I have a theory: Breakfast is always a good idea. Always.
I like to make “brinner” (breakfast for dinner) every week or so because I just love breakfast food so much! Thankfully my toddler agrees with me (little Miss can PACK away the pancakes) and I can generally get my husband on board too (the secret is bacon). Pancakes is my favorite breakfast for dinner option and while I love my Oatmeal Pancakes, I found myself craving something a bit lighter and more flavorful.
Please welcome Orange Vanilla Greek Yogurt Pancakes to the table.
You guys, I could eat these pancakes for daaays. They are fluffy. They are light. The orange-vanilla combo is spot-on. They are truly delicious! I made this recipe my own by modifying it from this one by my personal hero, The Pioneer Woman.
The only sweetener in them is from the Greek yogurt. You can, of course, add your sweetener on top, (aka pour on maple syrup) or top with an extra dollop of yogurt for a lighter choice. Or a drizzle of syrup AND a dollop of yogurt (<<my personal favorite).
In addition to being low in refined sugar, I love that each of these pancakes is packed with protein too! Thanks to the Greek yogurt each pancake boasts almost 6 grams of protein-the same amount as in one egg! I also modified them to use white whole wheat flour, which is a pantry essential that conveys the lightness of white flour with the whole grain benefits of wheat flour.
- ¾ cup, plus 2 Tablespoons white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups vanilla Greek yogurt
- 4 eggs
- 2 teaspoons vanilla extract
- zest of one orange
- 1 Tablespoon butter
- Toppings: slivered almonds, maple syrup, Greek yogurt, orange zest
- Combine dry ingredients in mixing bowl. Stir in Greek yogurt to dry ingredients. In a separate bowl whisk eggs and vanilla together. Add eggs/vanilla mixture and orange zest to batter. Stir just until combined.
- Drop by ⅓ cup onto heated griddle coated with butter. Cook until small bubbles form and pop on top of pancake. Flip and continue cooking on the other side until golden brown.
- Serve warm with slivered almonds, Greek yogurt, maple syrup and orange zest.
Any way you slice them these Greek yogurt pancakes are sure to be a hit! If you are looking for a “real food” breakfast, look no further. These also tasted great reheated the next day! Sometimes pancakes are “off” when reheated, but these were completely wonderful meaning I can make a big batch and have a quick and nutritious breakfast ready for me and my little girl each weekday morning. *love*
Do you eat breakfast for dinner (or lunch)?
What is your favorite flavor combination for pancakes or do you like to keep it simple?