Einkorn Greek Yogurt Pancakes (Fluffy, High-Protein + Freezer-Friendly)

These einkorn Greek yogurt pancakes are thick, fluffy, and have a subtle tang from the yogurt that makes them taste like something from a brunch restaurant — one bowl, 15 minutes, and enough protein to actually hold you over until lunch.

This is one of my absolute favorites in our breakfast rotation. My kids don’t know they’re eating Greek yogurt. They just know they want more.

Why This Recipe Works

I’ve made a lot of pancakes. Standard flour pancakes, oat pancakes, banana pancakes, the ones from a box that come out flat and rubbery every time. This recipe is the one we use ever single time and the reason is the Greek yogurt.

Greek yogurt does two things in a pancake batter that nothing else does quite as well. First, it adds protein, real protein that actually changes the nutritional profile of what is normally a pretty carb-heavy breakfast. Second, it reacts with the baking powder in a way that creates an exceptionally fluffy, tender pancake with a slightly crisp exterior from the griddle. The yogurt’s natural acidity activates the leavening and gives you the thick, airy pancakes that are hard to achieve with just milk and egg.

The subtle tang the yogurt adds is the detail that makes people ask what’s different about these. It’s not sour,  it’s just a little more complex and interesting than a plain pancake. Balanced with vanilla and a touch of maple syrup in the batter, it is heavier and slightly luxurious rather than tangy.

Then there’s the einkorn flour. All the things I’ve said about einkorn in other recipes apply here too,  the nutty depth, the better digestibility, the cleaner ingredient profile.  In a pancake it also produces a slightly denser, more satisfying bite than a fluffy-but-empty conventional flour pancake. These fill you up. Anything I can get to have my kids eat a filling and more nutritional breakfast is gold for me.

One bowl. Fifteen minutes. Definitely one of the best breakfasts in this house.

Key Ingredient Notes

All-purpose einkorn flour. 2½ cups — the base of the batter. Jovial Foods all-purpose einkorn is what this recipe was developed with. It produces a tender, slightly dense pancake with a subtle nuttiness that conventional flour doesn’t have. Don’t substitute whole wheat einkorn — it will make the pancakes too heavy. If you don’t have einkorn, see the variation note below for the regular flour swap.

Baking powder. 1 tablespoon — more than most pancake recipes. This higher amount combined with the acidity of the Greek yogurt is what gives these pancakes their impressive height and fluffiness. Don’t reduce it.

Plain Greek yogurt. 1 cup — full-fat if you have it. This is the ingredient that sets these pancakes apart. Full-fat Greek yogurt produces a richer, more tender pancake than low-fat. Avoid flavored yogurts — the plain version gives you control over the sweetness through the maple syrup instead.

Whole milk. 1½ cups. The combination of whole milk and Greek yogurt produces a batter that’s rich enough to make fluffy pancakes without being too thick to spread on the griddle. Lower-fat milk produces a slightly thinner batter — add 1–2 tablespoons less if using skim.

Egg. One large egg. The egg provides structure and richness and helps bind everything together. Room temperature eggs incorporate more smoothly into the batter but straight from the fridge works fine at this scale.

Vanilla extract. 2 teaspoons — real vanilla extract, not imitation. The vanilla is what balances the tangy yogurt and makes these taste like something special rather than just a healthy pancake. Don’t skip it.

Maple syrup. 1 tablespoon, in the batter. This is a very small amount — just enough to add a background sweetness so the pancakes taste complete even without syrup on top. Pure maple syrup, not pancake syrup.

Pink Himalayan salt. 1 teaspoon. Salt makes sweet things taste sweeter and complex things taste more balanced. Don’t skip it.

Variations and Substitutions

Add blueberries. Fold ½ cup of fresh or frozen blueberries into the batter right before scooping. The berries burst as the pancakes cook and create pockets of jammy fruit in every bite. This is the version my kids request most.

Add chocolate chips. Fold in ¼ cup of clean chocolate chips — Nestlé Simply or Enjoy Life — for a treat-worthy breakfast that still has the protein from the yogurt.

Lemon blueberry. Add 1 teaspoon of fresh lemon zest to the batter and fold in ½ cup of blueberries. The lemon and yogurt combination is genuinely outstanding.

Dairy-free. Swap the Greek yogurt for plain coconut yogurt and the whole milk for oat milk or almond milk. The pancakes will be slightly less rich but still fluffy and flavorful.

Regular flour swap. No einkorn? Use 2 cups of regular all-purpose flour — slightly less than the einkorn amount since regular flour is denser and more absorbent. Add more a tablespoon at a time if the batter seems too thin.

Make them smaller. Use a smaller scoop for silver dollar-sized pancakes — great for toddlers and lunchbox-friendly. Reduce cook time slightly and watch them closely.

