As per usual, when I’m looking for weekend brunch recipes, the PioneerWoman comes to the rescue!
The Pioneer Woman rocks. She is the second food blogger I ever started following like 8 years ago (the first was Smitten Kitchen, who ultimately led me to Pioneer Woman via her version of Pioneer Woman’s cinnamon roll recipe). In a world of health bloggers*, Pioneer Woman is unafraid of butter, beef, and sugar. It’s pretty great. Any time I want a recipe that will wow my guests or that is 100% comfort food, she is the first one I check.
So when I wanted to try a new recipe for weekend brunch, she was obviously my go to.
The first recipe in the section is called Greek Yogurt Pancakes. Since I love Greek yogurt, and pancakes are my all-time favorite breakfast food, I decided I need look no further.
The recipe is fairly simple and is very easy to alter to be gluten free. Just use GF flour (Pillsbury All Purpose is my favorite) and GF yogurt (I like Dannon or Oikos). One thing I really like about this recipe is that you can make all kinds of flavors by changing the yogurt. I did vanilla, strawberry, and banana ones.
They’re an absolute breeze to whip up. My only concern was that they were a little difficult to flip, even in my Teflon pan. They got all squinched up like an accord is when I tried to move them. The best trick I found was letting them cook longer than I thought they needed to. Using my most flexible spatula also helped.
The pancakes were heavier than regular ones, obviously – not as lift and fluffy. But they had the most fabulous flavor – bright and creamy and tangy and sweet. The other major benefit is that, since they have so much protein in them, they stuck with me and kept me fuller a lot longer than regular pancakes do.
Overall, these pancakes lived up to Pioneer Woman’s rep. They were insanely delicious, quick and versatile, filled me up, and were even good frozen and reheated a few days later. I’d be happy to eat them for breakfast, brunch or dinner any time!