Fluffy Greek Yogurt Pancakes

Deliciously fluffy healthy greek yogurt pancakes made with a touch of pure maple syrup. These protein packed pancakes will become your new family favorite.

Anyone’s significant other believe that eating cereal for breakfast is a sin? Mine does… Which I get that most cereals are a wasted carb and won’t keep you full for long. The great thing about these pancakes is that they are a perfect dish to sneak in some ingredients your kids and husband won’t even know.

I love to get a large container of greek yogurt and double or triple the batch to be able to freeze some for another time.

How to freeze:

Once pancakes are fully cooked and cooled, lay pancakes completely flat on a baking sheet and place in the freezer for 30 minutes to 1 hour.

Remove from baking sheet and place the pancakes in freezer safe bag.

Will stay good in the freezer up to 3 months.

Another awesome thing about these pancakes are that you can easily switch them up. Make them whole wheat or even swap out the plain great yogurt for a flavored one. You can even try adding berries or chocolate chips to the mix for a little added sweetness.

If you make these fluffy protein packed pancakes, make sure to rate and comment below. Also, feel free to post a pic of your recreation and tag CreativeMomE on Instagram or Facebook.

Enjoy!!

Print Recipe

Yogurt Packed Pancakes

(1 votes, average: 5.00 out of 5)

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Breakfast

Serves: 3-4

Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes

Deliciously fluffy healthy greek yogurt pancakes made with a touch of pure maple syrup. These protein packed pancakes will become your new family favorite.

Ingredients

• 3/4 cup plain/vanilla greek yogurt
• 1 cup unsweetened almond milk
• 2 eggs (or 2 egg whites & 1 whole egg)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat pastry flour (all purpose works great too)
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1

Preheat griddle to medium heat.

2

In a medium bowl add yogurt, milk, eggs, maple syrup and vanilla.

3

In a small bowl combine flour, baking powder and salt.

4

Add dry ingredients to the wet ingredients and mix until batter is formed. It will remain lumpy, but make sure dry ingredients are completely incorporated without over mixing.

5

Use 1/3 cup scoop to pour batter onto griddle.

6

Cook 2-4 minutes until it has puffed up, a few bubbles and slightly brown on the edges.

7

Flip and cook until golden brown on the underside.

8

Will make 8 pancakes total.