Almost everyone is fond of slow mornings where you do not have to spend hours in the kitchen getting breakfast ready but rather work smartly, just a little effort in the kitchen with desired results.
When it comes to easy cooking with nutritious packed no food can beat pancakes. Imagine waking up to the aroma of golden delicious pancakes and their fluffy texture. Wholesome!!
Greek Yogurt Pancakes have become a beloved breakfast option for many, thanks to their fluffy texture and high protein content.
With the addition of Greek yogurt, they pack a protein punch, often containing around 24 grams of protein per serving, which helps keep you full and satisfied throughout the day.
They can be made in advance and stored for quick breakfasts on the go. You can enjoy them topped with fresh fruit, drizzled with maple syrup, or served plain.
Perfect for meal prep or a leisurely weekend brunch.
1- Fluffy Greek Yogurt Pancakes
Today I am going to reveal how you can make your pancakes protein packed making them extremely healthy and beneficial with one and only Greek yogurt.
It not only provides you the much-needed proteins but that fluffy and soft texture is everything. Let’s begin making the fluffiest pancakes.
Ingredients:
- ¾ cup whole milk Greek yogurt.
- ¼ cup milk.
- 2 eggs.
- 2 tablespoons melted and unsalted butter.
- 1 tablespoon sugar.
- 2 teaspoons baking powder.
- ¼ teaspoon salt.
- 1 cup all-purpose flour (you can use whole wheat as well).
- 1 cup add-ins, blueberries, diced bananas, diced strawberries, diced peaches, or chocolate chips. You can either stir them in the batter or sprinkle them separately over every pancake.
Instructions:
1- Add Greek yogurt, milk, eggs and butter in a bowl. Whisk them well to combine into a smooth mixture.
2- Add all dry ingredients the sugar, baking powder, salt and flour to this mixture. Cut and fold it many times to get a smooth batter.
3- Lastly, add your desired add-ins into the batter. It can be diced fruits like bananas, strawberries,s or chocolate chips or you can sprinkle them on every pancake while they are being cooked.
4- Coat your nonstick pan with butter using ba rush or swirl it and heat the pan on medium heat.
5- For making regular-size pan cakes take out ¼ cup batter and let it spread evenly on your pan. Afterward, let it take until bubbles start appearing and the edges are golden brown. Flip the side and let it cook for aan dditional 2-3 minutes to be done from both sides.
6- Repeat the same quantity and process for making more pancakes. Once you are done making pancakes stalk them over one another and pour suitable dressing over your pancakes. You can use maple syrup, honey, Nutella, peanut butter, or any fruit puree.
7- If you want to make mini pancakes just reduce the quantity of batter to 2 tablespoons and follow the same process.
Calorie Count:
Fluffy Greek yogurt pancakes have 69-90 calories. Approximately, 550-720 calories per batch of fluffy Greek yogurt pancake.
2- Blueberry Greek Yogurt Pancakes
Do you want to add flavor to your pancakes? try adding blueberries. Greek yogurt blueberry pancakes are airy and fluffy filled with the sweetness of blueberries in every bite.
Give these blueberries Grand Greek yogurt pancakes a try! I promise you will not be disappointed.
Ingredients:
- 1.5 cups all-purpose flour.
- ¾ cup plain Greek Yogurt.
- 2 tbsp melted butter.
- 1.5 cups fresh blueberries.
- 1 cup milk.
- 1 egg.
- ¼ tsp ground cinnamon.
- 2 tbsp granulated white sugar.
- ½ tsp salt.
- 1 tsp vanilla extract.
- 2 tsp baking powder.
Instructions:
Using these ingredients you will make 10 pancakes with this batter.
1- In a large mixing bowl sieve together all the powder ingredients. Sieve together all-purpose flour, baking powder, ground cinnamon and salt.
2- In another bowl add all the wet ingredients one by one, start by adding milk, melted butter, Greek yogurt, egg, and vanilla extract. Whisk all the wet ingredients or blend them using a blender.
3- Now mix all the ingredients with a spatula. Use cut and fold method to get a smooth batter.
4- Once the batter is ready, add blueberries and combine them gently or top every pancake with berries while on stove. Grease nonstick skillet or griddle with butter with a brush.
5- Heat it on the medium-high stove for a while.
6- Now on medium heat pour ¼ cup of batter over the pan you are using. Let it rest until bubbles appear and then flip the side.
7- Once both sides are done repeat this process until all the batter has been used.
8- Topped with butter, berries and warm syrup serve immediately!
Calorie Count:
Blueberry Greek yogurt pancakes have 90-110 calories. Approximately, 720-880 calories per batch of blueberry Greek yogurt pancake.
3- Greek Yogurt Banana Pancakes
Looking for a healthy replacement for buttermilk? Try adding Greek yogurt to your pancake recipes. It’s a healthy replacement for buttermilk and also takes the place of oil or liquid you find in traditional recipes.
