These Greek Yogurt Pancakes are so fluffy and delicious, you won't believe they're healthy! Packed with protein keeping you fuelled for the morning, and crazy easy to make with wholesome ingredients.
Have you ever tried Greek yogurt pancakes? Because if not, you've been missing out! The Greek yogurt is the secret ingredient to give you fluffy moist pancakes that are also super healthy too. What makes them great is you basically get high protein pancakes without protein powder, with 21 grams of protein per serve!
If you're looking for more high protein dishes, you must also try my healthy protein bagels and protein pizza.
These healthy pancakes are made with wholesome ingredients, so you’re left satisfied and they’ll keep you going all morning. They’re also really easy to make in 20 minutes, so they’re perfect for busy mornings. I love to make a double batch for meal prep as you can store them in the fridge or even freezer for an even quicker brekkie or snack on the go!
You can make them a little fancier by adding some dark chocolate chips or berries to the batter and serve them for a special Mother's Day or Valentine's Day breakfast. Everyone will love the taste of these pancakes and they won't even know the hidden ingredient.
As you all know, I love putting a healthy twist on classic dishes we all love. Healthy can still mean delicious! Here you get healthy high protein pancakes but without compromising on the fluffiness or flavor.
Some other healthy twists on classics are my homemade granola, vegan gravy and banana bread.
Table of Contents
Why you'll love this recipe
- Fluffy and delicious: They have a fluffy cloud-like texture that are also so yummy
- Protein packed: Make high protein pancakes without protein powder with 20 grams of protein serve
- Quick and easy: Ready in under 20 minutes and a super easy recipe to follow with pantry staples
- Healthy and nutritious: Made with wholesome simple ingredients such as oatmeal and no added sugars
Ingredients and Substitutions
- Greek Yogurt is of course the secret ingredient for these fluffy high protein pancakes! Use plain yogurt for best results, I prefer non fat but you can also use whole-milk greek yogurt. You can try using regular yogurt, but I haven't tested this
- Rolled oats are blended to make oat flour, I always opt for oat flour in my baking recipes. You can also find gluten-free oats. All purpose flour can be used if you prefer or even whole wheat flour
- Eggs bind the batter and adds richness and extra protein. I always prefer to use organic pasture raised eggs. If you want to make them egg-free, you can add chia seeds and / or flaxseed meal for an egg substitute
- Maple syrup adds natural sweetness without any added sugars, always opt for pure maple syrup. Honey or agave can also be used
- Vanilla extract gives a yummy vanilla aroma and subtle taste
- Cinnamon also adds a delicious scent along with warmth and earthiness
- Baking powder is the leavening agent to help those pancakes rise! Baking soda is also popularly used
- Milk thins out the batter, use any type you have on hand as you really don't need much. I've used dairy-free almond milk in my recipe
Toppings and Mix-ins
Here are some ideas for toppings and mix-ins to the pancake batter to make them extra yummy!
- Berries such as blueberries, strawberries and raspberries
- Maple syrup, honey or agave
- Chocolate chips or chocolate sauce
- Peanut butter drizzle or other nut butters
- Dollop of yogurt
- Whipped cream
- Scoop of vanilla ice-cream
How to make Greek Yogurt Pancakes
Make these delicious Greek Yogurt Pancakes in no time at all. Follow the simple steps below.
- Blend rolled oats in a blender to make oat flour
- Add wet ingredients, Greek yogurt, eggs, vanilla and maple syrup to a bowl. Whisk to combine
- Add the dry ingredients, the oat flour, baking powder, cinnamon and a pinch of salt. Whisk to combine
- Check the consistency, it should be thicker than regular pancake batter, but runny enough to spoon out. Add one tablespoon of milk to thin out the batter. I used one tablespoon of milk in my recipe, but it may change depending on the yogurt used. Start with one and add another 1 - 2 tablespoons if needed
- Heat a pan over medium heat, sprayed with olive oil. Add a ladle of the pancake batter one at a time, then slightly flatten with the back of a spoon to create a circle shape
- When you see some bubbles appear (after a few minutes), flip the pancakes and cook for a couple of minutes. Remove and continue these steps with the remaining batter
Tips and Tricks
- Don't over-mix the batter as this can cause a denser texture pancake
- Add the milk slowly when making the batter. The exact amount needed will vary depending on the yogurt you have used. Always start with 1 tablespoon and add more only if needed
- The consistency of the batter is thicker than standard pancake recipes, this is totally normal as it’s not supposed to be runny
- For perfect consistent pancake sizes, use a measuring cup rather than a ladle to pour the batter. Then use the back of a spoon to shape into round circles
- To keep pancakes warm, preheat your oven to low
Storage, Reheating and Freezing
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave, toaster oven, or even enjoy cold as a quick snack
- You can freeze cooked pancakes for up to 2 months for meal prep! Freeze the pancakes in a single layer on a baking sheet or platter with parchment paper for 1 hour, then transfer them to an airtight container or freezer bag
- Simply thaw overnight in the refrigerator or microwave/toast oven for reheating
Yes you sure can! The Greek yogurt replaces the milk and creates perfect fluffy pancakes
Made with wholesome ingredients such as rolled oats, eggs and Greek yogurt, these Greek yogurt pancakes are healthy, nutritious and high in protein
More Easy Breakfasts
- Crispy Feta Fried Eggs
- Overnight Oats
- Persian Omelette
- Vegetable Fritters
- Healthy French Toast
- Baked Oats
- Overnight Weetabix
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Greek Yogurt Pancakes photo on Instagram so I can share the love!
Greek Yogurt Pancakes (High Protein and Fluffy)
- 1 cup rolled oats - or oat flour
- 1 cup plain Greek yogurt - I've used non fat
- 2 large eggs
- 1 tablespoon maple syrup (or more if you prefer them sweeter)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- Pinch of salt
- 1-3 tablespoons milk of choice
- Olive oil spray for frying (or coconut oil or butter)
- Add the rolled oats to a blender and blend on a high speed to create a fine flour consistency. If using oat flour, skip this step
- In a large bowl, add the wet ingredients (besides the milk) which are the Greek yogurt, eggs, vanilla and maple syrup. Whisk together so there are no lumps
- Add in the dry ingredients which are the oat flour, baking powder, cinnamon and a pinch of salt. Whisk to combine so there are no clumps
- Depending on the consistency, slowly add the milk one tablespoon at a time to thin out the mixture, whisk to combine. *Note, the consistency will be thicker than regular pancake batter, but should still be runny enough to spoon out. I only used one tablespoon of milk in total, it will depend on the type of yogurt used
- Heat a large pan, skillet or griddle over medium heat and add a few sprays of oil spray. Once heated, add a ladle or spoon of the pancake batter. Slightly flatten with a back of a spoon to create a circle pancake shape
- After a few minutes, you should start to see some bubbles appear, you can also check the sides with a spatula to see that they have a golden brown color. Flip the pancakes carefully and cook the second side for a couple of minutes. Remove from the pan and continue these steps with the remaining batter. Stack them up and serve your delicious fluffy Greek Yogurt Pancakes with fresh berries, a drizzle of maple syrup and enjoy!!!