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.
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).
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!
First, Make your own Oat Flour
Since we always have old-fashioned oatmeal on hand, I choose to make homemade oat flour because it is SO easy and inexpensive! To make oat flour to use in these Greek Yogurt Pancakes,
- Measure 1 cup of old-fashioned oats and put it in the container of a Vitamix (or another high-powered blender.
- Blend for 10-15 seconds.
- 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!
Combine the wet ingredients
The first step in this recipe is to 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!
Add the dry ingredients.
Since this is a one-bowl recipe, the dry ingredients are whisked in after the wet ingredient mixture is homogenous (uniform throughout). 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 homogenous (uniform throughout) and thick before proceeding to cooking the Greek Yogurt Pancakes.
Add more flour 1 TBS at a time if necessary
The batter in the photo below is a touch thin. I had to add a few more TBS of flour to achieve the desired consistency. That is normal. If your yogurt is thin/watery or your eggs are unusually large, then you may need more flour.
Greek Yogurt Pancakes: Mix ins
Pancakes can be all things to all people. Feel free to add your favorite mix-ins or leave them as-is! My daughter prefers her with cinnamon chips and sprinkles.
My son loves his pancakes loaded with chocolate chips! And my hubby is more of a plain with syrup kind of man. I personally love mine slathered with peanut butter and smothered with pure maple syrup (surprise surprise right)?
Cook the Greek Yogurt Pancakes
Scoop ¼ 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.
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.
Use an electric griddle
My favorite way to cook pancakes is on an electric griddle. I appreciate being able to set it to a specific temperature without worrying about adjusting the heat at all. You can cook pancakes in a skillet over medium/low heat, but just be sure to watch them carefully and adjust the intensity of your flame as needed.
Remove and Serve
Once the Greek Yogurt Pancakes are browned on both sides, remove them from the griddle and serve! Look at how fluffy they get when they cook!
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.
To make ahead
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!
FAQs about Greek Yogurt Pancakes
Here are a few commonly asked questions when it comes to making the best Greek yogurt pancakes recipe!
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.
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!
As you can see from the photos, these Greek yogurt pancakes areĀ superĀ fluffy. Here are a few reasons they are so thick and fluffy:
Leavening agents.Ā The fluffiness comes from the addition of baking powder and baking soda to give them a nice rise.
Eggs.Ā Eggs also add to the fluffiness of these Greek yogurt pancakes.
Greek Yogurt.Ā Using yogurt instead of milk makes these healthy pancakes super thick (but still light)!
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!
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.
- Oat flour. In the post above I explain how to make your own oat flour. I love using oat flour because of the nutrients and fiber it contains. You may also 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 Greek yogurt pancakes recipe. The addition of AP 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. I prefer a sweetened variety (usually Greek God's Vanilla Honey Greek yogurt) because it makes the pancakes sweeter. If you want to use plain Greek yogurt you may need to adjust the amount of sugar/coconut sugar in the recipe. You can make these fun by using your favorite Greek yogurt flavor!
- Granulated sugar. Any granulated sugar works well in this recipe! For a refined sugar free version use coconut sugar.
- Milk. Any dairy-free or regular dairy milk works perfectly in these healthy greek yogurt pancakes!
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Healthy Greek Yogurt Pancakes Recipe (gluten-free option)
Equipment
Ingredients
- 1 cup oat flour 1 cup old-fashioned oats blended in your Vitamix
- ¼ cup all-purpose flour (or gluten-free all-purpose flour)
- 1 tsp baking powder
- Ā½ tsp baking soda
- Ā½ tsp sea salt
- Ā½ tsp cinnamon
- 3 TBS granulated sugar (or coconut sugar)
- 1 cup vanilla Greek yogurt
- 1 tsp vanilla extract
- 2 eggs lightly beaten
- 1-2 TBS milk (if needed) regular, almond, coconut, etc.
- Butter or coconut oil (for greasing the skillet)
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 Ā¼ 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.Ā You may substitute the oat flour with all-purpose flour, white whole wheat flour, or all-purpose gluten-free flour.
- All-purpose flour. 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 want to use plain Greek yogurt you may need to adjust the amount of sugar/coconut sugar in the recipe. You can make these fun by usingĀ your favorite Greek yogurt flavor!
- Granulated sugar.Ā Any granulated sugar works well in this recipe! For a refined sugar free version use coconut sugar.
- Milk.Ā Any dairy-free or regular dairy milk works perfectly in these healthy greek yogurt pancakes!
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.To make ahead
To prepare theĀ 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
More delicious pancake recipes:
- These are seriously the best, fluffiest banana pancakes ever!
- If you're looking for the best whole wheat pancakes, these are easy and healthy!
- These Spinach Pancakes have sneaky veggies in them! They're green so they're perfect for St. Patty's Day or Christmas!
- We LOVE these healthy chocolate pancakes who doesn't want chocolate for breakfast?!
- These zucchini banana pancakes are perfect for summer!
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Maggie
This is my familyās favourite. We canāt even order pancakes at restaurants anymore because these pancakes are tough to beat. Just one question - can I make the batter the night before?
Laura
To prepare theĀ 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!
Paulina
These are delicious! The taste is amazing, I like them much more than the regular ones! I still need to try them with the vainilla yogurt as usually what I have at home is the plain greek one
Laura
Texture, fluffiness, flavour- spot on!
LC
I made these this morning and they were so good! I substituted sugar with stevia, and found that I needed to add about 1/4 cup of milk rather than what was listed in the recipe...I do tend to overmix, so that is possibly why the batter was too thick at first. Also, I didnāt have vanilla yogurt so I used plain Greek yogurt and added an extra 1/2 tsp of vanilla. These came out so amazing and fluffy! They were the first āhealthyā version of pancakes that the non-healthy food eaters in my home loved! Thank you for the recipe, Iāll be making these regularly.
Rhonda
Can I use stevia in place of sugar?
LC
I did, and they came out amazing!
Steward
Thanks for the recipe! Will definitely try it out. Was wondering how do you calculate the nutritional info? The lowest calorie number I get is 87 per pancake. Thanks!