Greek Yogurt Pancakes Recipe tastes fluffy, slightly tangy, and a little custardy in the middle, like diner pancakes that went on a spa retreat. This recipe uses basic pantry ingredients and budget-friendly Greek yogurt, and it works perfectly for busy families, meal prep fans, or anyone who wants a hot breakfast on the table in about 25 minutes. I test these on my own crew of picky eaters, and they pass the “weekend brunch but also Tuesday morning” test every time.
Reasons To Try This Greek Yogurt Pancakes Recipe
Greek yogurt pancakes cook up thick, tender, and golden with a gentle tang that balances maple syrup and fruit. The yogurt adds protein and moisture, so the pancakes stay soft without a mountain of butter or oil.
This batter comes together in one bowl, uses simple ingredients, and works on any skillet or griddle. You can scale it for a crowd, stash leftovers in the fridge, and reheat them faster than a toaster waffle.
“These Greek Yogurt Pancakes taste like a diner stack with a protein boost, and my kids ask for them every weekend. ★★★★★”
Ingredients You Need
Pantry ingredients
- 1 cup all-purpose flour
- Use unbleached flour if you have it; it gives a slightly nuttier flavor.
- You can swap up to half with whole wheat flour for more fiber.
- 2 tablespoons granulated sugar
- Coconut sugar or light brown sugar also work and add a hint of caramel flavor.
- 1 1/2 teaspoons baking powder
- Use a fresh can; old baking powder makes flat, sad pancakes.
- 1/4 teaspoon baking soda
- This reacts with the yogurt and helps the pancakes puff.
- 1/4 teaspoon fine sea salt
- Table salt works; just use a tiny pinch less.
Wet ingredients
- 1 cup plain Greek yogurt
- Use full-fat or 2 percent for the best texture.
- Fage, Chobani, or store brands all work; just pick one that tastes good on its own.
- If you use nonfat yogurt, add 1 extra tablespoon of oil or melted butter.
- 2 large eggs
- Room temperature eggs mix more easily and give a smoother batter.
- 1/2 cup milk
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- Real vanilla tastes best, but imitation works in a pinch.
Optional flavor add-ins
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 1/2 cup blueberries, chocolate chips, or diced strawberries
Equipment list
- Large mixing bowl
- Medium bowl or large measuring cup
- Whisk and rubber spatula
- Nonstick skillet or griddle
- Measuring cups and spoons
- Thin spatula for flipping
A nonstick skillet with a light brush of oil gives the most even browning. A cast iron griddle also works if you preheat it well and keep the heat at medium to medium low.
Tips
- Whisk dry ingredients together first so the baking powder and baking soda spread evenly.
- Stir the batter gently and stop when you still see a few small flour streaks.
- Let the batter rest 5 minutes so the flour hydrates and the pancakes puff more.
- Keep the heat at medium or just under so the centers cook before the outsides burn.
- Use about 1/4 cup batter per pancake for easy flipping and even cooking.
- Add berries or chocolate chips after you pour the batter on the skillet, not in the bowl.
- Wipe the skillet lightly with oiled paper towel between batches to prevent sticking.
- Keep cooked pancakes on a wire rack in a low oven so they stay warm and avoid sogginess.
How to Make Greek Yogurt Pancakes
Mix the dry ingredients
Add the flour, sugar, baking powder, baking soda, and salt to a large bowl. Whisk until the mixture looks uniform and no baking powder clumps remain. Set the bowl aside while you mix the wet ingredients.
Mix the wet ingredients
In a separate bowl or large measuring cup, add the Greek yogurt, eggs, milk, melted butter or oil, and vanilla. Whisk until the mixture looks smooth and creamy with no streaks of egg. If the yogurt feels very thick, add 1 extra tablespoon of milk so the mixture loosens slightly.
Combine into a thick batter
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold the batter together with gentle strokes. Stop mixing when you see only a few small flour streaks and the batter looks thick but pourable. Let the batter rest for about 5 minutes while you heat the skillet.
Heat the skillet or griddle
Place a nonstick skillet or griddle over medium heat. Brush or spray a thin layer of oil on the surface. Flick a drop of water on the pan; if it sizzles and dances, the pan feels hot enough.
Cook the pancakes
Scoop about 1/4 cup of batter per pancake onto the hot skillet. If you want add-ins, sprinkle blueberries, chocolate chips, or fruit pieces on top of each portion of batter. Cook until the edges look set and small bubbles form on the surface, about 2 to 3 minutes.
Slide a thin spatula under each pancake and flip it in one quick motion. Cook the second side for another 1 to 2 minutes until the pancakes look golden and feel springy in the center. Adjust the heat down slightly if the pancakes brown too quickly.
Finish and keep warm
Transfer cooked pancakes to a wire rack set over a baking sheet and place them in a 200°F oven. Repeat with the remaining batter, brushing the skillet lightly with oil between batches. Serve the Greek Yogurt Pancakes Recipe hot with your favorite toppings.
Different Ways to Try It
- Gluten free: Use a 1 to 1 gluten free all-purpose flour blend and add 1 extra tablespoon of milk if the batter feels too thick.
- Whole grain: Swap half of the all-purpose flour with white whole wheat flour and add 1 tablespoon extra milk.
- Higher protein: Use high protein Greek yogurt and add 1 to 2 tablespoons of vanilla protein powder, then thin with more milk as needed.
- Vegan: Use a thick dairy free yogurt, plant milk, and 2 flax eggs; use oil instead of butter.
- Low carb: Use a fine almond flour blend plus 1 tablespoon coconut flour, and expect a softer, more tender texture.
- Berry pancakes: Press fresh or frozen blueberries into the batter after it hits the pan.
- Chocolate chip pancakes: Sprinkle mini chocolate chips on top of each pancake before flipping.
- Citrus twist: Add 1 teaspoon lemon zest or orange zest and a pinch of extra sugar.
How to Serve Greek Yogurt Pancakes
Serve Greek Yogurt Pancakes Recipe stacked high with a pat of butter, warm maple syrup, and a handful of fresh berries. Add a side of scrambled eggs or turkey sausage for extra protein if you want a more filling breakfast. For a lighter option, top pancakes with a spoonful of Greek yogurt, sliced banana, and a drizzle of honey. Kids love mini pancakes with peanut butter and sliced strawberries as a fun finger food breakfast.
Make-Ahead and Storage Success
Cool leftover pancakes completely on a wire rack so steam does not make them soggy. Store them in an airtight container in the fridge for up to 4 days with parchment between layers. For longer storage, freeze pancakes in a single layer, then move them to a freezer bag for up to 2 months. Reheat in a toaster, air fryer, or skillet over low heat until warm and slightly crisp on the edges.
Greek Yogurt Pancakes
Ingredients
Instructions
- In a medium bowl, whisk together the Greek yogurt, eggs, milk, vanilla extract, and melted butter until smooth.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently stir just until combined; do not overmix. The batter will be thick.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, 2–3 minutes.
- Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or extra Greek yogurt.
Notes
Approximate per serving (about 2 pancakes): 230 calories; fat 7 g; saturated fat 3 g; carbohydrates 29 g; fiber 1 g; sugars 8 g; protein 11 g; sodium 360 mg. Values will vary based on ingredient brands, toppings, and portion size.