Greek yogurt pancakes are a simple way to make your family a healthy stack of fluffy pancakes. They’re deliciously moist and refined sugar-free. The Greek yogurt adds protein and richness!

Stack of pancakes with cut portion, syrup dripping down them.

Sure, there’s a time and a place for funfetti sheet pan pancakes, Oreo pancakes and red velvet pancakes that are much more decadent and festive for special occasions BUT never underestimate the importance of a pancake recipe that provides a plateful of nutrients first thing in the morning. Healthy Greek yogurt pancakes are a basic pancake recipe resulting in fluffy, melt-in-your-mouth pancakes that you just can’t get from a premade mix!

About this recipe

These yogurt pancakes are made in one bowl with a few simple ingredients including oat flour, honey (you won’t find refined sugar in this recipe!), and Greek yogurt, which has loads of protein.

The flour is a combination of all-purpose and oat flour, but you could easily substitute a 1:1 gluten-free all-purpose for a gluten-free version. Making oat flour is super simple because it’s literally ground-up oats. It’s a great idea to make more than you need to keep handy for the next time you need a wheat flour alternative.

Using Greek yogurt in these pancakes adds rich moisture and added body and is used as a replacement for milk or buttermilk. Yogurt has a bit of tang the same way buttermilk does, so not only does it add moisture but flavor as well.

These pancakes are perfect as is, served with a simple pat of butter or a drizzle of maple syrup and fresh berries. Or use it as a foundation to pile on your favorite extras like blueberries, chocolate chips, and sliced bananas!

Overhead view of pancakes on a platter with fresh fruit.

What you need

  • Eggs – You’ll need 2 large eggs to bind the pancakes together.
  • Plain Greek yogurt – Adds protein, moisture and flavor to these pancakes.
  • Vanilla Extract – A welcome ingredient common in most pancake recipes for added delicious flavor.
  • Melted Honey – Warmed in the microwave for 10 seconds to make it pourable and allow it to mix with the other ingredients. Honey provides sweetness without refined sugar.
  • Oat Flour – Regular or quick-cooking oats (not steel cut!), pulsed into a rough flour in either a blender, food processor, or coffee/spice grinder.
  • All-Purpose Flour – Provides structure along with the oat flour.
  • Baking Powder – Needed to give rise to fluffy pancakes!
  • Dash of Salt – Added to bring out the flavors of all the ingredients in the pancake batter.
Overhead view of ingredients needed for recipe.

How to make them

As always, scroll down for the full printable recipe!

Preheat electric griddle to 375°F or a nonstick frying pan over medium-low heat. Using a hand mixer, beat the eggs until pale and creamy.

Oil and eggs beaten together in white bowl.

Mix in the yogurt, vanilla, and honey.

Yogurt and vanilla on top of beaten eggs.

Add the oat flour, all purpose flour, baking powder, and salt then blend just until combined. Allow the batter to rest for 5 minutes.

Pancake batter in white mixing bowl.

Drop batter by spoonfuls on the preheated griddle or pan. Cook for about 3 minutes on the first side (or until it’s golden brown on the bottom and the outer half-inch of the top of the pancake looks as though it has started to cook.

Uncooked pancakes on a white griddle.

Flip and cook another 1 ½ to 2 minutes on the second side.

Cooked pancakes on a white griddle.

FAQs

What makes pancakes more fluffy?

There are a few things to think about when trying to make a stack of fluffy pancakes. The first is to make sure to include baking powder (and in some cases baking soda). You’ll need a leavening agent to help give it rise. Also make sure to let the batter rest once it’s been combined, give the gluten a chance to chill out, and not be so uptight. When too much gluten is activated, it becomes overworked creating a denser pancake. Eggs will also help create a fluffy pancake. Also, remember not to over mix your batter. A few small lumps are fine; overmixing creates tough, dense pancakes.

What’s the difference between Greek yogurt and other types of yogurt?

The major differences between the two are consistency and nutritional value. Greek yogurt is quite a bit thicker because the whey has been strained out of it, which contains a lot of water, making the yogurt a more concentrated product. Greek yogurt is higher in protein than regular yogurt, but it’s also lower in calcium than regular yogurt.

Is Greek yogurt good for you?

There are loads of benefits to enjoying Greek yogurt as part of your meal. It has probiotics, protein, and calcium. As with anything, moderation is key. Some people find dairy inflammatory, in which case, what is good for one person may not be good for another. Overall, especially when it contains no added sugar, Greek yogurt is good for you. Always consult with your doctor or dietician if you have questions about what foods are right for you.

