Description
Delicious fluffy pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) milk
- 3/4 cup (170 g) full fat plain Greek yogurt
- 1 large egg (room temperature)
- 4 tablespoons (56 g) unsalted butter (melted and cooled)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until combined. Set aside.
- In a second medium-sized bowl, whisk together yogurt, milk, eggs, and vanilla extract.
- Add the melted butter slowly into your wet ingredients while whisking, stirring until well-combined. The butter may curdle if the other ingredients are cold but that’s ok.
- Pour wet ingredients into dry ingredients and use a spatula or wooden spoon to stir until just combined. Do not overmix your pancake batter or your pancakes will be flat. A few lumps are ok.
- Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Heat skillet on medium-low heat.
- Heat skillet for 5 minutes before adding first pancakes. Batter needs to rest for a few minutes anyway. To test if the skillet is hot enough, drop a few drops of water in the center of the skillet to see if it sizzles.
- Ladle pancake batter into pan about ¼-⅓ cup of batter per pancake. Cook 3-4 pancakes at once.
- Allow pancake to cook until edges begin to appear dry and bubbles in batter begin to burst. Using a pancake spatula, carefully check underside to see if the pancake is golden brown. Then turn pancake over and continue to cook several more minutes until pancake is golden brown – about 1-2 minutes longer.
- Keep pancakes warm on a plate covered by another plate or in a warm 200°F on a heatproof plate.
- Repeat with remaining batter. You may need to spray the pan between each batch of pancakes.
- Serve warm topped with butter and maple syrup.
Notes
- For best results, use room temperature ingredients.
- Always check the skillet temperature before adding the batter.
- Leftover pancakes can be refrigerated and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg