Name: Healthy Greek Yogurt Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 cup oat flour (1 cup old-fashioned oats blended); ¼ cup all-purpose flour (or gluten-free all-purpose flour); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ teaspoon cinnamon; 3 Tablespoons granulated sugar (or coconut sugar); 1 cup vanilla Greek yogurt; 1 teaspoon vanilla extract; 2 eggs lightly beaten; 1-2 Tablespoons milk (regular, almond, coconut, or preferred milk); Salted butter or coconut oil (for greasing the skillet)

Jump to Recipe·5 from 8 reviews

If you’re anything like me and love a breakfast that’s both indulgent and nourishing, you’re going to adore this Healthy Greek Yogurt Pancakes Recipe. These pancakes are fluffy, packed with protein, and have just the right hint of sweetness—you’ll forget you’re eating something healthy! Whether you’re making a weekend brunch or a quick weekday treat, stick around because I’m about to share everything you need to nail this recipe every time.

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Why This Recipe Works

Protein-packed base: Greek yogurt adds a creamy texture plus a protein boost that keeps you full longer.
Balanced flours mix: The combination of oat and all-purpose flour creates fluffy, hearty pancakes that hold together beautifully.
Simple ingredients: Pantry staples come together fast making it an easy recipe even on busy mornings.
Flexible and forgiving: You can tweak milk amounts and add-ins to fit your dietary preferences or what you have on hand.

Healthy Greek Yogurt Pancakes, healthy breakfast recipes, protein pancakes, nutritious pancake recipe, easy healthy breakfast - A white plate with four thick golden-brown pancakes stacked closely together, one pancake has a square pat of melting butter on top with syrup dripping over it, another pancake is being drizzled with amber syrup, creating a glossy texture. Around the pancakes are fresh blackberries and blueberries adding dark purple and blue colors as accents. A silver fork lies on the left side of the plate, resting on the white marbled surface. The pancakes have a detailed, slightly crispy edge and soft bubbles on the surface, showing a warm, inviting texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Healthy Greek Yogurt Pancakes Recipe uses ingredients that complement each other to strike the perfect balance of tenderness, fluffiness, and that slight hint of cinnamon warmth. The oat flour brings a gentle nuttiness and fiber while the all-purpose flour provides structure. Vanilla Greek yogurt is your secret weapon for moistness and tang with a sweet aroma. Grab quality ingredients—they really make a difference!

Healthy Greek Yogurt Pancakes, healthy breakfast recipes, protein pancakes, nutritious pancake recipe, easy healthy breakfast - Flat lay of a small white ceramic bowl of light brown oat flour, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl of golden granulated sugar, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of cinnamon powder, two whole uncracked brown eggs, a small white ceramic bowl of creamy vanilla Greek yogurt, a small white ceramic bowl of golden milk, a small white ceramic bowl of white baking powder, a small white ceramic bowl of pale baking soda, a few green sticks of fresh vanilla, a small piece of golden salted butter placed on a simple white ceramic dish, all ingredients arranged symmetrically and looking fresh and natural placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oat flour: I usually blend old-fashioned oats at home—it’s fresher and you can control the texture. Store-bought works great too!
All-purpose flour: It blends perfectly with oat flour for sturdiness; you can switch to gluten-free if needed, but expect softer pancakes.
Baking powder and baking soda: These leaveners help your pancakes puff up nicely and lighten the batter.
Fine sea salt: Just a touch to balance sweetness and enhance flavor.
Cinnamon: It adds warm depth that I find irresistibly cozy in morning pancakes.
Granulated sugar: Coconut sugar or regular white sugar both work—I like coconut sugar for its caramel notes.
Vanilla Greek yogurt: Vanilla adds subtle sweetness, but plain works if you adjust sugar levels.
Vanilla extract: Boosts flavor and pairs beautifully with the cinnamon.
Eggs: They bind the batter and add richness—lightly beaten for a fluffy texture.
Milk: Use any type (dairy or plant-based) to thin the batter as needed; this controls pancake fluffiness perfectly.
Salted butter or coconut oil: For greasing your pan, which helps achieve that golden crust and prevents sticking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Healthy Greek Yogurt Pancakes Recipe is how easy it is to customize. Over time, I’ve experimented with tweaks to suit my mood and pantry—feel free to make it your own! Maybe you want a touch of sweetness, a handful of mix-ins, or a dairy-free version. The sky’s the limit, and these pancakes handle all of it like a champ.

Add-ins: I love tossing in some fresh blueberries or dark chocolate chips for a little surprise bite—try up to ½ cup mixed straight into the batter.
Flour swaps: You could use whole wheat flour for a nuttier flavor, but keep half oat flour to keep the texture light.
Dairy-free: Using almond or coconut milk instead of cow’s milk works great and keeps the recipe friendly for lactose-intolerant friends.
Sweeteners: Swap sugar for honey or maple syrup if you want a more natural sweetness, just reduce other liquid slightly.

Step-by-Step: How I Make Healthy Greek Yogurt Pancakes Recipe

Step 1: Mix the Wet Ingredients First

I start by whisking the Greek yogurt, lightly beaten eggs, and vanilla extract in a large bowl until everything’s smooth. This step is crucial because it ensures your batter is velvety and free from lumps—no one wants clumpy pancakes!

