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!
Greek Yogurt Pancakes
Ingredients
- One 5.3-ounce container of Greek yogurt- any flavor (or use ½ cup nonfat plain)
- 1 large egg (or 2 egg whites)
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ cup fresh blueberries (or ½ large banana)
Instructions
- 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.
Notes
- *Nutritional information included on this recipe was computed using 1/2 cup plain Greek yogurt and 1/2 cup blueberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t rate this yet because I haven’t made some. I just had a question. Can you make with self-rising flour and just omit the baking soda? Thank you. Can’t wait to try!!
Perhaps, but I haven’t tried it!
Tried the bagels twice! They were a hit. Thank-You! Looking foreword for more recipes.
Omg so good and healthy! Thank you!!
On the Blue WW plan a half a cup of flour is 6 points, so you would have to get 6 pancakes out of that half a cup of flour and then only eat one for a 1 point breakfast. There is a huge discrepancy in the amount of batter you use for a pancake, between a ice cream scoop and 1/4 to a 1/3 cup of batter. Would only get maybe 3 to 4 pancakes at 1/3 cup which would no longer be 1 point. I am going to try them this morning since I’m craving pancakes I figure if I eat 1/2 the recipe it would be 3 points.
These were so good! I added the banana and blueberries in the mix and a tiny bit of vanilla. My husband liked them and asked me to make him some more! I will definitely make these again! I counted this as less than 3 points for 3 for WW.
Tried this with cherry yogurt and it was wonderful. Just wondering why you use baking soda and not baking powder. Is it because of the yogurt?
Not sure- originally got the recipe from another source!
Is this able to be used to make waffles?
I feel like they’d be too soft to make waffles… but I haven’t tried it!
I had an a container of yogurt I needed to use and wanted Tom use try this recipe for this Bette to nutritional breakfast. I did add in an additional egg as the batter was waay To thick ImO. That Helped immensely to thin the batter just enought and they turned out really good.
Was looking for a simple, delicious recipe for pancakes and this is it. It was a hit with my family!!
Glad to hear!
I was a bit nervous about how these would turn out without having milk in them, and as the batter was super thick I did add a couple of tbsp water. Well, I didn’t have anything to worry about because they turned out great! So fluffy and tasty& I added blueberries and a few dark choc chunks and drizzled them with a little syrup. I’ll be saving this recipe and making them again. Thank you!