Puffy and airy Greek yogurt pancakes. With whole-wheat flour and lots of extra protein and creaminess from the yogurt, they’re not just delicious – they are healthier too.
Greek Yogurt Pancakes
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast, Brunch
Yield: 6 servings
- 2 cups white whole wheat flour
- 1½ tablespoon fresh baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup honey
- 1 cup reduced-fat milk
- 1 cup plain low fat Greek yogurt
- 1 tablespoon pure vanilla extract
- 1 tablespoon unsalted butter, melted
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, whisk together the eggs, honey, milk, yogurt and vanilla.
- Pour the liquid mixture on top of the dry ingredients. Mix with a spatula, just until incorporated.
- Allow the batter to rest as you heat up the griddle.
- Heat 2 large (12-inch) nonstick skillets, or a double-burner nonstick griddle, over medium heat for 4 minutes. Brush with a little butter.
- Spoon about ¼ cup batter per pancake onto the griddle. Fry the pancakes 2-3 minutes on each side, or until golden-brown and puffed.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 283; Fat: 4g; Carbohydrates: 48mg; Sugar: 15g; Sodium: 516mg; Fiber: 5g; Protein: 12g