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You are here: Home / Breakfast / Healthy Greek Yogurt Pancakes

Healthy Greek Yogurt Pancakes

Last updated on September 2, 2019. Originally published January 2, 2019 68 Comments

Recipe Pin Recipe

These Healthy Greek Yogurt Pancakes are so fluffy! 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 super 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 ahead!

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

How do you 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,

  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!

1. 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 one that will accommodate all the ingredients well.

Overhead view of a hand adding the wet ingredients for this Healthy Greek Yogurt Pancakes recipe to a glass mixing bowl

2. Whisk the wet ingredients together

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!

overhead view of hands whisking the batter for this Healthy Greek Yogurt Pancakes recipe in a large glass mixing bowl

3. 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!

overhead view of a glass mixing bowl after the dry ingredients for this Healthy Greek Yogurt Pancakes recipe have been added

4. Whisk until the batter is smooth and thick 

The batter should be homogenous (uniform throughout) and thick before proceeding to cooking the Greek Yogurt Pancakes.

5. 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)?

overhead view of hands stirring the Healthy Greek Yogurt Pancakes batter

6. 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.

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.

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

7. 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!

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

FAQs about making Greek Yogurt Pancakes

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? 

As you can see from the photos, these Greek yogurt pancakes are super fluffy. Here are a few reasons they are so thick and fluffy:

  1. Leavening agents. The fluffiness comes from the addition of baking powder and baking soda to give them a nice rise.
  2. Eggs. Eggs also add to the fluffiness of these Greek yogurt pancakes.
  3. Greek Yogurt. Using yogurt instead of milk makes these healthy pancakes super thick (but still light)!

front view of hands using a fork and knife to cut into a stack of four Greek Yogurt Pancakes topped with butter 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.

  • 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!

Can you substitute yogurt for milk in pancakes? 

As you can see below, 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!

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

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4.93 from 27 votes

Healthy Greek Yogurt Pancakes Recipe (gluten-free option)

Healthy Greek Yogurt Pancakes Recipe! An easy, one-bowl, delicious and nutritious breakfast recipe that your whole family will love! Freezer-friendly with gluten-free and refined sugar free options!! #easybreakfast #pancakes #recipe #greekyogurt #breakfast #vitamix #healthy
Course Breakfast
Cuisine American
Keyword fluffy greek yogurt pancakes, Greek Yogurt Pancakes, healthy greek yogurt pancakes, healthy pancake recipe, vitamix pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 pancakes
Calories 55.9kcal
Author Laura

Ingredients

  • 1 cup oat flour 1 cup old-fashioned oats blended in your Vitamix
  • 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ 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 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.  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 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!

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

This post was originally published on September 12, 2016. It has been updated with new photos, instructions, and a video! 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

You might also like:

Thai Slow-Cooker Ground Turkey
Paleo Baked Chocolate Donuts with White Chocolate Glaze
Gluten-Free Hash Brown Quiche

Filed Under: Breakfast, Gluten-Free, Recipe Videos, Recipes, Vitamix Tagged With: breakfast, gluten free, greek yogurt, healthy, oat flour, pancakes

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Reader Interactions

Comments

  1. carmen

    November 30, 2019 at 7:26 am

    5 stars
    My go-to recipe for pancakes now! so so good!! even when all i have is plain greek yogurt, they are plenty sweet and taste great – thanks for sharing the recipe!

    Reply
  2. Sara

    October 22, 2019 at 6:01 pm

    Bookmarked <3 Just made my own version tonight and they are so rich and tasty and hearty <3 Used plain greek yogurt, 2 tbs brown sugar, and swapped 1/4c of the oat flour with protein powder.

    Reply
  3. Lennie Gail Mitcham

    September 15, 2019 at 8:42 am

    5 stars
    I made a fairly humorous mistake that I thought others might benefit from hearing about. I’ve made this recipe a couple of times now and it’s been great. Yesterday, when I went to make it, I misread the instructions and added 1 cup of oat flour PLUS 1 cup of oats. I just kept adding almond milk until it reached the right consistency and they actually turned out pretty good!

