Greek Yogurt Pancakes

Pack your pancakes with nutrition and protein! These healthy Greek Yogurt Pancakes are flavorful, filling, and easy-to-make.

Pair these with delicious homemade Blueberry Syrup, Caramel Syrup, Whipped Cream or Vanilla Sauce! Serve alongside these amazing Breakfast Potatoes.

Why We Love Greek Yogurt Pancakes

1. High Protein: Greek yogurt boosts protein content, making these healthier and more filling.
2. Better Taste: Preferred for their flavor over traditional pancakes.
3. Diverse Toppings: Offers a variety of delicious topping choices.
4. Fluffy Texture: Achieved through leavening agents and Greek yogurt.
5. Moisture Balance: The yogurt in the batter ensures moist pancakes, preventing dryness.

Ingredients

• Flour and Cornstarch: Provide structure and soft texture to your greek yogurt pancakes.
• Sugar, Baking Powder, and Salt: Add sweetness, fluffiness, and enhance flavor.
• Greek Yogurt, Milk, and Eggs: Contribute to moisture, richness, and stability.
• Vanilla Extract and Optional Flavorings (Lemon Zest/Cinnamon): Offer aromatic and distinct taste profiles.
• Unsalted Butter: Used for cooking, it enhances flavor and aids in browning.

How To Make Greek Yogurt Pancakes

1. Mix Dry Ingredients: Flour, cornstarch, sugar, baking powder, and salt.
2. Combine Wet Ingredients: Greek yogurt, milk, eggs, and vanilla.
3. Fold Together: Wet ingredients into dry.
4. Cook: In a buttered skillet until golden.
5. Serve: With your choice of syrup or toppings.

Greek Yogurt Pancake Tips

• Use Quality Greek Yogurt: Prefer full-fat Greek Gods® honey vanilla yogurt for best results.
• Avoid Overmixing: Minimize stirring to keep pancakes light and fluffy.
• Invest in a Griddle: Ideal for easier cooking and flipping.
• Thick Pancakes: Achieve fluffiness with baking powder, baking soda, eggs, and by using yogurt for added thickness.

Other Healthy Recipes

• Healthy Blueberry Muffins
• Healthy Zucchini Bread
• Banana Bread with Greek Yogurt
• Healthy Banana Bread
• Healthy Pumpkin Bread

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5 from 3 votes

Greek Yogurt Pancakes

By Chelsea Lords

Start your day with a stack of nutritious Greek Yogurt Pancakes! They’re packed with protein, loaded with flavor, and super easy to whip up. Filling and delicious!

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 12 pancakes

Equipment

• Large skillet or griddle

Ingredients 

USMetric

 

1x2x3x

• ▢ 1-1/2 cups all-purpose flour
• ▢ 1-1/2 teaspoons cornstarch
• ▢ 3 tablespoons granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 3/4 teaspoon salt
• ▢ 1/2 cup Greek yogurt full-fat vanilla honey flavor; I highly recommend Greek Gods
• ▢ 3/4 cup whole milk plus 1–3 tablespoons
• ▢ 2 large eggs
• ▢ 1-1/2 teaspoons vanilla extract
• ▢ 1 lemon or 1/2 teaspoon cinnamon, optional
• ▢ Unsalted butter for cooking

Instructions 

• Stir together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the yogurt, milk, eggs, and vanilla. For a fun hint of flavor, add in either 1 tsp grated lemon zest or 1/2 tsp cinnamon (but not both!) Add the wet ingredients to the dry ones, mixing only until just combined. Be careful to not overmix.
• Melt 1 tablespoon butter in a large skillet or griddle over low to medium-low heat until it bubbles. Pour the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2–3 minutes or until bubbles appear on top and the underside is lightly browned. Flip the pancakes and cook for another 1–2 minutes until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
• Serve with maple syrup or blueberry syrup (see post for recipe).

Recipe Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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