Greek Yogurt Pancakes

If you’re on the hunt for a deliciously fluffy breakfast that feels indulgent yet wholesome, look no further than these Greek Yogurt Pancakes. Packed with protein and moisture thanks to the Greek yogurt, these pancakes are not only satisfying but also versatile. Whether you’re enjoying a leisurely weekend brunch or a quick weekday breakfast, these pancakes will make you feel good about what you’re eating. Let’s dive into the details of this delightful recipe!

Why This Recipe Works

Greek yogurt pancakes are a game changer. The Greek yogurt adds a richness and tang that elevates the flavor profile while keeping the pancakes moist. The combination of self-raising flour helps create a light, airy texture, while the addition of baking powder ensures that they rise beautifully. This recipe is adaptable, allowing you to switch up the flours and mix-ins according to your preferences or dietary needs. Plus, they come together quickly and easily, making them a perfect choice for any morning.

Ingredient List

To whip up these delightful Greek Yogurt Pancakes, you will need the following ingredients:

• 2 cups organic white self-raising flour (or substitute with light spelt flour, whole wheat, or all-purpose flour)
• 2 teaspoons baking powder (or 1 tablespoon if using other flour options)
• 2 tablespoons raw sugar
• 1/4 teaspoon salt (or 1/2 teaspoon if using other flours)
• 2 large eggs
• 2 1/2 tablespoons coconut oil, melted
• 1 tablespoon pure vanilla extract
• 1 cup plain non-fat Greek yogurt
• 1 cup unsweetened almond milk (or milk of choice)
• 1/3 cup fresh raspberries (or frozen)
• 1/3 cup fresh blueberries (or frozen)
• 1/4 cup dark/semi-sweet chocolate chips

Equipment Breakdown

To make these Greek Yogurt Pancakes, you will need the following kitchen tools:

• Mixing bowl: For combining dry and wet ingredients.
• Whisk: To ensure a smooth batter without lumps.
• Measuring cups and spoons: For accurate ingredient measurements.
• Non-stick skillet or griddle: For cooking the pancakes to perfection.
• Spatula: To flip the pancakes without breaking them.

The Method for Greek Yogurt Pancakes

Step 1: Prepare Your Ingredients

Gather all your ingredients and measure them out. This will make the cooking process seamless and enjoyable!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the self-raising flour, baking powder, raw sugar, and salt. Whisk together until well combined.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk together the eggs, melted coconut oil, vanilla extract, Greek yogurt, and almond milk until smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Gently fold the batter until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 5: Add the Berries and Chocolate

Fold in the fresh or frozen raspberries, blueberries, and chocolate chips. This is where your pancakes get that burst of flavor!

Step 6: Heat the Skillet

Preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease with a little coconut oil to prevent sticking.

Step 7: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until golden brown.

Step 8: Serve and Enjoy!

Serve the pancakes warm with your favorite toppings, such as maple syrup, additional berries, or a dollop of Greek yogurt.

Spring–Summer–Fall–Winter Ideas

These Greek Yogurt Pancakes can be enjoyed year-round with seasonal adaptations:

• Spring: Top with fresh strawberries and a drizzle of honey.
• Summer: Add a scoop of mango puree and coconut flakes.
• Fall: Mix in pumpkin puree and spices like cinnamon and nutmeg.
• Winter: Serve with spiced apple compote and pecans.

Cook’s Notes

• Feel free to replace the Greek yogurt with a dairy-free alternative if needed.
• Experiment with different toppings like nut butter, yogurt, or fruit preserves.
• For a protein boost, consider adding a scoop of your favorite protein powder to the batter.

Make Ahead Like a Pro

These Greek Yogurt Pancakes can be made ahead of time for a quick breakfast option. Here’s how:

• Cook the pancakes and let them cool completely.
• Layer them between sheets of parchment paper and store them in an airtight container in the fridge for up to 3 days.
• To reheat, simply pop them in the toaster or microwave until warmed through.

Common Qs About Greek Yogurt Pancakes

Can I make these pancakes gluten-free?

Absolutely! Substitute the self-raising flour with a gluten-free flour blend and add a bit more baking powder if necessary.

What can I use instead of Greek yogurt?

You can use any plain yogurt, such as regular yogurt or dairy-free alternatives, but Greek yogurt provides the best texture and flavor.

How do I store leftovers?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.

Can I make these pancakes vegan?

Yes! Substitute the eggs with flax eggs and use a plant-based yogurt and milk for a vegan-friendly version.

Our Most-Loved Recipes

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker

Next Steps

Now that you have the recipe for these scrumptious Greek Yogurt Pancakes, it’s time to get cooking! Gather your ingredients, invite some friends or family over, and enjoy a delightful breakfast together. Whether you choose to stick to the classic recipe or mix it up with your favorite flavors, we guarantee these pancakes will become a new favorite in your household. Happy cooking!