Fluffy Yogurt Pancakes (high protein, gluten-free)

I originally started making these yogurt pancakes for my kiddos as a way to get extra protein and calcium into their breakfast when they would get tired of having eggs.

I spent weeks perfecting these pancakes to get them to be perfectly fluffy and tender on the inside. I wanted them to be just as easy and delicious as my ever-popular banana oatmeal pancakes, and after many not-so-perfect attempts, I landed on a recipe I feel proud of: yogurt pancakes that are tender and fluffy on the inside.

The best part? These oatmeal yogurt pancakes were happily welcomed by my kiddos AND my husband. I often add blueberries and then slather them with peanut butter for a little extra boost of deliciousness. They’re perfect for freezing, so you can enjoy them whenever you’d like!

What makes these yogurt pancakes extra special

• They’re packed with protein. These yogurt pancakes have almost 15g of protein per serving, making them the perfect high-protein pancakes without protein powder! A great post-workout breakfast that includes a complex carb, protein, and healthy fat.
• They don’t need any oil. Because of the natural fats from whole milk yogurt, you won’t need any additional oils. Beware, if you don’t use a higher-fat yogurt, your pancakes may come out gummy.
• The batter is made in the blender. This yogurt pancake recipe comes together in under 30 minutes for a quick, easy breakfast any day of the week. You’ll make the batter right in the blender for ease!
• These pancakes are great for both adults and kids. The quality ingredients make these a wonderful, nutritious option, and fun to add toppings to. We love blueberries or chocolate chips!

Everything you’ll need to make yogurt pancakes

The batter comes together right in your blender with just a few simple ingredients (busy morning win!) There’s no flour, just hearty oats. Here’s what you’ll need to make them:

• Whole milk greek yogurt: I like to use a plain or vanilla whole milk greek yogurt to add a delicious boost of protein to these pancakes and a dose of healthy fats. You can use whatever flavor of yogurt you’d like, but whole milk greek yogurt is best.
• Milk: you’ll also need a bit of milk to give the batter the right consistency. I typically use unsweetened almond milk, but you can use any milk you’d like.
• Egg: you’ll need one egg to make these pancakes.
• Flavor: we’re sweetening these yogurt pancakes with just a bit of coconut sugar and adding both vanilla and almond extract for an amazing, cookie-like flavor.
• Oats: the base of these pancakes is made with gluten-free rolled oats to keep them perfectly thick and fluffy.
• Baking staples: remember to add a little baking powder and salt.
• Optional mix-ins: feel free to choose your favs! I love adding blueberries or chocolate chips.

The best yogurt for yogurt pancakes

To keep your pancakes light and fluffy, I recommend using a whole milk greek yogurt. You can use flavored yogurt if you’d like, but it’s especially important to use a yogurt that has some fat content in it so that your pancakes don’t become gummy or dense. Trust me on this one!

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

1. Blend the batter. No bowl or whisk required! Add all of the wet and dry ingredients (except the mix-ins) to your blender and blend on high until the batter is smooth.
2. Let it sit. That’s right, you’ll want to then let the batter sit in the blender! This is important as it will allow the batter to thicken for about 10 minutes.
3. Cook, top & enjoy! Make pancakes on a square griddle with a little butter or olive oil as you normally would. Get all of my tips and tricks for making the best pancakes here.

Want to make mini pancakes?

Make cute little mini pancakes by dropping just 1-2 tablespoons of batter onto your griddle at a time! Alternatively, you can make my baby banana pancakes that are smaller and great for toddlers and babies.

Don’t forget toppings & mix-ins

What are pancakes without the yummy toppings and mix-ins? I love to fold fresh blueberries or chocolate chips right into the batter, and they’re extra delicious topped with:

Make them ahead + keep the pancakes warm

Feel free to make these yogurt pancakes ahead of time and keep them warm in the oven! Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.

Pancake freezing tips

If you want to make these fluffy oatmeal yogurt pancakes ahead of time and serve them at a later date:

1. Place the pancakes on a baking sheet so they aren’t touching, and put the whole baking sheet in the freezer for 30 minutes (this is called a flash freeze).
2. Place them in freezer-safe bags or containers and freeze for up to 3 months.
3. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Our favorite pancake tools

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More pancake recipes you’ll love

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I hope you love these easy, fluffy yogurt pancakes! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

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

This post was originally published on July 14th, 2022, and republished on January 20th, 2026.