Make Greek yogurt pancakes for your next breakfast. Sponsored by Oikos.
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Just like you can make pancakes with buttermilk for breakfast, you can also make pancakes with Greek yogurt. I made these Greek yogurt pancakes with the new Oikos Super Grains Greek Yogurt Mixed Berries + Grains. The thing I love about these new yogurts is that they are not overly sweet like some other products I've tried. So the Oikos Super Grains Greek Yogurt line works well in recipes that you want to add yogurt to (or flavoured yogurt) without adding too much sugar. Plus, when it comes to Greek yogurt pancakes, or any pancakes for that matter, half the fun is being able to smother them in maple syrup, which you couldn't do if the pancakes were overly sweet. These Greek yogurt pancakes are a little higher in protein than the typical pancake because they are made with Oikos Greek yogurt and with more egg than most pancake recipes. This makes them more filling and, dare I say, healthier. I also used some buckwheat flour in the mix because I love the flavour of buckwheat and because one of the grains in the Oikos Super Grains line is buckwheat. It just makes sense! Try them and let me know how you like them in the comments below! For more pancake inspiration, check out my other recipes for pancakes and crêpes, like these multigrain waffles topped with roasted rhubarb and these spiced buttermilk pancakes topped with apple maple syrup.
Greek Yogurt pancakes
- 31 grams (¼ cup) buckwheat flour
- 94 grams (¾ cup) bleached all-purpose flour
- 3.75 m L (¾ teaspoon) baking powder
- 1.25 mL (¼ teaspoon) baking soda
- 0.625 mL (⅛ teaspoon) Diamond Crystal fine kosher salt
- 2 large egg(s)
- 63 mL (¼ cup) water
- 200 grams (⅔ cup) Oikos Super Grains Greek Yogurt Mixed Berries + Grains
- unsalted butter, to cook pancakes
- pure maple syrup
- greek yogurt, like Oikos Super Grains Greek Yogurt Mixed Berries + Grains
- Fresh berries, I like raspberries best
- Manitoba Harvest hemp hearts
- In a large bowl, whisk together the flours, baking powder, baking soda, and a pinch of salt.
- In a separate bowl, whisk together the eggs, water, and the greek yogurt.
- Pour the whisked wet ingredients over the dry ingredients and whisk to form a smooth, fairly thick batter.
- Preheat a large non-stick stillet over medium–low heat (I set my stove to heat at level 2, which is quite low). Let the pan heat up for several minutes.
- When the skillet is preheated, drop in a little knob of butter and swirl it around to melt over the entire surface of the skillet.
- Drop ¼ cup amounts of batter and smear with a spoon to form 4-inch pancakes. Cook unttil golden and set on the bottom, then flip and cook the other side until golden.
- Serve pancakes with maple syrup, more yogurt, berries, and hemp hearts.
- You can check that the pancakes are done by poking the centre with a cake tester. It should come out clean.
- You can also press the top of the pancake when you think the pancake is cooked, it should bounce back and feel soft but spongy.
- If you are looking for Manitoba Hemp Hearts, you can find them on Amazon
This post is sponsored by Oikos for their #escapemoment campaign. I was compensated monetarily and with product coupons. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Your pancakes look perfect! I love that they are higher in protein too, so they're more filling!
This way I don't eat all 8 of them in one sitting 😉
This looks great!