Mini Greek Yogurt Pancakes with Cinnamon Maple Topping

Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian

Prep time 25 minutes
Cook time 1-2 minutes
Servings 6

Ingredients

Topping

1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
1/3 cup maple syrup
1/2 teaspoon ground cinnamon

Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg, lightly beaten
3/4 cup plain Greek yogurt (fat free, 2% or 5%)
1/2 cup milk (regular or lactose-free)
3 tablespoons melted butter
1 teaspoon vanilla
1 cup fresh blueberries or chopped fresh strawberries

Can’t explain why, but mini pancakes are always more fun than traditionally sized ones. Ramp up your family’s breakfast by making these slightly sweet mini pancakes, then top them with lots of maple- and cinnamon-flavored yogurt and fresh berries.

Instructions

For topping, stir together 1 3/4 cups yogurt, syrup and cinnamon. Cover and refrigerate until serving time.
For pancakes, in mixing bowl stir together flour, sugar, baking powder, baking soda and salt. In another bowl whisk together egg, 3/4 cup yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should still be slightly lumpy).
Scrap batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from the corner of the plastic bag. Squeeze batter, about 1 tablespoon at a time, through hole onto hot griddle. Cook for 1 to 2 minutes per side or until pancakes are golden brown, turning to second sides when bubbles form on the surface of the pancakes and edges are slightly dry.
Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.

Photography by @mamaterranean