Fluffy Greek Yogurt Pancakes Recipes

FLUFFY GREEK YOGURT PANCAKES

Fluffy Greek Yogurt Pancakes image

I came up with this recipe after I ran out of milk but still wanted to make delicious pancakes. These used Greek yogurt and turned out perfectly! They cook up very tall and fluffy and have a mouth-watering taste.

Provided by Jessie Crosby

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup Greek yogurt
1 egg
¼ cup water, or more as needed
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 20.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 486.5 mg, Sugar 2.7 g

YOGURT PANCAKES

Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

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