I originally started making these yogurt pancakes for my kiddos as a way to get extra protein and calcium into their breakfast when they would get tired of having eggs.
I spent weeks perfecting these pancakes to get them to be perfectly fluffy and tender on the inside. I wanted them to be just as easy and delicious as my ever-popular banana oatmeal pancakes, and after many not-so-perfect attempts, I landed on a recipe I feel proud of: yogurt pancakes that are tender and fluffy on the inside.
The best part? These oatmeal yogurt pancakes were happily welcomed by my kiddos AND my husband. I often add blueberries and then slather them with peanut butter for a little extra boost of deliciousness. They’re perfect for freezing, so you can enjoy them whenever you’d like!
What makes these yogurt pancakes extra special
- They’re packed with protein. These yogurt pancakes have almost 15g of protein per serving, making them the perfect high-protein pancakes without protein powder! A great post-workout breakfast that includes a complex carb, protein, and healthy fat.
- They don’t need any oil. Because of the natural fats from whole milk yogurt, you won’t need any additional oils. Beware, if you don’t use a higher-fat yogurt, your pancakes may come out gummy.
- The batter is made in the blender. This yogurt pancake recipe comes together in under 30 minutes for a quick, easy breakfast any day of the week. You’ll make the batter right in the blender for ease!
- These pancakes are great for both adults and kids. The quality ingredients make these a wonderful, nutritious option, and fun to add toppings to. We love blueberries or chocolate chips!
Everything you’ll need to make yogurt pancakes
The batter comes together right in your blender with just a few simple ingredients (busy morning win!) There’s no flour, just hearty oats. Here’s what you’ll need to make them:
- Whole milk greek yogurt: I like to use a plain or vanilla whole milk greek yogurt to add a delicious boost of protein to these pancakes and a dose of healthy fats. You can use whatever flavor of yogurt you’d like, but whole milk greek yogurt is best.
- Milk: you’ll also need a bit of milk to give the batter the right consistency. I typically use unsweetened almond milk, but you can use any milk you’d like.
- Egg: you’ll need one egg to make these pancakes.
- Flavor: we’re sweetening these yogurt pancakes with just a bit of coconut sugar and adding both vanilla and almond extract for an amazing, cookie-like flavor.
- Oats: the base of these pancakes is made with gluten-free rolled oats to keep them perfectly thick and fluffy.
- Baking staples: remember to add a little baking powder and salt.
- Optional mix-ins: feel free to choose your favs! I love adding blueberries or chocolate chips.
The best yogurt for yogurt pancakes
To keep your pancakes light and fluffy, I recommend using a whole milk greek yogurt. You can use flavored yogurt if you’d like, but it’s especially important to use a yogurt that has some fat content in it so that your pancakes don’t become gummy or dense. Trust me on this one!
How to make pancakes with yogurt (right in the blender!)
- Blend the batter. No bowl or whisk required! Add all of the wet and dry ingredients (except the mix-ins) to your blender and blend on high until the batter is smooth.
- Let it sit. That’s right, you’ll want to then let the batter sit in the blender! This is important as it will allow the batter to thicken for about 10 minutes.
- Cook, top & enjoy! Make pancakes on a square griddle with a little butter or olive oil as you normally would. Get all of my tips and tricks for making the best pancakes here.
Want to make mini pancakes?
Make cute little mini pancakes by dropping just 1-2 tablespoons of batter onto your griddle at a time! Alternatively, you can make my baby banana pancakes that are smaller and great for toddlers and babies.
Don’t forget toppings & mix-ins
What are pancakes without the yummy toppings and mix-ins? I love to fold fresh blueberries or chocolate chips right into the batter, and they’re extra delicious topped with:
- Fresh berries
- A dollop of yogurt
- Nut butter
- Chocolate chips
- Chopped nuts
- A drizzle of maple syrup
- Homemade whipped cream
Make them ahead + keep the pancakes warm
Feel free to make these yogurt pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
Pancake freezing tips
If you want to make these fluffy oatmeal yogurt pancakes ahead of time and serve them at a later date:
- Place the pancakes on a baking sheet so they aren’t touching, and put the whole baking sheet in the freezer for 30 minutes (this is called a flash freeze).
- Place them in freezer-safe bags or containers and freeze for up to 3 months.
- Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Our favorite pancake tools
See all of our kitchen essentials here.
More pancake recipes you’ll love
- Sidney’s 4-Ingredient Banana Pancakes
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
- Outrageously Fluffy Vegan Pancakes
- Cottage Cheese Banana Oatmeal Protein Pancakes
- Whole Wheat Banana Bread Pancakes
Get all of our pancake recipes here!
I hope you love these easy, fluffy yogurt pancakes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fluffy Yogurt Pancakes (high protein, gluten-free)
Ingredients
- ½ cup (113g) whole milk greek yogurt (plain or vanilla)
- ½ cup (120g) unsweetened vanilla almond milk (or dairy free milk of choice)
- 1 egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cup (119g) old fashioned rolled oats, gluten-free if desired
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Optional mix-ins
- Blueberries or chocolate chips
- Butter or olive oil, for cooking
Instructions
- Add all of the ingredients (except optional mix-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender for 10 minutes; this is important to allow the batter to thicken up properly, so please do not skip!
