These Greek Yogurt Pancakes are the easiest and fluffiest pancakes you’ll ever have. Made with healthy greek yogurt and oats they’ll become your favourite breakfast. Make them into waffles for a crispy treat. Jump to Recipe
I’ve posted this recipe originally three and a half years ago and I took these photos almost exactly four years ago to date. And I still make these Greek Yogurt Pancakes all the time. So, today I am resurrecting this recipe as it’s my absolutely favourite way to make pancakes or waffles and I made many pancakes in my life.
To be honest, most of the time when I make pancakes, I just mix whatever ingredients I have on hand and hope for the best. Sometimes it’s yogurt, sometimes sour cream, sometimes milk or kefir or ricotta. Then I add eggs and flour to get it to proper consistency. Sometimes those recipes work, sometimes not. One time I was experimenting with another batch of pancakes and the result was amazing. It was so good, that the next time I actually measured the ingredients and then again and again, until I got this perfect recipe for Greek Yogurt Pancakes that I use all the time now. I still mess with it on occasion. I have added bran to it, I have made the Greek Yogurt Pancakes into waffles, I have added spices, but the general formula stays the same. They are fluffy and tender and… oh, so good! Having oats and greek yogurt in the recipe is a healthy bonus.
Greek Yogurt Pancakes
These Greek Yogurt Pancakes are the easiest and fluffiest pancakes you'll ever have. Made with healthy greek yogurt and oats they'll become your favourite breakfast. Make them into waffles for a crispy treat | Imagelicious
- 1 cup Greek yogurt (I use 0%)
- 1 teaspoon baking soda
- 1 1/4 cup flour
- 1/2 cup quick oats
- 3 tablespoons brown sugar
- 1 1/2 teaspoon baking powder
- 3/4 cup milk (I use 2%)
- 2 large eggs
- 1 tablespoon vegetable oil
- more oil for cooking pancakes
Start by mixing yogurt and soda in a medium bowl and let it foam a little bit.
In a large bowl, mix together all the dry ingredients.
Add eggs and milk to the soda-yogurt mixture and mix well.
Add wet ingredients to the dry ingredients and mix.
Make sure to NOT overmix. Keep the batter lumpy! If you overmix, then the resulting pancakes will be glutenous and rubbery.
You may need to add more milk if the batter is too thick.
Add a table spoon of oil to the batter and lightly mix.
Heat the pan on medium. Lightly brush oil on to the pan and pour heaping spoons of batter.
Cook on medium until the bubbles start to appear on the pancakes, about 2-3 minutes. Then flip them and cook another 2-3 minutes or until the pancakes are cooked through. Times may vary based on your stove. I sometimes lower the heat and cook them longer. I keep my pancakes in the warm oven while I cook all the batches.
Recipe NotesI use the same recipe for waffles too. I know, I know, all the cookbooks that I have say that waffles require about 6-8 tablespoons of melted butter, but I just can't fathom adding so much fat into my breakfast. And I can assure you that waffles that I get with only one tablespoon of oil are still very delicious. When I make waffles, I don't worry about them being fluffy since I actually go more for crisp, so I add more dry ingredients - either oats or wheat bran, about 1/4 cup. I figure that it's healthy and if it doesn't effect the taste, then why not.
(originally posted on January 3, 2014)