How to Make Einkorn Greek Yogurt Pancakes

1. Make the batter. In a large bowl, whisk together the 2½ cups all-purpose einkorn flour, 1 tbsp baking powder, and 1 tsp pink Himalayan salt. Add the 1½ cups whole milk, 1 cup plain Greek yogurt, 2 tsp vanilla extract, 1 tbsp maple syrup, and 1 egg directly to the bowl. Whisk everything together until just combined and smooth. Don’t overmix — a few small lumps are fine and actually better than an overworked batter. Let the batter rest for 2–3 minutes while the griddle heats up. The baking powder starts activating immediately and the batter will thicken slightly as it rests.
2. Heat the griddle. Set a griddle or large skillet to 375°F — or medium heat on the stovetop. Grease with butter or a light spray of avocado oil. The griddle is ready when a drop of water flicked onto the surface dances and evaporates immediately.
3. Scoop the batter. Using a cookie scoop or ¼ cup measure, scoop the batter onto the hot greased griddle. Leave at least 2 inches between pancakes — they spread slightly as they cook. Work in batches rather than crowding the griddle.
4. Watch for bubbles and flip. Let the pancakes cook undisturbed until the edges look set and bubbles form across the entire surface of the batter — this takes about 2–3 minutes. Flip once and cook for another 1–2 minutes on the second side until cooked through and golden.
5. Keep warm between batches. Place finished pancakes on a baking sheet in an oven set to 200°F while you cook the remaining batches. This keeps them warm without overcooking.
6. Serve immediately with maple syrup, fresh fruit, or whatever your family loves on top.

How to Freeze and Reheat

These are one of the best make-ahead breakfasts on the site. Make a big batch on Sunday and breakfast is ready for the whole week.

To freeze: Let the cooked pancakes cool completely to room temperature. Lay them flat in a single layer on a parchment-lined baking sheet and freeze for 2 hours until firm. Transfer to a freezer-safe Ziploc bag or container with parchment between the layers so they don’t stick together. Freeze for up to 2 months.

To reheat from frozen:

• Oven: Preheat to 300°F and bake for 10 minutes until warmed through. This is the best method for keeping the texture close to fresh.
• Microwave: Heat in 20-second increments until warm. Fast but the edges can get slightly soft — still totally good for a weekday morning.
• Toaster: Pop them in the toaster for a slightly crisp exterior that honestly might be better than the original.

Anna’s Tips

Don’t overmix the batter. Overmixing develops gluten — even einkorn’s gentler gluten — and produces tough, flat pancakes. Whisk just until no dry streaks remain. A few lumps are fine and actually preferable.

Let the batter rest. Even just 2–3 minutes on the counter while the griddle heats up makes a difference. The baking powder activates and the flour hydrates, giving you a slightly thicker, more cohesive batter that produces fluffier pancakes.

Temperature matters more than timing. A griddle that’s too hot burns the outside before the inside cooks through. A griddle that’s too cool makes the pancakes spread too thin and dry out. 375°F is the target — the water-drop test is your most reliable check.

Grease between every batch. The griddle surface absorbs the butter or oil with each batch. Re-grease lightly between batches so every pancake gets the same golden crust.

Flip once. Resist the urge to press down or flip multiple times. One flip, when the bubbles have formed across the whole surface and the edges look set. Pressing down deflates all the air the baking powder has created.

Use a cookie scoop for consistent sizing. Uniform pancakes cook evenly and look great on the plate. A medium cookie scoop (about 2 tablespoons) makes a perfect silver dollar-adjacent pancake. A ¼ cup measure makes a larger, restaurant-style pancake.

The batter thickens as it sits. If you’re making multiple batches and the batter has been sitting for 10+ minutes, give it a gentle stir and add a splash of milk if it’s gotten very thick.

What to Serve With Them

Pure maple syrup is always what we use. Fresh berries alongside, especially blueberries or strawberries as they add color and freshness. A dollop of Greek yogurt on top for extra protein if you want to lean into the theme. A drizzle of honey and a sprinkle of cinnamon or a dollop of whipped cream.

For a full breakfast, serve alongside the Hash Brown Crust Sausage Egg Cups — the savory and sweet combination is one of our favorite weekend breakfasts.

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Frequently Asked Questions

Why are my pancakes flat? A few common causes: the baking powder is old and not active, the batter was overmixed, or the griddle wasn’t hot enough. Check your baking powder by dropping a small amount in hot water — it should bubble immediately. Don’t stir the batter more than needed to combine, and make sure the griddle is properly preheated before the first scoop goes on.

Can I use low-fat or non-fat Greek yogurt? Yes, but the pancakes will be slightly less rich and tender. Full-fat Greek yogurt is the recommendation for best results. The fat content is part of what makes these so fluffy and satisfying.

Can I make the batter the night before? The batter is best used right after mixing when the baking powder is fresh and active. If you want to prep ahead, measure and mix the dry ingredients the night before and store covered. Measure the wet ingredients separately and combine them in the morning — it only adds 60 seconds.

Why do you put maple syrup in the batter instead of just on top? The tablespoon in the batter is a very small amount that adds a background sweetness so the pancakes taste complete even without syrup. It means kids who eat pancakes plain still get something that tastes intentionally sweet and not like a protein brick. It’s a small detail that makes a real difference.

Can I use regular all-purpose flour? Yes — start with 2 cups of regular all-purpose flour and add more one tablespoon at a time if the batter seems too thin. Regular flour is more absorbent and denser than einkorn so you need slightly less.

Is einkorn flour gluten-free? No. Einkorn contains gluten and is not safe for anyone with celiac disease. Many people with general wheat sensitivities find einkorn easier to tolerate due to its different gluten structure, but it is not gluten-free.

How do I know when to flip? When bubbles form across the entire surface of the pancake — not just around the edges — and the edges look set and matte rather than shiny and wet. This usually takes 2–3 minutes at the right temperature.

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