It’s a cloudy and rainy morning, and my roommates are home from work today, so we decided what a more perfect way to start the day than by making breakfast together?! I have pinned a plethora of scone, muffin, and pancake recipes, but after surveying the fridge to see what ingredients we already had, I decided to try these greek yogurt pancakes.
This is another recipe that is quick and easy, and turned out quite delicious as well. A few added bonuses are that this recipe requires minimal ingredients and makes pancakes that are extremely light and fluffy. I will say that my roommate Julia and I had some difficulty when it came to flipping the pancakes (we don’t have a pancake griddle and had to use a stove-top pan instead), so they did not come out totally perfect as far as shape goes. The taste on the other hand was delicious!
Because these pancakes only require four ingredients, they turned out very fluffy and lightweight, but also had a bit of a chewier texture than regular pancakes. They required minimal flour and therefore were a lot less “bready” or dense than other pancakes I have had in the past. Flipping them will take some practice, but I will be making these again! They are quick, easy, and delicious. You could even add some vanilla extract, use flavored greek yogurt, or put fresh fruit in the batter to add some more flavor.
You can find the recipe here or duplicated below:
- 6 0z. (or 3/4 cup) of your favorite Greek yogurt (I used Trader Joe’s non-fat plain Greek yogurt)
- 1 egg
- scant 1/2 cup of flour
- 1 tsp of baking soda
1. Open the yogurt container and stir until yogurt is smooth and creamy. Measure out 6 oz. of yogurt into a small bowl. Crack an egg over the yogurt and stir to combine. The resulting mixture should be pale yellow in color and have a few lumps in it.
2. In a separate bowl, mix together flour and baking soda.
3. Pour the yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The final mixture will be extremely thick.
4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. You can either make 4 large pancakes or 8 smaller pancakes. I ended up making about 5 medium sized pancakes.
5. Flip pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with your favorite pancake topping. Enjoy!