Whole Wheat Greek Yogurt Pancakes

February 9, 2016
Whole Wheat Greek Yogurt Pancakes - Whole Wheat Greek Yogurt Pancakes are prefect in so many ways .. a healthy, clean slate for any flavor combination

Happy National Pancake Day!

Over the years ..

Happiness is Pancakes

Photo Credit: Pinterest.com

(This post may contain affiliate links)

I've made greek yogurt pancakes more times than I can count

They've become a go-to meal .. quick to make .. with ingredients we always have on hand .. essentially a blank canvas .. endless ways to make them feel different

Not being able to land on a favorite .. I'll share the two recipes I float between

Essentially they're the same ..

Flour, greek yogurt, baking soda, & egg .. the texture of the result distinguishing one from the other

Whole Wheat Greek Yogurt Pancakes - Whole Wheat Greek Yogurt Pancakes are prefect in so many ways .. a healthy, clean slate for any flavor combination

The first is a thick batter .. that cooks up surprisingly light & fluffy ..

The second .. spreads flatter .. best made into silver-dollars .. which are lots of fun to stack..

When I first read the recipes .. I thought .. that can't be right .. there's so little flour .. but indeed they're just fine .. slightly tart due to the greek yogurt (much like a buttermilk pancake)

Whole Wheat Greek Yogurt Pancakes - Whole Wheat Greek Yogurt Pancakes are prefect in so many ways .. a healthy, clean slate for any flavor combination

Protein powder?

Yep .. I've tried & it works well in either recipe .. subbing anywhere from 1/2 to all of the total flour content called for .. finding it does have an effect on their fluffiness

Also, you'll want to check your batter .. often times when I add protein powder .. I'll need to up the recipe's overall liquid content just a bit. If it seems too thick .. add an extra egg white .. a tbsp or two of greek yogurt .. or even a splash of almond milk

Flipping Pancakes 1-650x

Photo Credit: fxcuisine.com

Any complimenting flavor combos work well here .. fruit added during or after the cooking process.. your favorite topping at the ready

To make a complete meal .. have your pancakes with a small side of protein

I'd love to know the different ways you make them yours

Enjoy

xoxo ..

ps:   Griddle temp .. You'll want to turn the heat down on your griddle  .. typically I cook pancakes around 325 .. but these required something between 275 – 300

(** This recipe was originally published November 14, 2013 .. and ever since it's been the most popular recipe on the site. I thought it would be a fun one to re-publish in light of National Pancake Day)

Update 4/2/14:  The recipe was published by the dailyburn.com .. as part of a collection featuring protein filled pancakes .. here

Update 7/24/14:  Here from thedailyburn.com? You might also enjoy one of my favorite smoothie recipes (Snickers!) that was published as part of their collection of Dessert Inspired Protein Shake Recipes .. here

Whole Wheat Greek Yogurt Pancakes - Whole Wheat Greek Yogurt Pancakes are prefect in so many ways .. a healthy, clean slate for any flavor combination

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~ Method #1 .. adapted from everydaybelle.com

4.9 from 30 reviews
Whole Wheat Greek Yogurt Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ¾ c Greek yogurt
  • 1 egg (or 2 egg whites)
  • ½ c whole wheat pastry flour (** Note .. if you'd like to add protein powder .. see thoughts/notes above)
  • 1 tsp baking soda
Instructions
  1. Combine the greek yogurt, egg, (** or and egg whites) until creamy
  2. In a separate bowl, combine the flour and baking soda.
  3. Mix the wet with the dry and stir until the batter is just combined. Let it rest for 10 minutes.
  4. Cook the pancakes as you would any other.
  5. ** See the post's ps for griddle temp
Notes
Nutritional Data by %: (calculated without the protein powder options)
% Protein: 25
% Carbs: 43
% Fat: 22
Nutrition Information
Serving size: ½ of the Recipe Calories: 225 Fat: 5.5g Carbohydrates: 25.38 Sugar: 3.38g Fiber: 3g Protein: 13.5
 

