Fluffy Greek Yogurt Pancakes

With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!

INGREDIENTS

• ¾ cup plain whole-milk Greek yogurt
• ¼ cup milk
• 2 eggs
• 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
• 1 cup all-purpose flour (or whole-wheat flour; if using whole-wheat, add 2 tbsp more milk)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips (optional). You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.

DIRECTIONS

1. Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
2. Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
3. Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
4. Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
5. Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
6. Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
7. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.