Extra Fluffy Yogurt Pancakes
Start your day off right with these extra fluffy yogurt pancakes. They are made with olive oil and yogurt, easy to whip up and are incredibly moist and delicious.
Servings 4
Calories 501kcal
Ingredients
- 2 cup all purpose flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cup plain Greek yogurt
- ¾ cup milk
- ¼ cup extra virgin olive oil
Instructions
- In a medium sized bowl whisk together eggs, yogurt, milk and olive oil.
- Add dry ingredients into bowl containing wet ingredients and mix until lumpy batter is formed. Do not over mix.
- Turn on electric griddle or heat your large non-stick skillet over medium heat.
- Pour approximately ⅓ cup of batter onto griddle and spread it to form a flat circle.
- Cook until small bubbles form on pancakes, about 2 minutes.
- Cook for another minute or two or until the top edges of the pancake starts to cook. Flip pancakes over and cook until done, about 3 more minutes.
- Place cooked pancake on a plate and cover with foil. Continue cooking the rest of the pancakes until the batter if finished.
Notes
Serving ideas: For toppings you can use maple syrup, powdered sugar, whipped cream, nutella, peanut butter, butter and/or fruit jam. Serve with fresh berries, peaches, bananas, figs or pomegranate (learn how to seed a pomegranate here).
TO STORE: Store any leftover pancakes in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze pancakes. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 66g | Protein: 18g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 717mg | Potassium: 272mg | Fiber: 2g | Sugar: 17g | Vitamin A: 196IU | Calcium: 279mg | Iron: 4mg
