Greek Yogurt Pancakes | Healthy, Fluffy, High Protein

In a large bowl, whisk together the Greek yogurt, eggs, milk, honey (or maple syrup), vanilla extract, and cinnamon (if using).

Combine the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Mix the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients and stir until combined. The batter should be thick and slightly lumpy. If it’s too thick, add a little more milk to reach your desired consistency.

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly grease it with melted butter or coconut oil.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until small bubbles form on the surface, and the edges look set (about 2-3 minutes). Flip the pancake and cook the other side for 1-2 minutes, or until golden brown and cooked through.

Serve:

Stack the pancakes on a plate and drizzle with additional honey or maple syrup, fresh berries, or a dollop of Greek yogurt for extra protein.

Serving and Storage Tips: