Greek Yogurt Pancakes

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When trying to keep my family, and of course myself, eating anything that resembles healthy food, it seems that breakfast is one of the hardest meals to conquer. A person can only eat so many eggs and the variations I’ve tried of whole wheat, protein packed pancakes and other goodies have been met with less than enthusiastic reviews. Now that our friends at Weight Watchers have made nonfat Greek yogurt zero points on the new Freestyle program, I’ve re-invented my classic sour cream pancakes into a healthier breakfast option. My teenage sons didn’t even notice I’d changed the recipe. I’d say that’s a success! And they’re only 1 point each on Weight Watchers Freestyle! ~ Tracy



  • 2 c. plain nonfat Greek yogurt
  • 1 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 4 eggs, slightly beaten
  • ½ c. low-fat milk (1%)
  • 1 tsp. vanilla


Pour Greek yogurt into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt. Mix just until dry ingredients are incorporated into the yogurt.

Combine eggs, milk, and vanilla. Add to yogurt mixture and mix until well combined.

Cook in sprayed skillet or griddle pan until each side is golden brown. You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

WW Freestyle Info.: Makes 14 pancakes at approximately 5 in. diameter each. Each pancake is only 1 point.

65 thoughts on “Greek Yogurt Pancakes

  1. Kelly says:

    How could I measure out the pancakes when pouring onto the frying pan? A lot of recipes usually call for 1/4 cup per pancake. What size cup would you use for this recipe?

    • I’d say probably about a 1/4 cup or maybe a tad more. I just eyeballed it to make sure that each pancake was the same size (about 5″) so that the points would be the same on each one. Hope that helps!

    • No, we have not tried to freeze these particular pancakes but I’ve frozen other pancakes before with wax paper between them. Should work for these too! You can also refrigerate them for a couple days and reheat as needed instead of freezing too.

  2. Cheryl says:

    These pancakes are so good. I was skeptical, as I am with most pancake recipes. This one was better than most non-healthy ones I’ve tried. So yummy. Do you know how long the batter would last in the fridge? Or am I better off making all the pancakes and keeping those?

    • Cheryl, I haven’t tried storing the batter. I think the baking soda might lose it’s ‘oomph’ after a while. I usually prepare the pancakes and store them in the fridge with wax paper between each one. They will keep for up to a week that way. – Tracy.

  3. Do you think omitting the baking soda and salt and using self rising flour (which has those already included) would work for these? I happen to have a big bag of it!

    • Yes. We haven’t tried it ourselves, but someone commented on Facebook that she used self-rising flour and it worked great. If you are doing Weight Watchers, you might check the points. I’m not sure if it would change them or not. ~Erin

    • I should add that it may change the texture of the pancakes. As I said, we haven’t made them with self-rising flour so we can’t guarantee good results. Let us know if it works well for you though!

    • We haven’t tried it. It might work though. I assume it will make them slightly sweet but I’m not sure what kind of texture they would have. If you try it, let us know if it works!

  4. Barb Graham says:

    I’m just eating these and am impressed. My biggest issue was keeping the pan at perfect temp and flipping them is a bit tricky for me lol. Added some small blueberries too! And I can’t tell you how many more I got than 15! Still making them!

    • KC, I’m sorry for the delay in replying. Somehow your comment was inadvertently marked as spam! To answer your question, no the points do not go up for multiples. I went up to 6 pancakes just now in the WW app and the points were 6 for all 6 pancakes. So, they are exactly 1 SmartPoint per pancake, at least up to six servings (didn’t test it past that).

  5. Tammy says:

    These were delicious! I love lemon blueberry pancakes added 2 tsp of lemon juice and a small container of blueberries. Perfect!

  6. Elissa says:

    These were very good! I did find them a little salty–would omitting the tsp of salt bake any difference to the recipe?

    • foursistersdish says:

      Elissa, we haven’t tried omitting the salt but I’m sure they’d have basically the same texture and cook through just fine.

    • foursistersdish says:

      Not that I know of. If you do, please let us know how they turn out. Not sure how that will compare in texture.

    • foursistersdish says:

      Oh, that’s too bad Shannon! We can definitely sympathize with a recipe adaptation gone wrong. Happens to the best of us! 😉

    • foursistersdish says:

      Hi Shannon – We haven’t tried them with almond milk. You could try that and let us know how they turn out. We always love hearing from people who adjust our recipes to fit their own needs.

  7. Jen Baird says:

    I love these pancakes! They are more like crepes and not fluffy like pancakes would be. I haven’t had pancakes in years but because they are too high in points. I have made these one night a week for the last three weeks! So yummy!

  8. Linda Gray says:

    I have made these pancakes many times, and loved them, so I made only 1/2 of receipe (only had one cup of yogurt), and added two tablespoons applesauce and made waffles instead. I always whip my egg whites before adding, and did that this time too. Made great waffles, you do have to spray the waffle iron grid before every waffle. Thinking about trying light butter instead of applesauce. My mom loves these also, and have made the pancakes for aunts, sisters, and others, and every one loves it. The pancakes are light and fluffy when you whip the egg whites.

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