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

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,

  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

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!

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

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.

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

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

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.

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

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!

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

FAQs about 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:
Leavening agents. The fluffiness comes from the addition of baking powder and baking soda to give them a nice 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!

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!
  • 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

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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 233 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.  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!

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!

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




296 Comments

  1. 5 stars
    LOVE the texture of these and the taste ! I altered the recipe a bit; switched out the vanilla Greek yogurt for plain and added a couple extra teaspoons of vanilla; swapped the sugar for sugar free maple syrup, switched oat flour for whole wheat and TADA!

  2. 5 stars
    This is the 1st time I have ever left a comment on a recipe I’ve made. These are so yummy!!! I use the Yuka app to scan grocery items to see if there are any hazardous ingredients in them. I scanned every box of pancake mix at the grocery store and they ALL contained at least 1 hazardous ingredient!!! This delicious recipe is made with all healthy ingredients! I added a scoop of my protein shake & quite a bit more almond milk than the recipe called for. I like my pancakes thin. This recipe is a keeper!!!

  3. 5 stars
    These were so good and fluffy! I have been making oat pancakes for a while, but had been soaking the oats in milk and they were never fluffy; grinding them in a food processor was my missing step. I made lemon blueberry so instead of sugar I added the zest of a whole lemon and the juice of half of it in the whipped yogurt, egg, and vanilla step, omitting the cinnamon. Then folded the blueberries at the end.

  4. 5 stars
    I’ve made this recipe several times already and it’s amazing!! I love that it’s a healthier version, but not lacking on flavor! If anyone is interested I’ve tried it with flax eggs and just thought it was too gummy? So I’d steer away from that. I love also tried it with just 1 egg or just 1 egg white, and they were both great alternatives! I do need to add quite a bit of milk to make it more runny like pancake batter, but that doesn’t bother me! Thank you!!

  5. 5 stars
    I don’t usually comment after making recipes I find online. In fact, this is my first. I feel compelled to because this recipe has just changed my life.
    I have a really picky eater. REALLY picky. My 5 year old doesn’t even like regular pancakes. He just ate these and loved them! I had to bribe him with a dollar, but it was the best dollar ever spent. Easy recipe to follow, delicious, super filling, and kid approved! A million thank yous!

  6. 5 stars
    I used 3 eggs, a scoop of Devotion protein powder, and an extra splash of milk. They turned out fantastic, but definitely had to cook them at a lower, slower temperature than other normal pancakes. I’d like to experiment with almond flour next!

  7. 5 stars
    I made these for the first time, I thankfully was not taken on a journey of having to alter the batter through the seven layers of hell and back. I expected mine to look like as if Helen Keller had tried it, but surprisingly my eyes could make out pancake like shapes. They have a satisfying flavor, similar to one of a muffin or slice of banana bread. I was dumbfounded when they had a pleasant texture, due to my previous attempts of baking with Oat flour I’ve been successful in accomplishing a texture close to what I imagine is a raw crocodile tail. Sticking to the recipe I only used cinnamon and vanilla to flavor along side the honey vanilla Greek yogurt and I believe it was all they needed. The recipe made 11 pancakes of various sizes. I recommend making these and I would say they are fool proof so even smooth brained individuals like myself can make them.