Camping Breakfast: Greek Yogurt Pancakes Recipe

Replicate the bright tangy taste of buttermilk pancakes, without the buttermilk.Buttermilk pancakes are great, but buttermilk isn't the most versatile of ingredients to keep in your cooler. Greek yogurt, on the other hand, is great to have on hand and allows you to add in your own preferred flavor.A store-bought cup of greek yogurt is roughly 5 ounces (or about 1/2 cup), which is exactly the amount you need for this recipe. And Greek yogurts now come in just about every flavor. Strawberry, coconut, banana, vanilla. If you want to vanilla-flavored pancakes, leave the vanilla extract at home and just pick up vanilla yogurt. Whenever possible, we're all about simplification of ingredients.When it comes to cooking pancakes, a good nonstick skillet is essential. We're not saying it can't be done in cast iron, but you better trust your pan's seasoning. In our nonstick skillet, we've experimented with using butter and not using butter. Butter will add flavor and help with sticking, but it will also give the pancakes a more rustic cooking pattern. Using no butter and a really great nonstick skillet will give you closer to that even browning you'd expect from a diner.Either way, Greek yogurt pancakes are super easy to make and they taste fantastic. Try making them with your favorite yogurt flavor.Greek Yogurt PancakesYield: 6 pancakesPrep time: 15 minutesIngredients1 egg3/4 cup milk1 tablespoon sugar1/4 teaspoon salt1/2 cup vanilla (or other flavor) Greek yogurt1 cup flour1 teaspoon baking powderButterDirectionsStep 1Add the egg and milk to a bowl and beat until smooth. Add the yogurt, sugar, and salt, and blend until smooth. Add the flour and baking powder, gently mix to just combine. It's okay for the batter to be a bit lumpy—overworking the batter will result in tough pancakes.Step 2Heat a nonstick pan or griddle over medium-low heat. Grease pan with butter. Pour 1/3 cup of the batter onto the hot pan, cook until bubbling and bottom is golden brown, about 3 minutes, then flip and cook another 2 minutes until golden. Repeat, adding additional butter as needed, with the rest of the batter. Serve with maple syrup.