Greek Yogurt Pancakes

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

Course Breakfast

Cuisine American

Keyword greek yogurt pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 104kcal

Author Kelli Shallal MPH RD

Ingredients

2 tablespoons maple syrup
1 ¼ cups vanilla almond milk unsweetened
¼ cups plain Greek yogurt
1 teaspoon vanilla extract
1 egg
1 ½ cups whole wheat pastry flour
1 scoop vanilla protein powder optional
1 tablespoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ - 1 cup add-ins (we used blueberries and chocolate chips)

Instructions

Combine all wet ingredients in a bowl (syrup, milk, yogurt, extract, egg) until just combined.
2 tablespoons maple syrup , 1 ¼ cups vanilla almond milk, ¼ cups plain Greek yogurt, 1 teaspoon vanilla extract, 1 egg
Mix all dry ingredients in a bowl (except add-ins) until well mixed (flour, protein powder, cinnamon, baking powder, baking soda).
1 ½ cups whole wheat pastry flour, 1 scoop vanilla protein powder, 1 tablespoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ - 1 cup add-ins
Combine wet ingredients with dry ingredients until just combined.
Add desired "add-in" ingredients. (We split our batter. 1 cup of blueberries in half for me and 1 cup of chocolate chips in the other half for Mr. Hungry.)
Heat skillet to medium and spray with cooking oil. Add about 2-3T for each pancake (about 2 inches in diameter) onto the skillet. Flip once pancakes are flippable after they begin to bubble.

Notes

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.

Nutrition