Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon white sugar
Wet Ingredients
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 2/3 cup milk
Instructions
- Preheat the Pan: Preheat a large griddle or frying pan to low-medium heat to ensure even cooking of the pancakes without burning.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and white sugar until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the two large eggs thoroughly. Then add the plain Greek yogurt and milk, whisking until the mixture is smooth and well blended.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry flour mixture using a rubber spatula or wooden spoon. The batter will be somewhat lumpy, which is normal and ensures light pancakes.
- Prepare the Cooking Surface: Lightly grease the preheated griddle or frying pan with oil or non-stick cooking spray to prevent sticking while cooking.
- Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the griddle. Fry for 2-3 minutes until small air bubbles form on the surface of the uncooked side. Flip the pancake carefully and cook for another 2-3 minutes until golden brown and cooked through.
- Finish and Serve: Repeat the process with the remaining batter. Serve the warm pancakes with your choice of toppings such as fresh fruit, maple syrup, or whipped cream.
Notes
- Do not overmix the batter; lumps are fine and contribute to fluffy pancakes.
- Cook on low-medium heat to prevent burning and ensure pancakes cook evenly inside.
- Greek yogurt adds a slight tang and extra protein to these pancakes.
- For fluffier pancakes, make sure your baking powder is fresh.
- Adjust milk quantity slightly if batter is too thick or thin for pouring.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Greek/American
- Diet: Vegetarian
