Greek Yogurt Pancakes are another comfort food that has been a part of our family breakfasts for years. My oldest grandson, Vanze, created his own special name for them when he was quite small. I had picked him up to see the pancakes cooking on the griddle and he noticed the bubbles. “Bubble Cakes!” Last spring when his little brother, Weston, was helping make breakfast on the weekend at Gigi’s, he went to the pantry to retrieve some of the ingredients to make Bubble Cakes. “Flour, sugar…..bubbles,” he said as he took the items one by one from the pantry. I secretly snickered. He’s so stinkin’ cute!
Why yogurt? Why not? Yogurt can be substituted for buttermilk which is in multiple pancake recipes. Greek yogurt contains almost double the amount of protein and less sugar than regular yogurt. Most substitutions call for 3/4 cup yogurt mixed with 1/4 cup milk to equal 1 cup of buttermilk. This recipe has an additional 1/2 cup of water beyond this recommendation. Greek yogurt is thick, so this helps reduce the thickness of the batter even more so.
In one bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients except for the melted butter. Warm the wet ingredients slightly in the microwave for about 25 seconds. This should be enough to bring it to room temperature. Follow this with blending in the melted butter. This process of warming the wet ingredients prevents the butter from solidifying when mixed with colder ingredients.
Slightly mix all ingredients until all combined. Do not over mix!
Allow it rest for about 15 minutes. Letting the batter rest relaxes the gluten making the pancakes more tender after cooking. (The batter for my Heavenly Belgian Waffles sits for 30 minutes.) You will see a slight difference in the batter. Now you are ready to make these fabulous wonders!
Preheat griddle to 325 degrees. Rub the surface lightly with coconut oil using a folded paper towel just before dispensing batter. Place a large scoop onto griddle, spreading out a bit with the back of the scoop. When bubbles begin to appear as you see below, flip and cook for an additional 1-2 minutes.
Ready, set…eat! These are fabulous served with some Strawberry Basil Syrup. Try my other pancake recipes for a weekend variation: Butter Rich Pancakes or Summer’s Sweet Corn Pancakes. It will be a great way to start your day, guaranteed!
If you have any leftover, they may be refrigerated and warmed up in the microwave. Another way to extend the uses of extra pancakes would be to put a sausage patty between two pancakes. I buy a package of frozen patties and keep in the freezer for this option. Microwave the patty first wrapped in a paper towel to absorb the extra grease, followed by 15-20 seconds for cold pancakes.. Sandwich the patty between the two with a drizzle of maple syrup and you can eat and run! Or, you may just cut it up and eat chunks of it one at a time.
Serves: 21 pancakes
- Dry Ingredients:
- 1½ c. flour
- 3 T. sugar
- 2 t. baking powder
- ½ t. baking soda
- ½ t. salt
- Wet Ingredients:
- 3 eggs
- ¾ c. Greek vanilla yogurt
- ¾ c. water
- 3 T. melted butter
- Combine dry ingredients.
- Combine wet ingredients, except melted butter, in a glass bowl and microwave for about 25 seconds. Warming the wet ingredients insures that the melted butter will not solidify when blended in.
- Blend melted butter into wet ingredients Stir into dry ingredients until just moistened.
- Allow to sit for about 15 minutes.
- Preheat griddle to 325 degrees.
- Drop onto griddle using ice cream scoop.
- Flip over when bubbles appear and cook the other side for an additional 1-2 more minutes.
Variation: Use lemon yogurt in place of vanilla and add 1 cup of fresh/frozen blueberries.