Greek Yogurt Pancakes
Thick, tangy pancakes leavened mostly by baking soda reacting with the yogurt, which makes them rise high and stay tender. The batter is stiff enough to hold blueberries in place rather than letting them sink.
- Prep10 min
- Cook15 min
- Total25 min
- Serves4
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Whisk the Greek yogurt with the eggs, lemon zest, and whole milk until completely smooth, with no ropes of yogurt left.
- Stir the all-purpose flour, granulated sugar, baking soda, baking powder, and salt together, then fold them into the yogurt mixture just until moistened. The batter will be thick enough to hold a spoon upright for a second.
- Let the batter rest 5 minutes; the soda starts working against the yogurt's acid immediately, so cook within about 20 minutes or the lift is spent.
- Melt the butter on a griddle over medium-low heat. Drop 1/4-cup scoops and spread each into a 4-inch (10 cm) round with the back of the spoon, then press 8 or so blueberries into the surface of each.
- Cook until the bottoms are deep golden and bubbles break at the edges, 3 to 4 minutes, then flip and cook 2 to 3 minutes more. These are thicker than ordinary pancakes and need lower heat so the centers set before the outsides burn.
Notes
- Nonfat Greek yogurt makes a drier pancake; if that is what you have, add another tablespoon of milk.
