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Healthy Greek Yogurt Pancakes Recipe

ByCaroline
Jump to Recipe· 4.7 from 44 reviews

If you’re on the hunt for a fluffy, delicious breakfast that won’t weigh you down but still feels like a treat, you’ve got to try my Healthy Greek Yogurt Pancakes Recipe. These pancakes have become a staple in my kitchen because they’re light, tender, and packed with protein thanks to Greek yogurt. Plus, they’re surprisingly easy to whip up—even on a busy morning. I promise, once you taste these, you won’t be going back to ordinary pancakes anytime soon.

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Why This Recipe Works

  • Balanced Flours: Combining oat and all-purpose flour gives you pancakes that hold together well but are still soft and fluffy.
  • Protein-Packed Greek Yogurt: It adds moisture and a subtle tang that livens up the flavor and keeps pancakes tender.
  • Adjustable Batter Consistency: You can tweak the milk quantity for the perfect thickness, helping you achieve fluffier pancakes or more crepe-like thinness.
  • Simple Ingredients: No complicated pantry raids—these pancakes come together with everyday staples and minimal fuss.
Healthy Greek Yogurt Pancakes, nutritious breakfast ideas, high protein pancakes, fluffy healthy pancakes, easy Greek yogurt pancake recipe - A white plate with four thick golden-brown pancakes stacked closely together, one pancake has a square pat of melting butter on top with syrup dripping over it, another pancake is being drizzled with amber syrup, creating a glossy texture. Around the pancakes are fresh blackberries and blueberries adding dark purple and blue colors as accents. A silver fork lies on the left side of the plate, resting on the white marbled surface. The pancakes have a detailed, slightly crispy edge and soft bubbles on the surface, showing a warm, inviting texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Healthy Greek Yogurt Pancakes Recipe has a purpose, working together to create that perfect fluffy texture and subtle sweetness. I always recommend using vanilla Greek yogurt to add natural flavor, but I’ll share substitutions too so you can customize it for what you have on hand.

Healthy Greek Yogurt Pancakes, nutritious breakfast ideas, high protein pancakes, fluffy healthy pancakes, easy Greek yogurt pancake recipe - Flat lay of a small white ceramic bowl of light brown oat flour, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl of golden granulated sugar, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of cinnamon powder, two whole uncracked brown eggs, a small white ceramic bowl of creamy vanilla Greek yogurt, a small white ceramic bowl of golden milk, a small white ceramic bowl of white baking powder, a small white ceramic bowl of pale baking soda, a few green sticks of fresh vanilla, a small piece of golden salted butter placed on a simple white ceramic dish, all ingredients arranged symmetrically and looking fresh and natural placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Oat Flour: I prefer making this at home by blending old-fashioned oats because it’s fresh and affordable, plus it adds a mild nuttiness.
  • All-Purpose Flour: This helps create structure so your pancakes aren’t too delicate; gluten-free all-purpose flour works too if you prefer.
  • Baking Powder & Baking Soda: The dynamic duo that makes these pancakes rise beautifully and get nice and fluffy.
  • Fine Sea Salt: Just a pinch to balance sweetness and enhance all the flavors.
  • Cinnamon: Adds warmth and depth that pairs wonderfully with vanilla and yogurt.
  • Granulated Sugar (or coconut sugar): Gives just the right touch of sweetness—feel free to tweak or swap it out.
  • Vanilla Greek Yogurt: Key for moisture, tang, and protein; vanilla adds natural sweetness which helps reduce added sugar.
  • Vanilla Extract: A little extra vanilla boost makes these pancakes smell amazing as they cook.
  • Eggs: Bind everything together and help with lift.
  • Milk (any kind): You might need to add a little to get the batter just right—almond, coconut, or regular milk work well.
  • Salted Butter or Coconut Oil: To grease your pan so pancakes don’t stick and get a perfectly golden crust.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Healthy Greek Yogurt Pancakes Recipe is how friendly it is to your own taste preferences and pantry supplies. I often add mix-ins like blueberries or chopped nuts depending on who’s joining me for breakfast. Don’t be shy about making it your own!

  • Variation: I love adding a handful of dark chocolate chips for a little indulgence, and honestly, they disappear faster that way in my house.
  • Dietary Adjustments: To keep things gluten-free, replace all the all-purpose flour with gluten-free blends and opt for coconut sugar to avoid refined sugars.
  • Seasonal Twists: Mix in fresh berries or diced apples with cinnamon in fall for a seasonal flair that tastes like a treat.

