Go Back
–+ servings
Side shot of a tall stack of Greek yogurt pancakes with berries and cream.
Print Recipe
5 from 1 vote

High Protein Greek Yogurt Pancakes

These High Protein Greek Yogurt Pancakes are light and fluffy, high in fibre and a nutritious, freezer-friendly breakfast. What's not to love?!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 356kcal
Author: Taylor Stinson

Equipment

Ingredients

  • 1 cup oats
  • 1 cup flour
  • 2 cups Greek yogurt
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract optional for flavor
  • 1/4 tsp salt

To serve

  • 2 tbsp butter for frying
  • 2 cups fruit for serving on the side

Instructions

  • Add all ingredients except for butter, maple syrup and berries to a blender and blend until just combined.
  • Meanwhile, heat 1-2 tsp butter in a large skillet. Pour a small amount of batter into the pan to make a test pancake, cooking for about 1 minute per side.
  • Remove test pancake, then add 2-3 pancakes in the skillet at a time, pouring via a 1/4 cup measure. When bubbles and a firm surface start to form, flip each pancake. This recipe should make about 16 pancakes.
  • Serve with maple syrup and berries if desired, and store in the fridge between sheets of wax or parchment paper up to 5 days. Alternatively, you can freeze them up to 3 months.

Notes

This recipe should make 16 pancakes. A single serving is 4 pancakes.
Use ripe fruit or flavoured yogurt to naturally sweeten the pancakes without extra sugar.
Cook over medium heat to avoid burning while still getting that golden, fluffy finish.

Nutrition

Calories: 356kcal | Carbohydrates: 44g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 273mg | Potassium: 529mg | Fiber: 3g | Sugar: 5g | Vitamin A: 347IU | Calcium: 265mg | Iron: 3mg