Method 2 .. Adapted from pbutterfingers.com

4.9 from 30 reviews
Whole Wheat Greek Yogurt Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 c greek yogurt
  • 7 tbsp whole wheat pastry flour (** Note .. if you'd like to add protein powder .. see notes/thoughts above)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 large eggs
  • ½ tsp. vanilla extract
Instructions
  1. Combine the greek yogurt, eggs, and vanilla until creamy.
  2. In a separate bowl, combine the flour and baking soda, and salt
  3. Mix the wet with the dry and stir until the batter is just combined. Let it rest for 10 minutes.
  4. Cook the pancakes as you would any other.
  5. ** See the post's ps for griddle temp
Notes
Nutritional Data by %: (calculated without the protein powder options)
% Protein: 38
% Carbs: 41
% Fat: 22
Nutrition Information
Serving size: ½ recipe Calories: 220 Fat: 5.88g Carbohydrates: 22.88g Sugar: 3.63g Protein: 22g

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106 Comments

  • Reply David May 29, 2014 at 12:14 pm

    Looking forward to trying these. One question, though: both recipes say “Serves 4” but the nutritional info says one serving is “half the recipe”. Which is it?

    • Reply sexyveggie May 30, 2014 at 12:10 am

      Thanks!

      Good catch .. I’ve updated the nutritional info. The recipe serves 2.

      Ali

  • Reply Grace June 14, 2014 at 1:04 pm

    I was looking for a father’s day brunch idea and was so glad I stumbled across this recipe. I followed this recipe exactly except that I added chia seeds, fresh blueberries, lemon zest and vanilla. The batter looked a little dry- maybe because of the seeds- so I also added just a little coconut milk. Cooked everything in coconut oil, then topped with fresh whipped cream and berries. Delicious!

    • Reply sexyveggie June 14, 2014 at 1:40 pm

      Thank-you so much for your comment Grace .. a Father’s Day brunch made me smile.
      ps: The add-ins sound wonderful!

  • Reply Angela June 23, 2014 at 6:44 pm

    Growing up, I was spoiled by the Joy of Cooking recipe. My dad made them every Saturday growing up. I never order pancakes when I’m out because they just taste terrible in comparison. So excited to give your version a try! xo

  • Reply Katrina B July 9, 2014 at 7:27 am

    OMG I have been looking for a decent protein pancake that didn’t make me gag. I can’t stand the oats and egg whites ones. I’ve tried so many of those recipes with no success. So when I came across your recipes I made method 1 with what I had around the house. I only had a small container of Blueberry greek yogurt and white flour. I did half vanilla protein powder/half regular flour. I am so impressed with how they came out. I don’t eat syrup and these were great without any topping. This gives me options for breakfast. THANK YOU!!

    • Reply sexyveggie July 9, 2014 at 10:14 am

      Yay!!

      Thank-you Katrina .. you’re awesome 🙂

  • Reply Aditi July 18, 2014 at 6:08 am

    Oh I’m so excited to try this recipe. I’m kind of obsessed with finding the perfect pancake recipe! So far I love the recipe from Gwyneth Paltrow’s book….but these look amazing!!

  • Reply Mette July 23, 2014 at 1:13 pm

    I like your recipy. However, in Denmark the newest “health fad” in protein breakfast is Skyr. This has its orihen in Iveland. It is a yougurt-like milk product with only 0.2% fat and 13% protein. It works very well with this recipy.

    • Reply Mette July 23, 2014 at 1:15 pm

      *That was Iceland, not Iveland

    • Reply sexyveggie July 24, 2014 at 10:23 am

      Hi Mette

      Thank-you so much for taking a minute to leave a comment! I love the tip about Skyr (http://www.skyriceland.com) and will keep an eye out for it at our Whole Foods. It’ll be fun to see how it compares to the Smari brand (http://smariorganics.com) that we’ve been buying at the co-op.

      Ali

  • Reply Chelsea July 26, 2014 at 11:18 am

    Just made these for a post-workout breakfast…amazing!!!

    • Reply sexyveggie July 26, 2014 at 6:10 pm

      Thank-you Chelsea .. I’m so glad.

