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    Home » Recipes » Breakfasts

    Published on: April 5, 2017 by Janice Lawandi; Updated on: February 24, 2025 3 Comments

    High Protein Greek Yogurt Pancakes

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

    A plate of pancakes served with maple syrup and berries.

    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!

    Jump to:
    • What You Need to Make High-Protein Pancakes
    • How to Make Pancakes With Greek Yogurt
    • Serving Suggestions
    • Other Breakfast Recipes
    • 📖 Recipe

    What You Need to Make High-Protein Pancakes

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

    Ingredients to make higher protein pancakes measured out (including ingredients like eggs and Greek yogurt).
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.
    • 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)

    Whisking dry ingredients for pancakes.

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

    Combining wet ingredients with dry ingredients to make thick pancake batter.

    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.

    Cooking pancakes in a hot skillet with melted butter.

    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).

    A plate of pancakes served with maple syrup, berries, and greek yogurt.

    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

    Oikos Super Grains Greek Yogurt pancakes with berries

    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
     
     

    • 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
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

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    Comments

    1. Richard says

      April 07, 2017 at 4:46 pm

      This looks great!

      Reply
    2. Shareba says

      April 06, 2017 at 11:53 am

      Your pancakes look perfect! I love that they are higher in protein too, so they're more filling!

      Reply
      • Janice says

        April 06, 2017 at 12:00 pm

        This way I don't eat all 8 of them in one sitting 😉

        Reply
    5 from 1 vote

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