Fluffy Greek Yogurt Pancakes with Berries
Protein-packed pancakes made with Greek yogurt, eggs, and flour—fluffy, quick, and topped with fresh strawberries, blueberries, and a dollop of yogurt. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 16g
Ingredients
- 1 cup Greek yogurt, plain
- 2 whole eggs
- ¾ cup all-purpose flour
- 2 tbsp honey or maple syrup
- 1 cup fresh strawberries, halved
- ¾ cup fresh blueberries
Instructions
- 1
Whisk Greek yogurt, eggs, and honey in a bowl until smooth and combined, about 1 minute.
- 2
Add flour and a pinch of salt to the yogurt mixture. Stir until just combined—batter should be thick.
- 3
Heat a nonstick skillet over medium heat. Lightly butter or oil the surface, about 30 seconds.
- 4
Pour batter in 3-inch rounds onto the skillet. Cook 2 minutes until the bottom is golden and edges look set.
- 5
Flip pancakes carefully. Cook the other side 1–2 minutes until light golden brown.
- 6
Slide onto plates. Top with strawberries, blueberries, and a spoonful of Greek yogurt. Drizzle with honey.
Tools you’ll need
- large mixing bowl
- whisk
- measuring cups
- 12-inch nonstick skillet
- spatula
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