Greek Yogurt Pancakes with Maple Syrup

These Greek yogurt pancakes with maple syrup are a filling breakfast that is low on fat. A simple pancake recipe you can whip up in no time.

When I first started making this pancake recipe, I made it with sour cream…talk about a lot of fat! As a family, we already ate pretty healthy overall, lots of fruits and veggies and minimal processed food. However, sour cream was a big staple because we love Mexican food, and these pancakes!

I saw from a few sources that Greek yogurt could be used as a substitute for sour cream. It has pretty much the same consistency and texture, tastes just a tiny bit tangier, and obviously, it’s the same color. I thought it looked like a super easy swap. Once it was approved by the hubby and kids, I decided to try using Greek yogurt in this pancake recipe instead of sour cream too.

It worked! Way less fat and the flavor is still super delicious. The consistency of the pancakes is a little denser, but they are also more filling because of the extra protein from the yogurt. Give them a try and let me know what you think!

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How to Make Greek Yogurt Pancakes with Maple Syrup

Gather all of the ingredients, a medium bowl and two small bowls. Now you are ready to make these simple and delicious Greek yogurt pancakes.

The first step is to mix all of the dry ingredients together in a small bowl. Measure out 1 cup of Greek yogurt in your medium bowl. Then pour the dry ingredients in with the Greek yogurt and mix them together just barely. Sometimes when I’m feeling a little lazy and want to eliminate some dishes, I will measure the dry ingredients directly into the bowl with the Greek yogurt. Then stir it all together. I haven’t noticed a huge difference in the final results of the pancakes.

Next, crack the two eggs in a small bowl, add 1/2 tsp of vanilla extract, and whisk them together. Pour them into the medium bowl with the Greek yogurt and dry ingredients and whisk everything together. Now it’s time to cook them on your skillet.

Heat your skillet or frying pan over medium-high heat. Add butter and melt it before scooping 1/4 cup of the pancake batter per pancake onto the skillet to cook. Leave some space between because they spread out as they cook. When the edges of the pancake look set up and there are bubbles forming on the surface, it’s ready to flip. Flip them over and cook for about one more minute.

Note: I love cooking pancakes on my ceramic, electric skillet. It is very large so I can fit a lot of pancakes on it at a time. Also, it is non-toxic which is a huge selling point for me. And finally, they do not stick at all and flip very easily.

Serve the pancakes topped with butter, warm maple syrup, and any additional toppings you like.

Greek Yogurt Pancakes with Maple Syrup Ingredients:

• 7 tbsp flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup Greek yogurt
• 2 eggs
• 1/2 tsp vanilla extract
• butter, for frying and serving
• maple syrup, for serving

Greek Yogurt Pancakes with Maple Syrup Instructions:

1. In a small bowl, stir together all of the dry ingredients.
2. In a separate, medium bowl, add the Greek yogurt.
3. Pour the dry ingredients in with the Greek yogurt and stir until the ingredients are just barely mixed together.
4. In a separate, small bowl, crack the eggs and whisk the vanilla extract in with them.
5. Pour the eggs in with the Greek yogurt and dry ingredients and whisk everything together.
6. Heat your skillet over medium-high heat and melt the butter. Scoop out 1/4 cup of pancake batter and add it to the skillet, leaving space between as they spread out while they cook.
7. Once the batter is showing bubbles and is set up around the edges, flip it over. Cook for about 1 minute on the other side.
8. When the pancakes are done, top them with butter and warm, maple syrup. Add any additional toppings and sides that you want.

Recipe Variations

• Try using a flavored Greek yogurt, like blueberry or strawberry.
• Add whipped cream on top for a fun bite.
• Fresh berries are always delicious!
• Add chocolate chips in the pancake batter.
• Top with honey instead of maple syrup. Using local honey is very beneficial during allergy season! Make sure you do not use honey if you are serving to a child under 1.

If you are a Greek yogurt loving family, go ahead and try your hand at making your own!

How to Store:

You can make a large batch of these pancakes and store them in the fridge for up to a week. They reheat well. I’m sure you could also freeze them like any other pancake. I’ve just never done it because we eat them so quickly as a family of six.

More Posts Like This:

• Peanut Butter Banana Pancakes
• Greek Yogurt Tzatziki Sauce
• Simple Homeschool Breakfast Ideas

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