Keto Greek yogurt pancakes are made with coconut flour. They are easy to make, fluffy, and so delicious!
I love adding Greek yogurt to batters. It’s very easy to work with and it adds a wonderful creaminess to baked goods. It’s great in cakes too! This almond flour yogurt cake, for example, is wonderful.
My entire family loves these keto Greek yogurt pancakes. I make them often for our weekend brunch. They are so very fluffy! One of our cherished weekend traditions is me making pancakes on the griddle with the family gathered around the kitchen island. As soon as each pancake is ready, one of them gets to eat it… and I get to eat the failed misshapen ones. 😂
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty pancakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Greek yogurt: If you wish, you can use sour cream instead. The result should be comparable, although the nutrition information will obviously change.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I sometimes skip the sweetener and simply serve the pancakes with some sugar-free syrup. Otherwise, a granulated sweetener or stevia will work.
Coconut flour: An excellent flour substitute that works really well once you get the ratios right. Try to measure it by weight if you can. It’s extremely absorbent, so each extra gram can make a difference.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Cooking spray: Or use a thin layer of unsalted butter on the griddle.
How to make keto Greek yogurt pancakes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk together the ingredients in the order listed, starting with the liquid ingredients.
Cook the pancakes in a greased nonstick skillet over medium-low heat, 2-3 minutes per side.
What flour to use
I make these pancakes with coconut flour. The batter is pleasantly thick and easy to work with, as you can see in the video below. But make sure to cook them on medium-low heat because they do tend to burn easily.
Since coconut flour is so absorbent, I highly recommend that you measure it by weight and not by volume, for the most accurate results.
How to sweeten keto Greek yogurt pancakes
I know this is somewhat unusual, but I don’t normally add any sweetener to pancake batter. I simply find it unnecessary, since I top them with a sweet topping anyway.
If you prefer your pancakes sweetened, add 2 tablespoons of any granulated sweetener, or the equivalent in stevia. I sometimes do this, and then I top the pancakes with just unsalted butter, and they are excellent.
How to store them
If you have leftovers, you can keep them in the fridge, in an airtight container, for up to 3 days. Reheat them gently, in the microwave on 50% power.
You can also freeze these keto Greek yogurt pancakes in freezer bags, separated by wax paper, for up to 3 months.
More tasty keto pancakes
Another great recipe for low carb pancakes is this recipe for low carb cream cheese pancakes.
Protein pancakes are thin and delicate and have a wonderful vanilla flavor.
And these almond flour pancakes are one of the most popular recipes on this blog and with good reason. They are tasty, fluffy, and all-around amazing!
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Keto Greek Yogurt Pancakes
- 4 large eggs
- 1 cup whole milk plain Greek yogurt (or sour cream)*
- 1 tablespoon vanilla extract
- 2 tablespoons granulated low-carb sweetener or the equivalent in stevia (optional)
- 6 tablespoons coconut flour (42 grams)
- ½ teaspoon baking soda
- Cooking spray
- Preheat oven to warm (150 degrees F). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and sweetener (if using).
- Add the coconut flour and baking soda and whisk until smooth.
- Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.
- Using a 4-tablespoon ice cream scoop or measuring cup, transfer three mounds of the batter into the skillet. Cook the pancakes until bottoms are golden brown, 2-3 minutes.
- Carefully flip the pancakes – they’re not as sturdy as wheat flour pancakes – and cook until golden and set, 2 more minutes.
- Place the cooked pancakes on the prepared baking sheet and keep in the warm oven while you cook more batches.