Greek Yogurt Pancakes
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These healthy protein-packed Greek yogurt pancakes come together quickly right in your blender with only 7 simple ingredients. They’re perfectly fluffy and delicious!
I am so excited to share this Greek yogurt pancakes recipe with you because 1) who doesn’t love pancakes?! And 2) just like my easy protein pancakes and cottage cheese 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!
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?
Table of Contents
Why You’ll Love This Recipe
- Protein-packed – Thanks to Greek yogurt and eggs, these pancakes are higher in protein, keeping you full and satisfied all morning.
- Naturally sweetened – The banana adds just the right amount of sweetness, so no added sugar is needed.
- Easy and quick – Just blend, pour, and cook! Perfect for busy mornings.
- Kid-friendly – My kids gobble these pancakes right up! They love adding their favorite toppings!
- Customizable – Mix and match your favorite mix-in’s or toppings to make them your own.
Ingredients Needed
- banana – adds natural sweetness and moisture to the pancakes. Make sure it’s ripe for the best flavor.
- eggs – acts as a binder and adds a boost of protein.
- rolled old-fashioned oats – provides the base for the pancake batter. These make the pancakes hearty and naturally gluten-free.
- plain Greek yogurt – brings creaminess and extra protein to the mix.
- cinnamon – adds a warm, cozy flavor to the batter.
- baking powder – helps the pancakes rise and become fluffy.
- sea salt – enhances all the other flavors.
Substitutions
- Banana: If you don’t have a banana, try substituting with 1/4 cup unsweetened applesauce, though it will slightly change the flavor.
- Eggs: I haven’t tested this recipe with flax eggs, but it might work for an egg-free option. If you try it, let me know how it turns out!
- Plain Greek yogurt: Swap with any dairy-free yogurt to make these pancakes dairy-free. Coconut or almond yogurt would be great options.
- Want to add mix-in’s? Go for it! My kids love when I add chocolate chips to the batter, but fresh fruit like blueberries or raspberries would also be delicious.
How to Make Greek Yogurt Pancakes
Just follow these two simple steps, and you’ll have a stack of delicious, protein-packed pancakes ready to enjoy in no time!
Step 1: Add all the ingredients to a blender and blend until smooth.
Step 2: Heat a non-stick skillet over medium heat, pour in 1/4 cup of batter for each pancake, and cook until bubbles form. Flip and cook for another 1-2 minutes until done. Repeat until all the batter is used. Serve with toppings of choice!
Brittany’s Tips!
- Use a ripe banana: The riper the banana, the sweeter and more flavorful your pancakes will be.
- Non-stick skillet is key: Use a non-stick skillet or griddle to prevent sticking and make flipping easier.
- Low and slow: Cook the pancakes over medium heat. If the heat is too high, the outside may burn before the inside is cooked.
How to Serve Greek Yogurt Pancakes
These Greek yogurt pancakes are delicious on their own, but adding toppings and sides makes them even better. Here are some ideas:
- Classic toppings: I like to serve these pancakes with banana slices, chocolate chips and maple syrup and/or nut butter for drizzling.
- Yogurt and granola: Top with a dollop of Greek yogurt, a sprinkle of homemade granola, and a drizzle of honey for a parfait-inspired twist.
- Side options: Serve alongside scrambled egg whites, turkey bacon, or a fresh fruit salad for a complete breakfast or brunch spread.
- Drinks: These pancakes are great with a warm cup of coffee, tea, a blueberry smoothie, or even my refreshing strawberry juice!
Storing Options
Refrigerator: You can store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in a toaster or on a skillet over low heat.
Freezer: Want pancakes on demand? Freeze them! Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat straight from frozen in the toaster, microwave, or skillet for a quick and easy breakfast anytime.
Frequently Asked Questions
It’s best to cook the pancakes right after blending for the fluffiest results. If you need to prep ahead, you can blend the batter, store it in the fridge for up to 24 hours, and stir before using.
No blender? No problem! Mash the banana with a fork and whisk all the ingredients together until the batter is as smooth as possible. It might have a little texture, but the pancakes will still turn out great.
Look for bubbles forming on the surface and the edges starting to set. If you can easily slide a spatula underneath, it’s time to flip!
More Pancake Recipes
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Greek Yogurt Pancakes
Ingredients
- 1 medium banana
- 2 large eggs
- ½ cup + 2 Tablespoons old fashioned rolled oats
- ¼ cup plain Greek yogurt, I used full-fat
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
Instructions
- Place all ingredients into a blender and blend until smooth.
- 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 maple syrup and fresh berries, banana slices or toppings of choice. Enjoy!
Video
Notes
- Storage Tips: You can store leftover pancakes in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe bag for up to 3 months. Reheat straight from the fridge or freezer in a toaster or on a skillet over low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Hi. Great pancakes. Kid APPROVED! 🙂
Will the batter keep in the fridge if premade? If so, how long?
Thank you.
Hey Holly, I haven’t made the batter for these in advance, but I would assume it would be just fine for a day or two in the fridge. You might just need to add a little extra liquid if the batter thickens up in the fridge. Let me know how they turn out if you try it!
I loved this recipe so much! Usually im not that big Of a fan of banana pancakes but these are great! The greek yogurt gives them the perfect balance in flavor.
Have u storaged this pancakes in any way? Do u think that i could freeze them and then just put them in the microwave?
Again congrats for this recipe i love it so much!
You can store extra pancakes in an airtight container in the fridge or in the freezer. They should freeze and re-heat just fine.
I love your recipes so much that we never have enough. Would there be a way to add a recipe multiplier to your site?
Hey Leyla! I’ll look into it, but it’s not always that easy to add those types of features to the blog.:) You can always times all the ingredients by 2 or 3 based on how many servings you want!
Do you think I could try using ricotta instead of greek yogurt?
Hey Alice, I’m not sure about ricotta, but I have used cottage cheese in pancake recipes a lot, so I bet it would work! Let me know if you end up trying it and how it turns out. 🙂
Hi, if I have oat flour instead of rolled oats, how much should I use?
This recipe looks soooo good and I can’t wait to try it!
We loved this recipe, as vegetarians and athletes, we had the best morning chowing these cakers. A fellow vegan vegetarian found this on Pinterest and we could not contain our excitement. these are the PERFECT breakfast. reading the reviews we thought it was all health moms that eat cardboard and love it, THAT IS NOT US. we loved these. easy to make and easier to eat.
Ahh that makes me so happy to hear!! SO glad these pancakes were a hit. Thanks so much for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3
OMG so good and healthy! Thank you for share
Hi
Do you think I can use quick cooking steel cut oats instead of old fashioned rolled oats?
I just came upon your website and the recipes look great. Can’t wait to try many of them.
I wouldn’t recommend using steel cut oats as they are much harder than rolled oats, but you could use quick cooking oats if you have those on hand!
I am on WW and wanted pancakes for breakfast. I found your recipe and on WW it is 2 pts on the Blue plan. These are great pancakes. I added some fresh blueberries to them on the first side and WOW. Thank you for sharing.
Ahh that makes me so happy to hear. I’m so glad you enjoyed these pancakes, Leigh! Thanks for making them and for coming back to leave a comment + star rating. I really appreciate it. <3
This is the best pancake recipe ever!! I do it every weekend. After all the recipes I’ve tried before, this is for sure the winner! Thank you for sharing your amazing recipes!
Ahh that makes me so happy to hear, Cathy!! I’m so glad these pancakes are a hit. Thanks so much for trying them and for coming back to leave a comment + star rating. I really appreciate it. <3