Protein Pancakes with Greek Yogurt

With over 60 5-star reviews, this Greek Yogurt Pancakes recipe has been my favorite healthy breakfast for years! They’re healthy, high protein, and perfectly fluffy. I love prepping a big batch of these pancakes and storing them in the fridge or freezer for quick, easy breakfasts throughout the week!

When my Cottage Cheese Pancakes went viral last year, what people didn’t know is that they were actually a spin off of these Greek Yogurt pancakes. I’ve been making and perfecting this recipe for years, and it’s still my go-to when I want a healthy, high-protein breakfast!

The pancakes are so easy to make with just a few simple ingredients, and I love that they truly have the best fluffy texture. Top them off with anything you want, meal prep them, or enjoy them for weekend brunch. You’re going to love this easy recipe!

RELATED: 9 Easy Healthy Pancakes Recipes

Why You’ll Love This Recipe

• 14 Grams of Protein – A healthy and filling way to start the day. I love that they’re high protein!
• 35 Minutes Total – Just 5 minutes of prep and easy cleanup.
• Kid-Approved – My kids devour these every time!
• Freezer-Friendly – Great for meal prep and reheating during the week. I almost always make a double batch to freeze!
• Fluffiest Texture – Made with nourishing ingredients and just a hint of natural sweetness, these have such a thick and fluffy texture.

Ingredients

Here’s what you’ll need for this recipe:

• Coconut Oil – Melted and cooled before mixing. Adds richness and moisture. Butter or avocado oil works well too.
• Eggs
• Whole Milk Vanilla Greek Yogurt – Adds creaminess and protein. You can also use plain Greek yogurt and a little extra vanilla if that’s what you have on hand.
• Vanilla Extract – For that cozy, sweet flavor.
• Maple Syrup – Adds just the right amount of sweetness. You can also use honey or skip it if you prefer.
• All-Purpose Flour – Creates that soft, fluffy pancake texture. You can use half whole wheat flour if you want to make them a little more hearty and add more fiber! These work great with a 1-to-1 ratio gluten-free flour, (opens in a new tab) too.
• Baking Powder – Gives these pancakes a good rise and helps them stay nice and fluffy.

The Tastiest Yogurt to Use in Pancakes

There are so many great options when it comes to choosing the best yogurt to use pancakes. Personally, I love this Honey Greek Yogurt, (opens in a new tab) but I think any type of whole milk Greek yogurt will work great! The key is to use whole milk, or full fat, instead of a low fat or fat free option. This will give your pancakes the fluffiest texture!

How to Make Pancakes with Greek Yogurt

All you’ll need is a large bowl, a non-stick pan, (opens in a new tab) and a few minutes to get started!

1. Melt the Coconut Oil and set it aside so it can cool.
2. Whisk the Eggs and Greek Yogurt in a large bowl until smooth. Stir in the vanilla and maple syrup.
3. Mix the Dry Ingredients by whisking the flour and baking powder in a separate bowl.
4. Combine the Batter by slowly folding the dry ingredients into the wet. Don’t over-mix. A few lumps are totally fine.
5. Cook the Pancakes by heating a non-stick pan or griddle over medium heat with a little oil or butter. Pour in about 1/4 cup of batter for each pancake and cook for 2 to 3 minutes per side, or until golden and bubbly.

How to Store Greek Yogurt Pancakes

One of the great things about this recipe is that you can make a big batch of it and freeze for later.

To Refrigerate – Let the pancakes fully cool on a cooling rack. Place them in an airtight container or freezer bag and store in the fridge for about 4-5 days.

To Freeze – Allow the pancakes to cool, place them in an airtight container or freezer bag, and cool them in the fridge for about 30 minutes. Then transfer to the freezer and keep frozen for up to 3 months!

To Reheat – From the fridge, add a tiny splash of water to them and microwave for about 30-40 seconds in the microwave. From frozen, just microwave them a tad longer, flipping them halfway through!

Tips

• Don’t over-mix pancakes! Keep lumps in the batter to ensure that the pancakes are fluffy (instead of chewy).
• Save time and energy by using a griddle or large pan to make multiple pancakes at a time! This large griddle (opens in a new tab) is my favorite for placing over two burners and making tons of pancakes in minutes.
• Feel free to add 1-2 Tablespoons of milk to thin out these pancakes.

Topping Ideas

The options are limitless! Maple syrup is essential, of course, but here are a few of my favorite “extra” toppings:

• A dollop of vanilla Greek yogurt – you can never have too much!
• Strawberries & blueberries
• Bananas
• Walnuts
• Pumpkin seeds
• Granola
• All of the above!

Variations

Chocolate Chip Greek Yogurt Pancakes – Add 1/2 cup of mini chocolate chips to the batter before cooking.

Lemon Blueberry Pancakes – Fold in lemon zest and fresh or frozen blueberries for a fresh, fruity version.

Whole Wheat Protein Pancakes – Swap half or all of the flour for whole wheat to make them extra hearty.

Gluten-Free Pancakes – Use a 1-to-1 gluten-free flour blend to keep these gluten-free without changing the texture.

More Healthy Pancake Recipes You’ll Love

• Cottage Cheese Pancake Bars
• Easy Fluffy Pecan Pancakes
• 10-Minute Healthy Banana Pancakes
• Easy Oatmeal Pumpkin Pancakes
• Cinnamon Roll Cottage Cheese Pancakes

More Greek Yogurt Recipes

• Greek Yogurt Ice Cream
• Granola & Yogurt Bowls
• Frozen Yogurt Granola Cups
• Date Snickers (Peanut Butter Yogurt Dates)
• Chocolate Chip Cookie Dough Overnight Oats

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