Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate medium bowl, whisk the egg, Greek yogurt, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Do not overmix; a few lumps are fine.
- Stir in the melted butter or oil.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
- Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings.
Notes
- Use full-fat Greek yogurt for richer pancakes.
- Do not overmix the batter to keep pancakes light and fluffy.
- Adjust heat if pancakes brown too quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg