Light, fluffy, and made with only six ingredients! These greek yogurt pancakes are a breakfast staple.
Coming in at nine grams of protein per pancake, yogurt pancakes are a delicious way to take in some fuel in the morning. Plus, they're an easy make-ahead breakfast which makes them a staple for any mom.
These fluffy yogurt pancakes are a staple in our house and I know you'll fall in love with them too!
As a Certified Nutrition Coach, I love them because not only are they made with allergy-friendly ingredients, these yogurt pancakes make just as awesome a breakfast as they do a post-workout snack.
You'll want to whip them up because:
- They contain minimal ingredients
- They’re allergy-friendly and fit into all diets (gluten-free, grain-free, keto, paleo)
- They’re loaded with protein and so they keep us full
- You can freeze and reheat them and they still turn out yummy
- They can even be made dairy-free
- Baking powder + egg whites makes for ultimate fluffiness
Ingredients You'll Need
If you have a well-stocked gluten-free pantry, you probably already have the ingredients you need to make these fluffy yogurt pancakes!
Almond flour: this is the base of the recipe and what helps them stay low-carb. Make sure to use blanched almond flour and not almond meal as they'll hold together better (learn more about the difference between almond flour and almond meal).
Coconut flour: I used to say this flour was "a figure competitor's best friend". It gives all the flavor and feel of heavy carbs without actually taking in the heavy carbs!
Vanilla: adding a hint of indulgence to the protein pancakes.
Baking powder: don't omit the baking powder as you do want them to fluff up nicely. And because baking powder contains some baking soda, extra isn't needed.
Egg whites: this is what helps bind the yogurt pancaked so that they don't crumble.
Greek yogurt: giving the pancakes a protein punch as well as keeping them ultra-light.
Step By Step Photos
How To Make Greek Yogurt Pancakes
- Combine dry ingredients in a large bowl.
- Whisk together the wet ingredients.
- Pour wet mixture into the dry and mix well.
- Heat a nonstick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid.
- Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
- Serve the Greek yogurt pancakes immediately.!
Important Teaching Tips
These high-protein yogurt pancakes can actually use a variety of yogurts. Traditional Greek yogurt will work best (with a fat content of 2-4%).
However, now that I'm dairy-free (learn how to cut dairy and not hate food), I have also made these with both coconut yogurt as well as Daiya Greek yogurt, and both work.
Though the consistency of the yogurt pancakes will be a bit different depending on what you choose. Traditional Greek Yogurt Works best and holds together the best
One thing to note is that these pancakes do fluff up and expand a bit so leave room between them in the pan.
Pay attention to your Greek yogurt pancakes while they're cooking as different pans cook uniquely. My non-stick pan cooks them golden brown whereas my ceramic pan only cooks them well if left uncovered. It may take a bit of practice but do not crank the heat, because these pancakes are Greek yogurt-based they burn easily.
Make sure to use almond flour (lighter and blanched), this helps the fluffy yogurt pancakes hold together better than almond meal.
Flavor Of The Greek Yogurt Pancakes
These yogurt pancakes don't actually contain any sweetener! This makes it so that unless you top them, theyre not overly sweet.
However, you can definitely add to them.
If you prefer your Greek yogurt pancakes to have a sweeter taste as is, you can either use a sweetened Greek yogurt or use Vanilla Stevia in place of vanilla extract.
Crucial Product: Pancake Molds
You’ll notice in the photos that the pancakes are pretty circular. And in the video, I use a mold. I am obsessed with these circular egg and pancake molds.
Not only do they make the pancakes look better and more uniform but it helps to portion out the batter so everything cooks evenly too!
They’re definitely one of my favorite kitchen tools. Not necessary but still freaking awesome.
Freezing The High Protein Yogurt Pancakes
If ever there was a mom hack it would be having make-ahead breakfasts on hand. It makes busy mornings far easier!
If you do try to freeze them, make sure you separate them with parchment paper to keep them from freezing together. And of course- let me know how they reheat!
Topping The Greek Yogurt Pancakes
These fluffy yogurt pancakes topped with classic maple syrup make a great weekday breakfast but they can also be used for something more formal!
Set up a pancake bar and allow everyone to choose their favorite toppings. Some great ideas are:
- Jam
- Maple syrup
- Chocolate sauce
- Homemade caramel sauce
- 2-minute coconut whipped cream
Frequently Asked Questions About Yogurt Pancakes
To make pancakes extra fluffy, before adding the egg whites to the mixture, whisk them with a fork. The more air you add in the fluffier your yogurt pancakes will be.
Yogurt! Yogurt, mashed bananas, and applesauce all help to keep protein pancakes really soft and not dense.
