You only need 30 minutes to make these light and fluffy Greek Yogurt Pancakes. This is a sweet breakfast that's perfect for weekdays, special occasions, and brunch on the weekends. Serve with my homemade mixed berry compote and enjoy!
Combine flour, sugar, salt, and baking powder in a large bowl. Set aside.
In a medium bowl whisk together egg, Greek yogurt, milk, and vanilla.
Add the wet ingredients to the dry ingredients, and fold gently. Do not over mix.
Heat a skillet or griddle over medium heat and add 1 tablespoon of oil to the pan. Scoop 1/3 cup of the batter onto the skillet or griddle. Cook until golden brown, about 2-3 minutes on each side.
Continue cooking until all of the batter is used. I like to add more oil between each batches to prevent sticking.Serve immediately with butter and maple syrup or with Homemade Mixed Berry Compote, if desired.
Mixed Berry Compote
Add all of the ingredients to a small saucepan. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash up the fruit as your stirring with the back of your spoon.Keep warm until you are ready to serve pancakes.