Greek Yogurt 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

1. 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)
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)
3. 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)
4. 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