Healthy Greek Yogurt Pancakes

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These healthy Greek yogurt pancakes are fluffy and moist. They are easy to make (one bowl) and are the perfect delicious and nutritious breakfast recipe that your whole family will love! Gluten-free & refined-sugar-free options.

Front view of syrup being poured on a stack of four Greek Yogurt Pancakes with butter on top.


My love for breakfast knows no bounds. I could seriously eat breakfast food all day every day and never get tired of it. Smoothies? Always. Oatmeal? Sign me up. Muffins? Yes Please.

These healthy Greek Yogurt Pancakes have become my go-to recipe when I want to make a special breakfast for my family. They’re easy to whip up in one bowl, made with vanilla Greek yogurt, and are easily made gluten-free.

These Greek yogurt pancakes are so healthy that they don’t put you in a pancake coma after you’re finished eating them. Instead, they leave you feeling energized and ready to tackle the day.

These healthy pancakes can hold their own even without maple syrup (although hello, why someone would not douse their pancakes in the best substance ever is beyond my realm of understanding).

Front view of a stack of four Greek Yogurt Pancakes with butter on top and maple syrup

Greek Yogurt Pancakes: Ingredients & Substitutions 

Let’s take a minute to chat about the ingredients in this Greek yogurt pancake recipe, as well as possible substitutions.

overhead photo of the labeled ingredients in this Greek yogurt pancakes recipe
  • Oat flour. Make your own or use store bought. Or, substitute the oat flour with all-purpose flour, white whole wheat flour, or all-purpose gluten-free flour.
  • All-purpose flour. I really feel like the blend of flours is important in this recipe. The addition of all-purpose flour with oat flour makes these pancakes more hearty and easy to flip. You can substitute gluten-free all purpose flour, whole wheat flour or more oat flour (but if you make this choice the pancakes will be more delicate).
  • Vanilla Greek yogurt. If you use plain Greek yogurt you may need to adjust the amount of sugar in the recipe. Or, use a flavored yogurt for different varieties.
  • Granulated sugar. Any granulated sugar works well in this recipe! For a refined sugar free version use coconut sugar or honey.
  • Milk. Any dairy-free or regular dairy milk works perfectly in these healthy greek yogurt pancakes.
  • Mix ins. you can add up to half cup of mix ins like chocolate chips (try these chocolate chip pancakes – yum), nuts, dried fruit, etc.
Up close overhead/front view of a stack of four Greek yogurt pancakes that have been cut into and the bite is resting on the plate on a fork

How to Make Greek Yogurt Pancakes

Let’s walk through the process of making this Greek Yogurt Pancakes Recipe step-by-step to ensure your success!

Make Oat Flour

Since we always have old-fashioned oatmeal on hand, I choose to make homemade oat flour because it is easy and inexpensive. To make oat flour to use in these Greek Yogurt Pancakes,

  1. Measure 1 cup of old-fashioned oats and put it in the container of a Vitamix (or another high-powered blender.
  2. Blend for 10-15 seconds.
  3. Remove and use in the recipe.

You can choose to use store-bought oat flour as well! It is an inexpensive, gluten-free baking flour.

two overhead photos showing how to make oat flour in a vitamix blender

Make the Batter

Next, combine the wet ingredients in a large mixing bowl. You will only be using one bowl in this recipe, so be sure to choose large enough to accommodate all the ingredients.

I recommend using a wire whisk to combine the wet ingredients. This will ensure that they are all fully combined and there are no lumps of yogurt or wisps of egg left in the batter!

two overhead photos showing how to make Greek yogurt pancakes - combining wet ingredients

Since this is a one-bowl recipe, the dry ingredients are whisked in after the wet ingredient mixture is smooth. You can always mix the dry ingredients together in a separate bowl and add them to the wet ingredients if you prefer.

The batter should be smooth & thick before proceeding to cooking the Greek Yogurt Pancakes. If the yogurt is thin/watery or your eggs are unusually large, then you may need more flour, 1 Tablespoon at a time.

Once the batter is smooth, you can add your favorite mixins like sprinkles, mini chocolate chips, etc.!

two overhead photos showing how to make Greek yogurt pancakes -  adding dry ingredients

Cook the Greek Yogurt Pancakes

Scoop 1/4 cup portions of the Greek Yogurt Pancake batter onto a greased skillet or griddle. Cook for 2-4 minutes per side over medium-low heat.

overhead view of two Greek Yogurt Pancakes cooking in a cast iron skillet before being flipped

I recommend cooking these Greek Yogurt Pancakes in melted butter for the best taste and flavor. However you can use cooking spray or coconut oil to grease the pan/griddle as well.

I suggest cooking them on an electric or stovetop griddle with a temperature knob and cook them at 350 degrees F.

You can also cook pancakes in a skillet over medium/low heat, but just be sure to watch them carefully and adjust the heat as neeeded.

front view of a Greek Yogurt Pancake cooking in a cast iron skillet

Serve

Serve these Greek yogurt pancakes with syrup, berries, or a slather of cinnamon honey butter or peanut butter.

