Originally I started making these yogurt pancakes for my almost 1 year old as a way to get extra protein and calcium into his breakfast after he got sick of having eggs.
The truth is: I spent weeks perfecting this fluffy yogurt pancake recipe 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 finally after many not so perfect attempts, I finally landed on a recipe I feel proud of: yogurt pancakes that are tender and fluffy on the inside.
The best part though? These oatmeal yogurt pancakes were happily welcomed by both my son and husband. I often add blueberries and then slather them with peanut butter for a little extra boost of deliciousness, and find them both gobbling them up. And good news: they’re perfect for freezing so you can enjoy them whenever you’d like!
Everything you’ll need to make yogurt pancakes
These easy greek yogurt pancakes come together right in your blend with just a few simple ingredients (busy morning win!) 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 on egg in 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.
How to make yogurt pancakes (right in the blender!)
- Add all of your pancake ingredients (except the mix-ins) to your blender and blend on high until the batter is smooth.
- Let the batter sit in the blender! This is important as it will allow the batter to thicken for about 10 minutes.
- Lastly, use the batter to make pancakes as you normally would! Get all of my tips and tricks for making the best pancakes here.
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!
The best yogurt for yogurt pancakes
To keep your pancakes nice, light and fluffy, I recommend using a whole milk greek yogurt.
You can use any flavor 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!
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, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe 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.
More pancake recipes you’ll love
Healthy Banana Oatmeal Pancakes (made right in the blender!)
Outrageously Fluffy Vegan Pancakes
Cottage Cheese Banana Oatmeal Protein Pancakes
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
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!
Fluffy Yogurt Pancakes (high protein, gluten free)
Incredibly fluffy yogurt pancakes made right in the blender with protein-packed greek yogurt and oats. These easy, gluten free oatmeal yogurt pancakes make a wonderful weekday breakfast or delicious weekend brunch! Add your favorite mix-ins and a drizzle of maple syrup for the perfect morning.
Ingredients
- ½ cup whole milk greek yogurt (plain or vanilla)
- ½ cup 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 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
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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!
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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.
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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.
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Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 2, 3 pancakes each.
Recipe Notes
It's important to use a greek yogurt with some fat content in it to ensure the pancakes don't get gummy. Feel free to use any flavor you'd like!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
30 comments
Why is the milk called to be “dairy free” (especially since aleeady using dairy yogurt)? Can I use regular dairy milk? Thanks!
You can use any milk you’d like!
Another awesome pancake recipe- so fluffy & I LOVE the almond extract in this one! Thank you!!!
The best! So glad you enjoyed!
Can you tell me if you tried any egg substitute in all your trials? My mom has egg white sensitivity and an egg divided in 6 would not pass. Thanks 😀
Sorry, I haven’t tested these to be egg free. Try our vegan pancakes instead: https://www.ambitiouskitchen.com/fluffy-vegan-pancakes/
Hi!! This looks so good and I am wondering if I can sub the coconut sugar with regular or brown sugar? Any recommendations to sub? Thanks!
I just used regular sugar and they were delicious!
Hi! Yes that should work just fine 1:1.
These are the best pancakes I’ve ever made. They taste great, are super easy to make, and a ton healthier than any regular box mix. Will definitely be making again!! Thank you Monique 😊
So happy to hear that! Such a great breakfast 🙂
This is such an easy recipe to follow, I love that it can all go right into the blender. All 3 of my kiddos LOVED the pancakes and they were full and didn’t ask for a morning snack! Will definitely be making these again, thank you so much!
So easy and delicious! Glad these are a hit with the kids 🙂
What can do use in stead of an egg? We have an egg allergy.
I think that she has other vegan pancake recipes you can follow instead!!
I just made these for the first time and they are delicious! I topped them with a little butter and a dusting of powdered sugar and cinnamon (truly just a tiny, tiny dusting – they’re very tasty as is). I’ll definitely make them again (maybe with chocolate!). The shop was out of whole milk Greek yogurt (small town life) so I had to use fat free and they were a tiny bit gummy. No surprise that Monique knows what she’s talking about! Next time I’ll use whole milk yogurt if I can find it, but I still enjoyed them immensely.
So glad you loved them regardless! Perfect breakfast 🙂
I want to make these so bad but noticed the note about the yogurt and it having to have fat in it. Were lactose intolerant here so I use lactose free Greek yogurt, which unfortunately has no fat 🙁 is there another option I can use?
Try adding in a 1 tablespoon of olive oil or melted butter to the batter 🙂
Ummm….yum! I loved this switched up pancake recipe!
Next time I might give the oats a quick blend and then add the wet ingredients…but delicious flavour and love that they are more nutritious than standard pancakes.
Absolutely! Glad you enjoyed 🙂
These pancakes were delicious and easy and cooked up so nicely. What a nutritious way to start the day. I will be making them again soon!
Best way to wake up! Glad you enjoyed 🙂
I never write reviews, but just had to for this recipe! Monique, you have truly outdone yourself with this one—these pancakes are absolutely delicious! Truly a new staple in my kitchen. I added thinly sliced banana and chocolate chips to mine and topped with pb and maple syrup—YUM!! Thank you, thank you, for a higher protein breakfast option that tastes amazing (such a unicorn these days!)!!
So happy to hear that! Thanks so much for your review 🙂
Just made these for brunch and everyone loved them! I doubled the recipe and added chocolate chips to half the batch. Thanks, Monique!
Love that! Glad they were a hit!
I made these this morning and my husband specifically asked what I did differently to make them so good!
Love it! Best breakfast.
So yummy. Made this morning and were warming filling and lovely. Topped with bluebs.