Description
Creamy, tangy, and fluffy—these high-protein Greek yogurt pancakes are a healthier, satisfying twist on your classic stack, with a texture and flavor that’ll make them a brunch favorite.
Ingredients
3/4 cup Greek yogurt (plain, full-fat or 2%)
2 eggs
1/2 cup flour (all-purpose)
1 tsp baking powder
1 tbsp maple syrup (optional)
1/2 tsp vanilla bean
Pinch of salt
Optional: chocolate chips, lemon zest, or shredded zucchini
Instructions
1. In a large bowl, whisk together Greek yogurt, eggs, vanilla, and maple syrup until smooth.
2. Fold in flour, baking powder, and salt just until combined.
3. Let the batter rest for 3 minutes.
4. Heat a nonstick skillet or griddle over medium heat and lightly oil.
5. Scoop 1/4 cup batter per pancake onto skillet.
6. Cook until bubbles form and edges look dry, flip and cook 1–2 more minutes.
7. Serve warm with toppings of choice.
Notes
Don’t overmix batter—this keeps pancakes fluffy.
You can swap Greek yogurt for coconut or low-fat yogurt.
To make it vegan, use chia or flax eggs.
Freeze leftovers in a single layer and reheat in toaster or skillet.
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Greek yogurt pancakes, high protein breakfast, healthy pancakes