- After 10 minutes, lightly coat a griddle with butter or olive oil and place over medium heat. Once the pan is hot, add approximately 1/4 cup of the batter to the griddle for each pancake. Immediately add 5-6 blueberries or chocolate chips per pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are quickly burning, it means your pan is too hot.
- Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 2, 3 pancakes each.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 14th, 2022, and republished on January 20th, 2026.
The almond flavouring is so nice in these. I know there was a warning about not using yogurt with a good fat content, and I did make them a bit gummy only because I used dairy free yogurt (thought I had dairy, came out to the kitchen to find my kids had eaten it up!) but I devoured them anyway. Love your beautiful recipes, Monique!
I’m glad they were still a hit! Perfect breakfast 🙂
My family and I eat these pancakes nearly every day. Including my very picky 4yr old.
So happy to hear that!
Enjoyed these so much! The batter thickens so nicely and creates a fluffy, very tasty pancake. Thank you for the great recipe. This is going to be a go-to for pancakes!
Absolutely! Glad you loved them!
yum! used fage lactose free plain greek yogurt, unsweetened almond milk, gluten free oats, added 2 handfuls of spinach (working on pancakes for St Patricks day) and topped with blueberries. a keeper for sure! so easy to make in the blender- and i was worried the batter was too runny but the 10 min wait fixed that.
Perfect! Love that for St. Patricks’ Day 🙂
One of our favorite pancake recipes!! Super easy to make and so yummy! We also add a scoop of collagen powder. These pancakes are part of our weekly breakfast rotation! ❤️
So happy to hear that!
Everyone in the family agrees that these were super tasty! They smell amazing while cooking and taste great too. Extra perk that it’s a blender recipe and super simple!
Easy and delicious!
Tastiest oat flour pancake recipe I’ve ever tried! I added cinnamon & blueberries to the batter, 10/10 recommend
So glad you loved these!
Monique, I absolutely love your recipes. Any dessert or baking recipe I’ve made of yours is an instant favorite in our home. However, I seem to struggle with the recipes you have for pancakes. My pancakes always turn out runny and flat, even when I follow the recipe to a T. I’d love your advice!
Hi! So strange! I’d recommend adding a couple of tablespoons more oats, and then let the batter sit to thicken up a little. It could be the type of oats you’re using?
Can I use regular whole milk in this recipe?
Yep!
My go-to pancake recipe for more than a year now. Fluffy, delicious, healthy and super easy to make with staple ingredients you have at home. Thank you!
So happy to hear that!
Has anyone added a scoop of protein powder? Wondering if that would mess it up?
You could try replacing some of the oats with protein powder to ensure that the batter doesn’t dry out! Let me know if you give it a shot.
These pancakes are lovely! The almond extract is such a nice touch. Beautiful unexpected flavor in a pancake and super easy to make. Will definitely be on repeat. Love all your recipes!
Absolutely! Glad you loved these!
So simple to make. Absolutely delicious to eat!! Thank you!
So glad you loved them!
I just made these, although I had ro swap coconut sugar for raw sugar and omit the almond extract as I didn’t have any. These smell like waffle cones cooking, and they taste so amazing! They were fluffy and filling and I will be making this over and over. I’m not sure of the comparison of macros to a cottage cheese protein pancake, but these tasted far nicer. LOVE!
Perfect! So glad you loved these!
My very picky teenager ate them up!!!!! I added a banana & vanilla protein powder, they were delicious & fluffy
So happy to hear that!!
Can Parmesan be substituted with almond flour?
I would not suggest that!
If you don’t like things to be overly sweet, these pancakes are perfect for you! For me, they were perfect with blueberries mixed in and topped with maple syrup and bananas!
Absolutely!
Have to blend oats for a long time to make sure they’re not grainy. We didn’t prefer the almond flavoring in the pancakes, would omit next time.
Sorry you didn’t love these!
Hi! What would the amount of flour be in this recipe for subbing out oats? We have an oat allergy in our home now and we miss your pancakes so much!!
Hi! I’ve only mad these as is, so I’m not sure how the texture will change using regular flour instead – sorry!
You can save some washing up by using ground oats (reduce amount of oats called for in recipe by about 20%), and wisking the ingredients together. To cut sugar, eliminate coconut sugar (as sugar is sugar), and replace with some cinnamon. These also are great with strawberries added before flipping.
Perfect!
Delicious pancakes! Monique has the best healthy pancakes recipes. This is the third one that we absolutely love. I didn’t have full fat Greek yogurt, but used some half and half instead of almond milk, and it worked great. I also didn’t have coconut sugar, but used maple syrup. Finally, I didn’t have almond extract, but I will get it and used it for next time! Still, the recipe was amazing. I made an extra batch for next week’s breakfast. Thanks, Monique, for your blog (by the way, I just got your book!)