Because baking powder contains baking soda in it, it's just not necessary for the Greek yogurt pancakes. And though most baking powders are gluten-free, double-check if you need to!
Other Healthy Recipes You'll Love
- 4 ingredient protein pancakes
- Keto chocolate pancakes
- Chocolate chip protein pancakes
- Protein granola
- Chocolate protein fluff
- Flourless peanut butter protein muffins
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- Crunchy granola
- Fudgy protein brownies
- Chocolate chip granola bars
- Protein donuts
- Yogurt protein pancakes
- Energizing protein bar
- Easy, no-bake vanilla protein bar
- Healthy breakfast ideas
- High protein snack recipes
High Protein Yogurt Pancakes
Equipment
- Large cooking pan
- Silicone egg molds
Ingredients
- ½ cup almond flour
- 1.5 tbs coconut flour
- ⅓ cup plain greek yogurt
- ½ teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ cup egg whites
Instructions
- Combine all ingredients in a bowl and whisk well.
- Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid.
- Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
- Serve immediately topped with fruit, maple syrup or nut butter!
Video
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
These yogurt pancakes are perfect for a tasty lazy weekend morning (just liked these oatmeal stuffed apples) or a quick breakfast before school. They're light but filling thanks to the protein and will keep you (and your kids!) fueled until your next snack.
July 2018 Disclaimer: Mamas- I love these pancakes! Buuutttt this was also one of the first recipes I ever created/posted and truthfully, I was not prepared when it came to blogging (HA).
I initially wrote a wrong ingredient swap (I confused it with another favorite, sigh) and then had a typo in the recipe (story of my life). I'm sorry! I so so appreciate all of you who have visited the site and tried the recipe- it should be good now!
But like everyone else; I learned, revamped, and fixed- so my apologies to the initial people who gave it a try. This specific post was a very big *facepalm* because, well #life - I hope you all stick around though as I so much love having you here! Stay healthy xx
Shelby aka Mama Bear
Denise Petersen
These pancakes look good. I'm sure I will be trying them soon. Thanks!
fitasamamabear
Thanks! They definitely surprised me when I was making them and now I'm addicted!!
Vero Costilla
is there a way to retrieve the nutritional facts for these pancakes?
fitasamamabear
Hey Hey. I just entered it into my system and you're looking at a breakdown of the following for the entire batch (three pancakes) 🙂 Hope it helps!
kcal- 341
Fats- 12g
Crbs- 22g
Sugars- 3g
Proteins-39g
Tiffany
Hi hi! I just made a few batches of these pancakes for meal prep this week and when inputting them into myfitnesspal app the macros came back severely different from what you have above. I followed the recipe 100% and used the same almond flour linked above, the almond flour ALONE is more than double what you have written. Am I doing or reading something wrong??? I feeel like I just wasted all these ingredients on food that doesn't fit my macros 🙁 !!!
fitasamamabear
Hi Tiffany.
Not sure why the discrepancy. I used NB8 pro to input the values and the numbers above are what it's still coming back as (screenshot attached). I apologize for the difference- I'm truly not sure why they would come up different. If you're looking to scale back calories on them it is possible to cut the serving size?
fitasamamabear
Hey Tiffany,
I just thought I'd touch base and apologize again for the macro mishap. I'm in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My really do apologize again for the error, I was relying on that system to be accurate and obviously I've got some hunting to do for a different one.
fitasamamabear
HI Vero,
Shooting you a quick reply as it's come to my attention that the system I used for the nutritional breakdown was wrong and the intake on these pancakes it much higher. I'm in the middle of recipe trials this week for the recipe in hopes of fixing the issues. My apologies it truly wasn't my goal to mess up macros!
Jo
Hi! This is not what my fitness pal app says, it shows 29.9 macros of fat for this recipe. I entered it exactly as the ingredients as listed, and you put the calories as 347 total? But each pancake is 147 cals, which 3x147 = 441, just wondering why the math ain’t mathin’
fitasamamabear
First off "... the math ain't mathin" is probably the best thing I've heard all day. Thank you! Honestly, the recipe card is what does the calculation itself, not me manually. Different brands and calculators are going to affect the counts (it's one of the reasons I hate them actually lol but I I get it if you're an IIFYM person). I'm going to attach a screenshot of the breakdown from the calculator if I can so if you want you can compare it to your calculator. Where am I putting 347 as the total though? That I don't see on my end but could be missing it, let me know and I can fix that. Thanks!
Rolene
Wow this pancakes looks amazing! And so healthy. Thank you for sharing.
fitasamamabear
No problem- enjoy it!
