Fluffy Greek Yogurt Pancakes

5 from 1 vote

Delicious, fluffy, high protein pancakes made using Greek yogurt.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

In a large bowl, mix the eggs and vanilla into the greek yogurt.
Add the baking powder, flour, and sugar to the bowl and mix.
Add the milk and lemon juice to the bowl and mix.
Scoop a heaping 1/3 cups worth of batter per pancake onto a hot griddle or non-stick frying pan. Cook for 2-3 minutes a side. ( I like to heat my pan at medium heat, then lower it to low medium when I put the batter on). I find that the first batch of pancakes takes about 2 minutes a side and the next batch takes even less.

When to flip pancakes: You will see bubbles start to form on the top of the pancakes and the edges will look set. This normally takes two to three minutes on each side.

To store: Store pancakes in an airtight container in the fridge for 5-7 days.

To freeze: Let pancakes cool completely. Layer pancakes between sheets of parchment paper or wax paper and place in freezer bags. Freeze for up to 2 months.

To reheat: to reheat frozen pancakes, reheat in a toaster, microwave or in the oven. To reheat in a microwave, start with 1 minute and flip them at the 30 second mark. To reheat in the oven, heat at 350°F for about 10 minutes.