SIMPLE. EASY. QUICK. FLUFFY. The Perfect Fluffy Pancakes recipe you will fall in love with!
I’ve tried so many recipes using milk or buttermilk but none of it as fluffy as this recipe. These homemade Greek Yogurt Pancake so delicious and incredibly quick to whip up.

It all starts with the batter! The key to light and fluffy pancakes is mixing just until combined, it’s important not to over mix.

Don’t use electric beaters or a mixer, just whisk it by hand until it’s generally smooth, but you still can see a few small lumps. That way you know you’ll have tender fluffy light pancakes.

You can add some toppings to the batter directly before flipping; such as Blueberries, Chocolate chips, slices bananas, nuts anything you like . Just drop them on the top of the pancake, distribute them evenly.

When you can see small bubbles appear on the surface and the edges lose it’s shine, that way you know it’s cooking from underneath and they are ready to flip (it will takes for about 1-2 minutes).

I love to pair them with my Homemade Maple Syrup. This Maple Syrup is low budget, simple, easy to make and it taste like pure Maple Syrup, how cool is that?

If you don’t like to use my Canadian style Maple Syrup, feel free to serve them with your favorite Nutella, fruit jams, chocolate sauce, caramel syrup or maybe a bit savory like cheese if you want.

I love everything about these pancakes, they turns out perfect every single time! An amazing fluffy and light texture, they make me hungry as soon as I see them.

They are so tender and warm.
If you are making these on the weekend and you have a few extra left, just keep them in the fridge.
When it comes to Monday morning when you are in a hurry, just take them out from the fridge, pop  in the microwave or toaster for a few seconds, and you have got a quick breakfast on the go!

Start your mornings with these perfect pancakes, I’m sure that you will love them!

PERFECT FLUFFY PANCAKES (WITH HOMEMADE MAPLE SYRUP)
Yield: 10-12 pieces
Active time: 1/2 hour
Total time: 1 hour

INGREDIENTS
Maple Syrup:

• 160 grams Granulated Sugar
• 20 grams Granulated Palm Sugar
• 2 teaspoons Honey
• 140 grams Water
• 2 teaspoons Vanilla Extract
• 1 teaspoons Maple Extract (optional)

Pancakes Batter:

• 195 grams All-Purpose Flour
• 1 tablespoon Granulated Sugar
• 1/2 + 1/4 teaspoon Baking Powder
• 1/4 + 1/8 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 180 grams Plain Greek Yogurt
• 180 grams Milk
• 75 grams Whole Eggs
• 3 tablespoons Vegetable Oil

INSTRUCTIONS
Maple Syrup

1. In a medium saucepan, combine the granulated sugar, granulated palm sugar, honey and water.
2. Bring the mixture to boil, then reduce the heat to low. Cover the pan and allow it to simmer for about 15 minutes.
3. Take it off from the heat and let it cool for 20 minutes.
4. Stir in the extracts, mix well.
5. Let the syrup cool completely before pour them in a jar or containers. You can store them for up to 2 months in the fridge.

Pancakes Batter

1. In a medium bowl whisk together all the wet ingredients; Greek Yogurt, milk, eggs and vegetable oil, set aside.
2. In another large bowl combine all the dry ingredients; the flour, sugar, baking powder, baking soda and salt.
3. Pour the wet ingredients to the dry .
   The key to light and fluffy pancakes is mixing just until combined (don’t use electric beater or mixer, just whisk it by hand).
   Do not over mix, whisk until it’s generally smooth but you still can see a few small lumps.
4. To cook
   On a medium heat, preheat a nonstick pan until a drop of water sizzles. Pour batter into rounds (about 3-4 tablespoons).
   Cook until small bubbles appear on the surface and the edges lose it’s shine (it will takes for about 1-2 minutes).
   *At this point you can add some toppings to the batter directly (blueberries, chocolate chips, slices bananas, nuts anything you like). Just drop them on the top of the pancake, distribute them evenly.
5. Flip the pancakes and then cook for another minute or so until golden and cooked through. Repeat with remaining batter.
   

NOTES

1. For the Pancake Batter;You can substitute the vegetable oil with melted unsalted butter, it will gives the pancakes a bit more flavor.
   Sour cream subs great for the greek yogurt, or you can use regular plain yogurt.
2. Store leftover pancakes in an airtight container. They’ll be good in the refrigerator for 2-3 days, or you can freeze for up to 3 months.
3. To reheat Pancakes
   Microwave: 20 seconds to 1 minute
   Oven: 10 minutes in the preheated 180°C
4. Maple syrup can be store in the fridge for up to 2 months.