Greek Yogurt Pancakes

Easy and fluffy, healthy Greek Yogurt Pancakes you can whip up in a hurry! 

Greek Yogurt Pancakes
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.

Greek Yogurt Pancakes

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.

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.

Greek Yogurt Pancakes

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??

Greek Yogurt Pancakes

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 


5 from 1 vote
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Greek Yogurt Pancakes

Easy and fluffy, healthy greek yogurt pancakes you can whip up in a hurry!

Course Breakfast
Keyword greek yogurt, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Tiffany

Ingredients

  • 1 1/2 cups all purpose flour (or whole wheat flour)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar (optional, I like the extra touch of sweetness but they're healthier if you leave it out)
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • 2 eggs
  • 1 teaspoon vanilla (or 1/2 teaspoon almond extract)
  • 3/4 cup plain greek yogurt (or vanilla greek yogurt)
  • 3/4 cup milk (I used fat free half & half)
  • topping suggestions: syrup, powdered sugar, honey, fruit, etc

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Top pancakes with desired toppings such as syrup, powdered sugar, honey, and fruit.

Recipe adapted from Eating Made Easy

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Comments

Oh, maple is mandatory in my opinion! These look so fluffy and amazing! I think I’ll be saying happy new year with a mouthful of pancake!

I love homemade pancakes and yes-greek yogurt makes them more fluffy and delicious! Pinned! Happy New Year!

Brinner is the best! Brinner is not a stranger in my house and I love breakfast for dinner!

These pancakes sound delicious; however, I would really like to have the nutritional breakdown for them. Thank you.

Thanks so much for the yummy recipes and making my life easier! I really appreciate all you do for strangers out here in cyber world 🙂

    Oh Lynette you just made my day!! 🙂

I am definitely making these pancakes for New Years day tomorrow! Can’t think of a more delicious (or healthy) breakfast to start 2015 off!

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!

OMG!! I needed a quick healthy pancake recipe since I had no dinner

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.

Made these for my family this morning and they are delicious. I used 1/2 AP flour and 1/2 whole wheat. I also added Chia seeds, coconut, craisins and slices of banana. My family loves all the extras. I will make these again and just add Chia seeds and blueberries to keep the fat and calories a little lower. Thanks for the yummy recipe! Oh and, yes breakfast for dinner is a regular meal in our house!

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!

Just made these pancakes. OMG they were amazing. My 4 year old daughter ate them up fast and she’s a very picky eater. Thank you so much for sharing this recipe.

Hi,
this looks super delicious! Greek yoghurt is difficult to find where i live, will this work if i substitute regular yoghurt ? (i do understand the pancakes may taste less sweet, my concern is with the consistency difference between regular and greek yoghurt)

Also what will happen if i leave out the oil?

Thanks,
sara

    Hi Sara, If you want to sub out the oil I’d suggest using melted butter or coconut oil in it’s place as it’s helpful in the cooking process. Also, you could use sour cream instead of greek yogurt!

    You can always use a cheese cloth and starain the “regular” yogurt into something thicker and that is Greek “Strained” yogurt. I go a few steps further – where I usually make my own yogurt and use almond flour and all organic ingredients.

These were light and fluffy and utterly delightful. 🙂 I used all fresh ground wheat flour and they turned out fantastic! My kids kept asking for more. Also – I never eat a stack of pancakes that big…but they are always pictured that way. Have I just been wrong all these years?!

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!

We just had these for dinner tonight and they are DELICIOUS! I love the slightly tart taste because it doesn’t get too sweet once you had syrup. I used all purpose flour, skim milk, and I did add the sugar. I put all the ingredients into myfitnesspal app and it came out to be 212 calories a serving (if your serving size is 2 pancakes and it serves 6 people, which ours did). I added banana slices on mine – perfection! I have two toddlers and a picky husband, but all of them loved these. My 4 year old even ate two which is usually unheard of for her. Thanks so much for the recipe! We will be making these regularly for sure. I even put the leftovers in the freezer to pop in the toaster for breakfast one day.

Can you use non-fat yogurt?

    You can use non-fat greek yogurt, yes. 🙂

Just made these. They were so good. I used a bit of honey instead of sugar and almond milk. Thank you so much this one is my new pancake recipes!!!!

Just made these this morning and they are amazing!!! Next time I am trying it with the wheat flour!

Hey Tiffany!

I know the serving size on these is 4 but I was wondering if that was 4 pancakes or if it was 8 pancakes with a serving size equalling 2 pancakes. Thanks in advance!

    Hi Clare! It serves 4 – about 8 pancakes 🙂

      Awesome, thanks! I shot you an email but I was hoping to repost this photo in a healthy greek yogurt recipes guide with a link back to your blog for the full recipe. Let me know if this is alright with you!

Thanks so much for all your recipes. I find them through Pinterest and love them so much. This one was exceptionally good , so I had to comment. Thanks for sharing!

    Hi Mayra! Don’t you just love fluffy yummy pancakes?! Ah, they’re definitely one of my favorite breakfast foods and when you can throw greek yogurt into the mix… SCORE! Thanks for taking a minute to leave such a sweet comment! 🙂

I’ve made these twice…they are very good!!!

    So easy and packed with protein – you can’t beat that right?? So glad you enjoy them Sandi!