  • Reply Amy h August 1, 2014 at 9:06 pm

    I like pancakes in stolen bites off of somebody else’s plate 🙂

  • Reply Leah September 4, 2014 at 9:40 pm

    This recipe sounds tasty! I’m looking forward to trying it, however I have whole wheat flour but I don’t have pastry flour. Could I substitute it?

    • Reply sexyveggie September 5, 2014 at 11:07 am

      Thanks so much Leah

      You bet .. whole wheat flour will work just fine. They’ll be just as tasty .. though not quite as fluffy

  • Reply Delea September 8, 2014 at 9:19 pm

    I live alone but would love to make these. Will the batter keep or can they be reheated?

    Thanks!

    • Reply sexyveggie September 8, 2014 at 10:00 pm

      Hi Delea

      I haven’t tried refrigerating the batter for longer than a half hour or so.

      I’ve had really good luck with them after a couple of days in the fridge .. and they also freeze well. (Though they’re fluffiest hot off the griddle)

      I hope you give them a try .. they’re wonderful

      Ali

  • Reply Maggie October 19, 2014 at 11:34 am

    Oh good lord. These look so amazing. I have tried almost all of the recipes you posted. They are all so good!

  • Reply Amanda October 21, 2014 at 1:17 pm

    Have you ever tried Finnish pancakes? OMG… so delish. A little difficult to make since they are thin and kind of hard to flip… but I’m working on it. 😉

  • Reply Rachel October 30, 2014 at 7:41 am

    I absolutely LOOOOOOVE pancakes! I always have to have butter and syrup on mine. My husband, on the other hand, never puts butter on his and I just can’t wrap my mind around that! Sometimes, if I’m in the mood, I’ll sprinkle some chopped walnuts or pecans in the batter on the griddle for a little crunch and texture. SO GOOD!

  • Reply Carol Cassara November 3, 2014 at 12:53 am

    Martha’s recipe is my all-time favorite! I especially like her variation with pears. I never cook them in a pan since I’ve found that my pancakes are cooked to perfection on an electric griddle! Woo!

  • Reply Jillian December 12, 2014 at 2:37 am

    There are few things more precious in this world than a stack of delicious, warm pancakes on a sunny Saturday morning. Just the best way to start the weekend. Yum!

  • Reply Heidi January 3, 2015 at 10:11 am

    Made these with vanilla Greek yogurt and used AP white flour since my kids are tough critics and accustomed to generic pancake mix. They loved them even more than the standard mix pancakes! I plan to gradually add the whole wheat pastry flour each time I make them to eventually make the transition to the original recipe. Thank you for sharing–I feel less guilty feeding my kids pancakes on the weekends!

    • Reply sexyveggie January 3, 2015 at 11:11 am

      Ahhh Heidi .. thank-you so much for your comment!

      It made me smile many times over

      Ali

  • Reply teri January 17, 2015 at 10:33 am

    These were delicious! I added some vanilla and cinnamon and they were so good. I also put some chocolate chips in them for my brothers and they loved them!

    • Reply sexyveggie January 17, 2015 at 4:51 pm

      Thanks Teri .. love the vanilla, cinnamon, and chocolate chips!

  • Reply Emily January 22, 2015 at 6:10 pm

    About how many pancakes does this make? I’m very excited to try this recipe as I’ve been looking for a low-carb pancake recipe that I can make for my family since my dad is pre-diabetic. They look so good and I can’t wait to eat them! 🙂

    • Reply sexyveggie January 22, 2015 at 7:44 pm

      Hi Emily

      Thanks so much for taking a minute to read & leave a comment! The recipe makes 2 or 3 pancakes .. depending on how big you would like them to be. I hope you enjoy them as much as we have.

      Ali

  • Reply Sarah January 25, 2015 at 8:56 am

    These are excellent! I have also tried lots of different protein pancake recipes- oats, egg whites, cottage cheese, etc…my children LOVED these!
    Thank you..this recipe is a keeper! (And super simple!)

    • Reply sexyveggie January 25, 2015 at 11:02 am

      Thanks Sarah .. I’m so glad!

  • Reply Joanie @ ZagLeft February 3, 2015 at 3:17 pm

    After many years in the military, and no one wakes up before I do. So breakfast is invariably my job. Thanks for another great idea to file in my “good eats” folder. Cheers!

