Recipe Yogourt Pancakes

Are you ready to ditch the store-bought pancake mix for good? This is the recipe that’s going to make that happen, and it couldn’t be easier or faster. All you need is two bowls, a whisk and a spatula to transform a few fridge and pantry staples into the lightest, fluffiest Greek yogurt pancakes.

Yogurt is a tangy, protein-packed addition to pancakes, lending both moisture and flavor to your stack. You can substitute in yogurt for pancake recipes that utilize buttermilk, however it’s not necessarily a 1:1 substitute since yogurt is thicker than buttermilk so you may need to adjust the quantity or thin your yogurt slightly with milk.

I am a huge fan of making a big batch of pancakes and freezing leftovers for a quick, homemade breakfast in minutes. The best way to freeze pancakes is to let them cool completely and then to wrap each of them individually in plastic wrap. Seal all of the wrapped pancakes in a plastic bag and freeze them.

Baby Yogurt Pancakes Recipe

When you’re ready for fluffy flapjacks, unwrap one or a dozen pancakes and microwave them for about 1 minute, or until they’re warmed throughout.

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Calling all pancake enthusiasts! Get ready to snack on a tall stack-o-cakes that deliver not one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an added protein punch thanks to their all-star dairy addition and they're made with a mix of white and whole wheat flours. Win and win!

Greek Yogurt Pancakes {so Much Flavor!}

Serving: 3 pancakes , Calories: 303 kcal , Carbohydrates: 52 g , Protein: 13 g , Fat: 5 g , Saturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 83 mg , Sodium: 315 mg , Potassium: 580 mg , Fiber: 4 g , Sugar: 5 g , Vitamin A: 138 IU , Calcium: 346 mg , Iron: 3 mgSouthern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Yogurt pancakes are fluffy, a snap to whip together, and a great way to work some extra nutrition into the most important meal of the day. Oh wait, did we assume you were making these for breakfast? No need to be so conventional. These pancakes are tasty as a fun, simple dinner, or even served as a dessert with the right toppings (such as ice cream and strawberry sauce).

Yogurt Pancakes With Homemade Syrup (yogurt In The Syrup!)

Once you've made homemade pancakes truly from scratch, you may wonder why you've been letting a pancake mix take up valuable cupboard space—you've been paying for someone to mix some flour and sugar together for you. These fluffy pancakes are really easy and only take a few pantry staples. Yogurt is a healthy addition as well as a great substitute when you don't have buttermilk handy. It adds the same hint of tang that you want from buttermilk pancakes and functions in a similar way as buttermilk.

The pancakes were fluffy and delicious. Depending on the kind of yogurt you use, you might need to add some milk to thin enough to spread on the griddle. My batter was very thick, so I added about 1/4 cup of milk. Turned out great! —Diana Rattray

The perfect size for a pancake is around 4 inches in diameter. Use a 1/4- to 1/3-cup measuring cup for uniform pancakes.

Minute Fluffy Yogurt Pancakes (high In Protein)

Pancake batter should be pourable, but should not be runny. If the batter is too thick, stir in small amounts of milk—about 1 or 2 tablespoons at a time—until the batter consistency is improved. If too thin, add small amounts of flour.

There are numerous reasons why pancakes don't turn out fluffy. It might take a little troubleshooting to determine, but here are some possibilities:

Old ingredients: Old flour won't perform as well, nor will leavening agents that have expired or are open and older than six months, such as baking soda and baking powder.

Fluffy Greek Yogurt Pancakes: Easy + Healthy

Overmixing: It's OK to have some lumps in your batter. Overmixing the batter can result in tough and rubbery pancakes because the gluten becomes overworked.

Flattening them: You may not even realize you're doing this when you flip them, but if so, it could also contribute to your pancakes not achieving their optimal rise.

Forgetting an ingredient: Even leaving out something like sugar can make a difference, as a little bit of sugar helps make for a softer pancake.

Strawberry Yogurt Pancakes • Freutcake

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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This breakfast item will literally and figuratively sell like hotcakes if you ever try! This is such a classic at the breakfast table just like the Southern Cornbread, Hash Browns, and Scrambled Eggs.

Easy Greek Yogurt Pancakes Recipe

Greek Yogurt Pancakes have a texture that is simply unique and sets them apart from other kinds. The addition of the healthy Greek yogurt makes them soft, yet the edges crisp up perfectly!

I love how these have other flavors with the addition of cinnamon and lemon in there. So, they are much tastier than the boxed mixes available commercially.

Starting the day with these will give you the energy to do the things that you love throughout the day. Kids and adults like them, they are so tender and fluffy and are great with some berries mixed in.

Healthy Greek Yogurt Pancakes

And since I will share with you how to best prepare them, you can even have these for lunch or dinner, or any meal in between!

Yes! Generally, you can use yogurt in replacement for milk in most cake recipes at a 1:1 ratio. But comparing this Greek yogurt with the regular one, this is thicker and creamier because it has more protein. So, substituting it in pancakes will require you to thin it out.

Or, stack them together with wax paper in between each piece, then, wrap in aluminum foil before placing them in a freezer bag.

Fluffy Yogurt Pancakes (high Protein, Gluten Free)

Calories: 99 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 28 mg | Sodium: 183 mg | Potassium: 102 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 148 IU | Vitamin C: 1 mg | Calcium: 56 mg | Iron: 1 mg