Greek Yogurt Pancakes
These light, fluffy, and tangy Greek yogurt pancakes are higher in protein and lower in fat and melt-in-your-mouth.
Servings: 16 pancakes
Ingredients
- 2 cups Greek Yogurt
- 1 1/2 cups Buttermilk or Milk
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- 1/3 cup Sugar
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Instructions
- Mix wet ingredients together. In a large bowl, mix greek yogurt, buttermilk or milk, egg, and vanilla until combined.
- Add dry ingredients. Fold in flour, sugar, baking powder, and salt and stir until just combined, avoid overmixing.
- Heat skillet over medium heat. Place a pat of butter onto skillet (or use non-stick cooking spray) and let it begin to melt. Pour pancake in 1/3 to 1/2 cup portions and cook until golden brown on each side.
- Serve with butter, 100% real maple syrup and fresh berries.
Notes
For extra protein, use Fairlife milk. For less tang, use milk instead of buttermilk.
Nutrition
Calories: 117kcal | Carbohydrates: 19g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 109mg | Potassium: 156mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 112IU | Calcium: 87mg | Iron: 1mg
