Easy and fluffy, healthy greek yogurt pancakes you can whip up in a hurry!
When I first started really embracing the whole idea of breakfast (it only took me til my college years – shameful, I know.) I found a recipe somewhere online for single serving greek yogurt pancakes and I made them for weeks in a row. But here’s a version for a multi-serving batch of super fluffy and healthy greek yogurt pancakes.
You can add diced strawberries or blueberries to the batter for a fruity twist and I love swapping out the vanilla extract for almond instead. Ohhhhh I love almond flavored pancakes, especially with some warm maple syrup drizzled on top. Or served on the side for dunking. But when I’m trying to make “healthier” eating choices, I try to go light on the syrup and giving myself a whole dipping bowl of it pretty much diminishes my resolve to a big fat zero.
I just can’t resist. I must dip, dunk, and smother whenever possible.
But if maple isn’t your thing, I’ve tried boysenberry and strawberry and they were both insanely delicious so pick whatever you like best and roll with it.
Now let’s all stare at this gorgeous steam of drippy gooey syrup shall we??
- 1½ cups all purpose flour (or whole wheat flour)
- 2 teaspoons of baking powder
- 2 tablespoons sugar (optional, I like the extra touch of sweetness but they're healthier if you leave it out)
- ½ teaspoon salt
- 2 tablespoons oil
- 2 eggs
- 1 teaspoon vanilla (or ½ teaspoon almond extract)
- ¾ cup plain greek yogurt (or vanilla greek yogurt)
- ¾ cup milk (I used fat free half & half)
- topping suggestions: syrup, powdered sugar, honey, fruit, etc
- Preheat a pan or griddle to 325 (medium heat). Whisk together flour, baking powder, sugar, and salt. In another bowl, mix oil, eggs, vanilla, and greek yogurt.
- Add dry ingredients to wet ingredients and stir. Stir in milk until all ingredients are combined - don't over mix, there should still be a few lumps.
- Grease griddle and pour ¼ - ⅓ cup batter onto the griddle. Allow to cook for about 2 minutes or until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake over and allow to cook for a mother minute. Transfer to a platter and continue with remaining batter.
- Top pancakes with desired toppings such as syrup, powdered sugar, honey, and fruit.
*Recipe adapted from Eating Made Easy