Greek Yogurt Pancakes – Easy and Fluffy!

Light and fluffy greek yogurt pancakes are topped with fresh berries, bananas and slivered almonds for a simple, high protein breakfast! This healthy pancake recipe is super easy to make and I promise you that you will love these extra fluffy and secretly healthy (and gluten-free!) pancakes.


I love to drown my yogurt pancakes in maple syrup–the soggier the better! I discovered Joseph’s brand all-natural sugar-free maple syrup at Whole Foods a few years ago and it has changed my life. This post is not at all sponsored by the brand but I wanted to share it with you anyway because it’s that good! If you love to drown your breakfast in syrup like I do, you will love Joseph’s brand sugar-free maple syrup!

And I don’t just stop at syrup. I have to add some nuts for crunch and fresh fruit for flavor to my pancakes as well. I topped these with sliced banana and slivered almond along with a side of fresh raspberries.


If pancakes aren’t your jam, perhaps you will love some of my favorite breakfast recipes below.

  • Gluten Free Strawberry Shortcake Biscuits – Gluten Free Strawberry Shortcake is a simple, yet scrumptious dessert with tender biscuits piled high with sweet and juicy strawberries and then topped with light and fluffy whipped cream–a perfect way to wrap up these summer days.

  • Sweet Potato Breakfast Skillet with Spinach – This Sweet Potato Breakfast Skillet is a hearty breakfast that’s quick, easy and my favorite go-to meal. The best part about this sweet and savory combination is that the entire recipe goes down in just one skillet!

  • 1 Hour Overnight Oats with Peanut Butter A super simple and quick way to make overnight oats. This no-cook recipe is the easiest way to have a healthy breakfast without all the fuss and you don’t have to let them sit overnight!


Easy and Fluffy Greek Yogurt Pancakes

Yield: 9 pancakes

Easy and Fluffy Greek Yogurt Pancakes


  • 1 1/4 c gluten free baking flour or oat flour
  • 1/2 c vanilla greek yogurt
  • 2 eggs, lightly beaten
  • stevia to taste
  • 3/4 c almond milk or to desired thickness
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 2 tsp vanilla extract
  • *bananas, raspberries, sliced almonds and maple syrup for topping if desired


  • In a large bowl, stir together the flour, baking powder, baking soda, salt and stevia. Add in the eggs, milk, vanilla extract and yogurt and mix until combined. Let the batter rest 5 minutes.
  • Heat a pancake pan or skillet over medium-low heat and prepare with non-stick spray or coconut oil. Cook pancakes 1/4 cup at a time and use the back of the measuring cup to smooth out the batter in an even circle. Cook until bubbles start to form, flip and cook the other side until golden brown. Repeat until you have used all the batter.


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