This post may contain affiliate links. Read my disclosure policy. 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:
Whisk together wet ingredients: 2 eggs, Greek yogurt container and 4 Tbsp milk.
Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients.
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.
Mmm all that fluffy goodness drizzled with real maple syrup and homegrown raspberries… I think this would work well for dinner also ;).
