Greek Yogurt Fluffy Pancakes
These Greek yogurt pancakes are soft, tangy, and perfectly fluffy. The yogurt adds richness while keeping them tender, and the chocolate chips or blueberries tucked inside make every bite a treat. Top them with fresh strawberries and a drizzle of agave syrup for a breakfast that feels both wholesome and indulgent
- Yield: 8 pancakes
Ingredients
– 2 eggs
– 1 cup Greek yogurt
– 1/4 cup milk (any kind you like)
– 1 tsp vanilla
– 2 tsp baking powder
– chocolate chips or blueberries (your choice)
– 1/4 tsp salt
– 1 cup flour
– agave or syrup (for serving)
– fresh strawberries (for topping)
– 1 tsp of olive oil or butter for bottom of pan
Instructions
-
Whisk the wet ingredients
In a large bowl, whisk together the eggs, Greek yogurt, milk, and vanilla until smooth and creamy. -
Add the dry ingredients
Sprinkle in the baking powder and salt, then gently fold in the flour until just combined. Be careful not to overmix. The batter should be thick and slightly lumpy. -
Fold in the extras
Gently stir in the chocolate chips or blueberries. -
Cook the pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden and cooked through. -
Serve and enjoy
Stack the pancakes on a plate, top with fresh strawberries, and drizzle with agave syrup. Serve warm and enjoy!