Greek Yogurt Pancakes
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Start your morning off right with easy Greek Yogurt Pancakes! Made with creamy Greek yogurt, this twist on traditional pancakes is packed with protein and guaranteed to keep you satisfied all morning long!
Looking for more pancake recipes? You’ve come to the right place! Head on over to my popular posts for Lemon Ricotta Pancakes, Apple Cinnamon Pancakes, and Banana Pancakes.
Why This Recipe Works
Healthy & Delicious: Take your breakfast up a notch with these healthy Greek yogurt pancakes! The Greek yogurt adds protein so that these pancakes are super filling yes still feel indulgent. To make them even healthier, you can opt to use whole wheat flour! Either way, these pancakes are totally delicious and my new breakfast obsession!
Customizable: Sometimes, I’ll add diced strawberries or blueberries to this Greek yogurt pancake batter for a fruity twist. I also love to swap out the vanilla extract for almond instead, sometimes! I love almond flavored pancakes, especially with some warm maple syrup drizzled on top. If you don’t want to use syrup, you can top these off with a drizzle of honey or a simple sprinkling of powdered sugar with fresh fruit. Or, enjoy them with some of your favorite nut butter spread on top!
Easy: Do you have 20 minutes? Then you have time to make these delicious Greek yogurt pancakes. Just throw a couple of common ingredients together, mix, and cook. Easy peasy.
Ingredients
- Flour: I use all-purpose flour but you could also use whole wheat flour if you want to up your nutrient intake!
- Oil: The fat in the oil helps make the pancakes moist. I use canola or vegetable oil. You could also substitute liquid coconut oil.
- Vanilla: Give your Greek yogurt pancakes a bit of flavor with vanilla flavoring. Or, if you prefer a bit of almond flavoring, use ½ teaspoon of almond extract.
- Plain Greek yogurt: I’ve used all sorts of brands of Greek yogurt to much the same result (delicious) but I have found that using thicker yogurts results in a thicker pancake. Use vanilla Greek yogurt for an extra vanilla flavor.
- Milk: While I used fat-free half & half, you can use any milk you have.
- Toppings: Just a few suggestions but I like to have on hand syrup, powdered sugar, honey, fruit, and nuts to top off these homemade pancakes!
Here’s How You Make It
- Preheat & Prep: Preheat a pan or griddle fo 325 (medium heat). Whisk together the flour, baking powder, sugar and salt. In another bowl, mix oil, eggs, vanilla and greek yogurt. (photos 1-2)
- Combine: Add dry ingredients to the wet ingredients and stir. Stir in milk until all ingredients are combined- don’t over mix, these should still be a few lumps. (photos 3-5)
- Grease & Cook: Grease the griddle or pan and pour 1/4 to 1/3 cup batter onto the griddle. Allow to cook for about 2 minutes or until the edges being to look “dry” and bubbles form in the batter. Use a thin spatula to flip the pancake over and allow to cook for another minute. Transfer to a platter to continue the remaining batter. (photos 6-7)
- Serve & Top: Top pancakes with desired toppings such as syrup, powdered sugar, honey, and fruit! Enjoy! (photo 8)
Expert Tips
- If you like Greek yogurt pancakes with a hint of sweetness, keep the sugar in this recipe. If you don’t want any added sugar, you can simply omit the 2 tablespoons of sugar!
- As you are cooking the pancakes, heat the oven up to 200 F and place the finished pancakes on a baking sheet lined with a wire rack and pop them into the warm oven. That way, the pancakes will stay warm as you finish cooking the rest!
- Double or triple this recipe to either feed a crowd or make extra pancakes to freeze for later!
- To reheat pancakes in a jiffy, pop them in the toaster! So long as they’re cooked, they’ll crisp right up in the toaster.
Frequently Asked Questions
In addition to providing a lot more protein per serving than regular pancake batter, Greek yogurt’s creaminess also makes the pancakes super moist. Plus, its slightly tangy flavor is delicious in almost all baked goods, pancakes included. As if that wasn’t enough, the acid in Greek yogurt can help activate the baking soda, which makes the pancakes extra light and fluffy.
If you pancakes turn out dense, you might have flipped them a few too many times. You have to resist the urge to push down on the pancakes or flip them more than once during the cooking process. The air bubbles in the middle are what makes that fluffy texture, so you don’t want to squish them!
Store any leftover pancakes in an airtight container in the fridge for up to 1 week. You can also freeze these pancakes by placing a small sheet of parchment paper between each one and freezing for up to 6 months. You can thaw them at room temperature, or simply pop them in the toaster as you want to eat them!
More Breakfast Recipes
- Cottage Cheese Pancakes
- Bacon in the Oven
- Tater Tot Breakfast Casserole
- Corned Beef Hash
- Oatmeal Breakfast Bars
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Greek Yogurt Pancakes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Eating Made Easy
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!
Just made these this morning and they are amazing!!! Next time I am trying it with the wheat flour!
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!!!!
Can you use non-fat yogurt?
You can use non-fat greek yogurt, yes. 🙂
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.
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!
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?!
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.
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.
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!