Greek Yogurt Pancakes With Maple Syrup
These pancakes are made with tangy Greek yogurt, creating a light and tender texture while adding a protein boost. The combination of the creamy pancakes and the sweet maple syrup is a match made in breakfast heaven.
Things to note: Store your yogurt pancakes in an airtight container in the refrigerator for 5 days.
Special equipment: A non-stick frying pan.
Looking for some other tasty breakfast pancake ideas? Check out our Gluten-Free Chocolate Oat pancakes recipe here, or try our Maple Ginger pancakes!
We also have some Gluten-Free Blueberry Sheet Pancakes that are worth making!
Instructions
7 steps1
Mix the flour, cinnamon, honey, baking powder, baking soda, and salt in a mixing bowl.
2
Whisk together the Greek yogurt, milk, eggs, and vanilla extract in a separate bowl until combined.
3
Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix.
4
Preheat a non-stick frying pan over medium heat and grease it with butter.
5
Scoop out a ¼ cup of batter, and cook until bubbles form on the surface, then turn them and cook for an additional 1-2 minutes until golden brown.
6
Repeat until all the batter has been used, adding more butter if needed.
7
Serve the pancakes warm, and drizzle with maple syrup.
