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Healthy Greek Yogurt Pancakes Recipe

ByMadison
Jump to Recipe· 4.7 from 36 reviews

If you’re anything like me, you want a breakfast that feels indulgent but also keeps you on track for the day ahead. That’s exactly why I’m so excited to share this Healthy Greek Yogurt Pancakes Recipe with you—it’s my go-to when I want fluffy, flavorful pancakes without the guilt. Trust me, these pancakes are fan-freaking-tastic: tender, packed with protein, and just the right touch of sweetness. Keep reading because I’ve got all the tips and tricks to make sure your first batch comes out perfectly!

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Why This Recipe Works

  • Balanced Flours: The combination of oat flour and all-purpose flour creates a hearty texture that’s sturdy yet tender.
  • Greek Yogurt Goodness: Using Greek yogurt adds protein and moisture, making the pancakes rich without extra oil or butter in the batter.
  • Flavor Boost: Vanilla extract and cinnamon give these pancakes a warm, comforting aroma that keeps you coming back for more.
  • Simple Sweetness: The sugar amount is just right to complement the yogurt’s tang without being overpowering.
Healthy Greek Yogurt Pancakes, Greek Yogurt Pancakes, Fluffy healthy pancakes, Protein-packed breakfast recipes, Easy healthy pancake recipe - A white plate with four thick golden-brown pancakes stacked closely together, one pancake has a square pat of melting butter on top with syrup dripping over it, another pancake is being drizzled with amber syrup, creating a glossy texture. Around the pancakes are fresh blackberries and blueberries adding dark purple and blue colors as accents. A silver fork lies on the left side of the plate, resting on the white marbled surface. The pancakes have a detailed, slightly crispy edge and soft bubbles on the surface, showing a warm, inviting texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Healthy Greek Yogurt Pancakes Recipe is a beautiful blend of wholesome ingredients that work in harmony for texture and flavor. Picking the right flours and yogurt can really elevate the final pancakes, so here’s a quick rundown of why each ingredient makes the cut.

Healthy Greek Yogurt Pancakes, Greek Yogurt Pancakes, Fluffy healthy pancakes, Protein-packed breakfast recipes, Easy healthy pancake recipe - Flat lay of a small white ceramic bowl of light brown oat flour, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl of golden granulated sugar, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of cinnamon powder, two whole uncracked brown eggs, a small white ceramic bowl of creamy vanilla Greek yogurt, a small white ceramic bowl of golden milk, a small white ceramic bowl of white baking powder, a small white ceramic bowl of pale baking soda, a few green sticks of fresh vanilla, a small piece of golden salted butter placed on a simple white ceramic dish, all ingredients arranged symmetrically and looking fresh and natural placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Oat flour: I love making my own by blending old-fashioned oats—it’s fresh and adds a lovely nutty flavor and subtle sweetness.
  • All-purpose flour: This helps give structure and improves flipping; I recommend gluten-free versions if you need to avoid gluten.
  • Baking powder & baking soda: They’re the fluff-makers here, working together to create those light, airy pockets we crave.
  • Sea salt: It balances the sweetness and enhances all the flavors—never skip it!
  • Cinnamon: Adds warmth and depth—feel free to adjust to your taste.
  • Granulated sugar: Whether you use white sugar or coconut sugar, it adds just the right touch to brighten the batter.
  • Vanilla Greek yogurt: The star for moisture and protein; vanilla flavored works beautifully, but plain yogurt will do if you adjust the sugar.
  • Vanilla extract: Deepens the flavor, making these pancakes smell heavenly while cooking.
  • Eggs: Lightly beating them helps bind everything together for that perfect pancake rise.
  • Milk: Optional to thin the batter if needed—any kind works, whether dairy or plant-based.
  • Salted butter or coconut oil: For greasing the skillet—this keeps pancakes from sticking and adds a subtle richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I adore this Healthy Greek Yogurt Pancakes Recipe is how flexible it is—there’s so much room to make it your own, whether you want more sweetness, a dairy-free version, or a fun mix-in.

  • Variation: When I want a little chocolate morning pick-me-up, I toss in mini chocolate chips into the batter—they melt into little pockets of joy.
  • Dairy-free: Swap the Greek yogurt for a plant-based yogurt and use almond or coconut milk; the texture stays lovely, just be sure the yogurt is thick.
  • Extra protein boost: Add a scoop of vanilla protein powder—I’ve found it blends nicely but might need a splash more milk.
  • Fruit-packed: Stir in fresh blueberries or diced apples for seasonal freshness and natural sweetness.

