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.
A lot better if you add cinnamon or peanut butter on top!
I just tried these pancakes but I put them in the waffle iron. They were amazing! I think I like them better then regular pancakes. Plus they are way better for you which is a big bonus. Instead of syrup I topped it with some strawberries whip cream and drizzled some honey over the top. 🙂
What kind of syrup did you use or did you make your own or just regular old syrup?
regular syrup!
Just made these. They taste really good. Any yogurt flavor works perfectly and then adding fruit into them really takes it up to another level.
The batter is really hard to work with. On the skillet it is a thick blob that has to be pressed down. As a result, the outside cooks faster than the inside. They taste is good, just really hard to work with to get desired results.
They remind me more of a quick bread/muffin than a pancake. They would also be easier to bake in the oven.
Lori, I really like your website! Your recipes are not only delicious but easy and fun to follow. I recently made these pancakes for my family while staying in a cozy cottage on vacation. We all loved the pancakes! I used strawberry Voskos Greek yogurt and added sliced bananas as a topper along with slightly sweet real whipped cream (when on vacation we don’t count calories – lol!). We went for a long hike after breakfast and those pancakes sustained us well. Thanks Lori! This recipe is a family keeper.
Does anyone know if these can be made with HeartSmart Bisquick or wheat flour instant of plain flour? Would the measurements be the same?
I just wanted to say thanks! for this recipe!! I love it and make these pancakes practically every weekend. I love pancakes and this recipe has made them much more healthy – no more guilt!! Yay- thank you! Ps: love that it makes 5 pancakes; perfect for my husband, toddler and me to share.
The banana were great!
Been on the Weight Watchers program since summer. Breakfast is my problem meal especially on weekends. Just made and ate theses pancakes using my favorite blueberry yogurt. One pancake, 2 strips of turkey bacon, skim milk & orange & grapefruit segments makes me a happy girl. Pancake was great. Thank you for recipe.
Yum! I’d bookmarked this on my Twitter feed a while back and am so glad I clicked through! Thanks for sharing the two ways to make these and the opinions of your son and husband. Might have to make them without telling my bf what’s in them!