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
- Whisk Dry Ingredients: In a bowl, combine the flour, brown sugar, cinnamon, and baking powder. Whisk until evenly mixed to ensure consistent flavor throughout the batter.
- Add Wet Ingredients: Make a well in the center of the dry mixture and add the egg, milk, and Greek yogurt. Whisk gently just until combined to maintain a fluffy texture; avoid overmixing.
- Heat Skillet and Melt Butter: Place a skillet over medium-high heat and melt 1 tablespoon of butter, spreading it evenly to prevent sticking and to add flavor to the pancakes.
- Cook Pancakes: Pour about ¼ cup of batter into the skillet for each pancake. Cook until bubbles appear on the surface, indicating the pancake is ready to flip, then carefully turn it over.
- Finish Cooking: Cook the flipped pancake for an additional minute to ensure it is cooked through and golden brown.
- Add Topping: Immediately after removing the pancakes from the skillet, sprinkle the cinnamon sugar mixture evenly over the top for that classic churro sweetness and crunch.
Notes
- Use Greek yogurt for extra moisture and a slight tang that balances the sweetness.
- Cook pancakes on medium-high heat to get a good golden crust without burning.
- Sprinkle the cinnamon sugar topping right after cooking while the pancakes are warm to help it stick better.
- For fluffier pancakes, avoid overmixing the batter; lumps are okay.
- Butter can be replaced with oil for a dairy-free version but butter adds the best flavor.
- Serve with maple syrup or a drizzle of honey if desired, though the cinnamon sugar topping makes them delicious on their own.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
