Greek Yogurt Pancakes

Recently I made tzatziki sauce for a 4th of July party (to go with the beef and lamb koftas I made) so I have left over Greek yogurt. So what better way to use up leftover Greek yogurt than in a delicious breakfast! These fluffy and tangy pancakes are just what I needed to get me powered up for a big weekend of cleaning and re-organizing as I have special guests coming next week. I paired this recipe with a fresh cherry almond compote… and yes, it was out of this world delicious!

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Ingredients

¾ cup flour
1 tsp baking powder
1 tbsp granulated sugar
¼ tsp salt
1 tbsp oil
1 egg
½ tsp vanilla extract
½ cup Greek yogurt
¼ cup milk

Instructions

Preheat a griddle to 325 degrees F (or Medium heat).
In a small bowl, whisk together the flour, baking powder, salt, and sugar.
In a medium bowl, whisk together the eggs, yogurt, oil, and vanilla extract.
Add the flour mixture into the yogurt mixture and stir together with the milk until just combined. Do not overmix; it is OK for some lumps to remain.
Lubricate the griddle with butter and pour approximately ¼ to ⅓ cup of batter onto griddle.
Cook until the edges start to look dry, approximately 2 - 3 minutes.
Flip and cook for approximately 2 minutes before removing to a plate.
Serve with your favorite toppings - fruit, syrup, honey, etc.

Notes

This recipe is adapted from Creme de la Crumb.