    Reply
  4. Mae

    August 31, 2019 at 10:04 pm

    5 stars
    Made these this morning and they were some of the best pancakes I’ve had! I skipped the sugar but added two bananas (blended in blender) and also skipped the milk. Made for my partner and I before big workouts and we felt nourished and not bloated at all. Good clean eating recipe will make again!

    Reply
  5. Rachele Leone

    August 25, 2019 at 4:59 am

    5 stars
    I made these but kind of adapted the recipe to make it with less carb and fat and calories.
    I used swerve instead of sugar, 1/4 less oat flour, nonfat plain greek yogurt and added a tablespoon each of chia and ground flax. Also a 1/2 cup blueberries. It made 12 using a 1/4 cup measure to pour. Absolutely amazing!

    Reply
  6. Steamrocket1

    August 17, 2019 at 7:09 am

    5 stars
    Good morning – just made these and they are delicious! I used Icelandic skyr instead of Greek yogurt and the results were great. In particular, I used Siggi’s vanilla skyr. Also mixed in blueberries and used half the sugar. Thanks!

    Reply
    • Laura

      August 17, 2019 at 7:48 am

      Thank you so much! So glad you enjoyed them!

      Reply
  7. W. Burns

    August 13, 2019 at 10:54 am

    5 stars
    I made these this morning for my kids! They loved them! #JFSrecipechallenge

    Reply
    • Laura

      August 17, 2019 at 7:37 am

      So glad you love them!

      Reply
  8. Dianna

    July 31, 2019 at 9:19 pm

    5 stars
    Holy cow! WOW. I have made every healthy pancake there ever was and this, by far, is the best!! They are so fluffy and actually TASTE soooooo good. Thank you for sharing!

    Reply
    • Laura

      August 2, 2019 at 2:51 pm

      That is some high praise Dianna! Thank you so much!! I’m so glad you love them! Healthy DOES taste good! 😉

      Reply
  9. Kassie

    July 20, 2019 at 8:10 am

    5 stars
    These were SO good this AM. Perfectly fluffy. I only had plain Greek yogurt so I whisked 1tsp of vanilla extract in the 1 cup of yogurt prior to mixing with the eggs and it worked out perfect (this was in addition to the extract the recipe already called for). I did split the sugar between regular and stevia. I also added upwards of 2 tbsp of skim milk to thin it out (as the recipe suggested) and it was perfect. Added some blueberries to my very fussy teething baby’s and they even satisfied him. Already pinned this recipe for future reference!

    Reply
    • Laura

      July 21, 2019 at 3:59 pm

      YAY! So thankful you loved them Kassie! I made a double batch of these yesterday too! 🙂

      Reply
  10. Samantha T.

    June 2, 2019 at 7:53 pm

    5 stars
    I woke up this morning craving pancakes and knew I wanted to put some Greek yogurt in them for a little added protein and sweetness. This recipe is SO GOOD! Perfect combination of flavor. Plus, not only did my husband and I enjoy them for breakfast, but I have several left over for the week that I can reheat and enjoy! I put peanut butter, a dash of maple syrup, and blueberries on top of mine. My husband enjoyed them like a peanut butter and jelly sandwich. Go make them – you won’t regret it!

    Reply
  11. Katharine

    May 19, 2019 at 3:45 pm

    5 stars
    Hello from Australia! Just made these for my 15 month old for breakfast. He is currently going through a fussy period with food but he demolished them!

    I haven’t really been a pancake fan as I always found them too sweet and heavy on my stomach but I very much enjoyed these too.

    I’m watching the family’s sugar intake though so I used one tablespoon of sugar and one tablespoon of maple syrup and I thought the pancakes were sweet enough (I don’t have a massive sweet tooth though so that might not appeal to everyone.

