Fluffy Vanilla Pancakes with Greek Yogurt
Fluffy, easy-to-make pancakes, made with vanilla Greek yogurt. These pancakes freeze well and are a perfect make-ahead breakfast or brunch!
Ingredients
- ½ cup Vanilla Greek Yogurt (I use Chobani)
- 2 Tbsp butter melted
- 1 egg
- 1 cup whole milk
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ tsp baking soda
- ½ tsp salt
Instructions
- In a large mixing bowl, whisk together yogurt, butter, egg and milk until fully combined.
- Add dry ingredients, mixing once all ingredients are in the bowl. Stir gently to combine – do not overmix. A few lumps of flour are ok.
- Heat a nonstick skillet over medium heat and coat with nonstick spray or brush with a light amount of melted butter. Ladle or scoop about ⅓c batter and cook until the edges begin to firm and the top of the batter is covered in bubbles. Flip gently with a spatula and do not press down (you want to keep that air).
- Cook until the pancake is golden brown on both sides and cooked through at the center. (If you need to poke a hole in the first couple pancakes to check for doneness and get your timing right, go for it. Your secret is safe with me.)
- Serve hot with butter and maple syrup.