Greek Yogurt Pancakes

May 24, 2011

Gah! I thought I was done dreaming about teaching since it is summer! Not exactly an enjoyable dream.

However, something that was enjoyable about my morning: a run + a really good breakfast! 🙂


Distance: 5 miles

Time: 42 minutes

Overall, it was a pleasant run—a little chilly, but still a sunshine-filled morning.

The only problem I had was that I got pretty hungry while running and definitely felt a little weak.

After returning home, I refueled with a delicious breakfast.

Whenever I ask Craig what he wants for breakfast, this is always his request:

Greek Yogurt Pancakes

Servings: 2-3


1/2 cup all-purpose flour

1/4 cup whole wheat pastry flour

2 teaspoons sugar

1-1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

1 egg

1/4 cup Greek yogurt

1 teaspoon canola oil


1. Combine flours, sugar, baking powder, baking soda, and salt in a small bowl.

2. Combine milk, egg, Greek yogurt, and canola oil in a separate bowl.

3. Add wet ingredients to dry ingredients.

4. Carefully mix to combine. Drop by spoonfuls onto non-stick skillet. Cook until golden brown.

Toppings: banana, strawberries, Greek yogurt, chia seeds, pure maple syrup.

These are not your traditional fluffy pancakes. They are pretty thin (like a crepe!) which is exactly how Craig likes them! 🙂

I’m off to lift weights at the gym.

    1. My husband always ruins his vacations by dreaming about teaching too! 🙂 Happy summer vacation!

    1. My wife made a batch of the Greek yogurt pancakes yesterday – all I can say is FANTASTIC! So light, fluffy and moist. Not dry like so many other pancakes. We agreed that these are the best pancakes we’ve ever had and we’ll be cooking these up fairly regularly from here on out. Thanks!

      1. Yeah! I’m glad you liked them. My husband does not like dry, thick pancakes–he prefers thin almost crepe-like pancakes, so he loves it when I make this recipe.

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