  • Reply Elle February 16, 2015 at 12:12 pm

    First time commenter here, but I’m pretty sure pancakes was one of the first things I’ve learned cooking-wise as a kid, so I too, am a pancake snob. You just can’t beat home made from scratch. Ever. Sometimes, ok, very rarely, I’ll order pancakes from a restaurant- only to end up disappointed that they’re of the ‘sweat shop’ mix variety.
    Next time I make some, I’m going to stack them with a thin layer of dulce de leche in the middle.
    Absolutely love your blog, it’s addictive!

  • Reply SSK March 7, 2015 at 6:08 am

    Wow, this pancakes look amazing! Could I replace the greek yogurt with regular yogurt though?

    • Reply sexyveggie March 8, 2015 at 7:47 pm

      Thanks!

      You bet .. regular yogurt will work great. Keep an eye on your batter though .. you may have to up the flour by a Tbsp or two if it seems to runny.

      Ali

  • Reply Blair Villanueva March 20, 2015 at 7:22 am

    When I was growing up, my grandma used to notify everyone the evening before she planned a big pancake breakfast, so we could stop by on the way to school. It was always a cause for excitement; my cousins and I got hopped up on pancakes with cane syrup and the adults enjoyed their coffee and conversation knowing we’d detox at school. (It was probably at one of these breakfasts that my grandma taught me when to flip the pancakes)

    And now I need blueberry pancakes for dinner. I’d be awfully upset if I didn’t have all the blueberries in blueberryville in my fridge right now.

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  • Reply Lilly April 11, 2015 at 10:08 pm

    This post brings back so many memories. My family has spent our summers in Colorado mountains, for as long as I can remember. I would wake up to the smells of ground up coffee beans and my dad’s famous pancakes. I felt like the luckiest girl alive.

    Now I’m the one most often doing the cooking and I love carrying on this tradition. At home and on vacation. I can’t think of anything I enjoy more than serving friends and families a little bit of love every morning.

    Thank you for such a brilliant post! 🙂

  • Reply Leigh-Anne April 27, 2015 at 1:28 pm

    I really need to get my husband to make these for me, hes the chef in our house (everytime I make pancakes they end up looking more like scrambled egg). Thanks for sharing the recipe 💕

  • Reply Heather May 17, 2015 at 1:12 am

    Confession #1: On a camping trip I made the kind of pancakes where you add water, shake, and pour.
    Confession #2: It wasn’t until I moved out on my own that I knew what a true, homemade pancake was. See, I thought everyone used Bisq…the mix that shall not be named. I haven’t gone back since.

    I’m going to save this recipe for my mom’s birthday coming up. The fruit on top looks scrumptious.

  • Reply Luci May 24, 2015 at 2:31 am

    There’s a modified version of Marion Cunningham’s cottage cheese lemon pancakes in the NYT Jewish Cookbook that are so good and so easy. I confess I’m sort of the opposite of you when it comes to making breakfast; there’s something about the sleepy fuzzy-edged feel that hour that makes it seem an insurmountable feat (the weekends I do make us something more elaborate than cereal or toast, it’s brunch really because I don’t get started ’til 11 or later). But these pancakes are so easy I can whip them up immediately. And they’re so, so good. They’ve got lemon zest and cottage cheese and not much else in them. They come out light and airy and tangy and they’re my favorite easy breakfast thing now except for dutch babies. xo

  • Reply Jenn May 25, 2015 at 2:31 pm

    Okay, I SO needed this recipe! We love having “breakfast for dinner” nights at home, and these just sounds so easy and yummy, especially for those nights where we just don’t have much time.

  • Reply Surekha July 30, 2015 at 2:34 pm

    Your writing makes me want to invite people over just so I can serve them these pancakes in the morning. They sound delicious! xx

  • Reply Emma {Emma's Little Kitchen} August 1, 2015 at 5:23 pm

    These were my savior today when I ran out of milk!! I added blueberries, cinnamon and vanilla. They were amazing! Thank you for a fabulous recipe 🙂

    • Reply sexyveggie August 1, 2015 at 6:48 pm

      🙂 Thank-you Emma!