With bananas in combination, it’s a healthy food mainly composed of proteins from Greek yogurt and vitamins and fibers from bananas.
Ingredients:
- 1 mashed banana.
- 2 eggs.
- ½ cup rolled oats.
- ¼ cup plain Greek yogurt.
- ½ tsp Cinnamon.
- ½ tsp baking powder.
- Salt to taste.
- ¼ cup chocolate chips.
Instructions:
Combine all the ingredients of the pancake in a bowl except the chocolate chips and whisk until well combined.
Now add the chocolate chips then cut and fold the batter using a spatula.
Next, you need to preheat your nonstick skillet or griddle either spray oil or grease with butter.
Pour ¼ cup of the pancake batter into a preheated pan.
Once you start seeing the bubbles the spatula can easily move under flip the pancake and let it cook for an additional 1-2 minutes until well cooked. Continue this process until you consume all the batter.
Stack your pancakes over one another, use banana slices, butter and maple syrup, chocolate syrup, or honey for garnishing.
Calorie Count:
Banana Greek yogurt pancake has 92-115 calories for 1 pancake. While 740-920 calories are present in one batch of banana Greek yogurt pancakes.
4- Pumpkin Greek Yogurt Pancakes
While enjoying the fall season, make the most out of it and use freshly available pumpkins in your pancakes.
You can either use canned pumpkins or fresh pumpkins, make their puree, and incorporate in pancake batter. While these pancakes are fluffy and airy in texture, light in weight with a signature orange hue they keep you full for longer and provide you with goodness of all nutrients.
Ingredients:
1 cup all-purpose flour.
¼ cup white sugar.
¼ teaspoon salt.
1 tsp baking powder.
1 tsp baking soda.
¼ tsp ground cinnamon.
¼ tsp vanilla extract.
1 large egg 1 egg white only.
½ cup Greek yogurt.
6 tbsp milk.
½ cup pumpkin puree.
Instructions:
1- In a large mixing bowl sieve together all the powder ingredients. Sieve together all-purpose flour, baking powder, baking soda, sugar, ground cinnamon, and salt.
2- In another bowl add all the wet ingredients one by one, start by adding milk, Greek yogurt, egg white, pumpkin puree, and vanilla extract. Whisk all the wet ingredients or blend them using a blender.
3- Now mix all the ingredients with a spatula. Use the cut and fold method to get a smooth batter.
4- Once the batter is ready. Grease a nonstick skillet or griddle with butter using a brush.
5- Heat it on the medium-high stove for a while.
6- Now on medium heat pour ¼ cup of batter over the pan you are using. Let it rest until bubbles appear and then flip the side.
7- Once both sides are done repeat this process until all the batter has been used.
8- Topped with butter, berries, chocolate chips and warm syrup serve immediately!
Calorie Count:
Pumpkin Greek yogurt pancake has 95-120 calories per pancake. Assuming there are 8-10 pancakes per batch the total calories will be 750-950.
5- Zucchini Greek Yogurt Pancakes with Oats
Are you looking for gluten gluten-free and protein-enriched breakfast?
Welcome! You have landed in the right place. Using zucchini with Greek yogurt and oats you get a gluten-free breakfast with over 20 g of proteins what else do you need? Get in your pantry and get your hands on all the ingredients listed below.
Ingredients:
- 1/2 cup rolled oats (replacing all-purpose flour).
- ¼ cup plain Greek yogurt.
- ½ tsp baking powder.
- 2 egg whites.
- ½ tbsp brown sugar.
- 2 tbsp almond milk.
- ½ tsp vanilla extract.
- 1/3 cup shredded zucchini.
Instructions:
1- We are replacing all-purpose flour with oats, so add oats and all listed ingredients besides zucchini to a blender and blend until oats are fully and completely ground.
2- Add shredded zucchini to the batter and fold gently let it rest for a few minutes till the batter thickens and gets smooth.
3- Pre heat your skillet or griddle on medium-high flame. Spray cooking oil or grease it with butter using a brush.
4- Pour the batter directly onto the skillet or griddle until the desired size is achieved or use ¼ size cup to get regular-size pan cakes.
5- Once the edges of the pancakes have set and bubbles begin to build up flip the side using a spatula and let it cook through completely.
6- Keep on repeating the process until you run out of batter and keep on coating your pan with oil or butter between each batch.
7- Once all the batter has been used pile your pancakes over one another in a serving dish and top with butter, cottage cheese, syrup, berries, or use your favorite toppings.
Calorie Count:
Zucchini Greek yogurt pancakes have 68-82 calories per pancake.
For an entire batch of pancakes, it has 540-660 calories in total. While changing toppings and size consider additional calories.
6- Spinach Greek Yogurt Pancakes
Vegetable in pancake?? Yeah, you heard it right come out of traditional pancake recipes and that stereotypical golden hue and give spinach pancakes a try.
