Cafe Latte Greek Yogurt Pancakes

This post was created in partnership with Stonyfield. All opinions are my own.

It’s National Pancake Week and I am so in love with the new Stonyfield Greek Cafe Latte Greek Yogurt that I’ve been making fun recipes with it. These pancakes are bursting with expresso flavor. It’s a new twist on an old favorite! I used all organic ingredients for these pancakes too! They are so easy to make, which is a plus. Pancakes are one of my favorite breakfast foods. Whenever I am planning a big breakfast meal, I always include pancakes on the menu. My kids love pancakes also. It normally comes with a dancing cheer of joy when I tell them I’m making pancakes. Cafe Latte Greek Yogurt Pancakes


Organic Café Latte (coffee) Greek Yogurt Pancakes

Start with the new Stonyfield Organic Cafe Latte Greek Yogurt by mixing it in a bowl with an egg and your instant expresso coffee. If you don’t keep expresso on hand, no sweat, this recipe is still yummy without it. I love it because it gives chocolate recipes like my Chocolate Rolled Cookies a huge burst in flavor.

Cafe Latte Greek Yogurt Pancakes


I then used whole wheat flour (that’s why they are darker then most pancakes) and baking soda. If your mixture is too thick add milk one tablespoon at a time. I ended up using 2 tbsp. Spooned them onto a griddle or pan and try to will them to cook faster, because they are good. Cafe Latte Greek Yogurt Pancakes

Best served with a scoop of butter and syrup….like anything!
This recipes yields about 6 regular sized pancakes. Keep in mind they do have expresso in them (a crazy small amount shouldn’t affect them), but if you are feeding them to your kids, I’m not liable for the chaos they create. 😉


Cafe Latte Greek Yogurt Pancakes

What flavor pancakes are your favorite?



Organic Cafe Latte Greek Yogurt Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
A new twist to a classic!
  • 5.3 oz Stonyfield Cafe Latte Greek Yogurt
  • 1 egg
  • ½ up Whole Wheat Flour
  • 1 tsp baking soda
  • ½ tsp Expresso Instant Coffee
  • 2 tbsp Milk (to thin)
  1. Preheat griddle or sauté pan
  2. Combine the yogurt with your egg and mix well.
  3. Add flour and baking soda
  4. You can make the pancakes from this step but I like my pancakes thinner so I add milk one tbsp at a time and mix well.
  5. Spoon a heaping tablespoon size onto the griddle (or pan) and use the back of the spoon to squish it as flat as possible.
  6. When the pancakes start to bubble and the side look firm flip the pancake.
Nutrition Information
Serving size: 3 Calories: 79 Fat: 3g Saturated fat: 2g Unsaturated fat: 1g Carbohydrates: 7g Sugar: 3g Sodium: 471mg Protein: 5g Cholesterol: 69mg

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