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  • Reply Melissa Chapman August 31, 2015 at 1:29 pm

    I’m so on this! They sound delicious and such a good way to pack an awesome breakfast on a small plate. Thank you!

  • Reply Rachel September 16, 2015 at 12:40 pm

    You posted this recipe just before my son and his family moved back home from Colorado. They’re staying with us temporarily until they’re able to find a house. I knew when I saw these I would be baking them their first morning back and they didn’t disappoint. Truly is impossible to mess up. Thanks for helping me welcoming my family back the best way possible.

  • Reply Kristen September 25, 2015 at 1:59 pm

    At our house, I swear by Ruth Reichl’s pancake recipe in the Gourmet Cookbook. Have you tried it? The recipe calls for a stick of melted butter and it makes the pancakes super rich. That said, I like the idea of blueberry and Greek yogurt and will have to try this recipe next time I have a hankering for pancakes.

  • Reply Candice Nikeia September 29, 2015 at 10:08 pm

    I like to sprinkle the blueberries on my just-poured pancakes, and then use a small spoon to spread the top of each blueberry with a smidgen of batter. This way, they won’t bubble up when they hit the heat, but there remains a pleasing, well-distributed amount of berries, sans purple batter.

  • Reply Jana Carrero November 27, 2015 at 7:23 pm

    I just tried these… and they’re absolutely delicious! I wasn’t sure if I’d miss the tang of my favorite buttermilk pancakes, but they are just savory enough and perfectly light. You’d never know how much Greek yogurt is in them. Thank you for sharing the recipe and I’m excited to have someone over for breakfast very soon!

  • Reply Frances January 8, 2016 at 11:38 pm

    Just tried this recipe and it’s sooo good. I used frozen raspberries and blueberries and its just soooo good❤

    • Reply sexyveggie January 9, 2016 at 5:33 pm

      Thank-you so much Frances 🙂

  • Reply Kathy Brown January 19, 2016 at 11:15 am

    Ali, these are SO good! I made them this morning and am so pleased. I also made your Maple and Olive Oil granola this weekend which I am never disappointed with! Thanks, as always, for your wonderful recipes. xo

  • Reply Sarah Jean althouse January 22, 2016 at 5:51 pm

    You make me remember how much I love a good, civilized breakfast with those I love, and how it happens way too infrequently. I’m planning on casting off Saturday morning commitments this spring (they can happen during other times of the week), and I hope that will restore the beautiful practice of making–and sharing–breakfast. Thanks.

  • Reply Chelsea Elizabeth February 5, 2016 at 3:14 pm

    Pancakes are the best. Sometimes we whip up a batch for dinner or supper or heck even dessert cause mmmmm pancakes. We like ours verrrrrrry hearty. With rolled oats, ground flax and pecans in them. They make the sort of pancake that fills you up with just one…but of course we eat two (or three!)
    I am craving blueberries now though after looking at your pics, I can’t remember the last time I had blueberries in my pancakes.

    xx | Chelsea

  • Reply Karen February 9, 2016 at 7:43 pm

    Pancakes are a battle in my house. I love mine fluffy, hubby likes them flat and slightly burnt (in fact, I met him while I was waitressing my way through grad school. He used to come into the cafe I worked at and would order four flat pancakes instead our traditionally three fluffy pancakes). I’ll save this recipe for when I have a night to myself (because pancakes taste better at dinner).

  • Reply Vivian @ www.viviantang.co February 17, 2016 at 2:52 pm

    This blog post has some seriously delicious-looking food photography! Those pancakes are drool-worthy. I love the simplicity of this recipe and how these pancakes are healthy, high-protein, and whole grain!

    P.S. I bookmarked this recipe a couple years ago and remember trying it back then as well! 😉

  • Reply CATALINA NINI March 14, 2016 at 2:25 pm

    How lovely! I am expecting a couple of my girlfriends next week and this seems like the perfect recipe for our lazy breakfast chat sessions. Thanks for sharing 🙂

  • Reply Elena March 31, 2016 at 7:18 am

    I love pancakes, I mean who doesn`t? I am always eating them with bananas and nutella, but your recipe is definitely worth the go. Let you know when I prepare them!

