greek yogurt pancakes
Prep time: 15 min
Cook time: 15 min
Cook time: 15 min
Ingredients:
- 1 and 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 3 tablespoons melted unsalted butter
- 3 eggs
- 1 and 1/2 cups plain, non-fat Greek yogurt (I used Chobani)
- 1/2 cup milk
- some blueberries to be added to the pancake batter (optional)
Makes 6 servings
1) In a large bowl, whisk flour, salt, baking powder and baking soda.
2) In a separate bowl, whisk together sugar, butter, eggs, Greek yogurt, and milk until smooth.
3) Add Greek yogurt mixture from step to to the flour mixture in step 1 and mix to combine. I like to let batter sit for 20 minutes to get really smooth textured. (optional: fold in blueberries in pancake batter or in half of pancake batter)
4) Heat pancake griddle, spray with non-stick butter spray or just brush the griddle with real butter. Pour batter, in 1/4 cupful’s, onto the griddle. Cook until the bubbles on top burst and create small holes. Lift up the corners of each pancake to check that it’s golden browned on the bottom. Using a wide spatula, flip the pancake and cook it on the other side until lightly browned. Remove pancakes from the griddle onto the warming plate until ready to serve.
5) To serve, top each portion of pancakes with a scoop of Greek yogurt and mixed berries (blueberries, raspberries, blackberries).
Disclosure: Chobani sent me several kinds of Greek Yogurt to play around with in the kitchen. The recipe, photos, and thoughts in this post are all my own. Aside from receiving a free product from Chobani, I was NOT compensated to write this post. I only write about things I love, and Chobani is one of my most favorite products.
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