Fluffy Greek Yogurt Pancakes
Fluffy Greek Yogurt Pancakes are fluffy, healthy and EASY Greek yogurt pancakes that come together in just one bowl!
January is already coming to close, and I feel good about how 2019 has started off. While I could be more organized in so many ways (hello tax prep!), I’m on the right track as far as my work goals, fitness routine and eating healthfully.
In about a week I’ll be starting a Low FODMAP elimination diet which will take a minimum of 6 weeks. It will be difficult for me, but hopefully it will help me get to the bottom of some digestion issues I’ve been having and pinpoint specific foods that are triggers for me.
In the past year I’ve minimized my intake of wheat significantly, but I tested the recipe for these Fluffy Greek Yogurt Pancakes long before that and finally started making them again.
I served them to my boys and my son’s friend for breakfast one weekend. My son’s friend said that these were probably the best pancakes he’s ever had. And that boy’s eaten a lot of pancakes!
With a compliment like that, I knew I had to make them more often and share them here with you whether I eat them or not. 🙂
Fluffy Greek Yogurt Pancakes
This Greek yogurt pancake recipe is pretty special. I’ve adapted them from my Fluffy Whole Wheat Pumpkin Pancakes recipe, which is one of my favorite pancake recipes ever.
These healthy Greek yogurt pancakes are very wholesome as they’re made with whole wheat white flour for some added fiber, and low fat Greek yogurt, which is a good source of protein and calcium.
If you’re going to eat pancakes, these are your best bet!
How to make Fluffy Greek Yogurt Pancakes
These Greek yogurt pancakes are so easy to make, and because I hate doing dishes, I make them using only one bowl.
Place the wet ingredients in a large bowl and whisk until combined. From there, sprinkle the dry ingredients over the wet ingredients so that they’re a little easier to incorporate. Stir just until combined, being careful not to over mix. The batter will be slightly lumpy.
Using an ice cream scoop or a measuring cup, pour 1/4 cup of batter onto a nonstick griddle or skillet preheated over medium heat. Spread the batter evenly with the back of the scoop or measuring cup and cook 2-3 minutes until golden brown. Flip, then cook an additional 2-3 minutes.
If the pan becomes too hot at any time, decrease the heat to medium low and adjust the cooking time as necessary.
Can I substitute Greek yogurt for milk in pancakes?
Obviously that answer is yes! Greek yogurt makes the batter very thick, so the ratio of Greek yogurt and milk is up to you.
My preferred ratio is half Greek yogurt and half skim milk so that the batter is easier to deal with. There’s no wrong answer — customize the ratio of Greek yogurt to milk depending on the consistency that you prefer.
I like to use whole wheat white flour for this recipe, but you can easily substitute that with half all purpose flour and half whole wheat, or half all purpose flour and half spelt flour.
Pancakes are freezer friendly! Simply toast on low setting then microwave with maple syrup if necessary.
More delicious pancake recipes!
- 2 large eggs
- 2 tablespoons canola oil
- 1 tablespoon maple syrup
- 1 cup plain 2% Greek yogurt
- 1 cup skim milk
- 2 cups whole wheat white flour (see below for substitutions)*
- 1 tablespoon baking powder (yes 1 tablespoon!)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon, optional
- 1/4 teaspoon kosher salt
- Maple syrup and fruit, for serving (optional)
- Place the eggs, oil, maple syrup, Greek yogurt and milk in a large bowl and whisk until well combined.
- Sprinkle the flour, baking powder, baking soda, cinnamon and salt over the wet ingredients and stir gently just until incorporated, being careful not to over mix. The batter will be slightly lumpy.
- Preheat a nonstick griddle or skillet over medium heat. Using an ice cream scoop or measuring cup, pour 1/4 cup of batter for each pancake into the hot pan and spread evenly with the back of the scoop or measuring cup. Cook for 2-3 minutes until golden brown, then flip and cook for 2-3 minutes longer on the second side. Turn the heat to medium low if the pan becomes too hot and adjust the cooking time as necessary.
- Serve the pancakes warm with optional toppings, if desired. Enjoy!
- *I like to use whole wheat white flour for this recipe, but you can easily substitute that with half all purpose flour and half whole wheat, or half all purpose flour and half spelt flour.
- Pancakes are freezer friendly! Simply toast on low setting then microwave with maple syrup if necessary.
Serving Size:2 pancakes
Amount Per Serving: Calories: 321 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 370mg Carbohydrates: 54g Fiber: 7g Sugar: 8g Protein: 15g