This recipe for Greek Yogurt Pancakes is a bit lighter and more healthy and fluffy than pancakes made with traditional pancake mix.
On pancake-craving mornings, I find myself brainstorming ideas for new pancake recipes. One such craving-day had me thinking of making pancakes with Greek yogurt. I’m obsessed with doing something with Greek yogurt most every day anyways making things like Greek yogurt banana bread and Greek yogurt waffles, so why not put it in pancakes?
Ingredients Needed:
- one 5.3-ounce container of Greek yogurt
- egg
- all purpose flour
- baking soda
- fruit
How to make Greek Yogurt Pancakes:
The complete, printable recipe and a how-to video are at the end of this post.
You’ll need a single serving of Greek yogurt. You can use plain, or you can use a flavored Greek yogurt like blueberry, vanilla or raspberry.
Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in.
The batter will be thick.
Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or ¼ to ⅓ cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.
And there they are! They turn out to be nice and fluffy Greek yogurt pancakes. They are slightly tart (much like buttermilk pancakes) due to the Greek yogurt (that all depends on which brand of yogurt you use too), but with added syrup drizzled on top they are quite delicious.
Recipe Tips
- Use any flavor of Greek yogurt, but this particular recipe works best if you use a container that is around 5.3-ounces.
- Flavor combinations are endless. Try using blueberry Greek yogurt with fresh blueberries to create blueberry Greek yogurt pancakes. Use vanilla Greek yogurt to create banana Greek yogurt pancakes. Be creative!
- Try using self-rising flour in place of the all purpose flour and the baking soda.
- This recipe makes 5 small-ish pancakes. I recommend sharing them with one other person for a perfectly portioned breakfast.
Here’s a banana Greek yogurt pancakes version I made using egg whites instead of an egg. Same consistency- nice and fluffy pancakes. I really saw no difference in the overall pancake texture. If you need more protein, add a whole egg, and if you want to lower the calorie content- use egg whites instead!
If you are looking for more pancake recipes, you might enjoy my Cinnamon Roll Pancakes or these Sheet Pan Pancakes. Apple Pie Pancakes and Norwegian Pancakes are good pancake recipes too!
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Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
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Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or ¼ to ⅓ cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.
- *Nutritional information included on this recipe was computed using 1/2 cup plain Greek yogurt and 1/2 cup blueberries.
Serving: 1pancake, Calories: 80kcal, Carbohydrates: 12g, Protein: 4g, Fat: 1g, Cholesterol: 38mg, Sodium: 240mg, Potassium: 66mg, Sugar: 2g, Vitamin A: 55IU, Vitamin C: 1.4mg, Calcium: 28mg, Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.