Greek Yogurt Pancakes

  • Yield : 4 servings (about 16 pancakes)
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    310 calorie
  • Fat

    8 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    195 milligrams
  • Sodium

    820 milligrams
  • Carbohydrate

    43 grams
  • Fiber

    3 grams
  • Protein

    19 grams
  • Sugar

    26 grams


  • 6-ounce can unsweetened pineapple juice
  • 1 cup frozen wild blueberries
  • 1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced
  • 2 cups 2-percent Greek yogurt
  • 4 large eggs
  • 2 tablespoons light brown sugar
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Kosher salt
  • Cooking spray


Step 1

Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.

Step 2

Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.

Step 3

Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.

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