Get the recipe: 15-Minute Fluffy Greek Yogurt Pancakes with Vanilla
These homemade Greek Yogurt Pancakes are quick to make and are made with plain yogurt, white whole wheat flour, and a drizzle of maple syrup (refined sugar!). They are a great option for breakfast, a snack, or, dare I say, perfect for breakfast or dinner! Great for 9+ months and up!
Ingredients
- 1 cup flour (see notes)
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 large eggs
- 2 tbsp melted butter or oil (olive oil, avocado oil, vegetable oil)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, stirred before measuring
Instructions
- Dry Ingredients: in a medium bowl, whisk together the flour, baking powder, and salt.
- Wet Ingredients: add in the milk, eggs, butter, maple syrup, vanilla and yogurt and stir until just incorporated.
- Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and add any toppings. Cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
- Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
- Serve and Enjoy!
Notes
Age: 9+ months
Note of Flour: you can use white whole wheat flour, 1/2 cup whole wheat and 1/2 cup all-purpose, all-purpose flour or a gluten-free one-for-one blend. I used white whole wheat for these photos.
Storing Pancakes: Store yogurt pancakes in an air-tight container for 3-4 days in the fridge.
Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to 3 months. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
Batter too thick: if your batter becomes too thick, just add in a tablespoon or two of milk and mix.
How to Serve
- Cut in half and served for baby-led weaning
- Cut into long strips with a spread of peanut butter or other nut butter on top.
- Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks.
- Torn and served with a side of your favorite baby food puree, applesauce or yogurt to use as a dip.
- Served in chunks with mashed avocado on top.
- Spread your favorite jam on one pancake, spread another pancake with peanut butter or nut butter and press two pancakes together for a PB&J sandwich
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