Robin
I'm allergic to nuts and can't find oat flour. Can I grind up oatmeal to make my own oat flour?
fitasamamabear
Hey Robin- yes you can! I do it all the time. Spelt should work in these too but flavor might not be as awesome 🙂
Alaina Moore
My pancakes have the consistency of a cookie sort of. Any advice?
fitasamamabear
Hey Alaina, this is going to sound like to oddest question ever: what kind of cookie? A harder one (like dense) or squishy like? I haven't made them in a while but they're definitely not dense pancakes as the yogurt keeps them pretty squishy based.
Alaina Moore
It's hard to explain but they feel like a baked cookie. Like not squishy but not hard either. Maybe firm I guess?
fitasamamabear
That totally makes sense so kind of like an under-baked cookie? Which is kind of what they are. Since the moistness of the yogurt and the out-do the amount of flour they have a super soft ish texture. If you're looking for a more firm/dense one I would try boosting the amount of flour and/or reducing the yogurt to only a few tablespoons, I just realized also I didn't write how many servings it makes but I believe three. Making them too big/small would change the texture also- does that help?
Alaina Moore
I just keep having issues with them being too floury I think. Like they're just super dry. The next time I make some I could try to post a picture
fitasamamabear
Hrm, I haven't had that issue with them- I find them more to be thin/crepe like. Let me remake them tomorrow morning and check it what might be going wrong! How do you find the batter- runny or thick? Wondering if maybe thinning it with some almond milk to prevent them being doughy. I'll give them a shot tomorrow and experiment a bit to see if I can help figure out where it's going wrong!
fitasamamabear
Alaina! I figured it out (yes I had to retrial them today- it was driving me insane). So this was completely my fault and first off.. sorry! Really and truly thanks for commenting and letting me know so I could fix it! The recipe has to be made with almond meal/flour and only almond. That's what keeps them light/thin and a more moist batter because almond meal doesn't absorb.
From my notes, I initially made them with oat flour but added almond milk which does work but creates a really dense pancake (I don't mind this but not everyone's favorite!). I've adjusted the recipe to remove the oat flour option- I think initially I wanted to give people the option in case they needed nut free but I didn't include a side note about the change in pancake type so that's a post for another day...
Anyways, again- thank you for trying the recipe and letting me know about the mix up! I really and truly appreciate all the back and forth!
Hayley
Will this work in a waffle maker?
fitasamamabear
That's a good question and I wish I had an answer for you! I've never actually used a waffle maker in my life lol but something tells me that this recipe is a bit to thin to use in one- i think it would only create a mess as it doesn't rise very much...
Jaimie
These look delicious. I will have to try it with an alternative flour though because of allergies! Food allergies can really making healthy eating challenging sometimes. I'm eager to check out the rest of your recipes as I'm trying to get back to healthy, but delicious eating habits!
fitasamamabear
Ah yea, food allergies can get a bit sticky. Is it a nut allergy then? Don't go with oat flour on these as it binds too much (just fyi). Perhaps chicknpea? Or posisbly buckwheat..
Joylee Armeje
Wow those pancakes look delicious. Thanks for sharing this recipe. I will definitely try this soon. 🙂
fitasamamabear
They're super tasty- enjoy and let me know what you think!
Dawnmarie
We also use a non-traditional pancake recipe. This seems like another good one to try. I also like your pictures displaying different toppings with which to enjoy them.
fitasamamabear
Thanks! We definitely fly through random pancakes. I adore these but almond meal ones are pretty close up there too!
Corey | The Nostalgia Diaries
These look amazing and I love the idea of putting jam on them!
fitasamamabear
They're so tasty! By far one of my favorite pancakes!
Courtney
I just made these and I am not a fan... they came out really dry and floury tasting. I used all of the ingredients above... followed the directions and I’m just not liking them. Sorry....
fitasamamabear
Don't be sorry! I'm sorry to hear you didn't enjoy them, we've never had them come out floury tasting. Out of curiosity, what brand of yogurt did you use? I always wonder how that would affect them though I've tried with PC greek, coconut yogurt and Daiya. Sorry to hear you didn't enjoy them.
Jos
Mmm, these look and sound so delicious! Can't wait to make them for my family!
fitasamamabear
They're so addictive! Enjoy 😉
Tina
The calorie amount in these are insane.... the almond flour alone is over 600 cal 🙁
fitasamamabear
Hey Tina,
I just wanted to check in and let you know that I've redone the recipe. I've cut the fat calories in half and keep the protein content. Again I do truly apologize for the macro issues. Take care, Shelby 🙂
Darcee Mathis
YUM! I'm sure these would go over well with my 5 guys! Thanks for the recipe!
fitasamamabear
Haha they're tasty pancakes but light.. so make a few batches because they're devour them! 😀
Megan Stevens
I love having baked goods that are so high protein. My body does best in the am with that beginning. Great option!
fitasamamabear
Mine too! It sets my body up for a good day- give em a try and let me know what you think 🙂
Melissa
Made this today. Followed the recipe exactly. The batter was quite dry and definitely not pourable. Not sure why :/
fitasamamabear
That would be because of a typo on the first part of the recipe (versus the recipe card)- my apologies! It's 1.5 tbs coconut flour (the top said more) which would thicken the batter as coconut flour absorbs. Sorry Melissa- thanks for letting me know!
