Greek Yogurt Pancakes

GF VG

Protein packed, chocolate chip Greek yogurt pancakes that mix up in no time, right in your blender! Perfectly fluffy and delicious.

I am so excited to share this recipe with you because 1) who doesn’t love pancakes?! And 2) just like my easy protein pancakes, these pancakes are packed with protein which means they’ll help to keep you full longer than traditional pancakes. Always a win in my book!

Stack of chocolate chip Greek yogurt pancaked topped with banana slices and with a bite of the stack taken out of it.

I love that these pancakes are easy enough for a weekday breakfast, but also fancy enough for a weekend brunch. I can totally see a pancake brunch bar in my future… You could offer different pancake mix-ins and toppings and everyone could create their ideal pancake stack. Mmm! Who’s coming over?

Why Use Greek Yogurt?

As you could tell from the title of this blog, these are Greek yogurt pancakes! But what role does the yogurt play in this recipe? When recreating recipes or adding healthy ingredients to recipes, I always make sure the ingredients serve a purpose.

Greek yogurt takes place of the liquid and oil you’d typically find in a traditional pancake recipe! It’s also a healthy replacement for buttermilk. So if you’re craving traditional buttermilk pancakes but want a lighter, more nutritious recipe, this is for you! You can use a flavored Greek yogurt if you wish, but I recommend plain Greek yogurt so you can control the flavor and sweetness on your own.

Stack of chocolate chip Greek yogurt pancakes with a slice taken out of the stack.

How to Serve Greek Yogurt Pancakes

I like to serve these pancakes with banana slices, chocolate chips and maple syrup and/or nut butter for drizzling. And I always love fresh fruit paired with pancakes because it’s a light and refreshing side that goes great with a warm breakfast! You could also do a breakfast meat for more protein, but these pancakes have plenty of protein on their own.

Four Greek yogurt pancakes on a plate topped with bananas, chocolate chips and maple syrup.

How to Make Greek Yogurt Pancakes

These pancakes are so easy because the batter is made in your blender! Place the banana, eggs, oats, plain Greek yogurt, cinnamon, baking powder and sea salt in a blender and blend until smooth. I love using a blender to fully mix the ingredients and whip some air into the mixture which helps make these light and fluff. After blending, stir in the chocolate chips.

Heat a non-stick skillet over low-medium heat and spray with cooking spray. Don’t turn the heat up too much. Pancakes should be cooked low and slow! Once the pan is hot, pour 1/4 cup of pancake batter on the skillet and practice patience! Be sure to cook until little bubbles form throughout the batter and you can easily lift the pancake with a spatula. Flip and cook for another 1-2 minutes, or until the pancake is cooked through. Top with your desired toppings and enjoy!

Greek yogurt pancakes on a plate topped with banana slices, chocolate chips and maple syrup.

More Pancake Recipes

Greek Yogurt Pancakes

5 from 52 votes
Protein packed, chocolate chip Greek yogurt pancakes that mix up in no time, right in your blender! Perfectly fluffy and delicious.
Stack of chocolate chip Greek yogurt pancaked topped with banana slices and with a bite of the stack taken out of it.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1 banana
  • 2 eggs
  • 1/2 cup + 2 Tablespoons rolled old fashioned oats
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1/4 cup chocolate chips

Instructions
 

  • Place all ingredients except the chocolate chips into a blender and blend until smooth. Stir in the chocolate chips.
  • Heat a non-stick skillet over medium heat with cooking spray. Once hot, pour pancake batter onto the skillet, using a 1/4 cup to measure.
  • Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through. Continue process until you run out of batter. You should be able to make 6 small pancakes.
  • Stack pancakes and top with banana slices and maple syrup to serve.

Video

Nutrition

Serving: 3pancakes Calories: 356kcal Carbohydrates: 48g Protein: 12g Fat: 15g Saturated Fat: 7g Cholesterol: 187mg Sodium: 349mg Fiber: 6g Sugar: 23g
Course: Breakfast
Cuisine: American
Keyword: greek yogurt pancakes

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    89 comments
    1. Emily
      April 27, 2022 AT 9:15 am

      5 stars
      I love whipping these up quick for my 3 yo. The ingredients make me feel good about feeding them to her and we both love them!

      1. Brittany Mullins
        April 28, 2022 AT 7:25 am

        Yay! I’m so glad to hear that, Emily! Thank you for sharing, it means so much to me.

    2. PEL
      December 2, 2021 AT 12:21 am

      5 stars
      Amazing pancakes my husband and I love it. Been looking for a health recipe for the longest while. My husband couldn’t believe that there is no flour in it. Thanks for sharing

      1. Brittany Mullins
        December 2, 2021 AT 10:27 am

        Aw yay!! So happy to hear these pancakes were a hit, Pel! Thanks so much for trying them out and coming back to leave a review. I so appreciate it!

    3. Caitlyn
      November 30, 2021 AT 11:02 pm

      I made these a while ago and my family loved them so thank you!

      And I was just wondering if you know if it would still turn out well if I prepared the batter the night before and then cooked the pancakes the next morning?

    4. Sarah
      October 21, 2021 AT 10:08 am

      This is a very versatile recipe. It works well as a breakfast, snack or dessert.
      Thank you for sharing!

      Sarah
      http://www.dietofcommonsense.com

    5. Paige Severin
      October 18, 2021 AT 3:40 pm

      My little one cannot eat eggs. Can I replace the egg here with applesauce? If so, how much do you think would be equivalent to still get the fluffy p-cakes? Do you think something else would be better? Thank you! Looking forward to trying this!!

      1. Brittany Mullins
        October 22, 2021 AT 2:26 pm

        Hey Paige – I would maybe try flax eggs instead! Just mix 1 T of flaxseed with 3 T water to equal one egg. Let the mixture gel up for 5-10 minutes and then add it to the mixture like you would a regular egg. 🙂

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