Greek Yogurt Pancakes

These Greek Yogurt Pancakes are made with flour, milk, yogurt, and a touch of sugar. The pancakes are sweet, fluffy, and perfect for pairing with your favorite toppings! 

this recipe

Why I Love These Greek Yogurt Pancakes

• Easy – Pancakes always seem like they take a lot of time and effort until you actually start the process of making them and realize that they’re really pretty simple. This recipe is no different! You’ll just put together a quick batter and then start frying.
• Higher in protein – The addition of Greek yogurt not only keeps these pancakes moist and fluffy but also means they’re a bit higher in protein than traditional pancakes which I personally love!
• Great for meal prep – Any leftover pancakes you have will store and freeze well so you can make a big batch to keep on hand and reheat for a quick breakfast on busy mornings. 

More Reader Favorite Pancake Recipes

• Lemon Blueberry Pancakes
• Banana Oatmeal Pancakes
• Easy Oatmeal Pancakes
• Healthy Blueberry Pancakes
• Healthy Carrot Cake Pancakes
• Healthy Pumpkin Oatmeal Pancakes
• Vanilla Cardamom Sweet Potato Pancakes

Ingredients

Eggs: you’ll need two eggs to bind the batter together.

Milk: I like to use whole milk for this recipe, but 2% would also work.  

Vanilla extract: this adds some good vanilla flavor to the batter.

Greek yogurt: this keeps the pancakes moist, tender, and fluffy! I like to use whole milk greek yogurt for this recipe but you could swap it for low-fat if you prefer.

Flour: all-purpose flour forms the base of these pancakes.

Baking powder: you’ll need four teaspoons of baking powder to give your pancakes some lift. Make sure it’s fresh! Otherwise, they won’t rise. 

Sugar: I’m a big believer in adding a bit of sugar to your pancake batter so that they have the best flavor. You won’t need a lot but a little goes a long way.

Salt: trust me on this! Just a pinch really makes a huge difference.

Substitutions and Additions

• Yogurt – Need to keep these pancakes dairy-free? Swap the Greek yogurt with your favorite dairy-free yogurt instead! 
• Milk – Keeping with the dairy-free theme, feel free to use your favorite dairy-free milk, too. Almond, coconut, or oat milk are all great options.
• Flour – You can swap a 1:1 gluten free flour for all purpose if you need to keep the pancakes gluten free.
• Mix-Ins – These pancakes are a great blank slate for additional mix-ins like chocolate chips, blueberries, bananas, chopped nuts, or coconut flakes. Just be sure to gently fold them in after blending the batter. 

How to Make

Step One: Add the eggs, milk, vanilla extract, and Greek yogurt to a large mixing bowl. Whisk until the ingredients are well combined and smooth. 

Step Two: Next, add the flour, baking powder, sugar, and salt, to the bowl of wet ingredients, and fold just until combined. 

Step Three: Heat a large, non-stick skillet or griddle over medium heat. Once hot, add a bit of oil to the pan. 

Step Four: Pour ⅓ cup of the pancake batter into the hot skillet, and cook the first side until the edges are set and bubbles begin to form throughout the batter. This usually takes about 2 to 4 minutes! 

Step Five: Flip the pancake, and cook the second side for 1 to 2 minutes or until it’s golden brown. Then, repeat the process, greasing the pan as needed until all the batter is used. 

Step Six: Serve your Greek yogurt pancakes warm with your favorite toppings! 

Tips and Tricks

• Mix your batter until just smooth, but don’t overwork it. It’s ok if there are a few lumps. Overtaxing makes the pancakes tough instead of tender and fluffy!
• Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so don’t crank up the heat. Low and slow is the way to go!
• Keep your pancakes warm by transferring them to an oven-safe dish, and storing them in the oven at 200 degrees. That way you can cook multiple batches or feed a crowd without your pancakes getting cold! 

Serving Suggestions

My go to for serving pancakes is always maple syrup, fresh berries, and a dollop of whipped cream or powdered sugar if I’m feeling fancy. Here are a few other delicious topping ideas:  

• nut butter like almond butter or peanut butter
• chocolate chips
• sliced bananas
• fruit jam
• a drizzle of honey
• Greek yogurt

How to Store, Freeze, and Reheat

1. Store leftover pancakes in an airtight container or sealable bag in the fridge for 1 to 2 days. 
2. Reheat in the microwave for 30 seconds at a time until warmed through, in the toaster, or oven at 350 degrees. 
3. Freeze your pancakes for up to two months. To do so, let them cool completely. Then, transfer them to a sealable bag or airtight container, and place a piece of wax or parchment paper in between each pancake. Reheat from frozen when you’re ready to eat. 

More Delicious Breakfast Recipes

• One Bowl Peanut Butter Banana Oatmeal Bars
• Chocolate Strawberry Smoothie
• Sausage Breakfast Burritos
• Brown Butter Banana Bread
• Pumpkin Streusel Muffins
• High Protein Breakfast Sandwiches

I hope you give these Greek Yogurt Pancakes a try! They’re sweet, fluffy, and full of protein! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat