Greek Yogurt Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with Greek yogurt for protein and tang, topped with a homemade mixed berry and pomegranate compote. These slightly sweet pancakes work for weekday breakfasts or special weekend brunches. Ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups all purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 2 large egg
- 1/2 cup Greek yogurt
- 1 1/2 cup milk, (I used whole milk but any nut milk will work well too)
- 1 tbsp vanilla
- canola oil or vegetable oil, for greasing griddle or skillet
- 1 1/2 cup mixed berries
- 2 tablespoons Pomegranate juice
- 1 teaspoon lime juice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 149mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 24mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.