  • Reply Madeline May 2, 2016 at 12:38 pm

    These are simply the easiest and BEST pancakes ever. I substituted 1/2 cup of King Arthur White Whole Wheat flour for 1/2 cup of the whole wheat pastry – mmmmmmmmm! I’ve been following your blog for quite a long time. Thank you for all the great writing and ideas for eating!

  • Reply Dominique June 9, 2016 at 3:31 am

    National Pancake Day! I didn’ t know that was a thing, but I’m definitely going to have to jump on board. I usually like to grate fruit of some sort in my pancakes. Peaches are usually my fave, I find the fruit makes them a little more fluffier (and it takes away the need for sugar too).

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  • Reply Laura December 31, 2016 at 5:28 pm

    What a beautifully-written post, Ali. I, too, love making breakfast at home for friends. It’s so true that cooking for the people you love is kind of the best way to cook 🙂

  • Reply Jessica Sheppard December 31, 2016 at 10:55 pm

    Whole wheat Greek yogurt pancakes?! Yes, please. Sounds super yummy. I love Greek yogurt. Can’t believe Ive not ever tried making the pancakes. These look amazing. Thanks for the recipe!

  • Reply Cathy January 2, 2017 at 8:46 am

    Ali, your writing always steals me away to a better place. It’s like suddenly the sun is shining just a little brighter. There’s nothing I love more than making breakfast for guests, and I’ve yet to do a proper pancake breakfast. Thanks for the inspiration.

  • Reply DLM Merry February 5, 2017 at 10:57 am

    Your writing always makes me smile and feel all sunshine-y. Since I have made hockey pucks in the past, I haven’t tried pancakes again, but you have inflated me with hope and I’m running, RUNNING, to get Greek yogurt.

  • Reply Khushboo February 9, 2017 at 9:02 pm

    This is such a great idea! My two-year-old will have nothing to do with Greek yogurt but she’s never met a pancake she didn’t like. Great way to sneak in a little protein:)

  • Reply Brittany March 2, 2017 at 4:51 pm

    My husband makes the best pancakes! He uses Martha Stewart’s buttermilk recipe. I can’t wait to have him try these (sigh, it’s good to be a taste-tester!) He makes them at least every Saturday (and often on Sunday too–I usually can’t do it–too often and they aren’t as special!) He slathers them with peanut butter and syrup (which is pretty good, actually…lately I’ve been smitten with the cookie butter from Trader Joes :D)

    One of the best tips he has (beside whipping the eggs separately) is that once you get the hang of it, you may need to add more liquid or flour to make sure the batter is the right consistency (it can depend on the humidity). That way they always turn out light and fluffy.

  • Reply Sara April 4, 2017 at 9:18 pm

    I don’t usually make pancakes because I’m horrible at flipping them and they always come out ugly so I generally stick to Belgian waffles in the waffle maker. I had some leftover Greek yogurt and decided to try your recipe and WOW! Hands down, they’re the best pancakes I’ve ever made.

  • Reply Nayna Kanabar April 7, 2017 at 4:15 pm

    I love pancakes and I totally agree that the addition of yoghurt gives them a lovey texture. I use a similar recipe but usually add egg replacer.

  • Reply Ana De-Jesus April 27, 2017 at 9:06 am

    Oooh I like it when pancakes are tart because they taste so good and I do like Greek Yoghurt. These pancakes really sound delicious x

  • Reply Mary April 30, 2017 at 9:51 am

    I make these for my 2-year-old twins all the time – I usually make a bunch and keep some in the fridge or freezer for snacks. I’ve also added cottage cheese instead of yogurt with great success. Even better with blueberries mixed in!

  • Reply Katie May 1, 2017 at 2:31 am

    Hello Ali!

    You know, I have followed and commented on your blog for the last few months purely because I enjoy your whimsical writing and photography.

    But I’ve never actually made any of your recipes until today. The pancakes kicked ass. I made them for my best friend and we had them with homemade apricot butter she made a few days ago. Perfect way to start the day.

