These fluffy, soft Greek yogurt pancakes are so easy to make, and taste absolutely amazing. Made with whole wheat flour, they are a healthy pancake option with plenty of fiber.
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🥘 Ingredients
To make these incredible pancakes you will need baking powder, baking soda, Greek yogurt, whole wheat flour, eggs and milk of your choice.
You will also need vegetable oil, butter or cooking spray to cook the pancakes with, as well as toppings.
This recipe does not include any sweetener, which means that they don’t taste very sweet. If you wish, you can add some honey, sugar or maple syrup to the pancake batter.
🔪 Instructions
Combine all the ingredients in a mixing bowl, and stir until the pancake batter is free of lumps.
Heat some oil in a frying pan or skillet on medium heat. Pour a ladle worth of pancake batter into the middle of the pan.
When the top of the pancake starts to slightly solidify, flip the pancake so it cooks on both sides. The pancake should have a light golden color on the surface.
Repeat the above step for all pancakes. Keep the pancakes warm covered with a tea towel or foil until you have cooked the whole batch.
💭 Top tips
- Don’t overdo it with the heat. Pancakes need to cook on medium heat for them to fully cook through without burning on the surface. Some patience is required!
- Make a big batch of pancakes, and freeze them for quick future breakfasts.
- You can add any filling to the pancake batter. If you wish, add some chopped fruits or berries, cinnamon, chocolate chips, vanilla extract or chopped nuts.
🥞 Pancake toppings
These pancakes are fluffy and delicious as is, but I like to add some toppings to my pancake stack.
Serve Greek yogurt pancakes with maple syrup, honey, whipped feta or jam for a sweet touch, or add Greek yogurt and fresh berries for a lighter version.
🍲 Leftovers
Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. These pancakes are also perfectly suitable for freezing for up to 3 months.
Thaw and reheat frozen pancakes in a microwave, toaster or air fryer for a quick breakfast or snack.
📋 Frequently asked questions
Are these pancakes allergy friendly? – These pancakes are nut free, soy free and vegetarian. Use a plant based milk alternative like oat milk or almond milk for a dairy free version.
🍴 More healthy pancake recipes
📖 Recipe
Healthy Greek Yogurt Pancakes
Ingredients
- 250 g whole wheat flour
- 3 eggs
- 1 cup milk
- 6 tbsp Greek yogurt
- 1 tsp baking soda (UK: bicarbonate of soda)
- 1 tsp baking powder
Instructions
- Combine all the ingredients in a mixing bowl, and stir until the pancake batter is free of lumps.
- Heat some oil in a frying pan or skillet on medium heat. Pour a ladle worth of pancake batter into the middle of the pan.
- When the top of the pancake starts to slightly solidify, flip the pancake so it cooks on both sides. The pancake should have a light golden color on the surface.
- Repeat the above step for all pancakes. Keep the pancakes warm covered with a tea towel or foil until you have cooked the whole batch.
Notes
Leftovers
Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. These pancakes are also perfectly suitable for freezing for up to 3 months. Thaw and reheat frozen pancakes in a microwave, toaster or air fryer for a quick breakfast or snack.Top tips
- Don’t overdo it with the heat. Pancakes need to cook on medium heat for them to fully cook through without burning on the surface. Some patience is required!
- Make a big batch of pancakes, and freeze them for quick future breakfasts.
- You can add any filling to the pancake batter. If you wish, add some chopped fruits or berries, cinnamon, chocolate chips, vanilla extract or chopped nuts.
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