Step-by-Step: How I Make Healthy Greek Yogurt Pancakes Recipe

Step 1: Whisk the Wet Ingredients to Smooth Perfection

Start by cracking your eggs into a big mixing bowl and whisking them lightly. Then scoop in the vanilla Greek yogurt and vanilla extract. Whisk these together until you have a smooth, creamy base—no lumps! This step ensures your batter has a consistent texture, which is key for fluffy pancakes.

Step 2: Mix the Dry Ingredients Separately

In another bowl, combine your oat flour, all-purpose flour, baking powder, baking soda, sea salt, cinnamon, and sugar. Give it a good whisk so everything is evenly distributed—this prevents uneven rising and flavor spots.

Step 3: Combine and Adjust Your Batter

Gradually add the dry ingredients to your wet bowl, stirring gently to combine. If your batter looks too thick—like dense dough—add milk, one tablespoon at a time, until you reach a thick but pourable consistency. I like to keep it a bit thick so the pancakes stay tall and fluffy.

Step 4: Preheat and Grease Your Skillet or Griddle

Heat your griddle or skillet to about 350°F (177°C). Melt a small pat of salted butter or coconut oil, swirling it to coat the surface evenly. This prevents sticking and adds that lovely toasty edge to your pancakes.

Step 5: Cook with Patience & Love

Pour ¼ cup scoops of batter onto the hot surface. Cook until you see bubbles forming on top and the edges start setting—around 2-4 minutes. Flip carefully and cook the other side until golden brown, another 2-4 minutes. Resist flipping too soon; patience makes for the best texture.

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Pro Tips for Making Healthy Greek Yogurt Pancakes Recipe

  • Use Freshly Ground Oat Flour: Blending your own oats right before baking gives a fresher taste and better texture than store-bought.
  • Don’t Skip the Resting Time: Letting the batter sit 5 minutes before cooking helps the flours hydrate and results in fluffier pancakes.
  • Keep the Heat Moderate: Medium heat prevents burning and ensures a golden-brown finish without drying out the pancakes.
  • Flip Once Only: Flipping too frequently can break the pancakes—wait for bubbles and set edges for a perfect flip!

How to Serve Healthy Greek Yogurt Pancakes Recipe

Healthy Greek Yogurt Pancakes, Greek Yogurt Pancakes, Fluffy healthy pancakes, Protein-packed breakfast recipes, Easy healthy pancake recipe - A stack of four thick, golden-brown pancakes with a slightly crispy edge sits in the center of a white plate. The pancakes have a soft, fluffy texture and are topped with a melting pat of butter. Amber syrup flows down the sides, dripping over each pancake layer and pooling at the bottom of the stack. On the left side of the plate, there are plump blackberries and blueberries adding deep purple and blue colors near the base of the stack. To the right, there is part of a pancake topped with an additional pat of butter. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping these pancakes with fresh berries and a drizzle of pure maple syrup—it’s sweet but not overwhelming. Sometimes I sprinkle chopped nuts like walnuts or pecans for crunch or a little dollop of extra Greek yogurt for tang and creaminess. If it’s autumn, a dash of cinnamon sugar on top feels just right.

Side Dishes

To complete the meal, I often pair these pancakes with scrambled eggs or turkey bacon for protein. A side of sautéed spinach or fresh fruit salad adds color and freshness. On weekends, a smoothie packed with greens and banana rounds out my plate beautifully.

Creative Ways to Present

For special occasions, I’ve stacked these pancakes high and layered them with cream cheese and berry jam in between each layer, almost like a cake! Dusting powdered sugar over the top and adding edible flowers makes a stunning breakfast centerpiece. Kids love it when I give them shapes using cookie cutters right on the griddle.

Make Ahead and Storage

Storing Leftovers

If I have leftovers (which is rare!), I store them in an airtight container in the fridge, and they keep well for up to one week. Just be sure the pancakes are fully cooled before sealing the container to avoid sogginess.

Freezing

I like to freeze pancakes for busy mornings. I cool them completely, arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. They stay fresh for two months. It’s such a time-saver when you want a quick, healthy breakfast!

Reheating

When reheating, I pop frozen pancakes in the toaster for a crisp outside or microwave them covered with a damp paper towel for 30-45 seconds if I’m in a hurry. Both methods bring back their soft texture and warmth without drying them out.

