Can you substitute Greek Yogurt for eggs in pancakes?

I do not recommend using yogurt as a substitute for eggs. In this Greek yogurt pancake recipe the eggs are important component to achieving the fluffiness pictured above.

How do you make Gluten-Free Greek Yogurt Pancakes?

To make this recipe gluten-free, just be sure to use gluten-free oat flour (gluten-free old fashioned oats blended into flour), and all-purpose gluten-free flour. You can also substitute the oat flour completely with all-purpose gluten-free flour!

How do you make thick & fluffy pancakes?

As you can see from the photos, these Greek yogurt pancakes are super fluffy. Here are a few reasons they are so thick and fluffy: Leavening agents. The fluffiness comes from the addition of baking powder and baking soda to give them a nice rise. Eggs. Eggs also add to the fluffiness of these Greek yogurt pancakes. Greek Yogurt. Using yogurt instead of milk makes these healthy pancakes super thick (but still light)!

Can you substitute yogurt for milk in pancakes?

As you can see in the recipe card, this healthy pancake recipe only calls for 1-2 TBS of milk if the batter is not thin enough. So yes! You absolutely can use yogurt in place of milk when making pancakes, like these!

Soft and Fluffy Electric Greek Yogurt Pancakes Recipe

Description

These pancakes are both entertaining and delicious! They don’t use butter or oil in the batter, instead opting for creamy Greek yogurt to make some of the best pancakes you’ve ever had.

Ingredients

Scale

1½ cups All-purpose Flour
1½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 Egg
¾ cup Milk (I used Almond Milk)
½ cup Honey or Vanilla Greek Yogurt
Butter or Vegetable Oil for cooking
Berries & Maple Syrup for serving
Gel Food Coloring (use more if using liquid)

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, milk and yogurt until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there might be lumps in the batter).
Divide batter evenly among 5 small bowls. Add food coloring to batter as desired & mix lightly until even coloring (see notes).
Preheat the oven to 200 degrees to keep cooked pancakes warm. Then preheat a large skillet or griddle to medium heat. Once heated (test by sprinkling a few drops of water onto the griddle – if they sizzle up, it’s heated). Coat the pan with about a teaspoon of either butter or oil.
Drop circle portions of the batter (either 1 large from each color or 2 small) onto the hot griddle. Cook pancakes for a few minutes until bubbles form and start to pop on the surface, or until bottom is cooked and starting to turn golden. Flip the pancakes over & continue to cook the bottom for about another minute or so, or until cooked through and light golden brown. Repeat this process with the remaining batter. Place the cooked pancakes in the oven while you cook the rest. Top with fruit & serve with good-quality maple syrup.

Notes

Each bowl of batter yields one large or two small pancakes.

This recipe yields 5 large or 10 small pancakes.

Add about a tablespoon of sugar to the batter if you use plain Greek yogurt.

Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 5 servings
Calories: 55kcal
Sugar: 4g
Sodium: 89mg
Fat: 1.9g
Saturated Fat: 0.8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 2g
Cholesterol: 26mg

Keywords: breakfast, Greek Yogurt Pancakes, pancakes,