Greek Yogurt Berry Pancakes

I love a fluffy stack of pancakes for breakfast.

But what I don’t love is the feeling of overloading on simple carbohydrates, so I developed a fabulous pancake recipe with whole grain flour, old-fashioned oats, Greek yogurt and berries, making it higher fiber AND higher protein.

But what I didn’t sacrifice is the taste and fluffiness we all know and love about traditional pancakes. The yogurt not only adds protein, but it gives the pancakes a fluffy and spongy texture; the cinnamon and vanilla (I always add extra) provides a ton of flavor; and the oats give the pancakes a heartiness that is super satisfying.

I also love the endless topping options for these pancakes – nuts, nut butters, berries and real maple syrup, to name a few.

And if you’re interested in a lower carb, higher fat pancake recipe, try using a mix of almond and coconut flours instead of whole wheat flour and oats!

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Greek Yogurt Berry Pancakes

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: Makes 12 small pancakes 1x
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American


Berry-laced whole grain pancakes with oats, Greek yogurt, cinnamon and vanilla.


  • 1 cup whole wheat flour or whole wheat pastry flour
  • ½ cup old-fashioned rolled oats
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • 1 cup milk
  • ½ cup plain or vanilla Greek yogurt
  • 2 large eggs
  • 1 Tbsp. pure vanilla extract
  • 1 cup fresh or frozen blueberries or raspberries
  • Berries and chopped nuts, for serving
  • Maple syrup, for serving


  1. In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.
  2. Whisk in the milk, Greek yogurt, eggs and vanilla extract until combined. Fold in berries.
  3. Heat a large nonstick skillet to medium. Coat with cooking spray. Scoop two or three ¼ cup scoops of pancake batter into the hot skillet and cook 1-2 minutes per side, until lightly browned and the pancake is set.
  4. Repeat with remaining batter. Serve pancakes immediately with berries, nuts and maple syrup.


Substitution Tip: Use any yogurt or milk in this recipe (i.e. soy, almond, coconut, cow’s)


  • Serving Size: Serves 4 (3 pancakes)
  • Calories: 234
  • Sugar: 7g
  • Sodium: 475mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 11g
  • Cholesterol: 94mg

Keywords: pancake, pancakes, greek yogurt, breakfast, brunch, berries, berry