Greek Yogurt Pancakes are moist and fluffy with 7 grams of protein each. Mixed in just one bowl, your entire family will love this healthy breakfast!
Why You’ll Love This Recipe
If you’ve tried my cottage cheese pancakes or protein pancakes, you’ll love adding this Greek yogurt pancake recipe to the mix. Pancakes with Greek yogurt have a soft texture and a subtle tang that we couldn’t get enough of!
Greek yogurt recipes can be a hit or miss with my teenagers but they absolutely loved these pancakes, especially cold!
Greek yogurt pancakes come out fluffy fresh off the pan, and even after they settle a bit, they stay creamy and delicious. Yogurt adds moisture to the batter, and when paired with baking agents, creates airy, fluffy pancakes. And the protein boost is impressive, each one packs 7 grams without any protein powder.
Ingredients for Greek Yogurt Pancakes
- Greek yogurt: I used 0% plain Greek yogurt, but any fat content will work. Full fat yogurt gives extra creaminess, low fat keeps the pancakes lighter but still high in protein.
- Milk: Any milk will work, including plant-based milk. I used 3.25% dairy milk.
- Maple syrup: Natural sweetness that complements the tang of the yogurt. Honey is good too.
- Vanilla extract: Enhances the overall flavor.
- Baking powder and baking soda: The rising duo that makes the pancakes fluffy and light.
- All-purpose flour: The base that holds everything together. For alternatives, check the FAQ section for tips, you’ll need to adjust the liquid.
- Avocado oil: Neutral and healthy. I also like extra virgin olive oil.
How to Make Greek Yogurt Pancakes
- Mix the liquids: Whisk together Greek yogurt, milk, egg, maple syrup, vanilla, baking powder, and baking soda in a large bowl until smooth.
- Make batter: Whisk in the flour just until the batter comes together. It should be quite thick, so it doesn’t spread too much. Stir, drop and add more flour, if needed.
- Cook the pancakes: Preheat a non-stick skillet on low heat and add a little oil. Pour about 1/3 cup of batter for each pancake. Cook low and slow for 3-4 minutes until golden on the bottom, then flip and cook on the other side for 1-2 minutes.
Tips for Best Results
- Different Greek yogurt: Greek yogurt brands and fat levels vary in consistency. Some are thicker, others more watery.
- Batter should be thick but pourable: Since Greek yogurt adds extra moisture, the batter should be thicker than regular pancake batter yet still pourable. Too thick and it won’t spread, too thin and they’ll turn out flat. Adjust with a little flour or a splash of milk, as needed.
- Do a test run: Make a small pancake first to check the heat and batter consistency.
- Cook low and slow: These pancakes are more moist than regular ones, low heat gives the flour time to absorb the liquid.
- Lower the heat: Begin on low heat and turn it down as the skillet warms to keep pancakes golden outside and cooked through inside.
Toppings Ideas
- Fresh berries: Blueberries, strawberries, or raspberries.
- Sliced fruit: Banana, peaches, or apples.
- Chopped nuts and seeds: Walnuts, almonds, chia, or hemp hearts.
- Nut butter: Peanut, almond, or cashew.
- Toppings for fun: Whipped cream, chocolate chips, cinnamon, or a dusting of powdered sugar.
How to Store and Reheat
Store: Pop any leftover pancakes into an airtight container and keep them in the refrigerator for up to 5 days. They’re great straight from the fridge or gently warmed.
Freeze: You can also freeze them for up to 3 months and thaw on the counter for 1-2 hours before serving.
Reheat: Warm your pancakes in the microwave for 20-30 seconds.
FAQs
Soggy pancakes means there isn’t enough flour. See points above to adjust consistency.
You can add whey protein powder without adjusting consistency much. For plant-based protein powder, you will need to add more milk.
All flours act differently, so using a different flour will require adjusting the liquid. You can wing it if you are a confident cook, try 1 cup 2 tablespoons whole wheat flour or 1 3/4 cups oat flour.
More Pancake Recipes to Try
- Banana egg pancakes
- Whole wheat buttermilk pancakes
- Blueberry fritters
- Healthy banana pancakes
- Almond flour pancakes
Greek Yogurt Pancakes
Equipment
Video
Ingredients
- 1 1/2 cup Greek yogurt, I used 0%
- 1/2 cup + 1 tablespoon milk, I used 3.25% milk
- 1 large egg
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 2 tablespoons avocado oil, for frying
Instructions
- In a large bowl, add Greek yogurt, milk, egg, maple syrup, vanilla, baking powder and baking soda. Whisk well to combine.
- Add flour and whisk just until thick batter forms.
- Preheat large non-stick skillet on low heat and add 1/2 or so tablespoon of oil. Add 1/3 cup of batter. I can fit 3 pancakes in one batch.
- Cook for 3-4 minutes or until pancakes are golden brown on the bottom, then flip and cook for another 1-2 minutes.
- Transfer to a plate and repeat with remaining batter. You will have to lower the heat as skillet gets hotter.
- Serve pancakes hot or cold with your favorite toppings.
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. To be honest, they taste great cold too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favorite pancake recipe! It’s super easy to make, absolutely delicious and they cook beautifully – perfectly golden and fluffy!!! My toddlers loved them too! I love that they are high protein and low sugar with no refined sugars. I have made several of your recipes and they do not disappoint! Thank you so much for sharing this! : )
So happy this has become your new favorite! Love that even your toddlers enjoyed them, thank you for the kind words!