  • Reply Emily June 9, 2017 at 8:42 am

    I made a big batch of these today and put them in the freezer for (relatively) quick breakfasts for the week. I warmed a few of these up today (brushed them with butter right before microwaving) – and they were delish! Really good with a drizzle of honey.

  • Reply Rose Sahetapy June 10, 2017 at 3:59 pm

    My father’s coming to visit in a couple of weeks-our first San Francisco guest, yay! So excited to make these for him. I think our apartment will start to feel more like a home once we’ve had friends and family to stay-really looking forward to it.

  • Reply Akamatra July 1, 2017 at 2:13 pm

    Anything with Greek in it has my attention. It’s not because I am in fact Greek. It’s because I love to see how other people view us Greeks and our products. I am a big fan of yogurt but I prefer the goat or sheep one.

  • Reply Mel July 15, 2017 at 3:58 am

    We just started making all of our own jam so we skip the traditional maple syrup and butter and spread jam on pancakes. Last Saturday morning was Cherry Almond jam with buttermilk pancakes and this weekend we’re going for Strawberry Lime jam with your pancakes. I may even attempt to make blintzes on Sunday morning for a bunch of thirteen-year-olds, depending on how late they keep me up at the slumber party Saturday night!

  • Reply Betty July 22, 2017 at 11:40 am

    These look amazing! My family prides themselves on a pancake recipe passed down through generations and originating in the Adirondacks – a place where pancakes are a religion!

    Our technique includes the most critical hint for fluffy pancakes, and that is to NOT stir the batter after mixing. It is hard to resist giving the waiting bowl a quick stir, and you’ll need to defend the batter from helpful hands. xo

  • Reply Our Family World August 12, 2017 at 10:56 pm

    These sound great. When we do pancakes, they are usually just drop-style. My go-to breakfast lately have been these buttermilk-cornmeal pancakes: http://www.bonappetit.com/recipes/1998/02/cornmeal_buttermilk_pancakes

    Served with some simple blackberry syrup (it pays to have several gallons worth of berries in yer freezer)

  • Reply Elena September 29, 2017 at 5:02 am

    My kids just went back to school — if only I knew… These will definitely be on my “to make” list, with a few trial batches to taste-test before they return! There’s nothing better than cooking for those you love. Happy memories. 🙂

  • Reply Abigail October 25, 2017 at 9:34 pm

    My first job cooking was making pancakes in a small town cafe the first semester when I was out of college. About 100 a day, and 300 on the weekends. I got pretty good at it, but the first time was terrifying. I don’t make them often anymore. But my recipe, never written – it was all taught by texture

  • Reply Beth Anne December 1, 2017 at 7:39 am

    Always good to take the time to make pancakes. Sort of like doing exercise seems daunting at first but after you get started it’s easier and you’re happy you did! xx

  • Reply Dalene December 3, 2017 at 3:40 am

    Yay! Pancakes are the best! My best tip for making them is to keep the temp low because, in this case, patience sure pays off, even if it’s SO hard not to want to crank them out quick!

  • Reply Zwitsal December 19, 2017 at 8:56 am

    Never thought that making this kind of pancake is easy! Yep, we normally use pancake box mixes and just add syrup or condensed milk! Will definitely try this!

  • Reply Fits Slow Cooker Queen January 14, 2018 at 12:53 pm

    This is such a unique pancake recipe. I haven’t tried adding Greek yogurt to my batter before, but you can bet I’m going to this weekend when I give them a try. Thank-you (as always) for another great recipe! x

  • Reply Ankit Agarwal February 28, 2018 at 2:48 am

    Nice. I just love a good breakfast on a weekend. Even if its bit late. going to try these out today itself as brunch ( today’s a Sunday for me 🙂 )

  • Reply Cryatal March 10, 2018 at 11:30 pm

    I tried this recipe on Saturday morning and they were so amazing. You completely undersold the recipe! The next day they still tasted amazing. This is now my pancake recipe, end of discussion. xx

  • Reply robin rue April 2, 2018 at 4:29 am

    Pancakes definitely make my family happy. We have them for brinner about once a week and my kids always get super excited when I tell them we are having pancakes for dinner.

