I am a BIG fan of greek yogurt. I have moved on from the individual cups to those huge family size tubs because I definitely eat enough to make it worth it. Not only is it incredibly delicious to eat plain, but there are also a million ways to use it in cooking and baking. Because of it’s awesome nutritional value, I love to use it in place of sour cream or cream cheese in recipes. And that’s where the inspiration for these pancakes comes in.
While reading Pioneer Woman Cooks (the first blog I ever read and I’m still a loyal reader!), I came across her recipe for Edna Mae’s Sour Cream Pancakes. As soon as I beheld their deliciousness, I immediately wondered if the recipe could work with greek yogurt instead of sour cream. The answer, thankfully, is YES. GOOD LORD YES.
Greek Yogurt Pancakes
by
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: breakfast
Ingredients (serves 3)
- 2 eggs
- 1/2 t. vanilla extract
- 7 T. all-purpose flour
- 1/4 t. salt
- 1 t. baking soda
- 1 T. sugar
- 1 c. greek yogurt (plain, not reduced fat, works best)
Instructions
Whisk together the eggs and vanilla in a small bowl, set aside.
In a medium mixing bowl, stir together the flour, salt, sugar, and baking soda.
Add the greek yogurt to the dry ingredients and stir until incorporated.
Gently whisk the egg mixture in just until well combined.
Preheat griddle to medium heat (about 300 degrees) and grease with butter or non-stick spray.
Pour batter by the 1/4 cup onto the griddle and cook until the top bubbles and the edges are golden brown. Gently flip and cook another couple minutes on the opposite sides until golden brown.
Serve hot with maple syrup and enjoy!
Here’s the crazy thing about these pancakes. There’s actually very little flour in the batter, and so the pancakes are for the most part made up of greek yogurt. I have no idea how this works! The genius of the Pioneer Woman never ceases to amaze me. I can’t say how these match up to her sour cream pancakes, but I can tell you that these guys are darn good and have much kinder nutrition facts. Instead of being cakey and dense like a traditional pancake (which I also love), these are light and airy and almost crêpe-like. I’ve eaten them three times already.
Hope you love them as much as I do!
-Lauren
11 Responses
Nikki @ The Road to Less Cake
These pancakes look so beautiful and fluffy. I love Greek yoghurt in pancakes, it really does make them so light and fluffy. I posted a pancake recipe using some Chobani and they were so airy.
Lauren
I know, I’m in love with the stuff! I’ll have to check out your post, sounds awesome. 🙂
Nala
Oooh, those pancakes look good! I recently became addicted to Greek Yogurt. One thing I love about it is – like you – you can add it in just about anything!
Lauren
I agree-it’s SO versatile!
Consuelo @ Honey & Figs
Yay, I’m a big fan of greek yogurt too!! You can add it to literally everything and make it more delicious and healthier. There’s not a single dish that greek yogurt can’t improve 😉
And these pancakes look really fluffy and delish… I wsh they were tomorrow’s breakfast (or dinner, mind you!) x
Lauren
I’m with you–I’ve yet to find something that greek yogurt DOESN’T work with! 🙂
Emily
Omg yum. I’m the exact same way. I’ve been using chobani in everything! My go-to dinner of late is chicken or tuna salad made with yogurt! So easy and so good!
Lauren
Perfect for a mayo-hating lady such as yourself! 🙂
Ellie
Just found your blog today via this recipe earlier today. Made it, ate it. Loved it! Very filling! Bookmarking your site! Can’t wait for more! <3
Lauren
That’s fantastic, I’m so glad you liked the recipe! These kinds of comments really make my day. 🙂
Jebbica
Ooh, these sound delicious! I’m definitely going to have to try them! Hopefully they work out better than that Greek yogurt ice cream I made. Though, now that I have an ice cream maker, I might be interested in re-trying that one!