Greek Yogurt Pancakes
Updated: Jan 2
Made with Greek yogurt and whole-wheat flour, these pancakes are hearty and substantial in spite of their pillowy texture.
Makes about 10 pancakes
1 cup plain Greek yogurt, plus more for
¼ cup milk
1 tbsp maple syrup, plus more for serving
½ cup all-purpose flour
½ cup whole-wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Fruit of choice for serving
Whisk together yogurt, milk, eggs, and maple syrup in medium bowl. In larger bowl, whisk together flours, baking powder, baking soda, and salt. Make well in dry ingredients and pour in yogurt mixture; stir until just combined.
Heat 1 teaspoon butter and 1 teaspoon oil in large non-stick skillet over medium heat; swirl to coat bottom of skillet. Working in batches, drop batter into skillet, using ¼ cup for each pancake. Cook until bubbles form on surface of batter, 2 to 3 minutes; flip and continue cooking until second sides of pancakes are golden, 1 to 2 minutes more. Add more butter and oil to skillet as needed to cook subsequent batches.
Serve pancakes with yogurt, maple syrup, and fruit.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.