These healthy protein-packed Greek yogurt pancakes come together quickly right in your blender with only 7 simple ingredients. They’re perfectly fluffy and delicious!
I am so excited to share this Greek yogurt pancakes recipe with you because 1) who doesn’t love pancakes?! And 2) just like my easy protein pancakes and cottage cheese pancakes these pancakes are packed with protein which means they’ll help to keep you full longer than traditional pancakes. Always a win in my book!
I love that these pancakes are easy enough for a weekday breakfast, but also fancy enough for a weekend brunch. I can totally see a pancake brunch bar in my future… You could offer different pancake mix-ins and toppings and everyone could create their ideal pancake stack. Mmm! Who’s coming over?
Why You’ll Love This Recipe
- Protein-packed – Thanks to Greek yogurt and eggs, these pancakes are higher in protein, keeping you full and satisfied all morning.
- Naturally sweetened – The banana adds just the right amount of sweetness, so no added sugar is needed.
- Easy and quick – Just blend, pour, and cook! Perfect for busy mornings.
- Kid-friendly – My kids gobble these pancakes right up! They love adding their favorite toppings!
- Customizable – Mix and match your favorite mix-in’s or toppings to make them your own.
Ingredients Needed
- banana – adds natural sweetness and moisture to the pancakes. Make sure it’s ripe for the best flavor.
- eggs – acts as a binder and adds a boost of protein.
- rolled old-fashioned oats – provides the base for the pancake batter. These make the pancakes hearty and naturally gluten-free.
- plain Greek yogurt – brings creaminess and extra protein to the mix.
- cinnamon – adds a warm, cozy flavor to the batter.
- baking powder – helps the pancakes rise and become fluffy.
- sea salt – enhances all the other flavors.
Substitutions
- Banana: If you don’t have a banana, try substituting with 1/4 cup unsweetened applesauce, though it will slightly change the flavor.
- Eggs: I haven’t tested this recipe with flax eggs, but it might work for an egg-free option. If you try it, let me know how it turns out!
- Plain Greek yogurt: Swap with any dairy-free yogurt to make these pancakes dairy-free. Coconut or almond yogurt would be great options.
- Want to add mix-in’s? Go for it! My kids love when I add chocolate chips to the batter, but fresh fruit like blueberries or raspberries would also be delicious.
How to Make Greek Yogurt Pancakes
Just follow these two simple steps, and you’ll have a stack of delicious, protein-packed pancakes ready to enjoy in no time!
Step 1: Add all the ingredients to a blender and blend until smooth.
Step 2: Heat a non-stick skillet over medium heat, pour in 1/4 cup of batter for each pancake, and cook until bubbles form. Flip and cook for another 1-2 minutes until done. Repeat until all the batter is used. Serve with toppings of choice!
Brittany’s Tips!
- Use a ripe banana: The riper the banana, the sweeter and more flavorful your pancakes will be.
- Non-stick skillet is key: Use a non-stick skillet or griddle to prevent sticking and make flipping easier.
- Low and slow: Cook the pancakes over medium heat. If the heat is too high, the outside may burn before the inside is cooked.
How to Serve Greek Yogurt Pancakes
These Greek yogurt pancakes are delicious on their own, but adding toppings and sides makes them even better. Here are some ideas:
- Classic toppings: I like to serve these pancakes with banana slices, chocolate chips and maple syrup and/or nut butter for drizzling.
- Yogurt and granola: Top with a dollop of Greek yogurt, a sprinkle of homemade granola, and a drizzle of honey for a parfait-inspired twist.
- Side options: Serve alongside scrambled egg whites, turkey bacon, or a fresh fruit salad for a complete breakfast or brunch spread.
- Drinks: These pancakes are great with a warm cup of coffee, tea, or even a blueberry smoothie!
Storing Options
Refrigerator: You can store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in a toaster or on a skillet over low heat.
Freezer: Want pancakes on demand? Freeze them! Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat straight from frozen in the toaster, microwave, or skillet for a quick and easy breakfast anytime.
Frequently Asked Questions
It’s best to cook the pancakes right after blending for the fluffiest results. If you need to prep ahead, you can blend the batter, store it in the fridge for up to 24 hours, and stir before using.
No blender? No problem! Mash the banana with a fork and whisk all the ingredients together until the batter is as smooth as possible. It might have a little texture, but the pancakes will still turn out great.
Look for bubbles forming on the surface and the edges starting to set. If you can easily slide a spatula underneath, it’s time to flip!
More Pancake Recipes
Be sure to check out the full collection of breakfast recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Place all ingredients except into a blender and blend until smooth.
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Heat a non-stick skillet over medium heat with cooking spray. Once hot, pour pancake batter onto the skillet, using a 1/4 cup to measure.
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Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through. Continue process until you run out of batter. You should be able to make 6 small pancakes.
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Stack pancakes and top with maple syrup and fresh berries, banana slices or toppings of choice. Enjoy!
Serving: 3 pancakes (no toppings) | Calories: 277kcal | Carbohydrates: 38g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 212mg | Sodium: 343mg | Potassium: 376mg | Fiber: 4g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
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