Greek Yogurt Pancakes

Healthy, keto and low carb 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 healthy, and it adds wonderful creaminess and also increases the protein content of baked goods. It’s great in cakes too! This almond flour yogurt cake, for example, is wonderful.

My entire family loves these healthy keto Greek yogurt pancakes.  I make them often for our weekend brunch. They are so very fluffy and delicious! 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:

1. Eggs: I use large eggs in most of my recipes.
2. Greek yogurt: If you wish, you can use sour cream instead. The result should be comparable, although the nutrition information will obviously change.
3. Vanilla extract.
4. Sweetener: I sometimes skip the sweetener and simply serve the pancakes with some sugar-free syrup. Otherwise, a granulated sweetener or stevia will work.
5. Coconut flour: A healthy flour substitute. Try to measure it by weight if you can. It’s extremely absorbent, so each extra gram can make a difference.
6. Baking soda.
7. Cooking spray: Or use a thin layer of unsalted butter on the griddle.

How to make Greek yogurt pancakes

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Whisk together the ingredients in the order listed, starting with the liquid ingredients.
2. 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 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 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.

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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4.95 from 165 votes

Greek Yogurt Pancakes

Healthy, keto and low carb Greek yogurt pancakes are made with coconut flour. They are easy to make, fluffy and delicious!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: pancakes

Servings: 3 servings

Calories: 275kcal

Author: Vered DeLeeuw

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

WATCH THE VIDEO:

NOTES

*If you use sour cream, a serving of this recipe has 375 calories, 29g fat, 12g carbs, 5g fiber and 13g protein.

NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Greek Yogurt Pancakes

Amount Per Serving (3 pancakes)

Calories 275 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Sodium 358mg16%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 12g13%

Protein 16g32%

* Percent Daily Values are based on a 2000 calorie diet.

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