I just made these for my kids for dinner. They are usually pretty picky when I try to make “healthy” pancakes, but they gobbled these up! Thank you!! Keeping this recipe close for easy reference 🙂

    Any dish that gets kids to eat healthy and be happy about it is a WINNER!! So glad they enjoyed these and you have a go-to now Tiffany!! 🙂

Can you make these with coconut flour? I don’t eat gluten, but the yogurt in the pancakes sounds so good!

    I think coconut flour would work just fine!

Could pastry flour be used instead of the all purpose flour?

    Hi Mary! I haven’t tried these with pastry flour and honestly, I don’t have a lot of experience with pastry flour so I’m not very familiar with it’s behavior in baking and cooking… it’s worth a shot though!

These are my new go-to pancakes! I usually add a little more milk since my batter always ends up being very very thick, but I assume that’s due to using only whole wheat flour. They still end up fluffy and yummy!

    Ooh that’s good to hear that they come out well with all whole wheat flour and a touch of milk, I’ll have to try that! Thanks Kim!

Wow these are great. I am amazed at how very fluffy and sweet they were. I used nonfat vanilla Greek yogurt and coconut palm sugar but they were plenty sweet. I used half of your recipe for amounts, and these pancakes seem to cook faster than regular pancakes. I really love them and will be making them again. I find digesting Greek yogurt easier than digestion buttermilk. Thank you!

    Also I used unsweetened vanilla almond milk.

Hey!
Any reason you can’t make these the night before, keep the batter in the fridge, and just pour and cook in the morning? They sound great!!

Thanks! 🙂

    Hi Nikki! I haven’t tried it myself but it might work! My only concern would be that the rising agent in the batter might cause it to continue rising in the fridge a bit and might mess with the consistency of the batter… but like I said, it might work!!

Hi! What type of oil do i use? Thanks 🙂

    Vegetable oil or canola oil work great!

This has become my go-to recipe for pancakes. Perfect touch of sweetness to them. Nice texture. Thanks for posting the recipe!

Hello, can i use baking soda instead baking powder?

    I always use baking powder in my pancakes but you could try it!

    I didn’t have any baking soda, and used 1/2 tsp baking soda and 1 tsp cream of tartar as a replacement for the 2 tsp of baking powder, and it worked out great!

Can you use almond milk in this recipie?

    I haven’t tried it but I’m pretty sure it would work!

Just wanted to say that by far, this is my favorite pancake recipe ever! I’ve made them over and over again! Thanks for posting!

I found this trying to use up a batch of homemade yogurt (a little too tangy to eat plain, too much starter?), and they were really good! I rarely eat pancakes but didn’t feel too guilty about these because of all the protein. I left the sugar out because that’s how my mom made them, and I don’t think they need it if you top them with maple syrup (the real stuff!). I’ll be making more of these until I use up that yogurt! Thanks!

I made these this morning. They were amazing! With the greek yogurt, I was expecting them to be pretty flat, but they were SO fluffy. And they cooked perfectly (sometimes with homemade pancakes- especially the healthier ones- I have a hard time getting the inside to cook properly without overcooking the outside!)
They were also delicious! Hubby is pretty picky when it comes to healthy food, and even he loved them! Definitely a keeper- the recipe, that is- jury is still out on hubby 😉

Just finished eating these, SO GOOD. Kind of dense, less fluffy, but in a good way. Added mashed banana and chocolate chip for half the batch, turned out really well.

These are amazing! I’ve tried several other GY pancake recipes, but these are by far the fluffiest and the best GY-to-flour ratio ; )

Loved these! Left out the sugar and topped with maple syrup and they were perfect

The recipe said it serves 4, but how many pancakes should you expect to get from the recipe?

    Hi Joyce- you should expect two pancakes for each serving! So, a total of 8 pancakes. I hope that you love it!

i made these this morning but they came out soo dense and thick. i followed the recipe exactly except i did replace the oil for apple sauce. do you think that could’ve been the culprit? or over mixing? i really tried to not over mix. :/

    Hi Vanessa- It sounds over mixed. You should stir by hand just until there are no more streaks of flour. It should still be lumpy! I hope this helps you for next time!!

Made THESE pancakes roughly sticking to the RECIPE (after changing to metric weights) minus the sugar (I Forgot). They were deliciously fluffy. I topped them with homemade fresh berry Compote. Scrummy! On my Next attempt I only had zero fat organic natural Yoghurt and remembered the sugar. They turned out a little Flatter but equally scrummy! Thank you for Sharing your delicious versatile RECIPE. My family is very HAPPY! 😊

    Liz, I am so happy to hear that these pancakes turned out so great for you multiple ways! They are a household favorite over here! 🙂

This recipe is worth to keep it, pancakes came out just perfectly fluffy and the recipe was very easy to follow. I added a bit more of home made greek yogurt, toasty oats with sredded COCONUT and BANana SLICES..Um so yummy, my husband loved [email protected]

    I am drooling with your description of your additions!! I bet coconut and banana would be so delicious with these pancakes- definitely trying that next time! Thanks for sharing, Mirla! 🙂

I made half the recipe AnD the pancakes came out delicious. Ar are used coconut oil An an egg substitute An and half of the required SUGar. I a I also used unsweetened vanilla almond milk. This will definitely be my go to recipe for pancakes. Yum!

    I am excited to hear that yours turned out yummy! Thanks for your feedback!!