These Greek Yogurt Pancakes are fluffy and tender, but packed with 16 grams of protein per serving! Unlike my popular Buttermilk Protein Pancakes, these have no added protein powder, making them a great option for Saturday mornings with the whole family. They’re also made with oat flour, bringing whole grains and fiber to the breakfast (or brunch) party. If you’ve got Greek yogurt, you need to try these!! Have I mentioned that they’re fluffy?!

Pancakes do exceptionally well in the freezer. You don’t even have to pre-freeze them to keep from sticking together – though you still can if you want to play it extra safe. All of these pancakes went into re-usable bags once they were completely cooled. Cool them in a single layer on a wire rack to avoid condensation, which leads to sticking once frozen. You can put them all in one big bag or divide them into serving sizes in sandwich size bags for easier grab-and-go in the mornings. Whichever way works best with your lifestyle is the right way to do it!

If you want to store these in the freezer for more than a few weeks, I’d recommend pre-freezing them on a baking sheet or wire rack, then stick them into Food Saver bags and vacuum seal them. Pre-freezing is important when vacuum sealing so they don’t get all smushed.

Here’s what you’ll need to make these Greek Yogurt Pancakes:

• Oat flour – Oat flour is just rolled oats ground up finely into a powder. I love it as a healthy, whole grain alternative to regular flour.
• All purpose flour – As much as I love oat flour, it can create gummy pancakes that are hard to get cooked through unless you balance it out with a bit of AP flour. I played around with the ratios of oat flour to AP flour, but didn’t get the right texture until I got up to 1/2 cup of AP flour.
• Baking powder – This is the first way we get the pancakes to rise as they cook, but we’re not stopping there…
• Baking soda – Yep, we’re using both baking powder and baking soda here! The acidity of the buttermilk reacts with the baking soda to create extra bubbles in the batter, helping these pancakes get fluffy. Baking soda also helps achieve beautifully browned pancakes.
• Greek yogurt – I’m partial to Dannon Light and Fit Vanilla Greek yogurt, which is a non-fat variety that is low in sugar. If you opt for a plain Greek yogurt, you’ll probably need another tablespoon of sugar to balance out the tanginess.
• Buttermilk – There’s just something special about buttermilk in pancakes that makes them so tender and amazing. If you don’t have any, you could try a DIY buttermilk substitute.
• Sugar – I used regular granulated sugar here, but a 1:1 substitute would work if you want something lower in carbs. I haven’t tried this recipe with brown sugar, but I bet it would be really tasty even if it would probably yield a less fluffy pancake.
• Eggs – You’ll need 2 for this recipe to hold the batter together and I don’t recommend any substitutions.
• Vanilla – Bring the flavor with vanilla – I love the flavor of this brand.

Recipe