Name: Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsp maple syrup; 1.25 cups vanilla almond milk (unsweetened); .5 cups plain Greek yogurt; 1 tsp vanilla extract; 1 egg; 1.5 cups whole wheat pastry flour; 1 scoop vanilla protein powder (optional ); 1 tbsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2-1 cup add-ins ((we used blueberries and chocolate chips))

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These Greek Yogurt Pancakes have a buttermilk pancake flavor with extra protein! Perfect for any mix-ins and meal prep friendly!

This post is almost nine years old and getting a facelift today! I’m so excited to share this delicious meal prep-friendly breakfast with y’all today, originally posted in 2014.

Updating these posts is a little bittersweet. In some ways, I’m so happy to give them fresh photos and bring them to the front of the blog. Otherwise, my new readers would never find them. On the other hand, when I updated them, I erased some of the OG blogging style. Before social media was super popular, blogs were more personal. Now, I’ll probably get ten comments about how the intro is too long, and someone couldn’t find the recipe on this post because of this paragraph. It’s just different. Nowadays, a lot of my personal sharing happens on Instagram stories. So, it’s interesting. This post was all originally about the breakfast I had before going to my first-ever Arizona Academy of Nutrition and Dietetics meeting. All I could think was, “….awww baby Dietitian Kelli.”

But the one thing I love about sharing recipes is that recipes live on no matter how much technology changes, blogs change, etc… In fact, one of my favorite things to hear someone say is, “I have a recipe for” or “My recipe for.” I smile because I know that someone probably developed that recipe, and it was so good that you claimed it as your own, and it became the staple go-to dish you bring to potlucks or make when friends are over. To me, that’s the ultimate goal for food bloggers: to create recipes that are so good that people make them again and again and become their claim to fame. These pancakes might be your next claim to fame. You never know!

How to Make Greek Yogurt Pancakes

This is a visual how-to section. Please scroll to the bottom for the printable recipe card!

Mix your dry and wet ingredients, combine them, and add the mix-ins! Then cook on medium in whatever oil you like (I always recommend butter) and devour! We made one batch of blueberry and one batch of chocolate chips, which were delicious!

Swaps and Substitutions

These pancakes are vegetarian. Read below to find out how to make them gluten-free or dairy-free.

Maple Syrup – swap with any other liquid sweetener, such as honey. You can omit it if necessary.
Unsweetened Vanilla Almond Milk – you can use any non-dairy milk or water. I haven’t tried dairy milk in these. It may be too heavy. If you use some, I would use nonfat milk, which is the closest to nondairy milk.
Plain Greek Yogurt – I used nonfat. You could also use 2%. You could use coconut yogurt or any other plain nondairy yogurt to make this dairy-free
Vanilla Extract – do not omit.
Egg – do not omit. You could sub a flax egg, but I haven’t tried it!
Whole Wheat Pastry Flour – You could substitute all-purpose or gluten-free 1:1 flour.
Vanilla Protein Powder – Optional, adds a little protein boost beyond just the Greek yogurt, but optional.
Cinnamon – optional
Baking Powder – do not omit
Baking Soda – do not omit
Add-Ins- optional

How to Store Greek Yogurt Pancakes

To store Greek yogurt pancakes: These are super meal prep-friendly! Store in any container in the refrigerator with a lid for up to a week! Reheat them in the microwave when you are ready to eat them!

To freeze Greek yogurt pancakes: Freeze for up to 3 months in a freezer-safe container. I like to do individual portions frozen so I can take one out at a time.—Defrost under refrigeration or in the microwave. Reheat in the microwave.