Greek Yogurt Pancakes Recipe

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These Greek yogurt pancakes aren’t your standard pancakes. They are delicate and go down easy (you’ll have to try them to know what I mean). I wrote that it serves 3, but I’ll be honest, I could easily wolf down all of these and still feel pretty good about myself ;).

My sister shared this recipe with me for her family’s favorite (almost daily) pancakes. The way she described them made me so hungry – soft, lightly sweet, crisp on the edges from the coconut oil and so delicious with fresh berries. Mmmm I wanted them badly and couldn’t wait to get my (always fiercely hungry, nursing mama) self to the grocery store for the ingredients. Did I mention they are easy?

Ingredients for Greek Yogurt Pancakes:

2 large eggs
4 Tbsp milk or to desired thickness
5.3 oz container (about 2/3 cup) vanilla Greek yogurt (I used Tillamook 2%)
1 tsp baking powder
3/4 cup all-purpose flour (*see note on measuring)
Coconut oil to saute (or light olive oil, or butter)

*to measure flour, scoop it into a measuring cup and scrape off top

How to Make Greek Yogurt Pancakes:

1. Whisk together wet ingredients: 2 eggs, Greek yogurt container and 4 Tbsp milk.

2. Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients.

3. Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Sautee 2 min on each side until golden.

P.S. you can sub yogurt with cottage cheese but they won’t be quite as sweet as with the vanilla yogurt.

Greek Yogurt Pancakes

Author: Natasha of NatashasKitchen.com

These Greek yogurt pancakes are delicate and good. They aren’t your standard pancakes – soft, lightly sweet, crisp on the edges and so delicious with fresh berries.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 9 -11 medium pancakes

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• Whisk together 2 eggs, Greek yogurt, 2 Tbsp milk.

• Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.

• Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Saute 2 min on each side until golden.

You can sub yogurt with cottage cheese but they won’t be quite as sweet as with the vanilla yogurt.
*to measure flour, scoop it into a measuring cup and scrape off the top

Mmm all that fluffy goodness drizzled with real maple syrup and homegrown raspberries… I think this would work well for dinner also ;).