Originally I started making these yogurt pancakes for my almost 1 year old as a way to get extra protein and calcium into his breakfast after he got sick of having eggs.

The truth is: I spent weeks perfecting this fluffy yogurt pancake recipe to get them to be perfectly fluffy and tender on the inside. I wanted them to be just as easy and delicious as my ever popular banana oatmeal pancakes and finally after many not so perfect attempts, I finally landed on a recipe I feel proud of: yogurt pancakes that are tender and fluffy on the inside.

The best part though? These oatmeal yogurt pancakes were happily welcomed by both my son and husband. I often add blueberries and then slather them with peanut butter for a little extra boost of deliciousness, and find them both gobbling them up. And good news: they’re perfect for freezing so you can enjoy them whenever you’d like!

Everything you’ll need to make yogurt pancakes

These easy greek yogurt pancakes come together right in your blend with just a few simple ingredients (busy morning win!) There’s no flour, just hearty oats. Here’s what you’ll need to make them:

• Whole milk greek yogurt: I like to use a plain or vanilla whole milk greek yogurt to add a delicious boost of protein to these pancakes and a dose of healthy fats. You can use whatever flavor of yogurt you’d like, but whole milk greek yogurt is best.
• Milk: you’ll also need a bit of milk to give the batter the right consistency. I typically use unsweetened almond milk, but you can use any milk you’d like.
• Egg: you’ll need on egg in these pancakes.
• Flavor: we’re sweetening these yogurt pancakes with just a bit of coconut sugar, and adding both vanilla and almond extract for an amazing, cookie-like flavor.
• Oats: the base of these pancakes is made with gluten free rolled oats to keep them perfectly thick and fluffy.
• Baking staples: remember to add a little baking powder and salt.
• Optional mix-ins: feel free to choose your favs! I love adding blueberries or chocolate chips.

How to make pancakes with yogurt (right in the blender!)

1. Blend the batter. No bowl or whisk required! Add all of the wet and dry ingredients (except the mix-ins) to your blender and blend on high until the batter is smooth.
2. Let it sit. That’s right, you’ll want to then let the batter sit in the blender! This is important as it will allow the batter to thicken for about 10 minutes.
3. Cook, top & enjoy! Lastly, use the batter to make pancakes as you normally would! Get all of my tips and tricks for making the best pancakes here.

What makes these yogurt pancakes extra special

• They’re packed with protein. These yogurt pancakes have almost 15g of protein per serving, making them the perfect high protein pancakes without protein powder! A great post-workout breakfast that includes a complex carb, protein and healthy fat.
• They don’t need any oil. Because of the natural fats from whole milk yogurt, you won’t need any additional oils. Beware, if you don’t use a higher fat yogurt, your pancakes may come out gummy.
• The batter is made in the blender. This yogurt pancake recipe comes together in under 30 minutes for a quick, easy breakfast any day of the week. You’ll make the batter right in the blender for ease!
• These pancakes are great for both adults and kids. The quality ingredients make these a wonderful nutritious option, and fun to add toppings to. We love blueberries or chocolate chips!

The best yogurt for yogurt pancakes

To keep your pancakes nice, light and fluffy, I recommend using a whole milk greek yogurt. You can use flavored yogurt if you’d like, but it’s especially important to use a yogurt that has some fat content in it so that your pancakes don’t become gummy or dense. Trust me on this one!

Don’t forget toppings & mix-ins

What are pancakes without the yummy toppings and mix-ins? I love to fold fresh blueberries or chocolate chips right into the batter, and they’re extra delicious topped with:

• Fresh berries
• A dollop of yogurt
• Nut butter
• Chocolate chips
• Chopped nuts
• A drizzle of maple syrup

Make them ahead + keep the pancakes warm

Feel free to make these yogurt pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.

Pancake freezing tips

If you want to make these fluffy oatmeal yogurt pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

More pancake recipes you’ll love

Get all of our pancake recipes here!

I hope you love these easy, fluffy yogurt pancakes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Fluffy Yogurt Pancakes (high protein, gluten free)

Incredibly fluffy yogurt pancakes made right in the blender with protein-packed greek yogurt and oats. These easy, gluten free oatmeal yogurt pancakes make a wonderful weekday breakfast or delicious weekend brunch! Add your favorite mix-ins and a drizzle of maple syrup for the perfect morning.

Ingredients

• ½
  cup
  whole milk greek yogurt (plain or vanilla)
• ½
  cup
  unsweetened vanilla almond milk (or dairy free milk of choice)
• 1
  egg
• 1
  tablespoon
  coconut sugar
• 1
  teaspoon
  vanilla extract
• ¼
  teaspoon
  almond extract
• 1 ¼
  cup
  old fashioned rolled oats, gluten free if desired
• 2
  teaspoons
  baking powder
• ¼
  teaspoon
  salt
• Optional mix-ins
• Blueberries or chocolate chips
• Butter or olive oil, for cooking

Instructions

1. Add all of the ingredients (except optional mix-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender for 10 minutes; this is important to allow the batter to thicken up properly, so please do not skip!

2. After 10 minutes, lightly coat a griddle with butter or olive oil and place over medium heat. Once the pan is hot, add approximately 1/4 cup of the batter to the griddle for each pancake. Immediately add 5-6 blueberries or chocolate chips per pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking or if your pancakes are quickly burning, it means your pan is too hot.

4. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 2, 3 pancakes each.

Recipe Notes

It’s important to use a greek yogurt with some fat content in it to ensure the pancakes don’t get gummy. Feel free to use any flavor you’d like!

Nutrition

Servings: 2 servings

Serving size: 3 pancakes

Calories: 287kcal

Fat: 9.5g

Saturated fat: 2.2g

Carbohydrates: 36.8g

Fiber: 5.6g

Sugar: 1.8g

Protein: 14.8g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats