Pancakes are some of the top recipes on Eat the Gains. With 80% of my recipes being dinner, it is surprising. But I can’t be mad because who doesn’t love pancakes?! With our cottage cheese pancakes being so super popular, I knew a greek yogurt pancake had to be added to the lineup.
They are made with simple ingredients of rolled oats, greek yogurt, eggs, lightly sweetened with honey, and flavored with vanilla and cinnamon. Light, perfectly fluffy, super easy to make, and filling thanks to the addition of greek yogurt. One serving packs 23 grams of protein (no protein powder needed!) and 7 grams of fiber!
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Enjoy them for an easy breakfast for adults or kids, or for a post-workout meal. And of course, top them with all your favorite toppings!
Why you’ll love this greek yogurt pancake recipe
- light and fluffy texture!
- whole food ingredients – made with healthy ingredients you probably already have at home.
- 23 grams of protein per serving – the greek yogurt plus the eggs add a nice natural source of protein without any protein powders.
Are pancakes healthy?
Traditional pancakes can be high in carbs and sugar, spiking your blood sugar and leaving you hungry shortly after. But greek yogurt pancakes can be a great addition to anyone’s diet.
Greek yogurt is known for being a high-protein food while still being relatively low in calories. It is also full of vitamins and minerals like B vitamins, calcium, phosphorus, and potassium. By adding it to pancakes, we are naturally adding a great source of protein for a healthy and balanced way to start your morning.
Ingredients
- rolled oats
- cinnamon
- baking powder
- salt
- full-fat plain greek yogurt – for the best flavor!
- eggs
- honey – for a touch of sweetness.
- vanilla bean paste
- butter, for cooking
How to make greek yogurt pancakes
- Make the oat flour. Add rolled oats to your blender and blend for 30-60 seconds until broken down into a fine flour-like consistency.
- Combine your dry ingredients. Add oat flour, cinnamon, baking powder, and salt to a medium bowl and mix well to combine.
- Make the batter. In a separate large bowl, add your greek yogurt, eggs, honey, and vanilla bean paste, and whisk well to combine. Add your dry ingredients to your wet ingredients and whisk until ingredients are just combined. Try not to overmix. The batter consistency should be pretty thick. Let pancake batter sit for 3-5 minutes.
- Cook. Heat up a large nonstick skillet or griddle over medium to medium-low heat. Once hot, add cooking fat and let it warm up. Take 1/4 cup of batter and form into equal-sized pancakes. I get about 8 (you may need to cook in batches depending on the size of your pan). Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won’t be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown.
- Enjoy! Top with your favorite toppings and enjoy!
Can you make greek yogurt pancakes in the blender?
I tried this recipe in a blender, and I found it overmixes the batter and leaves you with a flatter and denser pancake. Mixing it by hand until the wet and dry ingredients are just combined will give you a light and fluffy pancake.
Are these gluten-free?
Yes, rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. If needed, and to ensure you make gluten-free pancakes, look for certified gluten-free oats.
Toppings
What are pancakes without some solid toppings?! Feel free to get creative, but here are some of my favorite toppings:
- maple syrup
- greek yogurt
- nut butter – I love peanut butter or cashew butter!
- fresh fruit – strawberries, raspberries, blueberries, or sliced bananas. Most fruits will work here!
- butter
- cinnamon
Storage and reheating
- refrigerator – store leftover pancakes in an airtight container in the fridge. Pancakes should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined plate or baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a freezer bag for up to 3 months. Freezing them in a single layer prevents them from sticking together when you put them in a bag/container. Defrost in the fridge overnight.
- reheating – when ready to heat them up, pop them in the microwave or toaster.
Substitutions and additions
- rolled oats – quick cooking oats will work instead of rolled. Oat flour will work the same as well. I have not tried a gluten-free flour mix, all purpose flour, or whole wheat flour.
- full-fat plain greek yogurt – I like using full-fat as I find it yields fluffier pancakes, but you can try low-fat or fat-free. If you want to get fancy, use a flavored greek yogurt. Use dairy-free yogurt if needed.
- eggs – I have not tried an egg substitute or egg whites, so I am not sure if they will work.
- honey – I like honey for the best flavor, but you can try maple syrup. I have not tried a granulated sugar.
- vanilla bean paste – vanilla extract will also work.
Here are some additions you can add to your pancakes as well:
- chocolate chips
- sliced bananas, fresh berries, or chopped fruit – sprinkle on top of each pancake once you add the batter to your pan.
- nuts – try chopped walnuts or pecans.
- spices – nutmeg, cloves, or pumpkin pie spice
- cacao powder – stirred into the batter for extra chocolate flavor.
More healthy pancakes recipes
- blender cottage cheese pancakes
- high protein pancakes
- blender spinach pancakes
- pumpkin protein pancakes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Greek Yogurt Pancakes
equipment
ingredients
instructions
- Make the oat flour. Add rolled oats to your blender and blend for 30-60 seconds until broken down into a fine flour-like consistency.
- Combine your dry ingredients. Add oat flour, cinnamon, baking powder, and salt to a medium bowl and mix well to combine.
- Make the batter. In a separate large bowl, add your greek yogurt, eggs, honey, and vanilla bean paste, and whisk well to combine. Add your dry ingredients to your wet ingredients and whisk until ingredients are just combined. Try not to overmix. The batter consistency should be pretty thick. Let pancake batter sit for 3-5 minutes.
- Cook. Heat up a large nonstick skillet or griddle over medium to medium-low heat. Once hot, add cooking fat and let it warm up. Take 1/4 cup of batter and form into equal-sized pancakes. I get about 8 (you may need to cook in batches depending on the size of your pan). Cook for 3-4 minutes until small bubbles start to form on the outside and the sides start to fluff up (there won't be a lot of bubbles though). Flip and cook for another 2-4 minutes until golden brown.
- Enjoy! Top with your favorite toppings and enjoy!
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notes
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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