    Thanks again x

    Reply
  12. Tiffany

    May 4, 2019 at 10:45 am

    5 stars
    Just made these and absolutely LOVE them! I just had plain greek yogurt, so I added extra vanilla extract. Ate them with a smear of peanut butter and a drizzle of real maple syrup – so dang good!

    Reply
    • Laura

      May 4, 2019 at 10:53 am

      I’m so glad you enjoyed them! We had these for breakfast today too! 🙂

      Reply
  13. Bendu

    April 25, 2019 at 1:23 pm

    Hi! If I don’t have gluten free pancakes, can I just replace it with an extra cuo of oat flour?

    Reply
    • Laura

      April 26, 2019 at 3:44 pm

      I don’t think I fully understand your question, can you try asking it again? Also above the recipe card I give substitution suggestions and options!

      Reply
  14. Dave G

    March 31, 2019 at 7:27 am

    4 stars
    I made the recipe but after just finishing the Whole 30 Diet, I didn’t want the sugar in the recipe. I substituted vanilla protien powder for the sugar and extra 1/4 cup of all purpose flour. Still had the sweetness without the sugar and a little extra protein.

    Reply
  15. Kristy Warren

    March 25, 2019 at 6:07 am

    5 stars
    I often substitute it myself if I’m out of sour cream, I thought I’d post it as a separate recipe in case Greek yogurt is more your poison! I mean ball of wax. I mean preference. Thanks for sharing good recipe.

    Reply
  16. Dar-c

    March 24, 2019 at 10:42 am

    I made these for Sunday morning and was surprised how wonderful they are! The only change was to separate the eggs and whip the egg whites, then fold the whipped whites into the batter at the end. Let the batter sit for 5-10 minutes. Makes for fluffy and light pancakes! I added blueberries to the finished stack and did not feel the least bit guilty eating them!

    Reply
  17. Bethany Peterson

    March 19, 2019 at 8:24 am

    5 stars
    My kids love this recipe! The only change I make is to use maple syrup instead of sugar as the sweetener because we try to avoid white sugar. But we gobble them up! Thanks for the recipe! I’ll be saving this one!

    Reply
  18. Warner

    March 2, 2019 at 10:20 am

    5 stars
    Just made these for breakfast and it’s taking me a while to write this review because I keep pausing to shovel delicious pancakes in my mouth! I was a little cautious when it called for mostly oat flour because that has led to pretty dense pancakes from other recipes I’ve tried, but these were fluffy and perfectly cooked! I added some vanilla protein powder instead of the all purpose flour and sugar and they were perfect. This will definitely be my go to pancake recipe!

    Reply
  19. Leah

    February 21, 2019 at 11:41 am

    I absolutely LOVE your recipes!! How many pancakes would you suggest as a serving?

    Reply
  20. Argiro Vranas

    January 21, 2019 at 2:26 pm

    5 stars
    I just made these and OMG! I made half the recipe, and cooked half of that, so I only devoured 1/4. But man these were phenomenal! I was famished so didn’t take a picture but will after I eat the other half after my workout! I have a question, though! Because this recipe is just too much for one sitting for me (clearly as I just ate 1/4) and I live alone, would the pancakes still be so great if I used egg whites instead of the whole egg? I don’t want to have to refrigerate half the batter of half thebrecipe eqch time I make it — you can see why now! If I had others to feed, no problem! Please let me know! In the meantime, the rest of my batter is in the fridge and will be waiting for me after the gym!

    Reply
    • Laura

      January 22, 2019 at 2:52 pm

      I’m so glad you enjoyed these Pancakes! I haven’t tried egg whites, but if you do let me know! FYI these pancakes freeze really well…so if you ever did want to make a full batch you could pop the rest in the freezer to save for another day! 🙂

      Reply
  21. IttefaqSalt

    January 11, 2019 at 2:31 am

    5 stars
    These look so delicious. Thanks for sharing the recipe.

    Reply
  22. nicole (thespicetrain.com)

    January 2, 2019 at 6:22 pm

    Delicious AND gorgeous! Those drips in the top photo are perfection!

    Reply
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Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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