Greek Yogurt Pancakes
We’re back with breakfast and we’re making some high protein Greek Yogurt Pancakes without protein powder! This healthy pancake recipe makes them fluffy, tastes just as good if not better, and is made with simple ingredients you might already have on hand!
Start it by adding into a mixing bowl 2 large whole eggs, 6 ounces of the highest protein Greek yogurt you can find, 2 ounces of a milk or milk substitute, 3/4 cup of all purpose flour (more substitutes below), 1/2 teaspoon of ground cinnamon, 1-2 tablespoons of your choice sweetener, and 1 teaspoon of baking powder.
The protein Greek yogurt I used had 28 grams of protein per 6 ounces.
You can change up the flavor with various flavored Greek yogurts like a chocolate Greek yogurt! Here are some of my favorite variations…
- Chocolate Greek Yogurt + 2 Tablespoons of Cocoa Powder for even more chocolate flavor
- Banana Greek Yogurt + 1/2 Teaspoon Vanilla Extract
- Peanut Butter Greek Yogurt + 2 Tablespoons Powdered Peanut Butter or Regular Nut Butter
If you don’t have or want a substitute for all purpose flour you can use one of the following….
Flour Pancake Substitutes
My favorite substitute? Turning 90 grams of rolled oats turned into oat flour. To do this, blend or process your rolled oats until they look like flour. Yes, it’s that easy!
Some other favorites?
- Whole Wheat Flour
- Pastry Flour
- Brown Rice Flour
- Buckwheat Flour
- Gluten Free Flour
- Combination of flours (Example: Oat Flour + Brown Rice)
I’m sure there are other substitutes that’ll work here as well, these are just the ones I’ve tried with this Greek yogurt pancakes recipe. If you happen to try one that works that isn’t listed here, drop it in the comments below so I can add it!
Continue by mixing everything together until your mix is smooth. It should be thick but still able to be easily poured. If it appears to be too thick you can add a little more milk in.
Protein Pancakes
If you want more protein in these Greek yogurt pancakes you can add in a scoop (30g) of protein powder but make sure it compliments the flavor Greek yogurt you’re using. Aside from the benefit of adding more protein to the recipe, you’ll be able to easily add more flavor (you may not need the sweetener either).
You likely don’t need to add in anything else with this however if it does thicken up your mix too much you can add in a little more Greek yogurt or milk, I’d say 1-2 ounces.
From here, take out a stovetop pan or griddle, turn your burner on medium heat, and coat it with some non-stick cooking spray. Allow that to heat up for a couple minutes.
Once your pan heats up, pour your mix in and cook each side of your pancake for around 2-3 minutes. You can make your pancakes however big or small as you want them.
Repeat until your Greek yogurt pancake mix is gone and they should turn out like this…
Tips For Greek Yogurt Pancakes
- Add whatever you want into your mix or inside your pancake as they’re cooking! Nuts, fruit, chocolate chips, and so on.
- Keep your extra pancakes in the fridge and reheat them in either the oven, your toaster, or the microwave for around :20 seconds.
- They freeze great if you decide to meal prep them for the week!
Ready for dinner? Make some Lazy Cottage Cheese Lasagna!
Greek Yogurt Pancakes
What We Used
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Ingredients
- 2 Large Whole Eggs
- 6 Ounces Greek Yogurt - Highest protein one you can find
- 2 Ounces Milk - or Milk Substitute (High protein preferred)
- ¾ Cup All Purpose Flour - Or Rolled Oats turned into Oat Flour (Other substitutes available within the post)
- ½ Teaspoon Ground Cinnamon
- 1-2 Tablespoons Sweetener
- 1 Teaspoon Baking Powder
Instructions
- Mix all of your ingredients together in a bowl until smooth
- Turn a burner on medium heat and coat a pan with some non-stick cooking spray
- Pour your mix in and cook each side of your pancake for around 2-3 minutes
- Repeat until your mix is gone
Video
Notes
- Calories: 692
- Fat: 20g
- Saturated Fat: 6g
- Sodium: 814mg
- Carbs: 71g
- Fiber: 9g
- Sugar: 7g
- Protein: 57g
- Calories: 138
- Fat: 4g
- Saturated Fat: 1.2g
- Sodium: 162.8mg
- Carbs: 14.2g
- Fiber: 1.8g
- Sugar: 1.4g
- Protein: 11.4g
- Calories: 658
- Fat: 14g
- Saturated Fat: 5g
- Sodium: 814mg
- Carbs: 79g
- Fiber: 3g
- Sugar: 5g
- Protein: 54g
- Calories: 708
- Fat: 16g
- Saturated Fat: 4g
- Sodium: 884mg
- Carbs: 73g
- Fiber: 9g
- Sugar: 11g
- Protein: 68g
- Calories: 678
- Fat: 10g
- Saturated Fat: 3g
- Sodium: 884mg
- Carbs: 81g
- Fiber: 3g
- Sugar: 9g
- Protein: 66g
Nutrition
17 Comments
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Used this recipe to make waffles. Added 1/4 flaxseed meal to the oats in the blender. Added protein powder but will omit next time. Did not require any more sweetener with the protein powder. The waffles were tender and Fluffy
Glad you liked them Louise!
Love this recipe! I used oat flour and added date syrup and chopped pieces of Hu dark chocolate. Would highly recommend this recipe if you’re looking to make pancakes that are both healthy AND delicious!
Absolutely loved these pancakes! I did have to use a mortar and pestle to grind my oats into flour by hand but it was totally worth it. I just ordered a food processor so I can try more of your great recipes. My kid also liked the pancakes because I used a lot of cinnamon.
I made these and they were excellent! I used Lily’s Milk Chocolate in them as my sweetener. Do you know if I could make them with almond flour?
I haven’t myself but I’m certain you could!
can you make waffles to with this recipe? 🙂
You could try (I haven’t)! Lol
These are great. I use almond flour instead of oat, mainly as a texture preference. I’ll also swap the egg for a banana sometimes for extra flavor at the cost of some protein.
Can you air fry these?
I don’t see why not but haven’t tried it myself!
Tried this recipe for the first time a few weeks ago. My son loves them. He can have pancakes daily, and I don’t feel bad about it.
These are so fire and filling too, I put a little honey on top at the end and they were delicious. 100% making these again
When you say regular Greek yogurt what do you mean?
Are you looking for the fat content? I typically use nonfat. Hope this helps!
I made these today and holy **** were they delicious; used oat flour and added 30g of Lily’s dark Choc chips.
Gonna try them again tomorrow and do half oat flour and half all purpose flour to see what the result is.
I could eat these everyday.
Glad you liked them Mike!