Description
Delicious fluffy pancakes perfect for breakfast!
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour (or 1 cup each all-purpose and whole wheat flour)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 ¼ cups milk (I use whole milk)
- 2 teaspoons pure vanilla extract
Instructions
- Melt the butter (either in the microwave or in a pan on the stove) and set it aside to cool slightly.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, milk and vanilla extract. Then whisk in the melted butter.
- Pour the dry ingredients into the wet. Mix until the flour is just incorporated, being careful to not overmix. The batter may be slightly lumpy, but you should not see any streaks of flour. The batter will be thick.
- Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter (you can skip the butter if using a non-stick griddle that doesn’t require greasing).
- Scoop the pancake batter onto the griddle, using about 3 tablespoons of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes.
- Flip the pancakes and cook them on the second side until golden, about 2 minutes.
- Serve pancakes with butter and maple syrup, if desired.
Notes
- For extra fluffiness, make sure not to overmix your batter.
- Feel free to add chocolate chips or blueberries for a twist!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg