3-ingredient greek yogurt pancakes recipe (no banana!)

A stack of pancakes with blueberries on top in front of a yellow background.

5 from 6 votes

3-ingredient greek yogurt pancakes recipe (no banana!)

Whether you're short or time or short on ingredients, these 3-ingredient Greek yogurt pancakes are super fast to make, delicious, and made with simple ingredients! We've also included how to make these into protein pancake bites (our toddler's favorite!).

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: 3 ingredient, high protein, pancakes

Servings:

Calories: 289kcal

Author: Mika Kinney

Equipment

1 mixing bowl
1 skillet

Ingredients

1 cup pancake mix any kind, including gluten-free, Just Add Water, or high-protein
½ cup vanilla Greek Yogurt 1 individual sized yogurt container, can use any kind of Greek yogurt, including plant-based
3 eggs

Instructions

Mix all the ingredients in a bowl until well combined.
Heat a skillet over medium heat with a little butter or oil. Pour pancake batter onto the skillet, leaving a 1" space between pancakes.
You can also make these as pancake bites (or cupcakes as my toddler calls them) by pouring the batter into a mini muffin tins, add any desired mix-ins like sprinkles or chocolate chips, and bake at 350 for 15ish minutes.
Once bubbles start to appear in the batter (about 2- 3 minutes into cooking), flip the pancakes and cook for anohter 1-2 minutes or until golden brown.
Repeat until all pancakes are made. Then, enjoy!

Video

Notes

Helpful Tips

To know when the pancakes are ready to flip look for bubbles. When the bubbles show up on the uncooked side of the pancakes, that means hot air has made it to the other side. Also, check the underside for that golden brown color before flipping. This is typically about 2-3 minutes on the first side.
Try a different flavor of yogurt to mix up the pancakes based on what you already have on hand.
Customize as you go by pouring the pancake batter onto the skillet and then sprinkling any mix-ins on top of the batter. Gently press them into the batter and cook normally. This helps to simplify things when everyone wants a different type of pancake.

Common Questions:

Can cottage cheese be used in place of yogurt?

Yes, you can use cottage cheese in these 3 ingredient pancakes but you will need to add a sweetener to make up for the sugar that would be in vanilla yogurt.

Is it better to use oil or butter for pancakes?

This is totally up to personal preference. I prefer butter or vegan butter because you get a nice crisp edge. But for a more even fry, oil will work better. And if you're using a non-stick skillet you might not need anything else on the pan.

Storage and meal prep tips

Fridge: These will keep in the fridge in an airtight container for up to 5 days. Just let them come to room temperature before storing otherwise the heat will create steam that will disrupt the texture of the pancakes.

Freezer: To store leftover pancakes in the fridge, let them cool completely. Then place them in a plastic zip-top bag or air-tight container and store them in the freezer for up to 3 months.

Reheating: To reheat from the fridge, either use a toaster on a 2-3 setting or microwave for 30 seconds for 1 pancake to heat up. To reheat from frozen, use the same methods but set the toaster to 4 or 5 and heat in the microwave for 45-60 seconds for 1 pancake.

Meal prep tips: You can make these pancakes up to 1 week in advance and just store them in the fridge to enjoy throughout the week!

See post for additional substitution options and notes.

Nutrition