Fluffy Yogurt Pancakes (high protein, gluten free)

Originally I started making these yogurt pancakes for my nearly 1 year previous with the intention to get extra protein and calcium into his breakfast after he got sick of getting eggs.

The fact is: I spent weeks perfecting this fluffy yogurt pancake recipe to get them to be perfectly fluffy and comfortable at the inside. I wanted them to be simply as easy and scrumptious as my ever common banana oatmeal pancakes and in spite of everything after many now not so best possible makes an attempt, I finally landed on a recipe I think pleased with: yogurt pancakes which are mushy and fluffy on the inside of.

The best possible phase even though? These oatmeal yogurt pancakes have been happily welcomed by means of both my son and husband. I regularly upload blueberries and then slather them with peanut butter for a bit further spice up of deliciousness, and in finding them each gobbling them up. And excellent information: they’re easiest for freezing so you'll be able to enjoy them every time you’d like!

stack of yogurt pancakes with a piece taken out

Everything you’ll want to make yogurt pancakes

These simple greek yogurt pancakes come together proper to your mix with only some easy ingredients (busy morning win!) Here’s what you’ll want to lead them to:

yogurt pancake batter in a blender

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

  1. Add your entire pancake ingredients (except the mix-ins) for your blender and blend on top till the batter is easy.
  2. Let the batter sit in the blender! This is important as it is going to permit the batter to thicken for roughly 10 mins.
  3. Lastly, use the batter to make pancakes as you in most cases would! Get all of my guidelines and tricks for making the best pancakes here.

pouring syrup onto a stack of oatmeal yogurt pancakes

What makes these yogurt pancakes additional particular

stack of high protein yogurt pancakes on a plate with raspberries

The easiest yogurt for yogurt pancakes

To stay your pancakes nice, light and fluffy, I like to recommend the use of a complete milk greek yogurt.

You can use any flavor you’d like, however it’s particularly vital to make use of a yogurt that has some fats content in it in order that your pancakes don’t change into gummy or dense. Trust me on this one!

stack of gluten free yogurt pancakes topped with raspberries and chocolate chips

Make them ahead + stay the pancakes heat

Feel loose to make these yogurt pancakes forward of time and stay them heat in the oven! Simply place your oven at 2 hundred levels F, upload your pancakes to a baking sheet or oven-safe plate, and position them within the oven until you’re in a position to serve.

Pancake freezing tips

If you need to make these fluffy oatmeal yogurt pancakes forward of time and serve them at a later date, you can place the pancakes on a baking sheet so that they aren’t touching and place within the freezer for 30 minutes (this is named a flash freeze), then position them in freezer secure containers and freeze for as much as Three months. Once ready to reheat, merely upload pancakes to a plate and microwave for 30-60 seconds or till heat.

stack of greek yogurt pancakes on a plate with a bite cut out

More pancake recipes you’ll love

Fluffy Gingerbread Pancakes

Healthy Banana Oatmeal Pancakes (made right in the blender!)

Outrageously Fluffy Vegan Pancakes

Cottage Cheese Banana Oatmeal Protein Pancakes

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

I hope you like these easy, fluffy yogurt pancakes! If you make them you'll want to leave a comment and a score so I understand how you loved them. Enjoy, xo!

Fluffy Yogurt Pancakes (top protein, gluten free)

4.96 from 111 votes

Prep Time 15 mins

Cook Time 10 minutes

Total Time 25 minutes

Incredibly fluffy yogurt pancakes made proper within the blender with protein-packed greek yogurt and oats. These simple, gluten free oatmeal yogurt pancakes make a beautiful weekday breakfast or scrumptious weekend brunch! Add your favourite mix-ins and a drizzle of maple syrup for the easiest morning.

  • ½ cup entire milk greek yogurt (undeniable 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 style rolled oats, gluten loose if desired
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Optional mix-ins
  • Blueberries or chocolate chips
  • Butter or olive oil, for cooking
  1. Add the entire elements (excluding not obligatory mix-ins) to a blender and blend on prime until completely easy, about 30 seconds to one minute. Let the batter sit down for your blender for 10 mins; this is necessary to allow the batter to thicken up correctly, so please don't skip!

  2. After 10 mins, frivolously coat a griddle with butter or olive oil and place over medium heat. Once the pan is hot, upload roughly 1/Four cup of the batter to the griddle for each and every pancake. Immediately upload 5-6 blueberries or chocolate chips in line with pancake and cook dinner for 2-Four mins until pancakes somewhat puff up and you see a few bubbles alongside the edges.

  3. Flip truffles and cook dinner until golden brown on underside. If you in finding that pancakes are browning too temporarily then you wish to have to lower the warmth. I normally start on medium warmth, then decrease to medium low later so that my pancakes do not burn. If at any point your griddle begins smoking or in case your pancakes are temporarily burning, it manner your pan is simply too sizzling.

  4. Wipe skillet blank and repeat with extra oil and closing batter. Makes 6 pancakes overall. Serves 2, 3 pancakes each and every.

It's important to use a greek yogurt with some fats content material in it to make sure the pancakes do not get gummy. Feel unfastened to make use of any flavor you would like!


Servings: 2 servings

Serving measurement: 3 pancakes

Calories: 287kcal

Fat: 9.5g

Saturated fat: 2.2g

Carbohydrates: 36.8g

Fiber: 5.6g

Sugar: 1.8g

Protein: 14.8g

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

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