👩🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
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2
In a separate medium bowl, lightly beat the egg. Whisk in the Greek yogurt, milk, and vanilla extract until well combined.
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3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are okay; do not overmix.
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4
Heat a non-stick griddle or large skillet over medium-low heat. Lightly brush with melted butter or oil.
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5
Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set. Flip carefully.
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6
Cook for another 1-2 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter.
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7
Serve immediately with your favorite toppings like fresh fruit, maple syrup, or whipped cream.
💡 Notes
For best results, use fresh baking powder and baking soda. Avoid overmixing the batter for the fluffiest pancakes. Leftover pancakes can be stored in the refrigerator for 3-4 days and reheated in a toaster or microwave.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
