Greek Yogurt Pancakes Recipe brings ultra-fluffy, slightly tangy pancakes with crisp edges and custardy middles. Busy cooks who want a protein-packed breakfast in about 20 minutes will love it. I flip these on sleepy Saturdays while my kid negotiates for extra maple syrup.
Why You Should Try This Greek Yogurt Pancakes Recipe
This Greek Yogurt Pancakes Recipe gives tender pancakes with structure, lift, and real flavor. The yogurt adds protein, keeps the batter moist, and balances sweetness. You get diner-style stacks without a greasy griddle or a long list of ingredients.
Ingredients You’ll Need
- All-purpose flour, 1 cup leveled
- Swap: use 1 cup whole wheat pastry flour for a heartier bite.
- Pantry shortcut: use self-rising flour and skip baking powder and salt.
- Baking powder, 2 teaspoons
- Baking soda, 1/2 teaspoon
- Fine sea salt, 1/4 teaspoon
- Sugar, 1–2 tablespoons
- Use maple sugar or coconut sugar, or skip for savory toppings.
- Large eggs, 2
- Plain Greek yogurt, 1 cup
- I like whole milk Greek yogurt for richness. 2 percent works. Thick brands like Fage or Chobani hold up well. If you use nonfat, add an extra tablespoon of melted butter or oil.
- Milk, 1/4 to 1/2 cup to thin the batter
- Any dairy or unsweetened almond or oat milk works.
- Pure vanilla extract, 1 teaspoon
- Melted butter or neutral oil, 2 tablespoons, plus more for the pan
- Optional add-ins: 1 cup blueberries or 1/2 cup mini chocolate chips, zest of 1 lemon, or 1/2 teaspoon cinnamon
Equipment
- Medium and large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- 1/4 cup scoop for portioning
- Nonstick skillet or griddle and a thin spatula
- Wire rack for holding pancakes
How to Make Greek Yogurt Pancakes Recipe
Step 1: Mix the dry ingredients
Whisk flour, baking powder, baking soda, salt, and sugar in a medium bowl. Break up any flour pockets so the leaveners distribute evenly.
Step 2: Whisk the wet ingredients
In a large bowl, whisk eggs until smooth. Add Greek yogurt, 1/4 cup milk, vanilla, and melted butter or oil, then whisk until creamy.
Step 3: Bring the batter together
Add the dry mix to the wet bowl. Fold with a spatula until no dry flour remains, then stop. The batter should look thick and scoopable. If it looks pasty, splash in more milk a tablespoon at a time.
Step 4: Heat the pan
Set a nonstick skillet or griddle over medium heat. Brush with a thin film of butter or oil. Flick a drop of water on the surface and listen for a lively sizzle.
Step 5: Cook the pancakes
Scoop 1/4 cup batter per pancake. Sprinkle add-ins on top of each round instead of mixing them into the bowl, which keeps the batter fluffy. Cook until bubbles form on top and edges look set, about 2 to 3 minutes. Flip and cook the second side until golden, about 1 to 2 minutes.
Step 6: Hold and serve
Move pancakes to a wire rack so steam escapes and surfaces stay golden. Keep them warm in a 200 degree F oven while you finish the batch. Serve with butter, warm maple syrup, and your favorite toppings.
Tips & Tricks
- Aim for thick yogurt. Thin yogurt leads to flat pancakes.
- Keep the batter a little thick. Thick batter gives lift and craggy edges.
- Test one pancake to dial in heat. Adjust the burner so the surface browns as the center cooks.
- Flip once. Bubbles across the top and dry-looking edges signal the right moment.
- Avoid overmixing. Stop folding as soon as you see no dry flour.
- Use self-rising flour as a shortcut. Skip the baking powder and salt.
- Stir in zest for brightness. Lemon or orange wakes up the tangy yogurt.
- Add fruit on the griddle, not in the bowl. It prevents streaky batter.
- Make it gluten free with a 1:1 baking blend. Add a splash more milk if the batter looks stiff.
- Go dairy free with thick coconut yogurt and oil. Thin with plant milk as needed.
- Keep them warm on a wire rack in a 200 degree F oven. The rack keeps bottoms from steaming.
What to Serve with Greek Yogurt Pancakes
Serve these pancakes with warm maple syrup, fresh berries, and a dollop of extra Greek yogurt for double creaminess. I like crunchy toppings too, so I add toasted pecans or granola. Savory fans can pair with turkey bacon or breakfast sausage and a side of scrambled eggs. Coffee or a citrusy smoothie rounds out the plate.
Make-Ahead and Storage
Refrigerate leftovers in an airtight container for up to 4 days. Freeze in a single layer, then stack with parchment between pancakes and store for up to 2 months. Reheat from the fridge in a toaster or in a 300 degree F oven for 6 to 8 minutes, or from frozen for 10 to 12 minutes. For a quick option, microwave 20 to 30 seconds, then crisp in the toaster so the edges perk back up.
Greek Yogurt Pancakes Recipe
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the Greek yogurt, eggs, milk, vanilla (if using), and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix. The batter should be thick but pourable; add a splash more milk if needed.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter per 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 remaining batter, greasing the pan as needed. Serve warm with your favorite toppings.
Notes
Approximate per serving (about 3 small pancakes): 230 calories; fat 8 g; saturated fat 4 g; carbohydrates 28 g; fiber 1 g; sugars 6 g; protein 11 g; sodium 380 mg. Values will vary based on brands, add-ins, and portion size.