Home > Breakfast > Greek Yogurt Pancakes Greek Yogurt Pancakes April 24, 2019 | 22 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pack your pancakes with nutrition and protein! These healthy Greek Yogurt Pancakes are flavorful, filling, and easy-to-make. Pair Greek Yogurt Pancakes with delicious homemade Blueberry Syrup, Caramel Syrup, or this Vanilla Sauce! Serve alongside these amazing Breakfast Potatoes. Greek Yogurt Pancakes My boys LOVE pancakes. They beg to eat them not only for breakfast but for lunch and dinner as well. They’d even have them for snacks if I’d let them! The great thing about these Greek Yogurt Pancakes is that they’re healthier than a traditional pancake and contain loads more protein (which will make you feel fuller for longer). And don’t think for a minute that we’re sacrificing taste for health – my boys like these even better than a traditional pancake. I’ve included detailed instructions on how to make these pancakes in the recipe card found below, but wanted to list out some of our family’s favorite toppings: Greek Yogurt Pancake toppings Below are some fun ways to top your pancakes. Pure maple syrup Caramel syrup Whipped Cream (How to make whipped cream guide here!) Vanilla sauce Fresh berries (blueberries, raspberries, blackberries, etc.) Sliced banana and a sprinkle of cinnamon Flaked unsweetened coconut Chopped nuts (pistachios, almond slivers, walnuts, etc.) A sprinkle of cinnamon sugar Blueberry syrup Buttermilk syrup Thick and fluffy Greek Yogurt Pancakes As you can see from the photos, these pancakes are super fluffy. And here’s why: Leavening agents. The fluffiness comes from baking powder and baking soda, added to give them a nice rise. Eggs. Eggs also add to the fluffiness of these Greek Yogurt Pancakes. Greek Yogurt. Using yogurt instead of milk makes these healthy pancakes super thick. Pancake tips Use a good, full-fat Greek yogurt: Greek Gods® honey vanilla yogurt is my all-time favorite (not sponsored) in this recipe. Do not overmix the batter: Too much stirring is going to start the gluten development in the batter and make the pancakes tough instead of light and fluffy. Invest in a griddle: If you make pancakes often and have the space, I highly recommend an electric skillet or griddle. It makes the process of cooking and flipping pancakes so much easier. QUICK TIP Save drips by using a soup ladle or a 1/3 cup measure to pour out the pancake batter onto the skillet. Some people have good luck using a squirt bottle (like you’d use for ketchup), too. Other healthy recipes Greek yogurt loaded Healthy Blueberry Muffins Healthy Zucchini Bread Bakery style Healthy Apple Muffins Healthy Banana Bread Healthy Pumpkin Bread with chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Greek Yogurt Pancakes 5 from 1 vote - Review this recipe Pack your pancakes with nutrition and protein! These healthy Greek Yogurt Pancakes are flavorful, filling, and easy-to-make. SAVE TO RECIPE BOX Print Recipe Greek Yogurt Pancakes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pack your pancakes with nutrition and protein! These healthy Greek Yogurt Pancakes are flavorful, filling, and easy-to-make. Course Breakfast Cuisine American Keyword greek yogurt pancakes Prep Time 15 minutes Total Time 15 minutes Servings 12 pancakes Calories 97kcal Author Chelsea Ingredients1 and 1/2 cups all-purpose flour1 and 1/2 teaspoons cornstarch3 tablespoons white granulated sugar2 teaspoons baking powder3/4 teaspoon fine sea salt1/2 cup Greek yogurt full-fat vanilla honey flavor (I highly recommend Greek Gods)3/4 cup whole milk (plus 1-3 tablespoons)2 large eggs1 and 1/2 teaspoons pure vanilla extract1 teaspoon grated lemon zest OR 1/2 teaspoon cinnamon, optionalUnsalted butter for cooking InstructionsStir together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the yogurt, milk, eggs, and vanilla. For a fun hint of flavor add in either lemon zest or cinnamon (but not both!) Add the wet ingredients to the dry ones, mixing only until JUST combined. Be careful to not overmix.Melt 1 tablespoon of butter in a large skillet or griddle over low to medium-low heat until it bubbles. Pour the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes or until bubbles appear on top and the underside is lightly browned. Flip the pancakes and then cook for another 1 to 2 minutes until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with maple syrup or blueberry syrup (see post for recipe). Nutrition FactsCalories: 97kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Calcium: 73mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.