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The Ultimate Fluffy & High-Protein Greek Yogurt Pancakes

Close-up of a stack of fluffy greek yogurt pancakes cut open, showing the texture and drizzled with maple syrup.
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You need this recipe for the lightest, fluffiest pancakes you have ever made. These Greek Yogurt Pancakes deliver incredible texture and a boost of protein, making them a perfect healthy breakfast idea that is quick to prepare.

Ingredients

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  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 cup plain Greek yogurt (full-fat or 2% works best for fluffiness)
  • 1/2 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step ensures your dry ingredients are evenly mixed.
  2. In a separate medium bowl, whisk the egg until slightly frothy. Add the Greek yogurt, milk, and vanilla extract. Whisk until the mixture is mostly smooth. A few small lumps of yogurt are fine.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few streaks of flour remaining make for lighter pancakes. Overmixing develops gluten and results in tough pancakes.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  6. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve your light and airy pancakes immediately with your favorite toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
  • If you want to add blueberries or chocolate chips, gently fold them into the batter right before cooking, or sprinkle them onto the uncooked side of the pancake immediately after pouring onto the griddle.
  • Greek yogurt adds a slight tanginess. If you prefer a milder flavor, use a full-fat yogurt, as it tends to be less tart than non-fat varieties.
  • This recipe makes about 8 medium pancakes. For a larger batch, double the ingredients.

Nutrition

Find it online: https://recipesfleet.com/greek-yogurt-pancakes-fluffy-recipe/