Greek Yogurt Pancakes
I am not a huge sweets guy, especially in the morning. I’ll take some bacon and eggs over a cinnamon roll any day of the week. But you gotta change it up sometimes or life gets boring right? And one way I love to change it up is to experiment with pancakes. I’ve tried sourdough pancakes and cherry chocolate pancakes already, so I wanted to do something a bit different for this breakfast.
I substitute Greek yogurt for sour cream all of the time and sour cream pancakes are a pretty popular thing so I thought maybe I could use some yogurt instead. Worked like a charm!
I think I make huge pancakes. This recipe says it makes 12 four inch ones. I just made what I consider to be a normal sized pancake and I only got four out of my batch, so maybe plan accordingly if you are trying to feed a crowd.
1) Mix baking soda, flour, sugar, and salt in a bowl. Then stir in greek yogurt.
2) Add your liquid ingredients next and whisk the batter until it's smooth. If it ends up being too thick, add a bit mor emilk.
3) Add a small amount of butter to your pan or griddle over medium-high heat. Once it's melted add about 1/2 cup of the batter for each pancake.
4) When bubbles start to form on top and the edges get firm, it's time to flip. Generally, after about 3 minutes cooking on the first side, the pancakes should be ready to flip.
5) Flip pancakes and cook for another 1-2 minutes.
6) Serve as soon as possible with butter and maple syrup.
Adapted from Edna Mae's Sour Cream Pancakes from Pioneer Woman Cooks.
Making the Batter
For pancakes, these are actually pretty healthy for you. Yogurt is way healthier than sour cream and this recipe is missing (although not to any noticeable effect) one thing that is almost always in pancakes: melted butter.
To start, mix your baking soda, flour, sugar, and salt in a bowl and then add your Greek yogurt.
Next add all your liquid ingredients and whisk away. It should be a pretty smooth batter, mine was a little thick so I added a few Tablespoons of milk (the milk in the above recipe wasn’t in the original).
There’s no need to let this batter rest, just go head and cook them right away.
Cooking the pancakes
The only butter in this recipe is used to cook. I guess you could use spray or something here, but there’s nothing like a pancake cooked in a bit of butter. It doesn’t take a lot to get the job done. Just a teaspoon or two will melt nicely in your pan and give great flavor to the pancakes.
Melt the butter on a griddle or in a pan over medium-high heat and once it’s melted and bubbling, pour your batter in. I make about 1/2 Cup pancakes but you could make smaller ones obviously. I’m not sure if I would make them much larger just because they’ll be hard to flip.
I’m not going to lie, pancakes are kind of tricky to cook. Ideally, you want to flip them when they are starting to get large bubbles on the top and are starting to firm up around the edges, but you also want to make sure not to burn the bottoms at all. It’s kind of a tricky thing. My advice is that if you aren’t too comfortable making pancakes, double or triple the batter recipe so you have some wiggle room.
In general, a few minutes per side should get you some good results.
Of course, you want to eat these as soon as possible after they come off the griddle. Just add a small pat of butter and some syrup. I’m a strong believer that if you are taking the time to make pancakes from scratch, it’s worth the extra bucks to use some real maple syrup to take them to the next level.
I actually loved these pancakes because they weren’t too sweet. The yogurt gives them a bit of a tangy flavor that I really enjoyed. It’s almost kind of a sweet/savory thing.
Also, the yogurt gives the pancakes a great texture.
I will definitely be making these again. They are really simple if you can get the pancake cooking down and they sure did hit the spot for me.