These Greek Yogurt Pancakes are the perfect way to add a bit more protein to your favorite pancake breakfast. They are buttery, soft, tender and fluffy – everything you’d want in a pancake!
Quick
Beginner-friendly
You’ll Learn: The trick to fluffy, tender texture without overmixing
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Freeze extras and warm directly from frozen
Why You’ll Love This Recipe
- Healthy protein packed breakfast – Each serving of these pancakes has 18g of protein making them filling and satisfying for a busy day!
- Perfect for meal prep – make a big batch of these Greek yogurt pancakes at once and enjoy them for breakfast all week!
- Kid approved – my toddler LOVES these pancakes and I love making them for him because they are lower in sugar and higher in protein than other pancake options.
Serving suggestions
These Greek yogurt pancakes are the perfect thing to make for Sunday brunch. I like to serve them with breakfast meats like bacon and sausage and eggs. Sometimes I will make a batch of air fryer breakfast potatoes to really round out the meal.
I like to top them with maple syrup and fresh fruit like fresh berries or banana slices. To add even more protein I top them with more greek yogurt or sometimes a mixture of peanut butter and greek yogurt.
Ingredients and Ingredient Substitutions
- Plain Greek yogurt – nonfat plain greek yogurt is the central ingredient to this pancake recipe. It adds lots of protein, richness and a slightly tangy flavor to the batter.
- Egg – large whole eggs help bind the pancakes as well as give them lift and fluff
- Milk – milk thins the batter to the perfect consistency. I like to use 2% milk, but you can use any kind you like.
- Melted butter – just a little melted butter gives the pancakes that distinct butter flavor you know and love from pancakes
- All purpose flour – I like to use standard AP flour for these pancakes to give them the perfect chew and texture. You can use whole wheat flour or gluten free all purpose flour blend instead
- Granulated sugar – use just a bit of sugar to make the pancakes slightly sweet. You can also use a sugar free substitute like erythritol, brown sugar, honey or maple syrup instead.
- Baking powder – a tablespoon of baking powder helps the pancakes rise and get fluffy.
- Kosher salt – a bit of salt helps enhance the flavors and balance out any sweetness
How to make
Step 1: Make Batter
Whisk greek yogurt, eggs, milk, melted butter, and vanilla extract together in a bowl. Then, in a separate bowl, combine flour sugar, baking powder and salt.
Fold dry ingredients into wet with a flat spatula until just combined. Be careful not to over mix the batter.
Step 2: Cook Pancakes
Preheat a pan over medium heat. Once warm, reduce heat a bit and spray a thin layer of oil into the pan. Pour 1/3 cup of batter into the pan per pancake
Next, allow the pancake to cook until you see bubbles coming to the surface of the pancake and popping. Flip the pancake and allow to cook for another minute before removing from the pan.
Finally, repeat the cooking process until all of the batter is used. Be sure to spray oil in the pan between each set of pancakes.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat pancakes in a bit of oil or butter in a pan on low or microwave. You can warm directly from frozen.
Check out these Other healthy breakfast Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Greek Yogurt Pancakes
Ingredients
- 1 1/2 cups nonfat plain greek yogurt
- 2 eggs
- 1 cup milk
- 2 tbsp melted butter
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
Instructions
- Whisk greek yogurt, eggs, milk, melted butter, and vanilla extract together in a bowl. In a separate bowl combine flour sugar, baking powder and salt.
- Fold dry ingredients into wet with a flat spatula until just combined. Be careful not to over mix the batter.
- Preheat a pan over medium heat. Once warm, reduce heat a bit and spray a thin layer of oil into the pan. Pour 1/3 cup of batter into the pan per pancake
- Allow the pancake to cook until you see bubbles coming to the surface of the pancake and popping. Flip the pancake and allow to cook for another minute before removing from the pan.
- Repeat the cooking process until all of the batter is used. Be sure to spray oil in the pan between each set of pancakes.
Recipe Notes
- Recipe makes 12 pancakes – 3 pancakes per serving
- You can use whole wheat flour or gluten free flour blend in place of all purpose flour
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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