Step 2: Combine Dry Ingredients Separately

In another bowl, I whisk together oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and sugar. Mixing these dry ingredients first helps distribute everything evenly so the pancakes rise uniformly and have balanced flavor.

Step 3: Bring Wet & Dry Together

Next, I add the dry mixture to the wet and gently fold them together. The batter will be thick—so if it looks like too much, just stir in milk 1 tablespoon at a time until you get the consistency you like. Thicker means fluffier but can be a bit dense; thinner moves easier on the griddle but might be delicate.

Step 4: Heat and Grease Your Pan

Preheat your skillet or electric griddle to 350°F (177°C). I melt a little salted butter or coconut oil and spread it evenly to avoid sticking and build a crispy, golden crust on the pancakes. Don’t skip this step—nonstick pans can still let pancakes stick if not greased properly!

Step 5: Cook with Patience

Pour about ¼ cup of batter per pancake onto your hot surface. Watch closely—bubbles will begin to form and edges will look set, usually around 2-4 minutes. Then carefully flip and cook the other side until golden brown, another 2-4 minutes. Resist the urge to flip too soon; the wait is worth it for perfect texture.

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Pro Tips for Making Healthy Greek Yogurt Pancakes Recipe

Use room temperature eggs: Cold eggs can cause your batter to clump; warming them up before mixing helps you get a silky batter.
Don’t overmix: Stir until just combined—the batter will have some lumps and that’s totally okay for tender pancakes.
Adjust milk as needed: Batter thickness varies depending on yogurt moisture; go slow when thinning to avoid runny batter.
Flip only once: Flipping multiple times can make pancakes tough; patience yields fluffy layers.

How to Serve Healthy Greek Yogurt Pancakes Recipe

Healthy Greek Yogurt Pancakes, healthy breakfast recipes, protein pancakes, nutritious pancake recipe, easy healthy breakfast - A stack of four thick, golden-brown pancakes with a slightly crispy edge sits in the center of a white plate. The pancakes have a soft, fluffy texture and are topped with a melting pat of butter. Amber syrup flows down the sides, dripping over each pancake layer and pooling at the bottom of the stack. On the left side of the plate, there are plump blackberries and blueberries adding deep purple and blue colors near the base of the stack. To the right, there is part of a pancake topped with an additional pat of butter. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with fresh berries and a drizzle of pure maple syrup, but sliced bananas or a sprinkle of chopped nuts also adds great texture and flavor. Sometimes I add a dollop of extra Greek yogurt on top for an extra creamy bite—I just love the tang that pairs with sweet toppings.

Side Dishes

To keep things balanced, I often serve these pancakes with a side of scrambled eggs or a simple green salad to add some freshness. They also pair really well with roasted fruit or a dollop of nut butter for even more protein.

Creative Ways to Present

For special mornings like birthdays or brunch with friends, I stack these pancakes layered with berry compote and a sprinkle of toasted coconut flakes. You can cut the stack into wedges and serve with colorful fruit on the side—it always gets compliments for looking fancy but it’s super simple.

Make Ahead and Storage

Storing Leftovers

I keep leftover pancakes in an airtight container in the fridge for up to a week. Before storing, I make sure they’re fully cooled—this prevents sogginess when reheated later.

Freezing

Freezing is a game-changer! Lay cooled pancakes in a single layer on a baking sheet, freeze until firm, then stack separated by parchment paper in a freezer-safe container. They’ll keep for a couple of months and thaw quickly when you need a fast breakfast.

Reheating

I reheat using a toaster for a slightly crisp edge or microwave for a quick warm-up. If you want that fresh-cooked taste, warming them briefly in a greased skillet gets that golden exterior back.

FAQs

Can I make this Healthy Greek Yogurt Pancakes Recipe gluten-free?

Absolutely! Swap the all-purpose flour with gluten-free all-purpose flour and make sure your baking powder is gluten-free. The oat flour is naturally gluten-free if you use certified gluten-free oats.
What if I don’t have oat flour—can I use only all-purpose flour?

Yes, but the texture will change slightly. The oat flour adds fiber and a subtle nuttiness that makes these pancakes special, while all-purpose flour alone will make them lighter but less hearty.
How thick should the batter be?

The batter should be thick but pourable—like a thick cake batter. If it’s too stiff, add a splash of milk to loosen it up, and if it’s too runny, add a bit more flour. This affects fluffiness so feel free to play with the texture!
Can I replace Greek yogurt with regular yogurt?

You can, but Greek yogurt’s thicker consistency and higher protein content give better structure and richness. Using regular yogurt might make your pancakes a bit more delicate and less fluffy.
How do I know when to flip the pancakes?

Watch for bubbles forming on the surface and the edges looking set; the bottom should turn golden brown. This usually takes about 2-4 minutes depending on your heat.

Final Thoughts

This Healthy Greek Yogurt Pancakes Recipe has become one of my go-to breakfasts because it balances health with serious comfort food vibes. If you want a recipe that feels like a treat but fuels you well, you really should give these pancakes a try. I hope you enjoy making them as much as I do—if you have your own tweaks, don’t hesitate to mix them in and make it truly yours. Here’s to delicious, cozy mornings ahead!