By now you guys have probably noticed that I am a little
obsessed with Greek yogurt. I can’t read
a recipe without thinking “I wonder how that would taste with yogurt added in?” From pasta to Mexican food to baked goods,
yogurt is so versatile it can really be used with any flavor profile. Plus, it’s so good for you with it's probiotics, calcium and
This is exactly the thought process that occurred when I received an email for Edna Mae’s Sour Cream Pancakes by Ree Drummond aka Pioneer Woman in my inbox the other day. I have long been a subscriber to Ree’s blog, but haven’t made very many of her recipes because they often do not lean towards the healthy side. But, this recipe had potential! Greek yogurt is the perfect swap for sour cream. Plus, the reviews were glowing! I think they’re pretty great, too.
These pancakes are so light and airy and deliciously tasty. The best part about using yogurt instead of sour cream is that the possibilities are endless if you use different flavors of yogurt. I went the traditional route of plain yogurt with berries and maple syrup, but I bet they would be great in lots of different ways: from adding blueberry yogurt and blueberries to pomegranate yogurt with chocolate chips. This is a great starter recipe for you to personalize.
If you want more information on using Greek yogurt as a substitution, there is a great conversion chart published by Chobani on their blog and I've included it at the end of this post.
Recipe adapted from Pioneer Woman.
Serves 2. Makes 12, 5-inch pancakes. 282 calories - 7.5g fat - 32.3g carbs - .7g fiber - 20.4g protein
- 1 cup non-fat Greek yogurt
- 7 tbs. all-purpose flour
- 1 tbs. sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 whole large eggs
- 1 tsp. vanilla
In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate bowl, stir together flour, sugar, baking soda, and salt.
Add yogurt to dry mixture until just barely combined (don't overmix.) Whisk in egg mixture until just combined.
Heat skillet or griddle over medium heat. Spray with cooking spray. Drop batter by scant 1/4 cup servings onto the griddle. Cook on the first side
until bubbles start to form on the surface and edges are starting to
brown. Flip to the other side and cook for another minute.
Serve as desired.