  • Reply Alli Smith April 2, 2018 at 5:37 am

    I’ve always made traditional pancakes and I love the simplicity of these pancakes. The Greek yogurt sounds like a wonderful addition.

  • Reply candy April 2, 2018 at 6:42 am

    We do enjoy a good pancake on Saturday mornings. We like to enjoy different pancake recipes and this looks like one we would try. Especially since we grow our own wheat and grind it fresh.

  • Reply Amber Myers April 2, 2018 at 7:16 am

    I’d give these a try for sure! I don’t think I’ve ever tried Greek Yogurt before. I always see it in the stores, but always opt for the one I know I’ll like. These look fabulous, and I love the fruit on top!

  • Reply Mary Burris April 2, 2018 at 1:06 pm

    Pancakes for lunch or dinner sound pretty good. I love that the versatility of a great pancake. These sound really delicious.

  • Reply emma white April 2, 2018 at 2:33 pm

    Oh wow, these look and sound amazing! They certainly make my plain old looking pancakes look rather boring. I think I need to copy your idea

  • Reply Molly April 2, 2018 at 6:10 pm

    These are wonderful! Sitting here in northern England, it’s rather wet and drizzly outside, and I thought the best antidote to a non-functioning hot water boiler would be a cheery breakfast. Even better than traditional pancakes…had mine with extra Greek yogurt on top, pineapple, and chopped mixed nuts. xx

  • Reply Peter April 2, 2018 at 7:39 pm

    You better believe I’m making these for mama when she gets home with baby from hospital. It’s true, so hard to find a great protein pancake. Can’t wait

  • Reply chubskulit rose April 3, 2018 at 5:51 am

    Pancakes is one of the few breakfast meals that I seldom make because my kids are not fond of it . My husband however, would love a whole wheat greek yogurt pancake as he love any kind of pancakes.

  • Reply Cristina April 3, 2018 at 6:34 am

    I LOVE fluffy pancakes but I can never get them to the right texture! Have been looking for a healthier recipe I can use with protein powder, this is perfect. And with lots of berries

  • Reply London Mumma April 3, 2018 at 8:18 am

    Alison, we are totally on the same wave length of late. Yesterday Leanora and I had pancakes, whilst I wen t down the more traditional route, my greedy guts toddler obviously had chocolate and sprinkles. But I think I’ll give this wheat version a try, much more healthier.

  • Reply Debra Hawkins April 4, 2018 at 12:00 am

    I love the idea of putting greek yogurt in pancakes! I am always trying to get more protein in my kids!

  • Reply Renata Green April 4, 2018 at 4:00 pm

    You sucked me in with the berries – mmmmh – fresh berries on some warm pastry: delicious!
    I understand that you were irritated since there is so little flour – I made some thin pancakes to wrap cream cheese and salmon – and there was hardly any flour – but the result convinced me.

  • Reply David Allen Elliott April 4, 2018 at 11:55 pm

    Ah pancakes. If I was to have some kind of a comfort food it would probably be pancakes. Maybe it’s because it was something my mother couldn’t destroy even while I was a child. Shed’ burn almost anything but with pancakes it might have made them slightly crispier, which is fine by me. And then I could always add copious amounts of syrup to cover it up. This sounds like a great recipe. Looking forward to trying it out.

  • Reply Razena April 5, 2018 at 1:17 pm

    YUM! The best pancakes I ever had were actually crepes, but I was staying with a friend in Austria who called them pancakes because her English teacher was French and yada yada yada. We put apricot jam on them, rolled ’em up, and stuffed ourselves until I thought I’d burst from all that deliciousness 🙂 (Maybe you could do a post about the best crepes you’ll ever eat!)

  • Reply Tanvi Rastogi April 5, 2018 at 2:42 pm

    This sounds like a PERFECT recipe to try … especially since I am watching I eat and want to include foods high in protein but still delicious. Will give it a try over the weekend 🙂

  • Reply Natalia April 8, 2018 at 2:30 pm

    My kids could actually live on pancakes! Believe it or not I’ve never tried the greek yogurt version. I usually do “blinis” instead, but my children prefer the American style pancakes 😉

    Nati

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