My bunny LOVES pancakes. She’ll eat them for breakfast everyday, and a lot of them. But the frozen Giant brand mini pancakes weren’t cutting it in the nutrition camp for me. So after much experimenting, I’ve perfected this high-protein, high-fat pancake recipe that meets her high calorie nutritional needs & taste buds standards. (Plus she loves to make them with me!)
I make them a few times a week, placing leftovers in a ziplock bag with a paper towel in the fridge. Then on mornings we don’t have time for a fresh batch, we’ll wrap them in a fresh paper towel and microwave for 30 seconds. Just as good for a couple days after, and better for her than the pre-packaged.
Without further ado, the recipe:
Michelle’s Greek Yogurt Pancakes
- 8 oz plain greek yogurt 2%
- 2 eggs
- 1/4 cup whole milk
- 1/4 cup whole wheat flour
- 1/4 cup white flour
- 1/2 tsp baking soda
- 1/2 tsp vanilla (optional)
Spray a pan or griddle with oil and warm pan over medium heat.
In a medium bowl, combine the yogurt, eggs, and milk with a large metal whisk. Add the flours and baking soda, continue to whisk. Add vanilla and whisk until smooth but not runny. If too thick and a little more milk, if too runny, and a little more flour.
Spoon or ladle onto hot, oiled/sprayed griddle or non-stick flat pan, being careful not to make too big of pancakes, and remember the batter will spread. About 2″ diameter or smaller usually cooks evenly for me. If you make them too big, the thick batter may not cook through, or you’ll have trouble flipping them.
Cook on the first side until bubbles start to form in the middle of the pancake and top edges start to cook. (It’s sort of like the edges look drier.) Flip and cook a few minutes more until golden brown. Time will vary based on your griddle/pan and stove.
Makes about 2 dozen.
- Take 1/4 cup frozen fruit (strawberry, peaches, etc.) and blend in blender with the milk, then mix the fruit milk with the rest of the ingredients. (Don’t use water to blend, you’ll make the batter runny.)
- Use flavored Greek Yogurt. Great way to use up individual cups about to expire.
- Add whole frozen blueberries to the batter.
- If you’re making for someone who doesn’t need to gain weight, you can substitute 1% or 2% milk & non-fat yogurt and it should work just as well.
For those of you who haven’t made pancakes your whole life, here’s a few tips I’ve picked up from my mother, books, and just lots of pancake making. Don’t worry, we’ve all filled the kitchen with smoke & covered our spatulas with batter at some point. Making the perfect pancake is much more about honing your cooking technique than the recipe.
- Place pancakes on a plate in the oven at the lowest temperature, no need to preheat, to keep pancakes warm while you cook. This will also let pancakes you didn’t cook quite long enough continue to cook before you serve them.
- Spray the pan/griddle after each set of pancakes to avoid sticking.
- Using a wire whisk instead of a wooden spoon (even when you add dry ingredients) makes it easier to combine the ingredients without over mixing.
- Use a wide flat metal spatula for easy flipping. I really like this OXO spatula. Wipe it with a paper towel if it gets batter on it between pancakes, and don’t make pancakes larger than your spatula.
- Cook just 2-3 pancakes at a time until you’re sure you’ve got the timing/temperature of the pan right. Every stove and pan combo will have different cook times.