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A stack of fluffy Greek yogurt pancakes topped with fresh berries and a drizzle of maple syrup.
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Chocolate Chip and Bacon Greek Yogurt Pancakes

Prep Time25 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon, chocolate chip, freezer recipe, greek yogurt, pancake, pancakes
Servings: 16 pancakes

Equipment

  • 1 bowl

Ingredients

  • 2 1/2 cup All-purpose Jovial einkorn flour
  • 1 tbsp Baking powder
  • 1 tsp Pink himalayan salt
  • 1 1/2 cup Whole milk
  • 1 cup Plain greek yogurt
  • 2 tsp Vanilla
  • 1 tbsp Maple syrup
  • 1 Egg
  • 6 slices uncured bacon chopped
  • ½ cup simply mini chocolate chips

Instructions

  • Cook the bacon until crispy according to the directions- my favorite way is in an oven at 350℉ and place the bacon on a parchment lined baking sheet. Bake about 25 minutes flipping half way through. You want it to be crispy so keep an eye on it- the cooking time will vary based on the thickness.
  • Whisk together 2 1/2 cup All-purpose Jovial einkorn flour, 1 tbsp Baking powder, 1 tsp Pink himalayan salt, 1 1/2 cup Whole milk, 1 cup Plain greek yogurt, 2 tsp Vanilla, 1 tbsp Maple syrup1 Egg. Grease a hot griddle set to a - temperature of 375 f.
  • Add in the 6 slices uncured bacon chopped and ½ cup simply mini chocolate chips
  • Grease a hot griddle set to a - temperature of 375℉
  • Scoop the pancakes using a large cookie scoop onto the hot griddle. Once one side is browned flip over and cook through.
  • Remove from the griddle and place on a plate. Enjoy!

Notes

  • Freezer- place in a single layer on parchment paper on a baking sheet. Place in freezer for 2 hours.  Transfer to a freezer safe ziploc or container. 
Reheat
  • Preheat an oven to 300f and bake for 10 minutes or use the microwave in 20 second increments.