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A stack of fluffy Greek yogurt pancakes topped with fresh berries and a drizzle of maple syrup.
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Einkorn Greek Yogurt Pancakes (Fluffy, High-Protein + Freezer-Friendly)

Thick, fluffy einkorn Greek yogurt pancakes made in one bowl with Jovial all-purpose einkorn flour, whole milk, plain Greek yogurt, vanilla, and a touch of maple syrup. The Greek yogurt reacts with the baking powder for exceptional fluffiness and adds protein that makes these genuinely filling. Freeze in a single layer and reheat in the oven, microwave, or toaster all week.
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: greek yogurt, pancakes
Servings: 8
Calories: 195kcal

Equipment

  • 1 bowl

Ingredients

  • 2 1/2 cup All-purpose Jovial einkorn flour
  • 1 tbsp Baking powder
  • 1 tsp Pink himalayan salt
  • 1 1/2 cup Whole milk
  • 1 cup Plain greek yogurt
  • 2 tsp Vanilla
  • 1 tbsp Maple syrup
  • 1 Egg

Instructions

  • Whisk together 2 1/2 cup All-purpose Jovial einkorn flour, 1 tbsp Baking powder, 1 tsp Pink himalayan salt, 1 1/2 cup Whole milk, 1 cup Plain greek yogurt, 2 tsp Vanilla, 1 tbsp Maple syrup1 Egg. Grease a hot griddle set to a - temperature of 375 f.
  • Scoop the pancakes using a cookie scoop onto the hot griddle. Once one side is browned flip over and cook through.
  • Remove from the griddle and place on a plate. Enjoy!

Notes

  • Don't overmix. Whisk just until combined — lumps are fine. Overmixing = tough, flat pancakes.
    Let the batter rest 2–3 minutes while the griddle heats. The baking powder activates and the batter thickens slightly.
    Flip once — when bubbles form across the whole surface and edges look set. About 2–3 minutes per side.
    Griddle temperature: 375°F — the water-drop test is your most reliable check.
    Freeze: Cool completely, flash freeze flat on a parchment-lined sheet 2 hours, then bag. Up to 2 months. Reheat at 300°F for 10 minutes or microwave in 20-second increments.
    Regular flour swap: Start with 2 cups all-purpose flour — slightly less than the einkorn amount.
    Add-ins: Fold in ½ cup blueberries or ¼ cup chocolate chips right before scooping.

Nutrition

Serving: 2pancakes | Calories: 195kcal | Carbohydrates: 34g | Fat: 3.5g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 320mg | Potassium: 175mg | Fiber: 1g | Sugar: 5g | Calcium: 120mg | Iron: 3mg