Step-by-Step: How I Make Healthy Greek Yogurt Pancakes Recipe

Step 1: Prepping the Batter

Start by whisking together your Greek yogurt, eggs, and vanilla extract in a large bowl until smooth and creamy—that’s going to be the base of our batter. Separately, combine your dry ingredients: the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar. Then—here’s a little trick—gradually stir the dry ingredients into the wet. If the batter feels too thick, add milk one tablespoon at a time until it’s pourable but still thick enough to hold shape on the griddle. This step really helps you control texture. I’ve learned over time that batter thickness makes all the difference between floppy or fluffy.

Step 2: Heating and Greasing Your Pan

I heat my electric griddle to 350°F (177°C), but if you’re using a skillet, medium heat works well. Melt some salted butter or coconut oil and spread it around evenly. This not only prevents sticking but adds a lovely crispy edge to your pancakes. Too little fat and pancakes tend to stick or brown unevenly—trust me, this is worth the extra step.

Step 3: Cooking the Pancakes

Pour about ¼ cup of batter per pancake onto your hot, greased surface. I like to leave a little space between them so it’s easy to flip. Cook for 2 to 4 minutes until you see bubbles forming on the surface and the edges start to look set. This is your sign to flip! Cook for another 2 to 4 minutes on the other side until they’re golden brown. If your stove runs hot, lower the heat a bit—you want the pancakes to cook through without burning. The smell at this point? Absolutely irresistible.

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Tips from My Kitchen

  • Make Your Own Oat Flour: Blending oats fresh gives a better texture and flavor than store-bought flour in my experience.
  • Batter Thickness Matters: Adjust the milk carefully—it’s easier to add more milk than fix runny batter once it’s mixed.
  • Don’t Crowd the Pan: Leaving space between pancakes helps with flipping and even cooking.
  • Avoid Overmixing: Stir gently just until combined to keep pancakes light and fluffy, not tough.

How to Serve Healthy Greek Yogurt Pancakes Recipe

Healthy Greek Yogurt Pancakes, nutritious breakfast ideas, high protein pancakes, fluffy healthy pancakes, easy Greek yogurt pancake recipe - A stack of four thick, golden-brown pancakes with a slightly crispy edge sits in the center of a white plate. The pancakes have a soft, fluffy texture and are topped with a melting pat of butter. Amber syrup flows down the sides, dripping over each pancake layer and pooling at the bottom of the stack. On the left side of the plate, there are plump blackberries and blueberries adding deep purple and blue colors near the base of the stack. To the right, there is part of a pancake topped with an additional pat of butter. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh berries and a drizzle of pure maple syrup, but sliced bananas and a sprinkle of toasted nuts add great texture and flavor. Sometimes I add a dollop of extra Greek yogurt on top for an extra protein boost—feels indulgent without guilt.

Side Dishes

For a complete morning feast, I love pairing these pancakes with a side of scrambled eggs or some crispy turkey bacon. A simple fresh fruit salad on the side keeps things light and refreshing.

Creative Ways to Present

Throw a brunch party? Stack your pancakes with layers of Greek yogurt and fruit between them, then top with edible flowers and a dusting of cinnamon for an Instagram-worthy look. Kids adore pancakes shaped with cookie cutters too—little hearts or stars make breakfast feel special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare), store them in an airtight container in the fridge. They stay fresh up to a week, making weekday breakfasts super simple.

Freezing

Freezing works great! Just cool the pancakes completely, lay them flat on a baking sheet so they don’t stick together, and freeze for an hour or two. Then tuck them into a freezer bag or container for up to 2 months. It’s a game-changer for busy mornings.

Reheating

To reheat, pop a few pancakes in the toaster or microwave. I prefer the toaster for that crispy edge—it almost tastes freshly made. Just keep the time short to avoid drying them out.

FAQs

  1. Can I use plain Greek yogurt instead of vanilla Greek yogurt in this recipe?

    Absolutely! Using plain Greek yogurt works fine, but since it lacks the vanilla flavor and sweetness, you might want to increase the sugar slightly or add a pinch of vanilla extract to keep the pancakes flavorful.

