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

Description

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


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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


Nutrition

  • 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

21 Comments

  1. KJD on July 29, 2019 at 12:13 pm

    Can you try a Paleo version next time? It’s all grains and dairy here…

    • Julie Andrews on July 29, 2019 at 7:31 pm

      Hi Julie – You can swap in almond and coconut flours instead of whole wheat, and use coconut yogurt/milk rather than dairy. Enjoy!!

      • Rob on September 24, 2019 at 9:58 am

        Would be great to know how much almond and coconut flour to use for the substitutions.

        • Julie Andrews on September 25, 2019 at 1:17 pm

          Hi Rob – I would try 1 1/4 cups almond flour + 1/4 cup coconut flour (instead of the whole wheat flour and oats) and add an additional egg.

  2. Shobha Tagat on July 31, 2019 at 10:06 am

    Hi – what’s a good substitution for eggs in this recipe? Thank you

    • mnk on July 31, 2019 at 12:25 pm

      corn starch

    • Julie Andrews on July 31, 2019 at 1:43 pm

      Hi Shobha! You can make a flax ‘egg’ as a substitute. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Bob’s Red Mill also sells an egg replacement product. I hope that helps!

  3. Gwen DeBerry on August 1, 2019 at 6:32 am

    Great recipe!!!

    • Julie Andrews on August 1, 2019 at 12:04 pm

      So happy you enjoyed them! I love having these on a Saturday morning. 🙂

  4. Leticia on August 1, 2019 at 8:40 am

    Is this suppose to be low carb 38g?

    • Julie Andrews on August 1, 2019 at 12:03 pm

      Hi Leticia – I wouldn’t categorize these as low carb, even though that means something different to everyone. They do contain more complex carbs since they’re made with all 100% whole grains rather than refined flour, and with the added protein from the Greek yogurt, they’re a much healthier option overall than traditional pancakes. If you want to try a lower carb version, you can swap the whole wheat flour for a mix of almond and coconut flours. I hope that helps!

  5. Dana Bryant on August 5, 2019 at 7:16 am

    This looks great! Could I do a 1 1/2 cups of the whole wheat flour as a substitute for the 1/2 c of oats? Unfortunately, I’m allergic to oats. Thanks!

    • Julie Andrews on August 5, 2019 at 10:08 am

      Hi Dana! Yes, you can absolutely use all whole wheat flour and no oats. Enjoy!!

  6. Trish Newman on August 5, 2019 at 9:43 am

    Great recipe! I made them today…so delicious!

    • Julie Andrews on August 5, 2019 at 10:08 am

      Fabulous, Trish! I am thrilled you enjoyed it!

  7. J palacko on August 5, 2019 at 2:56 pm

    The coconut flour sounds delish! I think I would try that version- no fruit- but real butter and real maple syrup. People are too worried about carbs- enjoy food in moderation but don’t skip something totally enjoyable! Happiness on a plate!

    • Julie Andrews on August 5, 2019 at 6:09 pm

      Definitely real butter and maple syrup 😉

  8. Carla Stewart on August 6, 2019 at 12:18 pm

    Sodium: 788mg
    What makes the sodium so high in this recipe?

    • Julie Andrews on August 6, 2019 at 3:18 pm

      Hi Carla – This is actually an error. The sodium content is 475mg per serving – most of it comes from the baking powder and salt, and the eggs and yogurt contain a little natural sodium as well. Great catch!

  9. alana on August 7, 2019 at 7:31 am

    is the calorie count per pancake or for 3 pancakes?

    • Julie Andrews on August 7, 2019 at 7:38 am

      Hi Alana! The nutrition facts are for 3 pancakes, which is 1 serving. The total recipe makes 12 pancakes and will serve 4.

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