunch with friends. Discover how easy it is to whip up a batch that everyone will love!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 14 pancakes

Calories 130 kcal

Equipment

• Wooden Spoon
• Frying Pan
• Whisk
• Mixing Bowl

Ingredients

  

• 2 cups Organic white self-raising flour
• 2 teaspoons Baking powder
• 2 tablespoons Raw sugar
• 1/4 teaspoon Salt
• 2 large Eggs
• 2 1/2 tablespoons Coconut oil
• 1 tablespoon Pure vanilla extract
• 1 cup Plain non-fat Greek yogurt
• 1 cup Unsweetened almond milk
• 1/3 cup Fresh raspberries
• 1/3 cup Fresh blueberries
• 1/4 cup Dark/semi-sweet chocolate chips

Instructions

 

• Start by combining all the dry ingredients in a large mixing bowl. This includes the flour, baking powder, sugar, and salt. Whisk thoroughly to ensure everything is mixed well. This step is crucial for even distribution, which allows for consistent flavor and texture in every bite.
• In a separate bowl, combine the eggs, melted coconut oil, vanilla extract, and Greek yogurt. Whisk these ingredients together until creamy and smooth. You'll want to make sure that there are no lumps and that everything is well incorporated. This mixture will add richness and moisture to your pancakes.
• Add the almond milk to the egg mixture and stir until combined. This will help to loosen the batter, making it easier to pour onto the griddle. The key is to mix gently, so you don’t overwork the batter.
• Carefully pour the wet mixture over the dry ingredients. Using a wooden spoon, stir slowly and gently. You want to mix just until the ingredients are combined. It's okay if the batter looks a little lumpy; this is what helps create fluffy pancakes.
• Next, fold in the berries and chocolate chips gently. Be careful not to break the berries apart; you want to keep them whole for those lovely bursts of flavor in your pancakes.
• Heat a pan or griddle over medium heat. Once hot, spray it lightly with cooking oil. This will help to prevent the pancakes from sticking and ensure they cook evenly. The pan is ready when a drop of water sizzles and dances on the surface.
• Using a ladle or a 1/4 cup measuring cup, pour the batter onto the hot pan. If you want perfectly round pancakes, use the back of a spoon to spread the batter out a little. This helps them cook evenly and look appetizing.
• Cook for about 3 to 4 minutes. You’ll know they’re ready to flip when the underside is golden brown, and you see bubbles forming on the edges. If they don’t bubble, give them a little more time.
• Once you’ve flipped the pancakes, cook for an additional 2 to 3 minutes, or until they’re golden brown on both sides and cooked through. Avoid pressing down on the pancakes while they cook, as this can make them dense.
• Repeat the process with the remaining batter, ensuring you keep the pan greased. Serve the pancakes warm, dusted with icing sugar and topped with extra berries or a drizzle of maple syrup. Enjoy!

Notes

• Tip 1: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Just reheat them in the toaster or microwave.
• Tip 2: These pancakes freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll be perfect for quick breakfasts later.
• Tip 3: Serve with fresh fruit, honey, or a dollop of yogurt for a wholesome breakfast.
• Tip 4: Try adding nuts or seeds into the batter for added crunch and nutrition.
• Tip 5: Maple syrup is classic, but try drizzling them with honey or agave nectar for a twist.

Keyword easy breakfast ideas, Fluffy Pancakes, Greek Yogurt Pancakes, healthy pancake recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.