Description
These Fluffy Greek Yogurt Pancakes are a delicious and nutritious breakfast option, combining whole milk Greek yogurt with oats for a light yet hearty texture. Enhanced with vanilla and almond extracts, and optionally studded with blueberries or chocolate chips, they make a perfect start to your day. This easy blender recipe creates pancakes that are soft, fluffy, and full of flavor, cooked quickly on the stovetop.
Ingredients
Main Ingredients
- ½ cup whole milk Greek yogurt (plain or vanilla)
- ½ cup unsweetened vanilla almond milk (or dairy free milk of choice)
- 1 egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Mix-ins
- Blueberries or chocolate chips (5-6 per pancake)
Cooking Fat
- Butter or olive oil (for cooking)
Instructions
- Blend the batter: Add all main ingredients except optional mix-ins to a blender. Blend on high for 30 seconds to 1 minute until completely smooth. Let the batter rest in the blender for 10 minutes to thicken properly.
- Preheat the cooking surface: Lightly coat a griddle or skillet with butter or olive oil and preheat over medium heat until hot.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the griddle. Immediately add 5-6 blueberries or chocolate chips to each pancake. Cook for 2-4 minutes until pancakes begin to puff up and bubbles appear along the edges.
- Flip carefully: Flip the pancakes carefully and cook until the underside is golden brown. Adjust the heat as needed to avoid burning, lowering to medium-low if necessary.
- Finish cooking the batch: Wipe the skillet clean and add more butter or oil before cooking the remaining batter. The recipe makes about 6 pancakes total, serving 2 people with 3 pancakes each.
Notes
- Letting the batter rest after blending allows the oats and baking powder to activate, resulting in fluffier pancakes.
- Use gluten-free oats if you want a gluten-free version.
- You can substitute the dairy milk with any plant-based milk to make it dairy-free.
- Add the blueberries or chocolate chips immediately after pouring the batter so they stick to the pancakes.
- Adjust cooking heat carefully to prevent burning while ensuring the pancakes cook through.
