Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup Stonyfield Greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla bean paste
For Cooking and Serving
- Cooking Spray (for greasing the pan)
- Maple syrup (for serving)
- Fresh berries (optional, for serving)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a larger bowl, whisk the eggs until smooth. Then add the Greek yogurt, milk, and vanilla bean paste, whisking until fully blended.
- Combine Ingredients: Pour the dry ingredients into the wet ingredients and gently stir until just combined. Do not overmix; some lumps should remain for a light texture.
- Preheat Pan: Heat a large nonstick skillet or frying pan over medium heat. Lightly coat the surface with cooking spray to prevent sticking.
- Cook Pancakes: Using a ⅓-cup measuring cup, pour 3 to 4 scoops of batter onto the pan, forming circles. Cook for 2 to 3 minutes until the edges look set and bubbles appear on top, and the bottoms are golden brown. Flip and cook for an additional 1 to 2 minutes until the pancakes are fully cooked and fluffy.
- Serve: Remove pancakes from the pan. Serve warm topped with maple syrup and fresh berries if desired.
Notes
- Do not overmix the batter to keep pancakes tender and light.
- Use a nonstick pan and cooking spray to ensure easy flipping.
- If desired, substitute the milk with almond or oat milk for a dairy alternative.
- Greek yogurt adds protein and moisture; full-fat yogurt works best for richness.
- Adjust cooking time if pancakes are larger or smaller than ⅓ cup scoops.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Greek-American
- Diet: Vegetarian
