Greek Yogurt Pancakes

Greek Yogurt Pancakes are fluffy, protein-packed, and incredibly delicious. Adding Greek yogurt to the batter gives these pancakes a tangy flavor and extra moisture, making them perfect for a wholesome breakfast or brunch.

Why You’ll Love This Recipe

These pancakes are light, fluffy, and slightly tangy thanks to the Greek yogurt. They’re easy to make with basic pantry staples and cook up beautifully every time. Plus, they’re higher in protein than regular pancakes, making them a more satisfying breakfast option for busy mornings or weekend brunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup Greek yogurt (plain or flavored)
• 2 large eggs
• ¼ cup milk (plus more as needed)
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be thick; add a splash more milk if needed.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Scoop about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through.
6. Serve warm with your favorite toppings.

Servings and timing

Makes about 8 pancakes (2–3 servings).
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: About 25 minutes

Variations

• Use flavored Greek yogurt (like vanilla or berry) for a fun twist.
• Add fresh blueberries or chocolate chips to the batter.
• Substitute whole wheat flour for a healthier option.
• Top with fresh fruit, nuts, or a drizzle of honey for extra flavor.

Storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the microwave for 20–30 seconds or in a toaster oven until heated through. You can also freeze them for up to 2 months—layer parchment between pancakes for easy separation.

FAQs

1. What does Greek yogurt do for pancakes?

It makes them extra moist, fluffy, and adds protein.

2. Can I use flavored Greek yogurt?

Yes! Just reduce the added sugar if your yogurt is sweetened.

3. How do I keep pancakes fluffy?

Don’t overmix the batter—lumps are okay!

4. Can I make this recipe gluten-free?

Use a gluten-free all-purpose flour blend.

5. What toppings go best with Greek Yogurt Pancakes?

Fresh berries, sliced bananas, honey, maple syrup, or nut butter.

6. Can I make the batter ahead of time?

It’s best made fresh, but you can mix the dry and wet ingredients separately and combine just before cooking.

7. Can I make mini pancakes?

Absolutely—just use a tablespoon of batter for silver dollar pancakes.

8. How do I know when to flip?

Flip when bubbles form on the surface and the edges look set.

9. What kind of milk should I use?

Any milk works—dairy or non-dairy alternatives like almond or oat milk.

10. Are these pancakes good for meal prep?

Yes! Make a batch and freeze them for quick breakfasts.

Conclusion

Greek Yogurt Pancakes are a wholesome, protein-packed twist on classic pancakes that you’ll love for breakfast or brunch. They’re quick to make, deliciously fluffy, and perfect for customizing with your favorite toppings. Enjoy a stack and start your day right!

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