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Side angle of Greek yogurt pancakes with honey being drizzled from a dipper.
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Greek Yogurt Pancakes

These Greek Yogurt Pancakes are thick, fluffy, and packed with protein thanks to oat flour and Greek yogurt. Lightly sweetened with honey and dotted with mini chocolate chips, they’re quick to make and perfect for a cozy weekend breakfast or a feel-good weekday treat.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12 Pancakes
Author: Rena

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.
    Greek yogurt, egg, vanilla, and honey in a bowl before being whisked together.
  • 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.
    Oat flour and baking ingredients being combined in a mixing bowl.
  • Gently fold the 1/3 cup mini chocolate chips into the batter with a spatula. The batter should be thick!
    Mixing bowl with thick batter and mini chocolate chips folded in.
  • 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.
    Three golden brown pancakes cooling on a white background

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

Calories: 131kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 151mg | Potassium: 106mg | Fiber: 1g | Sugar: 10g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg