Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.

mdaus

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.

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  • Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

You can use an egg white rather than a whole egg, if desired.

Nutrition Facts

128 calories; protein 5.5g 11% DV; carbohydrates 13.7g 4% DV; fat 5.5g 9% DV; cholesterol 50.5mg 17% DV; sodium 358mg 14% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2016
My picky kids and picky kids loved these. I used vanilla yogurt and used half whole wheat pastry flour and half all purpose and added a little vanilla. Amazing! You do need to spread these out and they do take a little longer to cook but the texture and flavor were awesome. Read More
(6)

Most helpful critical review

Rating: 2 stars
08/11/2015
I made these with Kirkland Signature plain greek yogurt. They take a long time to cook on low heat, and even after a while they will remain mushy and gooey inside. I dumped Aunt Jemima syrup overtop to make up for a lack of sweetness, but it was still just mediocre. This could be a great base recipe, but needs a lot of changing. I may try this again with additions. Read More
(8)
37 Ratings
  • 5 star values: 18
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
08/11/2015
I made these with Kirkland Signature plain greek yogurt. They take a long time to cook on low heat, and even after a while they will remain mushy and gooey inside. I dumped Aunt Jemima syrup overtop to make up for a lack of sweetness, but it was still just mediocre. This could be a great base recipe, but needs a lot of changing. I may try this again with additions. Read More
(8)
Rating: 4 stars
08/09/2016
My picky kids and picky kids loved these. I used vanilla yogurt and used half whole wheat pastry flour and half all purpose and added a little vanilla. Amazing! You do need to spread these out and they do take a little longer to cook but the texture and flavor were awesome. Read More
(6)
Rating: 4 stars
01/25/2017
These pancakes are not difficult to make and should have fewer carbs and more protein than ordinary pancakes. I found that the original recipe was too pastey for pouring so I had to add a 1/4 of a cup of water (for 4 servings). Also because these may taste bland I suggest adding in blueberries for some sweetness and antioxidants! Read More
(3)
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Rating: 5 stars
03/03/2017
They were so easy to whip up! Added a few things to make sure my kids would like them - cut in a banana in thin slices a few dashes of cinnamon a splash of milk and a little bit of vanilla and agave syrup. Served with blueberries and strawberrries. It was delicious. Read More
(3)
Rating: 5 stars
03/11/2016
These are the BEST pancakes I've ever had! Love that there's no sugar butter or oil in the recipe! Made exactly as written using plain Greek yogurt (3/4 cup). I whisked the yogurt and egg really good to get as much air as I could into it. Folded the dry mix in very carefully. I was surprised to see how beautifully fluffy the batter was.. Like pillows. I cooked mine in a bit of coconut oil. You do need to make sure to spread them out a bit.. To ensure they cook properly. I got 5 nice sized ones. You can easily use flavored Greek yogurt that would add some sweetness and you could really change it up. I love the tanginess plain Greek yogurt brings to these pancakes. I served mine with a dollop of Greek yogurt a drizzle of maple syrup and fresh berries. Thanks!.. Will be making these all the time:) Read More
(2)
Rating: 5 stars
06/22/2016
I will be using this recipe from now on! I used vanilla Greek yogurt and white wheat flour and it turned out great! I am going to try this batter in my waffle iron next. I will update on how it turns out. Read More
(2)
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Rating: 5 stars
07/02/2017
So easy! The pancakes come out super fluffy too! Love this recipe! It saved our breakfast this morning. Thanks for sharing! Read More
(1)
Rating: 4 stars
01/30/2016
Make sure you spread it out as much as you can. I add blueberries and it comes out amazing! Real maple syrup and you have a great breakfast! Read More
(1)
Rating: 4 stars
01/21/2018
The texture was surprisingly great. When i made it i realized the mixture was MUCH thicker than expected(So it made less than i thought it would). It was a little hard to spread but wasn't that bad. I made one batch exactly as the directions say and another with a bit of salt and blueberries. I personally preferred it with a hint of salt as it added more flavor to the pancake. I also used coconut oil to cook it so the salt may not be needed if cooked with salted butter. Read More