These Greek Yogurt Pancakes are oil-free, packed with protein and completely delicious. A filling breakfast that your family will love!
It seems like in the summertime every morning is like Saturday morning. We sleep in and have a leisurely time before throwing on our swimsuits and hitting the pool. I find myself making breakfast more often than during the school year. Or I guess by the time we finally eat it’s more like brunch. Oh well.
So I thought I’d share with you one of our go to breakfast recipes: Greek Yogurt Pancakes. I love that they are made with protein-packed Greek yogurt, have minimal sugar and are oil free. Bonus, your family will gobble them up and have no idea that they are healthy-ish. They’ll totally be fooled by the fluffiness.
One thing to keep in mind is that this batter will be a little thicker so these Greek Yogurt Pancakes won’t bubble like traditional pancakes do. So you’ll need to keep an eye on them so you know when to flip. I like to slide my spatula under one of the sides to check for color. Once it’s lightly golden, flip them over.
- 1 Cup flour
- ¼ Cup sugar
- 2 Tsp baking powder
- ½ Cup milk
- 1 Cup Greek Yogurt
- 1 Large egg
- Mix the dry ingredients and set aside.
- In another bowl whisk the greek yogurt with the milk and the egg.
- Mix in the dry ingredients until everything is well incorporated and there are no lumps left.
- Pour ¼ Cup of the batter into a greased skillet over medium heat and cook until small bubbles form on top. Flip and cook the other side. Repeat the process with the rest of the batter.
- Serve and enjoy.
Because I am the meanest mom in the world, we don’t have syrup in our house. I just can’t handle the stickiness and the smell that seems to linger all day. Call me crazy but my boys have to go to Grandma’s to get syrup. So that means you won’t see syrup in my pancake pictures. Of course you can use syrup but I think a little butter and fresh fruit on top hits the spot. We just went peach picking so I on this particular morning I was using some of our fresh picked peaches.
But if you require syrup, by all means, pour it all over these babies. Yours will taste even better than mine.
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Can you use this same recipe for waffles as well.
The main difference between pancake batter and waffle batter is the fat content. Waffle recipes usually contain a bit more butter or oil than pancakes – that’s what gives you the slightly airier, fluffy yet crisp waffle texture. You can try to make this recipe as is into waffles but it might not give you the traditional waffle texture. Try adding 1 tablespoon of butter or oil for better results.