Replicate the bright tangy taste of buttermilk pancakes, without the buttermilk. By using Greek yogurt in your batter instead, you can enjoy fantastic tasting pancakes while adding in your own preferred flavor.
Buttermilk pancakes are great, but it’s not the most versatile of ingredients to keep in your cooler. Greek yogurt, on the other hand, is great to have on hand—especially for pancakes.
First, a store-bought cup of greek yogurt is roughly 5 ounces (or about 1/2 cup), which is exactly the amount you need for this recipe. Secondly, greek yogurts now come in just about every flavor. Strawberry, coconut, banana, vanilla. If you want to vanilla flavored pancakes, leave the vanilla extract at home and just pick up vanilla yogurt. Whenever possible, we’re all about simplification of ingredients.
When it comes to cooking pancakes, a good nonstick skillet is essential. We’re not saying it can’t be done in cast iron, but you better trust your pan’s seasoning. In our nonstick skillet, we’ve experimented with using butter and not using butter. Butter will add flavor and help with sticking, but it will also give the pancakes a more rustic cooking pattern. Using no butter and a really great nonstick skillet will give you closer to that even browning you’d expect from a diner.
Either way, greek yogurt pancakes are super easy to make and they taste fantastic. Try making them with your favorite yogurt flavor.
Greek Yogurt Pancakes
Makes 6 pancakes (15 minutes of preparation)
- 1 egg
- 3/4 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup vanilla greek yogurt
- 1 cup flour
- 1 teaspoon baking powder
Add the egg and milk to a bowl and beat until smooth. Add the yogurt, sugar, and salt, and blend until smooth. Add the flour and baking powder, gently mix to just combine. It’s okay for the batter to be a bit lumpy—overworking the batter will result in tough pancakes.
Heat a non-stick pan or griddle over medium-low heat. Grease pan w/ butter. Pour 1/3 cup of the batter onto the hot pan, cook until bubbling and bottom is golden brown, about 3 minutes, then flip and cook another 2 minutes until golden. Repeat, adding additional butter as needed, with the rest of the batter.
Serve with maple syrup and enjoy!