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These greek yogurt pancakes are delicious, high protein, fluffy pancakes that comes together quickly and easily for a healthy breakfast.
I love making pancakes on weekend mornings. My husband, however, complains that they are empty calories with no protein in them. Well, the problem is solved with these Greek yogurt protein pancakes!
They are thick, from-scratch, fluffy, protein-packed pancakes. They are melt-in-your-mouth delicious and they are husband and kid approved. Oh and if you are on the hunt for other delicious high-protein breakfasts, try my Healthy Zucchini Egg Muffin Cups or my Cherry Mango Carrot Smoothie recipes.
Table of Contents
What makes this recipe great
- They are high protein.
- There are 8 grams of protein per pancake. If you eat a stack of 3 pancakes, that’s 24 grams of protein.
- You only need a handful of household pantry items to make them.
- They are fluffy on the inside and crispy on the outside! I love a fluffy pancake.
Recipe ingredients
- Greek yogurt– you can use any brand of greek yogurt that you prefer. I like to use lowfat greek yogurt in this recipe.
- Eggs– these help to bind the pancake batter together. Large eggs are best for this recipe.
- Vanilla extract– this adds a hint of flavor to the pancakes. You can use vanilla both with and without alcohol inside.
- Baking powder– this rising agent is what makes the pancakes rise and get fluffy.
- Flour– all purpose flour is what I use to make these pancakes.
- Sugar– white sugar or cane sugar both work well here.
- Milk– you can use both dairy and non-dairy milk. I have used regular milk and almond milk for this recipe with good results.
- Lemon juice– fresh squeezed lemon juice adds nice flavor.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of cane sugar, you can use maple syrup, maple sugar or coconut sugar.
- Instead of milk, you can use an unflavored creamer, or half and half.
- Instead of greek yogurt, you can use Skyr Icelandic yogurt.
Step by step instructions
Step 1: Mix the eggs, greek yogurt and vanilla together in a bowl.
Step 2: Add the flour, baking powder, and sugar to the bowl and mix.
Step 3: Add the milk and lemon juice to the bowl and mix.
Step 4: Heat a non-stick frying pan and add the pancake batter to the pan.
Step 5: Flip each pancake after 2-3 minutes and cook for another 2-3 minutes.
Step 6: Add your favorite toppings to the pancakes and serve.
Expert tips
- When to flip pancakes: You will see bubbles start to form on the top of the pancakes and the edges will look set. This normally takes two to three minutes on each side.
- To store: Store pancakes in an airtight container in the fridge for 5-7 days.
- To freeze: Let pancakes cool completely. Layer pancakes between sheets of parchment paper or wax paper and place in freezer bags. Freeze for up to 2 months.
- To reheat: to reheat frozen pancakes, reheat in a toaster, microwave or in the oven. To reheat in a microwave, start with 1 minute and flip them at the 30 second mark. To reheat in the oven, heat at 350°F for about 10 minutes.
Recipe FAQs
Yes! Use whatever flavor you prefer, such as vanilla. I like using unflavored greek yogurt in this recipe though.
Yes! Just use an all purpose gluten-free flour at a 1:1 ratio.
Your pan is too hot. Reduce the heat to make sure that they bake evenly from the inside out.
I have personally found that once the pan is hot, I have to reduce the heat several times to get the heat at a level where my pancakes don’t cook the outside too quickly. Medium low to low works best for me.
Maple syrup, nut butter, berries, sliced bananas, chocolate chips.
Other pancake recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Fluffy Greek Yogurt Pancakes
Equipment
- pancake griddle or non-stick frying pan
Ingredients
- 2 eggs
- 10.6 ounces greek yogurt
- 1 teaspoon vanilla
- 3 1/2 teaspoons baking powder
- 1 1/2 cups all purpose flour
- 1 Tablespoon white sugar, ( or cane sugar )
- 2/3 cups milk of choice
- 1 Tablespoon lemon juice
Instructions
- In a large bowl, mix the eggs and vanilla into the greek yogurt.
- Add the baking powder, flour, and sugar to the bowl and mix.
- Add the milk and lemon juice to the bowl and mix.
- Scoop a heaping 1/3 cups worth of batter per pancake onto a hot griddle or non-stick frying pan. Cook for 2-3 minutes a side. ( I like to heat my pan at medium heat, then lower it to low medium when I put the batter on). I find that the first batch of pancakes takes about 2 minutes a side and the next batch takes even less.
Notes
- When to flip pancakes: You will see bubbles start to form on the top of the pancakes and the edges will look set. This normally takes two to three minutes on each side.
- To store: Store pancakes in an airtight container in the fridge for 5-7 days.
- To freeze: Let pancakes cool completely. Layer pancakes between sheets of parchment paper or wax paper and place in freezer bags. Freeze for up to 2 months.
- To reheat: to reheat frozen pancakes, reheat in a toaster, microwave or in the oven. To reheat in a microwave, start with 1 minute and flip them at the 30 second mark. To reheat in the oven, heat at 350°F for about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
