Healthy Greek Yogurt Pancakes

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Healthy Greek Yogurt Pancakes

Published: Jan 2, 2019 · Modified: Jul 18, 2021 by Laura · This post
may contain affiliate links.
These Healthy Greek Yogurt Pancakes are fluffy and moist. They
are easy to make (one bowl) and are the perfect delicious and
nutritious breakfast recipe that your whole family will love! Gluten-
free & refined-sugar-free options.

My love for breakfast knows no bounds. I could seriously eat

breakfast food all day every day and never get tired of it.
Smoothies? Always. Oatmeal? Sign me up. Muffins? Yes Please.
These Healthy Greek Yogurt Pancakes have become my go-to
recipe when I want to make a special breakfast for my family.
They're easy to whip up in one bowl, made with vanilla Greek
yogurt, and are easily made gluten-free.

These Greek yogurt pancakes are so healthy that they don't

put you in a pancake coma after you're finished eating them.
Instead, they leave you feeling energized and ready to tackle the
day.

These healthy pancakes can hold their own even without maple
syrup (although hello, why someone would not douse their
pancakes in the best substance ever is beyond my realm of
understanding).
How to make Greek Yogurt Pancakes

Let's walk through the process of making this Greek Yogurt

Pancakes Recipe step-by-step to ensure your success!
First, Make your own Oat Flour

Since we always have old-fashioned oatmeal on hand, I choose to

make homemade oat flour because it is SO easy and inexpensive!
To make oat flour to use in these Greek Yogurt Pancakes,

1. Measure 1 cup of old-fashioned oats and put it in the container

of a Vitamix (or another high-powered blender.
2. Blend for 10-15 seconds.
3. Remove and use in the recipe!

You can choose to use store-bought oat flour as well! It is an

inexpensive, gluten-free baking flour!
Combine the wet ingredients

The first step in this recipe is to combine the wet ingredients in a

large mixing bowl. You will only be using one bowl in this recipe, so
be sure to choose large enough to accommodate all the
ingredients.

I recommend using a wire whisk to combine the wet ingredients.

This will ensure that they are all fully combined and there are no
lumps of yogurt or wisps of egg left in the batter!

Add the dry ingredients.

Since this is a one-bowl recipe, the dry ingredients are whisked in
after the wet ingredient mixture is homogenous (uniform
throughout). You can always mix the dry ingredients together in a
separate bowl and add them to the wet ingredients if you prefer!

The batter should be homogenous (uniform throughout) and thick

before proceeding to cooking the Greek Yogurt Pancakes.

Add more flour 1 TBS at a time if necessary

The batter in the photo below is a touch thin. I had to add a few
more TBS of flour to achieve the desired consistency. That is
normal. If your yogurt is thin/watery or your eggs are unusually
large, then you may need more flour.
Greek Yogurt Pancakes: Mix ins

Pancakes can be all things to all people. Feel free to add your
favorite mix-ins or leave them as-is! My daughter prefers her with
cinnamon chips and sprinkles.

My son loves his pancakes loaded with chocolate chips! And my

hubby is more of a plain with syrup kind of man. I personally love
mine slathered with peanut butter and smothered with pure maple
syrup (surprise surprise right)?
Cook the Greek Yogurt Pancakes

Scoop ¼ cup portions of the Greek Yogurt Pancake batter onto a

greased skillet or griddle. Cook for 2-4 minutes per side over
medium-low heat.

I recommend cooking these Greek Yogurt Pancakes in melted

butter for the best taste and flavor. However you can use cooking
spray or coconut oil to grease the pan/griddle as well.

Use an electric griddle

My favorite way to cook pancakes is on an electric griddle. I

appreciate being able to set it to a specific temperature without
worrying about adjusting the heat at all. You can cook pancakes in
a skillet over medium/low heat, but just be sure to watch them
carefully and adjust the intensity of your flame as needed.

Remove and Serve

Once the Greek Yogurt Pancakes are browned on both sides,
remove them from the griddle and serve! Look at how fluffy they
get when they cook!

Store

Store in an airtight container in the refrigerator for up to 1 week.

Freeze

To freeze, cool pancakes completely. Lay them out in a single layer

on a baking sheet and put them in the freezer until they have
hardened. Then transfer the frozen pancakes to an airtight
container and store them in the freezer for up to 2 months. Reheat
in the toaster or microwave.

To make ahead

To prepare the night before: combine the wet ingredients in a

glass bowl with a lid and store the mixture in the refrigerator
overnight. Then combine the dry ingredients and store the mixture
at room temperature. Then mix them together in the morning and
cook!
FAQs about Greek Yogurt Pancakes

Here are a few commonly asked questions when it comes to

making the best Greek yogurt pancakes recipe!

Can you substitute Greek Yogurt for eggs in pancakes?

I do not recommend using yogurt as a substitute for eggs. In this

Greek yogurt pancake recipe the eggs are important component to
achieving the fluffiness pictured above.
How do you make Gluten-Free Greek Yogurt Pancakes?

To make this recipe gluten-free, just be sure to use gluten-free oat

flour (gluten-free old fashioned oats blended into flour), and all-
purpose gluten-free flour. You can also substitute the oat flour
completely with all-purpose gluten-free flour!

How do you make thick & fluffy pancakes?

As you can see from the photos, these Greek yogurt pancakes
are super fluffy. Here are a few reasons they are so thick and
fluffy:
Leavening agents. The fluffiness comes from the addition of
baking powder and baking soda 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 (but still light)!

