Every weekend I find myself standing in the kitchen, usually on Saturday morning, making either pancakes or waffles and if we have company I’ll leave it up to our guests to choose between the two.
When my mother-in-law and brother’s girlfriend we here earlier this month “pancakes” was the resounding answer. The reasoning was that you can make more pancakes at a time – sounds like I need an army of waffle irons!
While I often use my go-to recipes for pancakes or waffles, I do quite like to mix it up – as you can tell from my breakfast recipe index. With two tubs of Greek yogurt in my fridge I decided to try this recipe from She Wears Many Hats. I made a big batch at my husband’s request and it’s a good thing I did! While these pancakes are quite filling, feeding 4 adults and a 1-year-old we needed a little extra batter. There were two pancakes leftover that my son had for breakfast the next morning, too.
Greek Yogurt Pancakes
- 3 C flour
- 2 tbsp baking powder
- 1 1/2 tsp salt
- 4 tbsp honey
- 1 1/2 C milk
- 1 1/2 C vanilla Greek yogurt
- 3 eggs
- In a large bowl whisk together the flour, baking powder, and salt.
- In another bowl whisk the eggs and stir in the honey, yogurt, and milk. Add the wet ingredients to the dry.
- On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
*This recipe is adapted from Amy at http://shewearsmanyhats.com/yogurt-pancakes-recipe/*
P.S. – Check out my awesome personalized mug! I made it at my friend Emily‘s house, she provided the supplies and the know-how.