Greek Yogurt Pancakes Recipe

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These Greek yogurt pancakes aren’t your standard pancakes. They are delicate and go down easy (you’ll have to try them to know what I mean). I wrote that it serves 3, but I’ll be honest, I could easily wolf down all of these and still feel pretty good about myself ;).

My sister shared this recipe with me for her family’s favorite (almost daily) pancakes. The way she described them made me so hungry – soft, lightly sweet, crisp on the edges from the coconut oil and so delicious with fresh berries. Mmmm I wanted them badly and couldn’t wait to get my (always fiercely hungry, nursing mama) self to the grocery store for the ingredients. Did I mention they are easy?

Ingredients for Greek Yogurt Pancakes:

2 large eggs
4 Tbsp milk or to desired thickness
5.3 oz container (about 2/3 cup) vanilla Greek yogurt (I used Tillamook 2%)
1 tsp baking powder
3/4 cup all-purpose flour (*see note on measuring)
Coconut oil to saute (or light olive oil, or butter)

*to measure flour, scoop it into a measuring cup and scrape off top

How to Make Greek Yogurt Pancakes:

1. Whisk together wet ingredients: 2 eggs, Greek yogurt container and 4 Tbsp milk.

2. Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients.

3. Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Sautee 2 min on each side until golden.

P.S. you can sub yogurt with cottage cheese but they won’t be quite as sweet as with the vanilla yogurt.

Greek Yogurt Pancakes

4.93 from 55 votes

Author: Natasha of NatashasKitchen.com

These Greek yogurt pancakes are delicate and good. They aren't your standard pancakes - soft, lightly sweet, crisp on the edges and so delicious with fresh berries.

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Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Ingredients 

Servings: 4 people, makes 9-11 pancakes

• 2 large eggs
• 4 Tbsp milk , or to the desired thickness
• 5.3 oz Vanilla Greek Yogurt, about 2/3 cup - I used Tillamook 2%
• 1 tsp baking powder
• 3/4 cup all-purpose flour , *
• 1 Tbsp Coconut oil to saute, or light olive oil, or butter

Instructions

• Whisk together 2 eggs, Greek yogurt, 2 Tbsp milk.
• Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.
• Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Saute 2 min on each side until golden.

Notes

You can sub yogurt with cottage cheese but they won't be quite as sweet as with the vanilla yogurt.
*to measure flour, scoop it into a measuring cup and scrape off the top

Nutrition Per Serving

183kcal Calories24g Carbs9g Protein6g Fat4g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat0.01g Trans Fat84mg Cholesterol50mg Sodium214mg Potassium1g Fiber5g Sugar148IU Vitamin A78mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Greek Yogurt Pancakes

Amount per Serving

Calories

183

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

84

mg

28

%

Sodium

 

50

mg

2

%

Potassium

 

214

mg

6

%

Carbohydrates

 

24

g

8

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

9

g

18

%

Vitamin A

 

148

IU

3

%

Calcium

 

78

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast

Cuisine: American

Keyword: Greek Yogurt Pancakes

Skill Level: Easy

Cost to Make: $

Calories: 183

Mmm all that fluffy goodness drizzled with real maple syrup and homegrown raspberries… I think this would work well for dinner also ;).