Greek Yogurt Pancakes
This protein packed breakfast is SO easy, filling and best of all, YUMMY!
What’s the problem with pancakes in the morning? They lack any substance, give you a carb high, and then leave you feeling sluggish and tired a couple hours later.
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With these Greek Yogurt Pancakes, you don’t have to worry about those nasty side effects! This protein packed breakfast is SO easy, filling and best of all, YUMMY!
Here is what you need!
Makes 4-5 medium pancakes
Greek Yogurt Pancakes
I did blueberry pancakes, but feel free to substitute with your favorite flavor, strawberry, banana, peach, pineapple.. the possibilities are endless. Just change up the yogurt flavor and fresh fruit!
6 oz of Greek yogurt ( I used Chobani Blueberry)
1 TBSP of honey
1 egg
1 tsp of baking soda
1/2 cup All Purpose Flour
1/2 cup fresh blueberries (or whatever fruit you would like)
1. First mix together yogurt, honey and egg. Once combined, slowly mix in flour and baking soda.
2. Preheat a large pan or a griddle on medium heat. Scoop about 1/4 a cup of batter onto cooking surface. Because the batter is so thick you will need to take a spoon and smooth out batter to form an even circle.
3. Next, place fresh fruit on pancake and cook for 2 minutes or until golden brown. Flip and cook for another 1-2 minutes until that side is also golden brown.
We drizzled our favorite Trader Joe’s organic agave syrup on these bad boys and chowed down! A perfect breakfast to start the day!
Hope you enjoy these Greek Yogurt Pancakes!
XO Corey
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XO
Corey, Darryl, Big D & Little D
Greek Yogurt Pancakes
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Ingredients
- 6 oz of Greek yogurt I used Chobani Blueberry
- 1 TBSP of honey
- 1 egg
- 1 tsp of baking soda
- 1/2 cup All Purpose Flour
- 1/2 cup fresh blueberries or whatever fruit you would like
Instructions
- First mix together yogurt, honey and egg. Once combined, slowly mix in flour and baking soda.
- Preheat a large pan or a griddle on medium heat. Scoop about 1/4 a cup of batter onto cooking surface.Because the batter is so thick you will need to take a spoon and smooth out batter to form an even circle.
- Next, place fresh fruit on pancake and cook for 2 minutes or until golden brown. Flip and cook for another 1-2 minutes until that side is also golden brown.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Just dbl checking the recipe that it is 8 ounces of yogurt? The individual containers are 6 ounces…
Stephanie, you are right! I thought I had changed that. Thanks for the heads up 🙂 It is corrected now.
These look delicious! Obviously, since it’s Friday we’re already starting to think about breakfast this weekend. Guess what we’re making!? Pancakes. Have a great day!
Amy
@Chobani
Thanks Amy! I’m excited to try them out with the Chobani banana yogurt this weekend! What flavor do you think you’ll make?
Just saw this on Facebook and gave it a try. My boys loved it. Will definitely be making again. Thanks!
Awesome Janice! I am so glad your boys liked it! XOXO
Wow- these look amazing! I’m drooling thinking about banana yogurt with blueberries 🙂 I wonder, can I use 1/4 c of wheat flour + 1/4 of AP flour?
Yes Jacey! That would totally work. YUM 🙂
Fantastic! i use Greek Yogurt as a staple and have been trying out new recipes for healthy pancakes! This one is a keeper!
Awesome Monica 🙂 I am so happy you like it! I am also totally addicted to Greek yogurt now 🙂
We are eating these now! My 3 year old, 10 month old, husband and I LOVE THEM. The only problem – I should have doubled it! They are THAT good. Easy too! I used Strawberry, since that was the yogurt I had. So good. I had one bigger one and it was very filling. I can’t wait to try other flavors. Thanks SO much for sharing your awesome recipes. XO heather, mason and griffin!
I absolutely love pancakes! These look delicious! =)
I saw these on Pinterest,…. and Ive been a email follower for several months now.
Yay! Thanks Melissa! XOXO
I have recently gone on a low-fat, low-sugar diet — and these pancakes have made it more bearable! They are so easy to make, and everyone in my family loves them. I substitute whole wheat flour and a bit of wheat bran and ground flax seed, and it works great.
Just made these tonight for a special breakfast for dinner treat. I used Dannon Oikos Blackberry yogurt (I prefer Dannon to Chobani) and added a splash of vanilla. I bought a bunch of champagne mangoes that were on sale 10 for $10 at our grocery store, and diced up some mango to put in the pancakes. I am never ever making a box pancake mix again, I absolutely loved these and they made the perfect amount for me and my boyfriend. I’m watching what I eat so I only had 3 but I probably could have eaten the whole batch myself, he ate the rest and he’s not always a “sweet” breakfast person. I loved the Greek yogurt in these for some extra protein! Next time, I am planning on switching to whole wheat flour and substituting some freshly ground flax seed for an even healthier option. The hardest part will be deciding what combination of yogurt and fruit to try next… Maybe pomegranate with diced cherries? The options are really endless! Thanks so much for the awesome recipe!
OMG! Your pancake combo sounds AMAZING! I am so happy you loved these 🙂 Great idea using the flax seed! I have also made these with some chia seed 🙂 YUM! Let me know what other flavor combos you try out.
We made mango yogurt pancakes with strawberries in the batter and with sliced strawberries and kiwis on top over the weekend. Loved them! The ground flax was a great addition, will try chia next time I get a chance to stop at Whole Foods to pick some up!
YUM! Sounds great 🙂
I used plain yogurt and wow flour. They were delicious!