High Protein Greek Yogurt Pancakes

Learn how to make high-protein Greek yogurt pancakes for your next breakfast with this easy recipe!

Just like you can make pancakes with buttermilk for breakfast, you can also make pancakes with Greek yogurt and eggs, making them higher in protein than regular pancakes, without having to use protein powders!

What You Need to Make High-Protein Pancakes

Here's what you need to make pancakes with Greek yogurt:

• flour—I used a combination of buckwheat flour and regular bleached all-purpose flour, but you could also use unbleached or even whole wheat flour
• leavening—I used a combination of baking soda and baking powder. Read about baking soda versus baking powder if you are not sure what the difference is
• salt—I always use Diamond Crystal fine kosher salt. If using regular table salt, you may want to add half the amount
• eggs—I tested this recipe with large eggs
• Greek Yogurt—I prefer to cook and bake with "regular" yogurt and Greek yogurt that has some fat, usually 2–4.5 % fat. This recipe would work with fat-free Greek yogurt too
• butter—either unsalted or salted butter to cook the pancakes.

Please see the recipe card for the exact ingredients and quantities.

How to Make Pancakes With Greek Yogurt

Just like regular pancakes, you will use the two-bowl method for mixing the ingredients to make them with Greek yogurt. Here's what you have to do:

Step 1—Combine the eggs, Greek yogurt, and water in a small bowl (image 1). Whisk them until smooth (image 2)

Step 2—In a separate bowl, combine the flour, leavening agents, and salt (image 3). Whisk them until completely mixed (image 4).

Step 3—Pour the wet ingredients over the dry ingredients (image 5) and whisk them until combined (image 6). The pancake batter will be quite thick.

Step 4—Heat a large non-stick skillet over medium–low heat. Melt a little teaspoon of butter (image 7) then scoop the pancake batter and drop it in the pan (image 8). You can use the back of the spoon to spread out the pancake batter slightly to make 4-inch pancakes (image 9). Cook until the underside is golden brown before flipping (image 10).

Serving Suggestions

Maple syrup is a must whenever I have pancakes. Opt for the real stuff, not pancake syrup. Trust me! I also like to serve pancakes with more Greek yogurt, and some fresh berries or sliced banana. Hemp hearts are also nice as a garnish.

Other Breakfast Recipes

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.

If you tried this recipe for the best Greek yogurt pancakes (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

📖 Recipe

Greek Yogurt Pancakes

AuthorAuthor : Janice Lawandi

An easy recipe for Greek yogurt pancakes. These pancakes are higher in protein that normal pancakes. Serve with berries and maple syrup!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 8 pancakes

Calories 87 kcal

Equipment

• ▢
  OXO balloon whisk

Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

Ingredients

 

MetricUS

 

0.5x1x2x3x

• ▢ 31 grams buckwheat flour
• ▢ 94 grams bleached all-purpose flour
• ▢ 3.75 mL baking powder
• ▢ 1.25 mL baking soda
• ▢ 0.625 mL Diamond Crystal fine kosher salt
• ▢ 2 large egg(s)
• ▢ 63 mL water
• ▢ 200 grams Greek yogurt
• ▢ unsalted butter to cook pancakes

To serve

• ▢ pure maple syrup
• ▢ Greek yogurt
• ▢ Fresh berries
• ▢ Manitoba Harvest hemp hearts

Instructions

 

• 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 (60 mL) dollops of batter and smear with a spoon to form 4-inch pancakes. Cook until 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.

Notes

• This recipe will work with different flour combinations, including with whole wheat flour
• I prefer to use plain Greek yogurt with some fat (usually 2–4.5 % fat). It will work with fat free Greek yogurt as well. You can also use regular plain yogurt for this recipe. Pancakes will be slightly thinner.
• 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

Nutrition

Calories: 87kcalCarbohydrates: 13gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 42mgSodium: 85mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 60IUCalcium: 58mgIron: 1mg

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