Prepare in Advance

To prepare the  night before: combine the wet ingredients in a glass bowl with a lid and store the mixture in the refrigerator overnight. Then combine the dry ingredients and store the mixture at room temperature. Then mix them together in the morning and cook!

front view of a stack of four greek yogurt pancakes on a plate being cut into with a knife and fork

Store

Store in an airtight container in the refrigerator for up to 1 week.

Freeze

To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave.

a stack of 4 Greek Yogurt Pancakes with butter and syrup. A bite is cut out of the stack on a fork on the plate.

Greek Yogurt Pancakes Recipe FAQs

Here are a few commonly asked questions when it comes to making the best Greek yogurt pancakes recipe!

Can you substitute Greek Yogurt for eggs in pancakes? 

I do not recommend using yogurt as a substitute for eggs. In this Greek yogurt pancake recipe the eggs are important component to achieving the fluffiness pictured above.

How do you make Gluten-Free Greek Yogurt Pancakes? 

To make this recipe gluten-free, just be sure to use gluten-free oat flour (gluten-free old fashioned oats blended into flour), and all-purpose gluten-free flour. You can also substitute the oat flour completely with all-purpose gluten-free flour.

How do you make thick & fluffy pancakes? 

Here are some tips on fluffy pancakes:
Leavening agents. baking powder and baking soda to give them a beautiful rise.
Eggs. Eggs also add to the fluffiness of these Greek yogurt pancakes.
Greek Yogurt. Using yogurt instead of milk makes these healthy pancakes super thick (but still light).

Can you substitute yogurt for milk in pancakes? 

As you can see in the recipe card, this healthy pancake recipe only calls for 1-2 TBS of milk if the batter is not thin enough. So yes! You absolutely can use yogurt in place of milk when making pancakes, like these!

a stack of 4 greek yogurt pancakes with butter and syrup

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Healthy Greek Yogurt Pancakes Recipe (gluten-free option)

Laura
These Healthy Greek Yogurt Pancakes are fluffy and moist. They are easy to make (one bowl) and are the perfect delicious and nutritious breakfast recipe that your whole family will love! Gluten-free & refined-sugar-free options.
4.97 from 245 votes
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 55.9
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat an electric griddle to 350 degrees F.
  • In a large bowl mix together the Greek yogurt, eggs and vanilla. Whisk until mixture is smooth. 
  • Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until completely combined.
  • If the batter is too thick, add milk 1 TBS at a time until it reaches your desired consistency.
  • Grease a griddle or skillet by melting butter on it and moving it around until the surface is coated. 
  • Pour ¼ cup portions of pancake batter onto the greased, heated surface.
  • Cook until bubbles start forming in the batter and the sides become set (about 2-4 minutes)
  • Flip and cook for 2-4 minutes on the second side, or until golden brown.

Video

Notes

Ingredient Substitution Notes
  • Oat flour. Make your own or use store bought. Or, substitute the oat flour with all-purpose flour, white whole wheat flour, or all-purpose gluten-free flour.
  • All-purpose flour. I really feel like the blend of flours is important in this recipe. The addition of all-purpose flour with oat flour makes these pancakes more hearty and easy to flip. You can substitute gluten-free all purpose flour, whole wheat flour or more oat flour (but if you make this choice the pancakes will be more delicate).
  • Vanilla Greek yogurt. If you use plain Greek yogurt you may need to adjust the amount of sugar in the recipe. Or, use a flavored yogurt for different varieties.
  • Granulated sugar. Any granulated sugar works well in this recipe! For a refined sugar free version use coconut sugar or honey.
  • Milk. Any dairy-free or regular dairy milk works perfectly in these healthy greek yogurt pancakes.
  • Mix ins. you can add up to half cup of mix ins like chocolate chips, nuts, dried fruit, etc.
Store
Store in an airtight container in the refrigerator for up to 1 week.
Freeze
To freeze, cool pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave.
Prepare in Advance
To prepare the  night before: combine the wet ingredients in a glass bowl with a lid and store the mixture in the refrigerator overnight. Then combine the dry ingredients and store the mixture at room temperature. Then mix them together in the morning and cook!

Nutrition

Serving: 1pancake | Calories: 55.9kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 26.2mg | Sodium: 89.2mg | Potassium: 39.2mg | Fiber: 0.5g | Sugar: 4.5g | Vitamin A: 75IU | Calcium: 41mg | Iron: 0.4mg

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

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Recipe Rating




303 Comments

  1. 5 stars
    These were so easy and yummy! I have been working on a calorie deficit and breakfast has been so boring recently with just eggs and toast every day. These were a nice change and I can eat quite a few of these without going over my calorie count. Will make these again!

  2. 4 stars
    I learned the hard way that you have to have the temperature REALLY low if you are cooking on a cast-iron skillet. I can tell the recipe would have been brilliant if I hadn’t burnt most of the pancakes haha.