Perfect Weekend Greek Yogurt Pancakes

I love waffles. But I am crazy intimated by waffles. Once you close the waffle iron, you can’t tell what’s happening in there. Are they done? Are they burning? Is this thing even on? So, rather than induce unnecessary panic on weekend mornings, I usually just opt for super visible and very safe pancakes.

Or put Blair in charge. He’s a waffle whisperer. Well, at least he seems like one after we throw out the first few waffles because they’re either undercooked, overcooked, or stuck to every bit of the waffle iron. But after those first few sacrifices, he’s really good at making them perfect. (This is not a criticism. While accidents do happen, he really does make the best waffles.)

Anywho. Pancakes are the next best thing to waffles. Except maybe french toast. Also, I have a very strong sweet tooth.

BUT. These pancakes are so delicious that they make me forget about all of those other breakfast goodies. They’re soft, fluffy, tangy, and perfect. Topped with a pat of butter and a drizzle of syrup, the combo of tangy/sweet/rich plays so nicely together that you sort of forget that these pancakes are allllllmost, if you try really hard, sort of healthy.

I mean, Greek yogurt is a superfood, right? Right.


Greek Yogurt Pancakes
Yield 8 6-inch pancakes. Slightly adapted from Peanut Butter Fingers.

– 8 ounces plain nonfat Greek yogurt
– 7 tablespoons all-purpose flour
– 1 tablespoon Splenda
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 eggs, lightly beaten
– Softened butter, for griddle

Preheat griddle on 300 degrees F (or large skillet over medium-low heat).

Gently combine Greek yogurt, flour, Splenda, cinnamon, baking soda, and salt in a medium bowl. Don’t worry about combining everything perfectly – stop stirring before the mixture is well combined. Add eggs and vanilla, gently stir together. Again, it’s okay if everything isn’t perfectly combined. Just stir it all up.

Pour batter onto warm griddle using 1/4 cup measuring cup. Cook until bubbles form and pop on top of pancakes. Flip with lightly buttered spatula, and cook until browned. The pancakes will rise high while cooking and fall a bit as they cool, so eat ’em up quick! Top with whatever your pretty little heart desires. As mentioned before, I’m a butter and (sugar-free) syrup kind of girl.

What are you having for breakfast tomorrow?
Do you have any special weekend breakfast recipes?


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