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Fluffy High-Protein Greek Yogurt Pancakes with a Tangy Finish

Tender, tangy pancakes made with Greek yogurt for extra protein and a soft, fluffy stack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories: 250
Ingredients Equipment Method

Ingredients
  

1 cup plain Greek yogurt
2 large eggs
2 tablespoons milk
2 tablespoons honey
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Butter or oil, for the griddle

Equipment

  • 1 large mixing bowl
  • 1 medium bowl
  • 1 balloon whisk
  • 1 flexible spatula
  • 1 ladle or 1/4 cup measure
  • 1 griddle or large non-stick skillet
  • 1 thin turner for flipping

Method
 

Whisk Greek yogurt, eggs, honey, and vanilla until smooth.
    In another bowl, whisk flour, baking soda, baking powder, and salt.
      Fold the dry mix into the wet just until combined; the batter stays thick.
        Rest 5 minutes and heat a greased griddle over medium.
          Scoop 1/4 cup portions and spread gently; cook 2 to 3 minutes until bubbles set.
            Flip once and cook 1 to 2 minutes until golden.
              Stack and top with yogurt, berries, and honey; serve hot.