This Greek Yogurt Pancakes recipe is a bit lighter than your usual pancake recipe. Greek yogurt adds in a good amount of protein and there is no added fat. Watch the video showing you how to make Greek Yogurt Pancakes, then scroll to the bottom of this post and print out the recipe so you can make these at home.
On pancake-craving mornings, I find myself brainstorming ideas for new pancake recipes. One such craving-day recently had me thinking of Greek Yogurt Pancakes. I’m obsessed with doing something with Greek yogurt most every day anyways, so why not put it in pancakes?
I did what I usually do… googled around to see what recipes were out there. First one I came across was on My Fitness Pal, but it was adapted from a food blog, of course: Everyday Belle. It looked like a winner and got big raves. So here goes!
These Greek Yogurt Pancakes look pretty darn good, don’t they? I made two types… this is the blueberry version. Let me show you how I made them.
How to make Greek Yogurt Pancakes:
You’ll need a container of Greek yogurt- any kind, really. I used Voskos- fat-free- blueberry flavor. Add an egg (or 2 egg whites instead if you’re watching your calories).
Mix the egg into the yogurt. In a separate bowl, mix 1/2 cup flour + 1 teaspoon baking soda.
Stir the yogurt/egg mixture into the dry ingredients. It will be thick!
Use an ice cream scoop to scoop perfect amounts of batter into your heated skillet for the pancakes. I love my super cool stainless ice cream spring scooper! Spread your Greek Yogurt Pancakes into even rounds. Add a few fresh blueberries on top of each pancake.
And there they are! They turn out to be a rather fluffy, full pancake. They are slightly tart (much like a buttermilk pancake) due to the Greek yogurt, but with added syrup drizzled on top they are pretty darn good. The bonus: each pancake is only 91 calories and a link to the WW points is included in the recipe card too (if you care about that sort of thing).
Here’s a banana version I did using egg whites instead of an egg. Same consistency. I really saw no difference in the overall pancake. If you need the protein, add an egg, and if you want to lower the calorie content- use egg whites instead!
Making Greek Yogurt Pancakes is a fun little experiment for a weekend morning since you can try them out using different flavors/brands of Greek yogurt and different kinds of fresh fruit! Have fun!
P.S. Here’s what my family thought of them: I served these pancakes to my family without telling them that anything was different. My son ate them, but kept asking what was different about them (while he ate bite after bite after bite). My husband ate them without asking anything at all. I’d say, they were a hit!
If you are looking for more pancake recipes, you might enjoy my Cinnamon Roll Pancakes or these Sheet Pan Pancakes. Apple Pie Pancakes and Buttermilk 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.
These were great! I only had plain Greek yogurt so I mashed up a medium sized banana (I don’t think the slices cook as well), added a splash of vanilla and cinnamon. They don’t get as fluffy as regular pancakes, but they browned up and flipped beautifully! Super delicious, thanks for the idea!!
I just made these and they tasted great. However they didn’t rise very much for me. I bake and cook all the time so I didn’t make any mistakes. I will play around with them and see what I can do…once again, tasted great..just not airy and fluffy.
Found you on Pinterest and made these this morning – they were great! I used vanilla honey greek yogurt and added a splash of water to thin the batter to a more pancake-like consistency. After my first batch I decided to add a little vanilla agave nectar to add a little more sweetness as well as a touch of baking powder to help fluff them up a little more; they were delicious and you’d never know they had good stuff in them! Now I don’t feel so bad about my 2-year old eating 8 pancakes every morning!!
I saw this recipe this morning and had to run right out to the store to buy the ingredients. I absolutely loved them. Mine were a bit more dense or heavier than a tradional pancake but would definitely make these again. They were very quick and easy !!
I tried these, but mine were tough. Did I over mix, or over cook? Not my fav, but my daughter loved them!
I’m not sure… probably has to do with the consistency of the Greek yogurt you use, I would think.
I would like to try to make these they look great! I was wondering how adding whole wheat flour would affect these. And what would the weight watchers points plus value be?
Maybe try using only half whole wheat. Not sure how that changes the points.
These are great. I did the banana with a drizzle of honey. Yum. I hate waiting for pancakes to cook, so I put the mix in mini muffin tins, and baked for .. Well until they were cooked. Perfect for the girls to take to school. Will cook again!
I cannot not have dairy but have found some coconut milk greek style yogurt. Do you think that will work?
Not sure since I have not tried it!
I made these this morning and added 1/2 cup of quinoa to the mix- absolutely perfect! Used plain Greek yoghurt + frozen blueberries and raspberries, and drizzled with some honey. Thanks for the recipe!
These were pretty good. I used a chobani strawberry yogurt and 1/2 mashed up banana in the mix. Then I cut up some banana and put it in the pancakes. They were amazing. Although i poured them a bit larger which made them harder to cook and flip evenly.