Easy and fluffy, healthy Greek Yogurt Pancakes you can whip up in a hurry!
Oh pancakes. How lovely you are first thing in the morning. Or any time of day for that matter. I have no shame in devouring a stack at 7:13 pm for dinner.
When I first started really embracing the whole idea of breakfast (it only took me til my college years – shameful, I know.) I found a recipe somewhere online for single serving greek yogurt pancakes and I made them for weeks in a row. But here’s a version for a multi-serving batch of super fluffy and healthy greek yogurt pancakes.
You can add diced strawberries or blueberries to the batter for a fruity twist and I love swapping out the vanilla extract for almond instead. Ohhhhh I love almond flavored pancakes, especially with some warm maple syrup drizzled on top. Or served on the side for dunking. But when I’m trying to make “healthier” eating choices, I try to go light on the syrup and giving myself a whole dipping bowl of it pretty much diminishes my resolve to a big fat zero.
I just can’t resist. I must dip, dunk, and smother whenever possible.
But if maple isn’t your thing, I’ve tried boysenberry and strawberry and they were both insanely delicious so pick whatever you like best and roll with it.
Now let’s all stare at this gorgeous steam of drippy gooey syrup shall we??
What people are saying about these Greek Yogurt Pancakes
“Made these the other day for breakfast and they were SO good! Seriously! They smelled amazing when they were cooking as well! Only thing though was that mine were a lot flatter than yours look in the pictures… Don’t know why but it didn’t affect the taste at all. Will defiantly make again!” – Taylor
“Can I just say YUMMY! I had some greek yogurt I needed to use and this was perfect. My 2 yr old loves them too. The only thing I changed was I used blueberry greek yogurt and I used coconut oil measured out in liquid form. These were yummy with and without syrup. I will be making more of these and freezing them so our son can have some before school in the mornings.” – Renee
“Made these last night for brinner and they were easy AND delicious! I planned on adding a little honey instead of the sugar but totally forgot and it was not missed! If you put some fruit on top and a little maple syrup, the added sweetness is enough. Great recipe!” – Grace
“Thank you so much for this amazing recipe! I’ve made these at least once a week over the past six weeks. I struggle to find good breakfast recipes for my little ones, as I have two that are allergic to eggs. I followed your recipe exactly, with the exception of using flax eggs for regular eggs (1 TBSP of ground flax meal + 3 TBSP of warm water = 1 egg; let it sit for 5-10 minutes, then add to the recipe like you would an egg). These pancakes are now a regular offering in our house and are quite the hit!” – Petunia
Greek Yogurt Pancakes
- 1 ½ cups all purpose flour - (or whole wheat flour)
- 2 teaspoons baking powder
- 2 tablespoons sugar - see note
- ½ teaspoon salt
- 2 tablespoons oil
- 2 eggs
- 1 teaspoon vanilla - (or ½ teaspoon almond extract)
- ¾ cup plain greek yogurt - (or vanilla greek yogurt)
- ¾ cup milk - (I used fat free half & half)
- topping suggestions: syrup, powdered sugar, honey, fruit, etc
- Preheat a pan or griddle to 325 (medium heat). Whisk together flour, baking powder, sugar, and salt. In another bowl, mix oil, eggs, vanilla, and greek yogurt.
- Add dry ingredients to wet ingredients and stir. Stir in milk until all ingredients are combined – don’t over mix, there should still be a few lumps.
- Grease griddle and pour 1/4 – 1/3 cup batter onto the griddle. Allow to cook for about 2 minutes or until edges begin to look “dry” and bubbles form in the batter. Use a thin spatula to flip the pancake over and allow to cook for a mother minute. Transfer to a platter and continue with remaining batter.
- Top pancakes with desired toppings such as syrup, powdered sugar, honey, and fruit.
Recipe adapted from Eating Made Easy