Gourmet Veggie Mama

Greek yogurt pancakes

A couple of nights ago, I found myself at home alone (well, with a sleeping baby upstairs), as the hubby was out of town. I decided to treat myself to breakfast for dinner, and I made pancakes, inspired by Becky’s post the other day.


They were amazing — fluffy, light, and awesome. The best part is the Greek yogurt, which is one of my favorite ingredients. It’s high-protein, creamy, and it tastes great.

The original recipe called for vanilla yogurt, but I had plain in the fridge already, so I just went with it. I think the extra sweetness and vanilla from the almond milk made up for it. For the record, FAGE is totally worth the extra money — it’s so much more delicious than any other brand of Greek yogurt I’ve tried.

Greek Yogurt Pancakes
Recipe modified from Chobani Kitchen via Clover and Thyme

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups Greek yogurt
1 egg
3/4 cup vanilla almond milk

Combine the flour, baking powder, baking soda, and salt. Whisk the Greek yogurt, egg and almond milk into the dry ingredients, and stir until just combined.

Heat a skillet or griddle over medium-high heat, and scoop 1/4 cup batter onto the preheated surface. Flip when the edges appear dry and bubbles appear. Cook until golden brown. Repeat until all batter is used. Makes about 12 pancakes.

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14 Thoughts on “Greek yogurt pancakes

  1. YES! I totally didn’t even like Greek Yogurt until Fage (and I like the sound of Fah-yeh). They could recoup the economy on that. OK, they couldn’t, but it’s good. And your pancakes look glamorous and delicious, like …. I guess like buttermilk!

  2. Thanks for the shout out! I hope your breakfast for dinner was delish. 🙂

  3. What great pancakes and yes, pancakes can be eaten at any time of the day or night. Love how these are made with Greek yoghurt – that must give them a lovely texture xx

  4. Have never thought of adding Greek yogurt to pancakes. Bet it adds a wonderful zing.

  5. anita pancholi on May 21, 2012 at 9:37 pm said:

    Thanks Lauren! I tried this for my girls one morning and they loved the pancakes! I’m allergic to almonds so I substituted vanilla soy milk. 🙂

  6. anita pancholi on May 25, 2012 at 7:28 pm said:

    Yea! I also used 1/2 all purpose flour and 1/2 whole wheat flour – I don’t think it changed the taste really!

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