These dye-free green pancakes when combined with oats are easy to cook and have all the right ingredients your body needs. Besides, it’s a useful recipe for toddlers.
Ingredients:
- ½ cup Greek yogurt.
- 1 medium egg.
- 2 tbsp unsweetened apple sauce.
- 1 cup spinach.
- 2/3 cup rolled oats.
- 1 tsp cinnamon.
- ½ tsp baking powder.
- 2 tbsp chopped walnuts.
Instructions:
1- Besides, walnuts add all other ingredients to a food processor or blender. Blend them until thick and consistent batter is obtained.
2- Sprinkle the walnuts in the prepared batter stir it gently and let it sit for 5 minutes so that the batter is thick and smooth.
3- Heat your pan either griddle or skillet over medium to low heat. Grease your pan with butter or oil whatever you like.
4- Transfer ¼ cup of the batter to the pan. Let it cook until the edges are set and you see bubbles. Make sure your spatula easily glides under the pancake and then flip the side. Cook it for another 2-3 minutes and then dish it out.
5- Keep on repeating it until all the batter is used.
6- If you are making it for babies or toddlers pour 2 tbsp of batter onto the pan and then flip the side once bubbles appear.
7- Use maple syrup, honey, or date syrup to pour as dressing or serve as it. As per your choice.
Calorie Count:
Spinach Greek yogurt pancakes have 256 calories per pancake. While changing toppings and size consider additional calories.
7- Raspberry Lemon Greek Yogurt Pancakes
Raspberries are both sweet and tart and they add so much flavor to the pancakes. Add lemon juice to your batter to get Raspberry lemon Greek yogurt pancakes.
Served warm with maple syrup they can satisfy all your sweet cravings.
Ingredients
- 1 cup all-purpose flour.
- 2 tsp baking soda.
- Pinch of salt.
- ½ granulated sugar.
- ¾ cup milk.
- 1 tsp lemon juice.
- 1 large egg.
- 1 tsp vanilla extract.
- ¼ cup full-fat Greek yogurt.
- ½ torn raspberries.
- Butter, maple syrup, and raspberries for serving.
Instructions
1- In a medium-sized bowl start by adding all-purpose flour, salt, and baking soda. Firs,t sift them and then whisk together.
2- In another bowl add all the wet ingredients, the eggs, milk, Greek yogurt, sugar, lemon juice, and vanilla extract. Tear up the raspberries and fold them into the batter until well combined.
3- Heat your pan either griddle or skillet over medium to low heat. Grease your pan with butter or oil whatever you like.
4- Transfer ¼ cup of the batter to the pan. Let it cook until edges are set and you see bubbles. Make sure your spatula easily glides under the pancake and then flip the side. Cook it for another 2-3 minutes and then dish it out.
5- Keep on repeating it until all the batter is used.
6- Serve these Raspberries Lemon Greek Yogurt pancakes with butter and maple syrup. Top with more raspberries when desired.
Calorie Count:
Raspberry Lemon Greek yogurt pancakes have 90-115 calories per pancake. Assuming 8-10 pancakes in one batch the calorie count would be 720-920.
8- Strawberry Shortcake Pancakes With Greek Yogurt
How could you forget to add your favorite strawberries to the pancakes? Adding strawberries makes your pancakes flavorful and healthy.
Beautiful, fluffy, and full of flavor, these Strawberry Shortcake Greek Yogurt Pancakes are a twist on traditional pancakes.
Topped with fresh strawberries and a homemade strawberry syrup, they bring the flavors of summer to your table year-round.
Ingredients
For the Pancakes:
- 1 cup organic white self-raising flour (or all-purpose flour)
- 1 cup wholemeal self-raising flour (or whole wheat flour)
- 2 teaspoons baking powder (use 1 tablespoon if using other flour options)
- 2 tablespoons raw sugar
- 1/4 teaspoon salt (1/2 teaspoon if using other flours)
- 2 large eggs
- 3 tablespoons light butter, melted (or any cooking oil)
- 1 tablespoon pure vanilla extract
- 1 cup plain non-fat Greek yogurt
- 1 cup unsweetened almond milk (or skim/low-fat milk)
For the Strawberry Syrup:
- 1 ½ cups fresh (or frozen) diced strawberries
- 2 tablespoons sugar
Instructions
1- Prepare the Strawberry Syrup: In a small saucepan, combine diced strawberries and sugar. Cook over medium heat until the strawberries break down and release their juices, about 5-7 minutes. Remove from heat and set aside.
2- In a large mixing bowl, whisk together both types of flour, baking powder, sugar, and salt. In another bowl, beat the eggs, then add melted butter, vanilla extract, Greek yogurt, and almond milk. Mix until well combined.
3- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
5- Stack pancakes on plates and top with warm strawberry syrup and additional fresh strawberries if desired.
Calorie Count:
Strawberry Greek yogurt pancakes have 168 calories in one pancake. While changing toppings and size consider additional calories.
