Ingredients
Pancake Batter:
- ½ cup Greek yogurt
- ½ cup milk
- 1 egg
- ¾ cup flour
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
Topping:
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and baking powder until well combined.
- Add wet ingredients: Make a well in the center of the dry ingredients and add the egg, milk, and Greek yogurt. Whisk gently just until combined, avoiding overmixing to keep the pancakes fluffy.
- Heat the skillet: Place a skillet over medium-high heat and melt 1 tablespoon of butter to coat the surface evenly.
- Cook pancakes: Spoon about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles begin to appear on the surface and edges look set, about 2-3 minutes.
- Flip pancakes: Carefully flip each pancake and cook for an additional 1 minute until golden and cooked through.
- Add cinnamon sugar topping: Remove pancakes from the skillet and immediately sprinkle generously with the cinnamon sugar mixture while still warm.
Notes
- Use Greek yogurt for extra tang and fluffiness; regular yogurt can be substituted but may alter texture slightly.
- For a dairy-free option, substitute milk with almond or oat milk and use a plant-based yogurt.
- Adjust the amount of cinnamon sugar topping to taste—more for a sweeter churro experience.
- Ensure the skillet is properly heated but not too hot to prevent burning the pancakes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
