Published: · Modified: by Mika Kinney · This post may contain affiliate links.
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Whether you're short on time or short on ingredients, these 3-ingredient Greek yogurt pancakes are super fast to make, delicious, and made with simple ingredients!
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Jump to:
- 💫 Mika's Highlight
- why these pancakes are better
- ingredients and substitutions
- allergy swaps
- recipe testing notes
- how to make fluffy Greek yogurt pancakes
- prefer to watch how to make fluffy yogurt pancakes?
- helpful tips
- common questions
- recipe variations
- storage and meal prep tips
- more high-protein recipes with minimal ingredients
- Recipe
💫 Mika's Highlight
I love how customizable pancakes are and that these have that going for them but are also high in protein thanks to the Greek yogurt!
let us know what you love about the recipe ⭐️→
why these pancakes are better
- Simple to make: A family-friendly breakfast that doubles as easy protein pancakes for the parents.
- A quick recipe to make busy mornings easier because the whole family will love this easy breakfast!
- Allergen friendly with a few, easy swaps to this great recipe (yes, it's great)
ingredients and substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Pancake Mix:You can use any kind of pancake mix you like to make these fluffy pancakes. We prefer the “Just Add Water” kind or plain Bisquick style mix. Gluten-free, vegan, and paleo mixes will also work. Check out our post on pancake mix vs flour to learn more!
- Vanilla Greek Yogurt: Any vanilla Greek-style yogurt will work, including plant-based and lactose-free. Regular yogurt will work but you'll need to decrease the quantity by about 20% to account for the extra water in regular yogurt. You can use plain Greek yogurt with a splash of vanilla extract, but the pancakes won't be sweet.
- Eggs
- Toppings: Top with fresh fruit, peanut butter, protein syrup, whipped cream, and anything else your heart desires!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
allergy swaps
- Dairy-Free:Use a Greek-style yogurt in place of cow’s milk yogurt.
- Gluten-Free or Grain-Free:Make these with a pancake mix that's gluten or grain-free, like Birch Benders.
recipe testing notes
Throughout our testing of these 3-ingredient Greek yogurt pancakes without bananas, we learned what worked and didn't work. Here are the key takeaways!
- Bananas:I had to try these with bananas first because they add sweetness and can act like an egg in some baked goods. Turns out, in pancakes, they don’t act like eggs. Which is good to know!
- Oat Flour:I initially tested these with oat flour instead of pancake mix and the texture was ok, but they were incredibly crumbly. They fell apart at the slightest touch so that didn't work out. For an oat flour recipe try these 3-ingredient oatmeal pancakes.
how to make fluffy Greek yogurt pancakes
Be sure to scroll to the recipe card for the fullGreek yogurt pancake recipe!
Step one: heat a skillet
Over medium heat with a little melted butter or oil (coconut oil, avocado oil, or olive oil will work).
Step two: mix everything
Mix everything together in a large bowl until fully incorporated. The batter is pretty thick but that's normal!
Step three: cook
Cook as you would any other pancakes. Then, enjoy with a drizzle of maple syrup and fresh blueberries!
prefer to watch how to make fluffy yogurt pancakes?
helpful tips
- Look for bubbles in order to know when pancakes are ready to flip. When the bubbles show up on the uncooked side of the pancakes, that means hot air has made it to the other side. Also, you can check the underside for a golden brown color before flipping. On medium heat, it should cook for about 2-3 minutes before flipping.
- Try a different flavor of yogurtto mix up the pancakes based on what you already have on hand.
- Customize as you goby pouring the pancake batter onto the skillet and then sprinkling any mix-ins on top of the batter. Gently press them into the batter and cook normally. This helps to simplify things when everyone wants a different type of pancake.
common questions
Can cottage cheese be used in place of yogurt?
Yes, you can use cottage cheese in these 3 ingredient pancakes but you will need to add a sweetener to make up for the sugar missed from the vanilla yogurt.
Is it better to use oil or butter for making pancakes?
This is totally up to personal preference. I prefer butter or vegan butter because you get a nice crisp edge. But for a more even fry, oil will work better. And if you're using a non-stick skillet you might not need anything else on the pan.
What should I serve with pancakes?
These pancakes are delicious with aChaga Latte,Cottage Cheese Egg Bake, orBahama Mama Tropical Smoothie.
recipe variations
The Easiest Protein Pancakes
Try replacing 1 scoop of pancake mix with 1 scoop of vanilla protein powder. Or, you can use a high-protein pancake mix like Kodiak Cakes. You can also add up to 2 scoops of collagen powder without impacting the texture. For one with cottage cheese, try our 3-ingredient protein pancakes.
3-Ingredient Berry Gluten-Free Pancakes
To make this variation, use strawberry yogurt or blueberry-flavored Greek yogurt and a gluten-free pancake mix.