FAQs

  1. Can I make this Healthy Greek Yogurt Pancakes Recipe gluten-free?

    Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose blend. The oat flour is naturally gluten-free if you use certified gluten-free oats. Keep in mind gluten-free flours might make the pancakes a bit more delicate, so handle them gently when flipping.

  2. What if I only have plain Greek yogurt?

    Using plain Greek yogurt works well too—you might want to add a little extra sugar or a dash of vanilla extract to balance the tanginess. You can also stir in a teaspoon of honey or maple syrup to sweeten up the batter naturally.

  3. Can I prepare the batter ahead of time?

    Yes! You can mix the wet and dry ingredients separately the night before. Keep the wet ingredients refrigerated and dry ingredients sealed at room temperature. In the morning, combine them, stir, and cook right away. This tip has saved me on crazy busy mornings more times than I can count.

  4. How do I prevent the pancakes from sticking?

    Make sure your skillet or griddle is well preheated, and always grease it generously with butter or coconut oil. Also, avoid moving or flipping the pancakes too early—wait until bubbles appear and edges look set, which signals they’re ready.

  5. Can I add mix-ins like nuts or fruit?

    Definitely! I often fold in up to half a cup of mix-ins like blueberries, nuts, or dried fruit. Just be sure not to overload the batter so it doesn’t get too heavy or tear when flipping.

Final Thoughts

This Healthy Greek Yogurt Pancakes Recipe is one of those rare finds that satisfy your breakfast cravings while keeping things nutritious and manageable. I’ve made it countless times on busy mornings and leisurely weekends, and it never fails to impress family and friends. The fluffy texture, warm cinnamon notes, and creamy tang from Greek yogurt make these pancakes feel special without needing complicated ingredients or hours of prep. So go ahead—whip up a batch, play with those mix-ins, and enjoy a cozy, homemade breakfast that makes your day start just right. You’re going to love it as much as I do!

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Healthy Greek Yogurt Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 36 reviews
  • Author: Madison
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian
Print Recipe

Description

These Healthy Greek Yogurt Pancakes combine oat flour and all-purpose flour for a hearty, fluffy texture with the added protein and tang of Greek yogurt. Perfect for a nutritious breakfast, they are lightly sweetened and customizable with your favorite mix-ins or toppings.

Ingredients

Dry Ingredients

  • 1 cup oat flour (1 cup old-fashioned oats blended)
  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • 3 tablespoons granulated sugar (or coconut sugar)

Wet Ingredients

  • 1 cup vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 1-2 tablespoons milk (regular, almond, coconut, or as needed)

For Cooking

  • Salted butter or coconut oil (for greasing the skillet)

Instructions

  1. Preheat the griddle: Preheat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) ensuring it reaches the proper temperature for even cooking.
  2. Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the sugar, oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. If the batter feels too thick, add milk one tablespoon at a time until you reach a thick but pourable consistency suitable for pancakes.
  5. Prepare the cooking surface: Grease the griddle or skillet by melting butter or coconut oil and spreading it evenly across the surface to prevent sticking.
  6. Cook the pancakes: Pour ¼ cup portions of batter onto the heated, greased griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 4 minutes.
  7. Flip and finish cooking: Carefully flip each pancake and cook for another 2 to 4 minutes until the second side is golden brown.
  8. Serve: Serve the pancakes immediately while warm with your favorite toppings such as fresh fruit, syrup, or nuts.

Notes

  • You can substitute oat flour with all-purpose flour, white whole wheat flour, or gluten-free all-purpose flour if preferred.
  • The blend of oat and all-purpose flour helps create a pancake that’s hearty yet easy to flip; using only oat flour may yield more delicate pancakes.
  • If using plain Greek yogurt instead of vanilla, adjust sugar quantity to taste or opt for flavored yogurt for variation.
  • Granulated sugar can be replaced with coconut sugar or honey for a refined sugar-free option.
  • Any dairy or dairy-free milk works well for thinning the batter, including almond or coconut milk.
  • Add up to ½ cup of mix-ins like chocolate chips, nuts, or dried fruit for extra flavor and texture.
  • Store cooked pancakes in an airtight container in the refrigerator for up to 1 week.
  • To freeze, cool pancakes completely, freeze in a single layer until firm, then transfer to an airtight container for up to 2 months; reheat in toaster or microwave.
  • For preparing the night before, store wet and dry ingredients separately and combine just before cooking.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 120 kcal
  • Sugar: 4 g
  • Sodium: 150 mg
  • Fat: 3 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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