Is Greek style yogurt the same as Greek yogurt?

They are not the same. Greek-style yogurt uses fillers and thickeners to create the thickness of Greek yogurt, but without going through the actual process of being strained.

Tall stack of pancakes, surrounded by fresh fruit, dripping with maple syrup.

How to make these pancakes your own

  • Add a dash of cinnamon for extra flavor. If you like the idea of cinnamon, you might also want to check out our cinnamon pancakes, cinnamon toast crunch pancakes, and cinnamon dolce latte.
  • Serve with fresh fruit, maple syrup, or a spread of almond butter.
  • To make them dairy-free, you could substitute coconut yogurt for the Greek yogurt. It will change the taste and texture slightly but is just as healthy and just as delicious.
  • For a gluten-free version, swap the all-purpose for a 1:1 gluten-free all-purpose, or a mix of oat flour and almond flour. The texture will change but it sure will make some tasty gluten-free pancakes. Or, you could try these gluten-free pancakes or gluten-free blueberry sheet pan pancakes.
  • Toss blueberries or raspberries right into the batter for a fruity pancake. Some orange zest is also nice.

Topping Ideas

These pancakes are a great blank slate for toppings. You could top them with fruit sauces such as blueberry sauce, strawberry sauce, or apple compote. You could try a flavored butter like maple cinnamon butter. Or, a simple glaze or sauce like 3 ingredient lemon glaze or 5 ingredient chocolate syrup.

The options are endless!

Storage Suggestions

Once completely cooled, store pancakes in an airtight container for up to 4 days. Transfer to a freezer-friendly bag, keeping pancakes separated by parchment paper, and keep frozen for up to 1 month.

Reheating Tips

Pop in the microwave for 30 second intervals until heated through and soft. You can also reheat these in a toaster or toaster oven.

Overhead view of pancakes topped with butter and syrup.

Other healthy pancake recipes

Stack of pancakes with a stack of three pieces on a fork.

Get the Recipe: Greek Yogurt Pancakes

Greek yogurt pancakes are a simple way to make your family a healthy stack of fluffy pancakes. They’re deliciously moist and refined sugar-free. The Greek yogurt adds protein and richness!
5 from 1 vote

Ingredients

  • 2 large eggs
  • 1 cup plain Greek yogurt
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted hone,y warmed in microwave for 10 seconds
  • ½ cup regular or quick cooking oats, pulsed into a rough flour in either a blender, food processor, or a clean coffee/spice grinder.
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • Dash of salt

Instructions

  • Preheat electric griddle to 375°F or a nonstick frying pan over medium-low heat.
  • Using a hand mixer, beat the eggs until pale and creamy. Mix in the yogurt, vanilla, and honey.
  • Add the oat flour, all purpose flour, baking powder, and salt; blend just until combined.
  • Allow the batter to rest for 5 minutes.
  • Drop batter by spoonfuls on the preheated griddle or pan.
  • Cook for about 3 minutes on the first side (or until it’s golden brown on the bottom and the outer half inch of the top of the pancake looks as though it has started to cook.
  • Flip and cook another 1 ½ to 2 minutes on the second side.

Notes

Makes about 10 pancakes 3” in diameter. Recipe can easily be doubled.
Storage
  • Once completely cooled, store pancakes in an airtight container for up to 4 days. Transfer to a freezer-friendly bag, keeping pancakes separated by parchment paper, and keep frozen for up to 1 month.
Reheating:
  • Pop in the microwave for 30 second intervals until heated through and soft. You can also reheat these in a toaster or toaster oven.
Make them your own:
    • Add a dash of cinnamon for extra flavor.
    • Serve with fresh fruit, maple syrup, or a spread of almond butter.
    • To make them dairy-free, you could substitute coconut yogurt for the Greek yogurt. It will change the taste and texture slightly.
    • For a gluten-free version, swap the all-purpose for a 1:1 gluten-free all-purpose
    • Toss blueberries or raspberries right into the batter for a fruity pancake. Some orange zest is also nice.
Calories: 250kcal, Carbohydrates: 35g, Protein: 15g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 498mg, Potassium: 116mg, Fiber: 2g, Sugar: 9g, Vitamin A: 202IU, Vitamin C: 1mg, Calcium: 349mg, Iron: 3mg