Recipe for Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping

Whether you’re encouraging loved ones to start a new wellness kick or looking to add new ideas to an already-nutritious menu, families at any stage of a journey toward better health can use newfound favorites to bring fresh flavors to the table.

Start by ramping up your family’s breakfast with these slightly sweet Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping for a protein-packed way to start the day with a healthy addition of fresh berries. This dish from Milk Means More provides a delicious breakfast that allows you to bring everyone together for a tasty, nutritious meal no matter the occasion. Dairy foods, like the low-fat or fat-free milk and yogurt found in this recipe, are fundamental to good nutrition.

Constructing a better-for-you menu calls for a balanced diet with a variety of foods to get essential nutrients. This balance is important for maintaining healthy gut and immune function while optimizing overall wellness.

Find additional better-for-you recipe inspiration at

Mini Greek Yogurt Pancakes with Cinnamon-Maple ToppingMini Greek Yogurt Pancakes with Cinnamon-Maple Topping

Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More
Total time: 25 minutes



1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)

1/3 cup maple syrup

1/2 teaspoon ground cinnamon


1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg, lightly beaten

3/4 cup plain Greek yogurt (fat free, 2% or 5%)

1/2 cup milk (skim, 2% or whole)

3 tablespoons melted butter

1 teaspoon vanilla


1 cup fresh blueberries or chopped fresh strawberries


To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.

To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).

Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.

Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.