Banana Pancakes without Oats
To make these with bananas, add thinly sliced or cubbed bananas in a single layer. These ones are extra good with chocolate chips too!
Sheet Pan Pancakes
This variation can be made with any regular pancakes but I find it works great with this recipe because of how fluffy the pancakes are! To make it, double this recipe and then pour the batter into a small sheet tray.
Bake at 350 degrees for 15-20 minutes or until golden brown. And the best part is that it doesn't require you to stand over the stovetop for 20 minutes making sure something doesn't burn and it serves a crowd!
storage and meal prep tips
Fridge:These will keep in the fridge in an airtight container for up to 5 days. Just let them come to room temperature before storing otherwise the heat will create steam that will disrupt the texture of the pancakes.
Freezer:To store leftover pancakes in the fridge, let them cool completely. Then place them in a plastic zip-top bag or air-tight container and store them in the freezer for up to 3 months.
Reheating:To reheat from the fridge, either use a toaster on a low setting or microwave for 30 seconds for 1 pancake to heat up. To reheat from frozen, use the same methods but set the toaster to medium and heat in the microwave for 45-60 seconds for 1 pancake.
Meal prep tips:You can make these pancakes up to 1 week in advance and just store them in the fridge to enjoy throughout the week!
more high-protein recipes with minimal ingredients
- Bahama Mama Smoothie Recipe (Copycat Tropical Smoothie Cafe)
- 3-Ingredient Pumpkin Pancakes Recipe (high protein option)
- Easy 3-Ingredient Pumpkin Waffles Recipe with Pancake Mix
- 5-Ingredient Purple Smoothie Bowl
Did you try this and love it? Leave us a ⭐️ rating, we would love to hear from you!
Recipe
3-ingredient greek yogurt pancakes recipe (no banana!)
Author: Mika Kinney
5 from 1 vote
Whether you're short or time or short on ingredients, these 3-ingredient Greek yogurt pancakes are super fast to make, delicious, and made with simple ingredients!
Prep Time: 5 minutes minutes
Total Time: 15 minutes mins
Protein: 13g
Serves: 2
Print Pin Rate
Equipment
1 mixing bowl
1 skillet
Ingredients
- 1 cup pancake mix (any kind, including gluten-free, Just Add Water, or high-protein)
- ½ cup vanilla Greek Yogurt (1 individual sized yogurt container, can use any kind of Greek yogurt, including plant-based)
- 3 eggs
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
Mix all the ingredients in a bowl until well combined.
Heat a skillet over medium heat with a little butter or oil. Pour pancake batter onto the skillet, leaving a 1" space between pancakes.
Once bubbles start to appear in the batter (about 2- 3 minutes into cooking), flip the pancakes and cook for anohter 1-2 minutes or until golden brown.
Repeat until all pancakes are made. Then, enjoy!
Video
Notes
Helpful Tips
- To know when the pancakes are ready to flip look for bubbles. When the bubbles show up on the uncooked side of the pancakes, that means hot air has made it to the other side. Also, check the underside for that golden brown color before flipping. This is typically about 2-3 minutes on the first side.
- Try a different flavor of yogurtto mix up the pancakes based on what you already have on hand.
- Customize as you goby pouring the pancake batter onto the skillet and then sprinkling any mix-ins on top of the batter. Gently press them into the batter and cook normally. This helps to simplify things when everyone wants a different type of pancake.
Common Questions:
Can cottage cheese be used in place of yogurt?
Yes, you can use cottage cheese in these 3 ingredient pancakes but you will need to add a sweetener to make up for the sugar that would be in vanilla yogurt.
Is it better to use oil or butter for pancakes?
This is totally up to personal preference. I prefer butter or vegan butter because you get a nice crisp edge. But for a more even fry, oil will work better. And if you're using a non-stick skillet you might not need anything else on the pan.
Storage and meal prep tips
Fridge:These will keep in the fridge in an airtight container for up to 5 days. Just let them come to room temperature before storing otherwise the heat will create steam that will disrupt the texture of the pancakes.
Freezer:To store leftover pancakes in the fridge, let them cool completely. Then place them in a plastic zip-top bag or air-tight container and store them in the freezer for up to 3 months.
Reheating:To reheat from the fridge, either use a toaster on a 2-3 setting or microwave for 30 seconds for 1 pancake to heat up. To reheat from frozen, use the same methods but set the toaster to 4 or 5 and heat in the microwave for 45-60 seconds for 1 pancake.
Meal prep tips:You can make these pancakes up to 1 week in advance and just store them in the fridge to enjoy throughout the week!
Nutritional information is an estimate and for informational purposes only.
See post for additional substitution options and notes.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Course: Breakfast
Cuisine: American
Keyword: 3 ingredient, high protein, pancakes
Nutrition
Calories: 187kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 244mg | Potassium: 125mg | Fiber: 1g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 0.2mg | Calcium: 151mg | Iron: 1mg
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