Greek Yogurt Pancakes

Looking for a good breakfast idea? Here’s one that is quick, easy, and feels like way more of splurge than it actually is…my kind of recipe 🙂 Greek Yogurt Pancakes!!! I’m a huge pancake fan, but I always feel a little guilty after I let myself indulge into this fluffy piece of heaven. You can imagine how thrilled I was when I discovered I can make pancakes from Greek yogurt. I love Greek yogurt because it’s low in calories and has twice as much protein in it as regular yogurt. Protein is very important after tough workouts to help repair those damaged muscles and make them stronger. This is a breakfast the whole family will love. Even my young son loves these and, best of all, I didn’t feel guilty letting him eat them. So, go ahead, indulge in a comfort food for breakfast…and the best part about it…you won’t have anything to feel guilty about!

Greek Yogurt Pancakes

Tastes like a comfort food but better for you and loaded with protein!

Tastes like a comfort food but better for you, and loaded with protein!

2 containers of Strawberry Greek Yogurt (I use Yoplait 5.3 oz containers. Only 100 calories each!)

1 Banana

½ cup Egg Beaters

¾ cup Whole Wheat Flour

¼ cup Vanilla Flavored Whey Protein Powder

2 tsp Baking Soda

Cooking Spray

Sugar Free Maple Syrup (I love using this because it still tastes great but has way less calories than regular syrup)

Light Butter (or better yet, No Calorie Spray Butter!)


1. Open both yogurt containers and empty them into a mixing bowl. Stir them together until smooth and creamy. Add ½ cup Egg Beaters  and stir to combine with yogurt.
2. Peel and slice the banana. Then cut each slice into fourths so that they mix into the batter easily. Place banana chunks into mixing bowl and stir until combined with the yogurt and egg mixture.
3. In a separate bowl, mix together the flour and baking soda.
4. Pour yogurt/egg/banana mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
5. Spoon the batter onto a nonstick and sprayed griddle or pan over medium heat. Like I said, the batter is extremely thick so you will have to spread it out on the pan to your desired size. I find it easier to have the pancakes a little smaller and thicker when I first place them on the pan, let one side get done and then flip them and push down on the pancake so the batter spreads out and the pancake flattens.
6. Serve with butter, syrup, fruit, Reddi-Wip…whatever your heart desires 🙂

Makes 6-10 pancakes, depending on how big you make them. You can also try this with a variety of Greek Yogurt flavors.

Here are a few tips for making pancakes as it can be challenging at times:

1. The bigger the spatula you have, the easier it is to flip.
2. Griddles work best, but if you don’t have a griddle, make sure to use a large flat pan, or a pan that has a large enough flat surface in the middle. Also, it’s much easier if your pan has a no stick surface.
3. Spray your cooking surface between each and every pancake so they don’t stick.
4. If you do have to use a pan, I find it helps make the flipping easier if I lift the pan off the stove and tilt it to aid in flipping the pancake.


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