I’m glad that worked out well! These are great for customizing 🙂 I hope you love the cookbook!!
Oh my, excellent! I had Kirkland non fat Greek yogurt so added 2 T melted butter like suggested. I used Fairlife lactose free milk and all other ingredients same . I used coconut oil in my pan and some frozen wild blueberries warmed and added little maple syrup for topping. I’m single so had 3, then putting rest in freezer for the week. I will use peanut butter and maple syrup another time. So VERY YUMMY ! Thank you for sharing.
Love it!! Perfect breakfast 🙂
Dont have a regular blender but I used an immersion blender for 2 mins and these came out great.
Wanted to experiment with making eggnog flavored pancakes sans eggnog. So I added 1 tsp cinnamon and roughly 1/3 tsp nutmeg to the batter before blending. Made whipped cream with some vanilla, a little almond extract, and a dash of nutmeg plus a bit of powdered sugar (not too much as the maple syrup also adds sweetness). They were terrific and almost perfect eggnog flavor. If I’d had rum extract I would’ve used that instead for the cream and then I’m sure it would’ve be been exactly perfect. Caution tho: the cream really made it – the spiced pancakes without whipped cream don’t taste much like eggnog at all.
Love that idea! Perfect holiday breakfast 🙂
Can I use steel cut oats with this recipe? Thank you!
I think the texture may change!
Thanks for sharing the recipe, I was looking for a great pancake recipe without rice and any starch, and the texture is pretty good as the ones with gluten. Even I made a mistake with the yogurt quantity (1cup) these turned out amazing, I added a bit of cacao nibs and cinnamon Ceylon and the taste was pretty good, I’m very happy 😊
Amazing! Glad you enjoyed!
These are soooooo good. Super soft and such a good flavor from the almond extract. My kids devoured these! I did have to double it for there to be enough for 4 of us.
One of our fav family breakfast, too! Glad they’re a hit with the kiddos!
Love these! Did not have almond extract, used some ground almond instead ( only a small amount). Used coconut milk and about half the baking powder suggested. Worked a treat and very delicious. Thank you so much for this recipe. 🙂
I’m glad they worked out well! Perfect breakfast 🙂
These were delicious and filling! Even my kiddos enjoyed them!
these were so easy to make and they were BOMB! my husband devoured them – soooooo good!!!! (i left out the almond extract bc i hate almond extract, I used raw milk instead of almond milk)
Perfect! Glad they were a hit!
turned out fab!!
My weekend breakfast. So good!
So glad you love these!
These are SO good and SO easy! I have substituted flax egg and coconut yogurt and they turned out just as great.
This is our go to pancake recipe. I love that it’s gluten free and has protein to fill all of us up for the morning. We always have to double the recipe because my 3 year old and 1 year old eat so many! We love to add blueberries and/or chocolate chips.
As a nursing mama, these pancakes start the day off just right! I served mine up with a little maple syrup, ricotta & fresh berries. Dreamy! The flash freeze method works great, too! I just reheated the last of my frozen batch in the oven on a baking sheet covered with foil @ 375 for 12 minutes. Just as moist and delicious as they were the day they were made! Rockstar recipes. Keep them coming!
Delicious! Made them for me and my toddler. I had cottage cheese so used that instead of yogurt. Turned out great.
Perfect! One of our fav breakfasts 🙂
I made these for a weekend breakfast and they were absolutely amazing!
I halved the recipe for a single serving and added blueberries and syrup and they turned out perfect! I also added a squeeze of fresh lemon and it incorporated nicely and added a nice zesty aftertaste.
Not as thick as I would have hoped ( I left them for ten minutes) but they still tasted great:)
Delicious recipe, will definitely be on my breakfast rotation!
Thank you:)
Those additions sound delicious! The extra liquid from the lemon juice may have thinned them out a bit, but glad you enjoyed regardless 🙂
I made these for a weekend breakfast and they were absolutely amazing!
I halved the recipe for a single serving and added blueberries and syrup and they turned out perfect!
Not as thick as I would have hoped ( I left them for ten minutes) but they still tasted great:)
Delicious recipe, will definitely be on my breakfast rotation!
Thank you:)
great recipe! i used gluten free flour instead of oat flour, brown sugar instead of coconut, and 2.5tsp vanilla (and no almond essence), as those are just my preferences. the pancakes were thick and super fluffy, cooked right through with no problem. there was no gumminess, no undercooked middle, no yoghurt flavour
i also used beaters instead of a blender and it worked wonderfully
Amazing! Happy to hear those swaps worked out well!
Wow this was a great recipe!! I am trying to work on a higher protein lifestyle without having to add protein powders. This was tasty, not too sweet, and easy to make small adjustments! I did make 2 MASSIVE pancakes with this recipe instead of 6 as I am trying to eat it by myself so they were hard to flip over, my fault. 😅 Next time I’ll make them 3 large pancakes instead. I added Blueberries and just wow, no syrup even needed.
Thanks, Elizabeth! So happy to hear they were delicious!