Can you substitute yogurt for milk in pancakes?

As you can see in the recipe card, this healthy pancake recipe only
calls for 1-2 TBS of milk if the batter is not thin enough. So yes!
You absolutely can use yogurt in place of milk when making
pancakes, like these!
Greek Yogurt Pancakes: Ingredients &
Substitutions
Let's take a minute to chat about the ingredients in this Greek
yogurt pancake recipe, as well as possible substitutions.

Oat flour. In the post above I explain how to make your own
oat flour. I love using oat flour because of the nutrients and
fiber it contains. You may also substitute the oat flour with all-
purpose flour, white whole wheat flour, or all-purpose gluten-
free flour.
All-purpose flour. I really feel like the blend of flours is
important in this Greek yogurt pancakes recipe. The addition
of AP flour with oat flour makes these pancakes more hearty
and easy to flip. You can substitute gluten-free all purpose
flour, whole wheat flour or more oat flour (but if you make this
choice the pancakes will be more delicate)
Vanilla Greek yogurt. I prefer a sweetened variety (usually
Greek God's Vanilla Honey Greek yogurt) because it makes the
pancakes sweeter. If you want to use plain Greek yogurt you
may need to adjust the amount of sugar/coconut sugar in the
recipe. You can make these fun by using your favorite Greek
yogurt flavor!
Granulated sugar. Any granulated sugar works well in this
recipe! For a refined sugar free version use coconut sugar.
Milk. Any dairy-free or regular dairy milk works perfectly in
these healthy greek yogurt pancakes!
If you make something from JoyFoodSunshine I would love to see
your creations. Follow along with me on Instagram, Pinterest,
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#joyfoodsunshine @joyfoodsunshine Don't forget to rate this
recipe and leave a comment below.

Healthy Greek Yogurt Pancakes Recipe

(gluten-free option)
Laura
These Healthy Greek Yogurt Pancakes are fluffy and moist. They
are easy to make (one bowl) and are the perfect delicious and
nutritious breakfast recipe that your whole family will love! Gluten-
free & refined-sugar-free options.

Ingredients

▢ 1 cup oat flour 1 cup old-fashioned oats blended in your

Vitamix
▢ ¼ cup all-purpose flour (or gluten-free all-purpose flour)
▢ 1 tsp baking powder
▢ ½ tsp baking soda
▢ ½ tsp sea salt
 ▢ ½ tsp cinnamon
▢ 3 TBS granulated sugar (or coconut sugar)
▢ 1 cup vanilla Greek yogurt
▢ 1 tsp vanilla extract
▢ 2 eggs lightly beaten
▢ 1-2 TBS milk (if needed) regular, almond, coconut, etc.
▢ Butter or coconut oil (for greasing the skillet)

Instructions

Preheat an electric griddle to 350 degrees F.

In a large bowl mix together the Greek yogurt, eggs and
vanilla. Whisk until mixture is smooth.
Add sugar, oat flour, all-purpose flour, baking powder, baking
soda, salt and cinnamon in a small bowl. Whisk until
completely combined.
If the batter is too thick, add milk 1 TBS at a time until it
reaches your desired consistency.
Grease a griddle or skillet by melting butter on it and moving it
around until the surface is coated.
Pour ¼ cup portions of pancake batter onto the greased,
heated surface.
Cook until bubbles start forming in the batter and the sides
become set (about 2-4 minutes)
Flip and cook for 2-4 minutes on the second side, or until
golden brown.

Video

Notes
Ingredient substitution notes:

Oat flour. You may substitute the oat flour with all-purpose
flour, white whole wheat flour, or all-purpose gluten-free flour.
All-purpose flour. You can substitute gluten-free all purpose
flour, whole wheat flour or more oat flour (but if you make this
choice the pancakes will be more delicate)
Vanilla Greek yogurt. If you want to use plain Greek yogurt
you may need to adjust the amount of sugar/coconut sugar in
the recipe. You can make these fun by using your favorite
Greek yogurt flavor!
Granulated sugar. Any granulated sugar works well in this
recipe! For a refined sugar free version use coconut sugar.
Milk. Any dairy-free or regular dairy milk works perfectly in
these healthy greek yogurt pancakes!

Store

Store in an airtight container in the refrigerator for up to 1 week.

Freeze

To freeze, cool pancakes completely. Lay them out in a single layer

on a baking sheet and put them in the freezer until they have
hardened. Then transfer the frozen pancakes to an airtight
container and store them in the freezer for up to 2 months. Reheat
in the toaster or microwave.

To make ahead
To prepare the night before: combine the wet ingredients in a
glass bowl with a lid and store the mixture in the refrigerator
overnight. Then combine the dry ingredients and store the mixture
at room temperature. Then mix them together in the morning and
cook!

Nutrition

Serving: 1pancakeCalories: 55.9kcalCarbohydrates: 8gProtein:

2gFat: 1.9gSaturated Fat: 0.8gPolyunsaturated Fat:
0.3gMonounsaturated Fat: 0.4gCholesterol: 26.2mgSodium:
89.2mgPotassium: 39.2mgFiber: 0.5gSugar: 4.5gVitamin A:
75IUCalcium: 41mgIron: 0.4mg
Tried this recipe?Let us know how it was!

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are easy and healthy!
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They're green so they're perfect for St. Patty's Day or
Christmas!
We LOVE these healthy chocolate pancakes who doesn't
want chocolate for breakfast?!
These zucchini banana pancakes are perfect for summer!

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