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 Bread 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!
- Baking powder: Essential for getting those bubbles and a bit of height to your pancakes.
- Sugar: I only use 2 tablespoons of refined white sugar in these pancakes for just the tiniest hint of sweetness, but you can leave the sugar out entirely and they will still be delish!
- Salt: Just a pinch of salt helps bring out all the flavors in these pancakes.
- Oil: The fat in the oil helps make the pancakes moist. I use canola or vegetable oil. You could also substitute liquid coconut oil.
- Eggs: Regular large eggs.
- 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
Step by Step Instructions
- 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
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
Recipe adapted from Eating Made Easy
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!