Annie
Sorry I know this is an old recipe but I’m curious do they freeze if I made a large batch? Also can I just use whole eggs as opposed to egg whites? We have farm eggs and I don’t want to waste the yolk I also don’t want to spend money on egg whites when I have no shortage of real eggs. Thanks
fitasamamabear
No apologies! I love that you dropped by 🙂 I have frozen them and then heat them in a toaster oven. Definitely freeze them with parchment paper between though or you have to hack them with a knife lol As for eggs... try it! Eggs will bind it more so it may be a bit more dense. I would try using eggs and see how they turn out (though I can imagine they will be fine). My only tip would be you may have to add in a tablespoon of milk/almond milk to thin out the recipe slightly but that's preference. If you do try it... let me know! I'm jealous on your lack of egg shortage, we go through an insane amount haha
Nani
@fitasamamabear are the nutritional facts above corrected? I'm really interested in trying your recipe, but after reading reviews, I'm not sure if the nutrition facts have been corrected. Let me know.
fitasamamabear
Hey Nani,
The nutritional facts are up-to-date 🙂 When I first posted the recipe they were calculated manually (the joy) and now there's a plugin that does it all for us (win). One thing to note though is that breakdown is done per pancake for that recipe. So adjust your meal to meet your macros. Thanks for stopping by!
Josanne
So 1 pancake is 146 calories? Or 3 pancakes is 146 calories?
fitasamamabear
That's the amount for ONE pancake (how the card calculates it not me!). Most people tend to double the batch and eat two pancakes at a time/serving but it obviously depends on your preference/goals.
james eshelman
another gritty pancake recipe. I do not like the taste or texture of this recipe. You can hide these characteristics with fruit and sugar.
fitasamamabear
Sorry to hear you didn't like the flavor, you can definitely add toppings to make the pancakes what you want. As for the texture, sometimes it will depend on which almond flour you used (flour versus meal, blanched versus unblanched). Personally, I opt for a very fine, blanched almond meal.
Kristine
These have way more fat than indicated. If you look at the almond flour it has 5g of fat for 2 tablespoons, there are 8 tablespoons in a 1/2 cup of almond flour. If you eat all three pancakes it's 40 grams of fat. The nutritional information you are giving here is for one pancake. You have the serving size as 3. Please revise this to be more accurate.
fitasamamabear
Hey Kristine. Thanks for dropping by. There's actually a note in the "notes" section of the recipe card that says "The recipe makes three pancakes and the nutritional breakdown is done per pancake". The recipe card auto populates the nutritional information so there is only so much I can adjust. Because not everyone will eat three pancakes in a serving, the nutritional information is listed for ONE pancake. And yes, the fat content for consuming all three pancakes would be higher (thirty grams actually, not forty).
Nicole
I tried making this but my batter was so thick, there was nothing to pour … any clue why? Or is it supposed to be thicker than regular batter?
fitasamamabear
It's s thicker batter and you do have to use a spatula to portion it out. Coconut flour absorbs. Could it just have been that? Or was it SO thick like a clump?
JD Alewine
These are so fluffy and delicious!!! We will definitely be making them again
fitasamamabear
So happy you enjoyed them!
Ksenia
I had some extra protein powder to use up and I threw them into these pancakes. I am not counting macros so not sure about the values etc, but the flavor and texture were all there! These were a hit with me and the little ones, who can be tough critics.
fitasamamabear
I have also done that one, they come out so filling!!
Gen
Accidentally ordered a huge tub of yogurt and have been racking my brain for what to make - these are perfect! Fluffy, delicious & easy. I’ll definitely make them again!
fitasamamabear
Haha total win!
Bella B
We all loved these so much that I went and got the pancake mold you suggested. YUM!
fitasamamabear
Ah that's awesome! It makes them so pretty.
Traci
Just found my new favorite breakfast! These were delicious! I subbed dairy free yogurt and gluten free protein flour and almond flour blend and they were amazing!
fitasamamabear
Oh nice to know about the gluten-free flour blend, amazing!
Aaron James
I will definitely give these a try - we order bulk yogurt and also need to find ways to use it before it expires. YUM.
fitasamamabear
Definitely worth it!