  2. Can I make this recipe gluten-free?

    Yes! Substitute the all-purpose flour with a gluten-free all-purpose blend, and ensure your baking powder is gluten-free. The oat flour remains the same since oats are naturally gluten-free (but check the packaging for cross-contamination if sensitive).

  3. How do I know when to flip the pancakes?

    You’ll see bubbles forming on the top surface of the pancake and the edges will start looking set but not wet. That’s your cue to flip carefully and cook the other side until golden.

  4. Can I add mix-ins like chocolate chips or fruit?

    Definitely! Up to about half a cup of mix-ins like chocolate chips, nuts, or dried fruit work perfectly. Just fold them into the batter before cooking.

Final Thoughts

Honestly, this Healthy Greek Yogurt Pancakes Recipe has earned a permanent spot in my breakfast routine. It’s that perfect balance of wholesome and comforting, with enough flexibility to suit any taste or dietary need. Whether you’re a longtime pancake lover or trying to make healthier mornings without sacrificing flavor, these pancakes deliver. Give them a try—you might just find yourself making them every weekend like I do!

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Healthy Greek Yogurt Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 44 reviews
  • Author: Caroline
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Greek-inspired
  • Diet: Vegetarian
Print Recipe

Description

Healthy Greek Yogurt Pancakes are fluffy, nutritious, and easy to make with a blend of oat flour and all-purpose flour, Greek yogurt, and a touch of cinnamon. Perfect for a wholesome breakfast, these pancakes are lightly sweetened and can be customized with your favorite toppings or mix-ins.

Ingredients

Dry Ingredients

  • 1 cup oat flour (1 cup old-fashioned oats blended)
  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • 3 Tablespoons granulated sugar (or coconut sugar)

Wet Ingredients

  • 1 cup vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 1-2 Tablespoons milk (regular, almond, coconut, etc., if needed)

For Cooking

  • Salted butter or coconut oil (for greasing the skillet)

Instructions

  1. Preheat Griddle: Preheat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) to ensure even cooking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, lightly beaten eggs, and vanilla extract until smooth and combined.
  3. Combine Dry Ingredients: In a separate small bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar until evenly mixed.
  4. Form Batter: Add the dry ingredients to the wet ingredients and mix gently until just combined. If the batter is too thick, add milk 1 tablespoon at a time and stir until a thicker but pourable consistency is achieved for fluffy pancakes.
  5. Grease the Cooking Surface: Melt salted butter or coconut oil on the griddle or skillet, then spread it around to coat the surface evenly.
  6. Cook Pancakes: Pour ¼ cup portions of batter onto the greased, preheated griddle. Cook until bubbles start to form on the surface and the edges become set, about 3-4 minutes.
  7. Flip Pancakes: Carefully flip the pancakes and cook the other side for another 3-4 minutes until golden brown and cooked through.
  8. Serve Warm: Serve the pancakes immediately while warm with your favorite toppings such as fresh fruit, maple syrup, or yogurt.

Notes

  • Oat Flour: Use store-bought or make your own by blending old-fashioned oats. Substitute with all-purpose flour, gluten-free flour, or white whole wheat flour if needed.
  • Flour Blend: Combining oat flour with all-purpose or gluten-free flour helps make pancakes sturdy and easier to flip. More oat flour alone will produce more delicate pancakes.
  • Greek Yogurt: Use vanilla Greek yogurt for sweetness; if substituting plain Greek yogurt, adjust sugar accordingly or use flavored yogurt varieties.
  • Sugar Options: Granulated sugar, coconut sugar, or honey can be used; for refined sugar-free, try coconut sugar or honey.
  • Milk: Any dairy or non-dairy milk (almond, coconut, etc.) works well to adjust batter consistency.
  • Mix-ins: Enhance flavors by adding up to ½ cup of chocolate chips, nuts, or dried fruit into the batter.
  • Storing: Keep pancakes in an airtight container in the refrigerator for up to 1 week.
  • Freezing: Freeze cooled pancakes in a single layer, then store in an airtight container for up to 2 months. Reheat in toaster or microwave.
  • Make Ahead: Combine wet ingredients and refrigerate overnight; store dry ingredients separately at room temperature; mix before cooking next morning.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 120 kcal
  • Sugar: 3 g
  • Sodium: 150 mg
  • Fat: 3 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 45 mg

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