Greek Yogurt Pancakes Recipe

Greek Yogurt Pancakes Recipe

These Fluffy Greek Yogurt Pancakes are the TASTIEST! I've been making this recipe for years and it's still my go-to for a healthy, high-protein breakfast. And I can't get over how easy it is to make! Just whisk everything together and cook in under 30 minutes. With 14 grams of protein per serving, this is honestly one of my favorite ways to start the day! Make a big batch of these yogurt pancakes and keep them in the freezer for quick healthy breakfasts all week long.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 302kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

2 Tablespoons coconut oil melted and cooled
3 large eggs
1 cup whole milk vanilla Greek yogurt
1 teaspoon vanilla extract
1 Tablespoon maple syrup plus more for serving
1 1/4 cup all-purpose flour or substitute half whole wheat
2 teaspoons baking powder

Instructions

Melt the coconut oil and set aside.
Whisk the eggs and Greek yogurt together in a large bowl.
Mix in the vanilla, coconut oil, and maple syrup until evenly combined.
Whisk the flour and baking powder together in a small bowl, then slowly mix into the liquid ingredients.
Mix just until combined (some lumps are fine).
Heat a non-stick pan over medium heat and add oil or butter.
Add about 1/4 cup of the batter into the pan and cook for 2-3 minutes on each side, or just until it begins to thicken and bubble.
Let cool for a few minutes, add any toppings you want, and enjoy!

Video

Notes

Don't over-mix pancakes! Keep lumps in the batter to ensure that the pancakes are fluffy (instead of chewy).
Save time and energy by using a griddle or large pan to make multiple pancakes at a time.
Feel free to add 1-2 Tablespoons of milk to make thinner pancakes.
This recipe makes about 12 pancakes!

Nutrition