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Greek Yogurt Pancakes are thick, fluffy, and lightly sweetened with honey – perfect for laid-back brunch or a quick weekday breakfast. Made with protein-rich Greek yogurt, whole milk, and oat flour, they’re naturally filling, gluten-free, and easy to customize.
Greek Yogurt Pancakes are a favorite in our house, they’re lightly sweet, protein-packed, and perfectly golden every time. The oat flour and yogurt make the batter extra thick, which means fluffy pancakes with a tender bite, ready in just 15 minutes. I’ll switch in vanilla yogurt when that’s what I’ve got on hand, and the kids love it. You can skip the chocolate chips to keep things simple, or double them if you are in the mood for some extra chocolate.
If you love breakfast recipes that feel like a treat but still pack in protein, try my Greek Yogurt Blueberry Bagels or these Maple Oatmeal Protein Muffins.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- To keep these pancakes truly gluten-free, be sure to use certified gluten-free oat flour.
- Don’t overmix the batter. Stop when it’s mostly smooth with just a few small lumps. Overmixing can make the pancakes dense.
- The batter will be thick! That’s totally normal and part of what makes them so fluffy.
- Cook over medium-low heat so the centers cook through without the outsides burning.
- Use a nonstick skillet or griddle and lightly grease it between batches to keep the pancakes golden, not dry.
Common Questions
Definitely. If you don’t need them to be gluten-free, whole wheat or all-purpose flour both work in this recipe. The texture will be a little different, but still tasty.
Plain Greek yogurt is perfect, but vanilla adds a little extra flavor and sweetness – great if you’re skipping the chocolate chips.
Yes, a flax egg works in a pinch (1 tablespoon ground flax + 3 tablespoons water), though the pancakes will be slightly softer.
I wouldn’t recommend it. The oat flour keeps soaking up moisture as it sits, so the batter gets thick and heavy.
Totally normal! That’s what gives the pancakes their height. If it’s too thick to scoop, add a splash of milk to loosen it up.
Store cooked pancakes in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the toaster or microwave until warmed through.
Ingredients you will need
Below is a list of ingredients I used to make these pancakes and what you can substitute them with. Full measurements are listed further down below in the recipe card.
- Oat flour: Many people like to use oat flour, so that’s what I decided to use for these pancakes, but you can use any other flour, like whole wheat or all-purpose flour.
- Baking powder, baking soda, vanilla extract, and salt
- Egg: You can use any other egg substitute.
- Yogurt: I used plain Greek yogurt, but you can use vanilla-flavored yogurt as well. Dairy-free yogurt will also work.
- Milk: You can use any milk you have on hand.
- Honey: This can be swapped with maple syrup or agave.
- Mini chocolate chips: dairy-free or sugar-free would be good options. You can also go with white chocolate chips or peanut butter chocolate chips.
- Vegetable oil or cooking oil spray, to cook it with
How to Make Greek Yogurt Pancakes
Here’s how to get perfect results every time:
1️⃣ Whisk the wet ingredients
In a medium bowl, beat the egg, then add the vanilla, Greek yogurt, milk, and honey. Whisk until fully combined and smooth.
✏️ If your Greek yogurt is extra thick, give it a quick whisk on its own first – it makes everything easier to mix together.
2️⃣ Mix the dry and combine
In a separate bowl, stir together the oat flour, baking powder, baking soda, and salt. Pour the wet mixture over the dry and whisk until almost smooth.
✏️ Don’t overmix. Stop when you still see a few tiny lumps. That’s how you keep the pancakes light and fluffy.
3️⃣ Fold in the chocolate chips
Gently fold the chocolate chips into the batter with a spatula. The batter should be thick!
✏️ A thick batter = tall, fluffy pancakes, so don’t worry if it feels heavier than usual.
4️⃣ Cook the pancakes
Heat a skillet or griddle over medium-low heat and lightly spray with cooking oil. Scoop about ¼ cup of batter per pancake into the pan, leaving space between each. Cook for around 2 minutes per side, or until golden and cooked through.
✏️ You’ll know they’re ready to flip when the edges look set and small bubbles appear on top.
Variations & Tips
→ Use vanilla Greek yogurt instead of plain for a little extra sweetness, especially nice if you’re skipping the chocolate chips.
→ Swap the chocolate chips for fresh or frozen blueberries, raspberries, or diced strawberries for a fruity twist.
→ Add a pinch of cinnamon or a dash of nutmeg to the batter for warm, cozy flavor – perfect for fall mornings.
→ Want to bump up the protein? Stir in a tablespoon of vanilla protein powder and add a splash more milk if the batter gets too thick.
→ Try a drizzle of olive oil in the batter for a rich, bakery-style texture that pairs beautifully with fresh fruit.
Storage & Make-Ahead Tips
- Fridge: Store leftover pancakes in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a sealed container or bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the microwave or pop them in the toaster until heated through and edges are slightly crisp.
Greek Yogurt Pancakes
Ingredients
- 1 1/2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine kosher salt
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup plain Greek yogurt, vanilla flavored works
- 3/4 cup whole milk, or any milk
- 1/4 cup honey, maple syrup or agave works
- 1/3 cup mini chocolate chips
- Vegetable oil or cooking oil spray, to cook pancakes
Instructions
- In a medium bowl, beat the 1 large egg, then add the 2 teaspoons vanilla extract, 3/4 cup plain Greek yogurt, 3/4 cup whole milk, and 1/4 cup honey. Whisk until fully combined and smooth.
- In a separate bowl, stir together the 1 1/2 cups oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine kosher salt. Pour the wet mixture over the dry and whisk until almost smooth.
- Gently fold the 1/3 cup mini chocolate chips into the batter with a spatula. The batter should be thick!
- Heat a skillet or griddle over medium-low heat and lightly spray with Vegetable oil or cooking oil spray. Scoop about ¼ cup of batter per pancake into the pan, leaving space between each. Cook for around 2 minutes per side, or until golden and cooked through.
Notes
Tips
- Batter will be thick. Don’t thin it out too much, that’s what makes them fluffy.
- Vanilla Greek yogurt adds extra sweetness if skipping chocolate chips.
- Don’t overmix; stop when the batter is just combined.
- Cook on medium-low heat so the centers cook through without burning the outside.
Storage
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months in an airtight container.
- Reheat in the microwave or toaster until warm and golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Greek yogurt pancakes
These pancakes are filling on their own, but pairing them with something savory or fresh takes your breakfast to the next level. Whether you want to add a veggie-packed side, a little extra protein, or something fun to sip on, here are some great options to round out your meal:
- Cottage Cheese Scrambled Eggs
- Sweet Potato Hash
- One‑Pan Egg & Veggie Breakfast Skillet
- Mixed Berry Fruit Salad
- Cottage Cheese Chocolate Mousse
- Whipped Coffee Recipe
- Peanut Butter Banana Smoothie
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