These thick, fluffy Greek yogurt pancakes are packed with protein and taste like a weekend treat you can eat any day. ♡
Greek yogurt does double duty here. It adds protein and makes the batter incredibly thick, which is what gives these high protein pancakes their pillowy height. Combined with a little flour, an egg, and baking powder, you get pancakes that hold their shape on the griddle and puff up beautifully. They’re fluffy pancakes with a purpose.
Whisk, pour, flip, and stack. Let’s make it together.
Ingredients
Greek Yogurt Pancakes
- 1 cup plain Greek yogurt (full fat or 2%)
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Butter for the griddle
Optional add-ins:
- Fresh blueberries folded into batter
- Chocolate chips
- Sliced bananas on top
- Lemon zest for brightness
How to Make Greek Yogurt Pancakes
- Whisk. Combine Greek yogurt, eggs, honey, and vanilla in a large bowl. Whisk until smooth. The batter will be thick, and that’s exactly right.
- Mix the dry. Add flour, baking powder, baking soda, and salt. Stir gently until just combined. A few lumps are fine. (Overmixing makes pancakes tough.)
- Heat. Melt a pat of butter on a nonstick griddle or skillet over medium-low heat. Wait until the pan is evenly hot before adding batter.
- Cook. Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook 1 to 2 minutes more, until golden underneath.
- Stack. Transfer to a plate and top with fresh berries, a pat of butter, and a drizzle of maple syrup.
Tips
- Use full-fat or 2% Greek yogurt. Nonfat versions make the pancakes dry and flat.
- Keep the heat at medium-low. These are thick pancakes and need time to cook through without burning the outside.
- Don’t press the pancakes down with a spatula. Let them puff naturally for maximum fluffiness.
- Let the batter rest for 2 minutes after mixing. This gives the baking powder time to activate.
- These freeze great for meal prep. Cool completely, freeze in a single layer on a baking sheet, then transfer to a zip-top bag. Reheat in the toaster straight from frozen for a quick weekday breakfast.
Variations
- Blueberry pancakes: Fold 1/2 cup fresh blueberries into the batter right before cooking.
- Banana pancakes: Mash one ripe banana into the yogurt mixture before adding the dry ingredients.
- Lemon ricotta style: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest for a bright, citrusy twist.
- Chocolate chip: Sprinkle mini chocolate chips onto each pancake right after pouring the batter.
- Oat flour version: Replace all-purpose flour with oat flour for a gluten-free option.
- Protein boost: Add 1 scoop of vanilla protein powder and an extra splash of milk to the batter.
Love high protein breakfasts? Try our protein overnight oats for busy mornings, egg white wraps for a savory twist, or avocado egg boats for something different.
How much protein is in greek yogurt pancakes?
Each serving has about 15 to 18 grams of protein from the Greek yogurt and eggs. Add a scoop of protein powder to bump it up to 35 grams. That’s more protein than most breakfast cereals or regular pancakes.
Can you freeze greek yogurt pancakes?
Yes. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. They keep for up to 2 months. Reheat straight from frozen in the toaster for a quick weekday breakfast.
Can I substitute regular yogurt?
You can, but the pancakes won’t be as thick or high-protein. Greek yogurt is strained so it’s thicker and has roughly double the protein of regular yogurt. If using regular yogurt, add an extra tablespoon of flour.
Why are my pancakes dense?
Usually overmixed batter or old baking powder. Stir the batter just until combined. A few lumps are fine. Also check that your baking powder hasn’t expired. Keep the heat at medium-low so they cook through without burning.
Can I make the batter ahead of time?
Yes. Mix it the night before and refrigerate. The batter thickens overnight, so add a splash of milk in the morning to loosen it up. Let it come to room temperature for a few minutes before cooking.
Greek Yogurt Pancakes
Thick, fluffy, high-protein pancakes made with Greek yogurt that taste like a weekend treat.
Ingredients
Method
- **Whisk.** Combine yogurt, eggs, honey, and vanilla in a bowl. Whisk until smooth.
- **Mix the dry.** Add flour, baking powder, baking soda, and salt. Stir gently until just combined.
- **Heat.** Melt butter on a nonstick griddle over medium-low heat.
- **Cook.** Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form, flip, and cook 1 to 2 minutes more.
- **Stack.** Top with fresh berries, butter, and maple syrup.
Notes
– Use full-fat or 2% Greek yogurt. Nonfat makes them dry and flat.
– Don’t press pancakes down with a spatula. Let them puff naturally.
– Reheat well in the toaster. Freezes great for meal prep.
