Greek Yogurt Pancakes
These pancakes have enough protein punch to push you past the morning snack break!
Table of Contents
You can easily make these golden, fluffy pancakes in about 20 minutes any day of the week. Whip up these hotcakes and head out to the trail, office, or school—or just slide into a lazy afternoon.
In fact, you can eat them any time of day! The recipe’s creators admitted to eating them for dinner while studying at college. You can use them instead of bread for sandwiches or alongside your favorite soup for a savory twist.
The average adult man needs about 55 grams of protein daily, while the average woman needs about 45 grams. This recipe yields an amazing 13 grams per serving.Greek yogurt gives these fluffy and light pancakes a fresh, tangy taste. Use this highly-rated recipe or try Fluffy Apple Pancakes, Whole30 Banana Pancakes, or The Best Pancakes Without Eggs Recipe.
Are Greek Yogurt Pancakes Healthy?
These pancakes are a nutritious option that will help those looking to repair tired muscles and stay full longer—which means they’re great for the kids, too!
Try using this recipe as a base to create your own preferred variations. Switch out the flour to make it gluten-free. To decrease the amount of calories, use egg whites and nonfat yogurt. Looking for a sugar-free option? Just leave it out and consider adding berries or bananas to the batter.
Let’s talk about the pancake volume for a sec. Why sift the flour? Sifting adds air to the flour and breaks up any clumps, resulting in more fluff. Also, Greek yogurt contains acids that react with baking soda to create carbon dioxide bubbles, which add height, too.
Mix your batter until all the ingredients are combined. If you mix any more, you risk getting a dense, deflated cake. Remember, a few clumps left behind are a good thing!
INGREDIENTS
- 1 ½ cups whole wheat flour for added fiber
- 2 teaspoons baking powder
- 1 tablespoon honey
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain non-fat Greek yogurt
- ¾ cup unsweetened almond milk
- Optional toppings: fresh berries banana slices, honey, cinnamon
INSTRUCTIONS
Whisk & Mix
Mix your dry ingredients in one bowl and your wet ingredients in another. Combine them until you get a light batter.
Pour & Cook
Scoop the batter onto a preheated griddle, watching for bubbles as a sign to flip. Cook until golden brown.
Garnish & Enjoy
Top your stack with fruit or a touch of honey.
Devour!
FAQs & Tips
These pancakes are so great that I can’t imagine you’d have any leftovers. But if you do, let them cool first. Place them in an airtight container and refrigerate them for 3 days or freeze them for up to 2 months. You can easily reheat them in the toaster.
Follow the recipe and store the batter in an airtight container. Refrigerate it for up to 2 days.
Yes, start by heating the oil in the pan. The oil is ready when a water drop starts to sizzle. If the oil is too cool, your pancakes have a greater chance of sticking. Also, you can try a small pancake to see if it sticks before moving on to a bigger one.
Greek yogurt pancake batter will be thicker than other batters. If the mixture is too thick, add more almond milk or water. Add more flour if it’s too thin. The batter should coat a spoon. It should not be so thick that it looks like dough or so thin that it’s runny.
Sure thing. Eggs help make pancakes fluffier and add richness to taste. But you can easily use a chia or flax seed mixture with water as a substitute. Applesauce is another alternative that will keep your pancakes moist.
Of course! Let loose on your standards of tidiness and have fun. For a learning-to-read boost, line items up from left to right when adding ingredients to the mix.
Serving Suggestions
There are so many ways to eat Greek yogurt pancakes. Try topping them with a fruit compote, warm maple syrup, or your favorite berry combo. You may want to wash them down with a Coffee Smoothie or fresh juice. Chop up your Roasted Curried Cauliflower and roll it into a savory snack with your pancakes. Instead of Chicken & Waffles Recipe, turn it into Chicken and Pancakes. Can there be too many options for these Greek yogurt pancakes?
Greek Yogurt Pancakes
Ingredients
- 1 ½ cups whole wheat flour for added fiber
- 2 teaspoons baking powder
- 1 tablespoon honey
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain non-fat Greek yogurt
- ¾ cup unsweetened almond milk
- Optional toppings: fresh berries banana slices, honey, or cinnamon
Instructions
- Warm up your non-stick pan over medium heat. Sift together the whole wheat flour, baking powder, salt in a large mixing bowl and set aside.
- In a separate bowl, whisk together the coconut oil, eggs, vanilla extract and Greek yogurt until smooth. This is your wet ingredients.
- Fold the dry ingredients into the wet mix and stir until just combined. Do not to overmix.
- Gradually mix in the almond milk. Your batter needs to be thick but pourable.
- Oil the griddle with a small amount of coconut oil. Pour 1/4 cup of batter for each pancake and spreading it into a round shape. Cook until you see bubbles forming on the surface and the edges start to set (about 2 minutes).
- Flip the pancakes with a thin spatula and cook for an additional minute. Both sides should be golden brown. Serve hot with fresh fruits and honey.
Nutrition
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