Recipe Share: Greek Yogurt Pancakes

I had some requests to share one of my family’s favorite recipes, Greek Yogurt Pancakes! We eat these pancakes at least once a week. They are so light from folding in the ingredients, I can never go back to boxed pancake mixes.

This recipe is adapted from the wonderful Ree Drummond

This deliciously recipe makes about 6-8 pancakes but feel free to double it! These pancakes are just like sour cream pancakes but you swap out the sour cream for a healthier substitute, Greek yogurt!

I start by whisking together the flour, sugar, baking soda and salt in a bowl.

Then I add the Greek yogurt in to the mix and give it a stir to combine.

I whisk together the two eggs and vanilla in a separate bowl and then I pour it into the yogurt mixture.

You want to fold everything together until its just combined. Don’t over-mix!

Now heat a griddle or skillet over medium-low heat and rub a little butter on the surface. Pour about 1/4 cup portions onto the hot, buttered pan.

Cook on one side until bubbles form, then flip them over and cook for another minute or so. Don’t worry about any unevenness, they will settle down for a prefect pancake.

Now you can enjoy those lovely hot cakes with butter and syrup (or both, I won’t judge).

-Recipe-

• 7 Tablespoons All-purpose Flour

• 2 Tablespoons Sugar

• 1 teaspoon Baking Soda

• 1/2 teaspoon Salt

• 1 cup Greek Yogurt

• 2 whole Large Egg

• 1/2 teaspoon Vanilla Extract

• Butter and syrup, for Serving

whisking together the flour, sugar, baking soda and salt in a bowl.

Then I add the Greek yogurt in to the mix and give it a stir to combine.

I whisk together the two eggs and vanilla in a separate bowl and then I pour it into the yogurt mixture.

Now you want to fold everything together until its just combined. Don’t over-mix!

Whisk together the flour, sugar, baking soda and salt in a bowl. Then add in the Greek yogurt and stir to combine. In a separate bowl, whisk the eggs and vanilla together, then pour them into the bowl with the yogurt mixture. Stir it together until it’s just barely combined. Heat a griddle or skillet over medium-low heat and add a little butter onto the surface. Pour ¼ cup portions of the batter onto the heated griddle. Cook on one side until bubbles form. Flip them over and cook for another minute or so. 
Serve with softened butter and warm syrup.

Sometimes we like to add blueberries or chocolate chips to the pancake batter to change up the flavor (not that it needs it). I also like to pair these pancakes with fresh fruit or some delicious bacon, Because ya know, balance. If you try out this recipe, let us know in the comments!

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Photo Via: Erica Lee Photography