Easy Homemade Yogurt Pancakes

Morning sunlight streams through my kitchen window as the smell of easy yogurt pancakes fills the air.

These Greek yogurt pancakes have become our weekend tradition, a simple recipe that somehow makes ordinary mornings feel special while secretly being packed with protein.

When life gets busy and complicated, there’s something wonderfully grounding about serving a stack of homemade easy yogurt pancakes drizzled with maple syrup, knowing they’ll keep my active kids fueled all morning long.

Why These Yogurt Pancakes Belong on Your Breakfast Table

You’ll adore how these protein-packed pancakes come together in just minutes with ingredients you already have in your fridge.

The Greek yogurt adds a subtle tang and creates the most tender, fluffy texture that will have everyone asking for your secret.

I love that they contain about 20 grams of protein per serving without any protein powder, keeping my active kids satisfied until lunchtime.

Made with wholesome ingredients like oats and naturally sweetened with just a touch of maple syrup, these pancakes are both nutritious and delicious.

This Easy Yogurt Pancakes recipe always brings a smile to my face, just like my Easy Chocolate Chip Cookie Bark Recipe and Mini Pineapple Upside Down Cheesecakes. You’ve got to try them next!

Ingredients for Those Easy Yogurt Pancakes

• 1 cup rolled oats (or oat flour for a smoother texture)
• 1 cup plain Greek yogurt (I prefer non-fat, but whole milk works too for extra richness)
• 2 large eggs (organic and free-range if possible)
• 1 tablespoon pure maple syrup (plus more for serving)
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon
• Pinch of salt
• 1-3 tablespoons milk of choice (only if needed to thin the batter)
• Olive oil spray or butter for cooking

I love using oat flour instead of all-purpose for added nutrition and fiber. Simply blend rolled oats in a blender until fine if you don’t have oat flour on hand.

The Greek yogurt is my secret weapon for achieving that protein boost and tender crumb that makes these pancakes so special.

You can adjust the sweetness by adding a bit more maple syrup if you prefer, but I find one tablespoon perfect for highlighting the natural flavors.

How to Make Easy Yogurt Pancakes

1. If using rolled oats, add them to a blender and blend on high speed until you achieve a fine flour consistency. If you already have oat flour, skip this step.
2. In a large bowl, add your wet ingredients (except the milk): Greek yogurt, eggs, vanilla extract, and maple syrup. Whisk together until smooth and no lumps remain.
3. Add the dry ingredients to the same bowl: oat flour, baking powder, cinnamon, and a pinch of salt. Gently fold everything together until just combined. Be careful not to overmix – a few small lumps are actually good for fluffy pancakes!
4. Check the consistency of your batter. It should be thicker than regular pancake batter but still pourable and able to be scooped. If it seems too thick, add milk one tablespoon at a time until it reaches the right consistency. I usually only need about 1 tablespoon with non-fat Greek yogurt.
5. Heat a non-stick pan or griddle over medium heat and lightly coat with olive oil spray or butter.
6. Once the pan is hot, pour about ¼ cup of batter for each pancake. Use the back of a spoon to gently shape into a circle if needed.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You can check by lifting an edge with a spatula – it should be golden brown.
8. Flip and cook for another 1-2 minutes until golden brown and cooked through.
9. Transfer to a warm plate and continue with the remaining batter. I like to keep finished pancakes in a 200°F oven to stay warm while I cook the rest.

My Top Tips for Perfect Yogurt Pancakes

My years of pancake making have taught me a few secrets! First, don’t overmix the batter – this is crucial for achieving that cloud-like texture we all love.

The batter should be thicker than regular pancake batter, so don’t worry if it seems dense – that’s completely normal with Greek yogurt pancakes.

For perfectly uniform pancakes, use a measuring cup rather than a ladle to portion the batter, then use the back of a spoon to create nice circles.

Add the milk slowly and only if needed – the exact amount will depend on your yogurt’s thickness.

For extra flavor, try adding a handful of fresh blueberries to the batter or a sprinkle of cinnamon. Want to meal prep? These pancakes freeze beautifully for quick weekday breakfasts!

I always like having a printed copy on hand—maybe you do too? There’s something special about having these family favorites right at my fingertips instead of searching through my phone with messy hands!

Can I use flavored yogurt instead of plain?

Absolutely! I’ve made these with vanilla and even strawberry yogurt. Just reduce or eliminate the added maple syrup since flavored yogurts contain their own sweeteners.

My kids especially love when I use vanilla yogurt with added blueberries for a special treat.

Print

How can I store leftover pancakes?

Cool them completely on a wire rack, then place them in an airtight container with parchment paper between layers.

They’ll keep in the refrigerator for up to 3 days. To reheat, just pop them in the toaster or microwave for a quick breakfast!

I often make a double batch on Sundays for easy meal prep so we have protein-packed breakfasts ready for busy weekday mornings.

---

Can I make these pancakes gluten-free?

Yes! These are naturally gluten-free if you use certified gluten-free oats. The oat flour works beautifully and adds a lovely nutty flavor and extra fiber.

The yogurt helps maintain moisture, which is often an issue with gluten-free baking. Just be sure your baking powder is also gluten-free if you have celiac disease or severe sensitivity.

Can I freeze these pancakes?

You certainly can! I freeze them all the time for meal prep. Place them in a single layer on a baking sheet, freeze for about an hour, then transfer to a freezer bag or container.

They’ll keep for up to 2 months. To reheat, simply toast from frozen or microwave for 30-60 seconds. They make the perfect quick breakfast on busy mornings!

---

My Delicious Way to Dress Up Yogurt Pancakes

In my home, these protein-packed yogurt pancakes rarely make it to the table without a drizzle of pure maple syrup, but they’re incredibly versatile.

My daughter loves hers topped with a rainbow of fresh berries and a dollop of extra Greek yogurt for even more protein.

For weekend brunch, I serve them alongside crispy bacon and scrambled eggs for a complete meal.

For a fun peanut butter twist, add a drizzle of natural peanut butter while they’re still warm – the heat makes it melt beautifully over the stack!