Cinnamon Greek Yogurt Pancakes

These fluffy pancakes were inspired by a breakfast special at a contemporary café in Athens. The chef explained they created these pancakes to offer visitors a familiar breakfast format infused with traditional Greek ingredients like yogurt and honey. The tang of the yogurt balances the sweetness, while cinnamon adds warmth that complements the honey topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup Greek yogurt
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons melted butter, plus more for cooking
• 1 teaspoon vanilla extract

For serving:

• 1/2 cup Greek yogurt
• 1/4 cup honey, warmed
• 1 cup fresh berries
• 1/4 cup walnuts or almonds, chopped and toasted
• Ground cinnamon for dusting

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk together yogurt, milk, eggs, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir just until combined (some lumps are okay).
4. Let batter rest for 10 minutes.
5. Heat a large skillet or griddle over medium heat and add a small amount of butter.
6. Pour 1/4 cup portions of batter onto the heated surface.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip and cook until golden on the other side, about 2 minutes more.
9. Repeat with remaining batter, adding more butter to the pan as needed.
10. Serve pancakes topped with a dollop of Greek yogurt, a drizzle of warm honey, fresh berries, and chopped nuts.
11. Dust lightly with cinnamon before serving.

Recipe Notes

• For even more protein, add 1/4 cup of vanilla or unflavored protein powder to the dry ingredients.
• These pancakes freeze well. Layer with parchment paper in an airtight container and reheat in a toaster.
• Try replacing half the all-purpose flour with whole wheat flour for extra fiber.
• Add lemon or orange zest to the batter for a bright citrus note.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4 (makes about 12 pancakes)