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Make super light and fluffy pancakes with yogurt! These Greek Yogurt Pancakes are perfect for weekend brunch or to have on hand for busy mornings.
If you are a fan of traditional Buttermilk Pancakes, but want something with a little bit of extra nutrition you have to try these Greek Yogurt Pancakes. They are super thick, fluffy, light, and the perfect texture. You can make your own buttermilk at home, but sometimes you also just have a little bit of Greek yogurt to use up, and these pancakes are the perfect use. Plus get the added protein from the yogurt, so they will keep you full just a little bit longer.
Why You’ll Love These Greek Yogurt Pancakes
- Fluffy – these are seriously some of the thickest and fluffiest pancakes I have ever had. They are so light, you are going to go crazy for them.
- Filling – just that added bit of protein from the yogurt makes these more filling than traditional pancakes.
- Mix-Ins – Get creative, you can make just plain pancakes or add chocolate chips or blueberries or top with bananas…..however you like your pancakes this is a great base.
- Make Ahead – I love having my fridge or freezer stocked with quick breakfasts, because mornings are hectic. See the tips below for how to freeze these and have them in just minutes during the week.
What You’ll Need
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Egg
- Plain Greek Yogurt
- Milk
- Vanilla Extract
- Melted Butter
How To Make Greek Yogurt Pancakes
- Mix Dry – Whisk together flour, baking powder, baking soda, salt and sugar until combined.
- Mix Wet – Whisk egg, Greek yogurt, milk and vanilla extract until smooth and fully incorporated.
- Combine – Stir the wet and dry ingredients together. Once they are just barely combined, add the melted butter and mix until incorporated. Batter will have some lumps, that is ok.
- Let Rest – letting the batter rest for 10 minutes lets the baking powder and baking soda start to activate and you get the fluffiest pancakes. If you are in a hurry, you can skip this step and will still have delicious pancakes.
- Cook Pancakes – Heat a large skillet or griddle to medium-high heat, you want it around 350º F. Spray with non-stick spray or brush with butter. Use an ice cream scoop to portion out the pancake batter onto the hot surface. Cook for 2-3 minutes, flip and cook for 2-3 more minutes until cooked through.
Recipe Tips & Variations
- If you want thick and fluffy pancakes, do NOT press down on your pancakes after you flip them. Resist the urge to flip, and then use the spatula to press down on the pancakes. This is a very common thing people do, and it just makes your pancakes flatter and denser.
- Add Mix-Ins. If you like blueberries or chocolate chips in your pancakes, top each pancake with whatever you like before flipping.
- Do not use all Greek yogurt. This recipe is designed to be half yogurt and half milk (any type of milk you like), so you get fluffy and light pancakes. These are not meant to be the protein pancakes that are dense and loaded with added protein. They are meant to be the same taste and texture and traditional pancakes, but with some Greek yogurt.
Serving Suggestions
You can top your pancakes with just about anything you like! A little bit of maple syrup or honey, slather on some butter, serve with fruit. It is entirely up to you!
Freezing & Storing Leftovers
Pancakes are one of the best things that you can freeze and then take out for a quick and easy breakfast. I like to arrange them in a single layer on a baking sheet, and pop in the freezer for 1-2 hours, or until they are frozen solid. Then store in a freezer safe bag for 3-4 months.
Defrost or thaw the pancakes before reheating in the microwave. If you’re reheating in the toaster, you can reheat them straight from the freezer.
Greek Yogurt Pancakes will last for 3 days in the fridge if you store them in an airtight container. You can reheat them in a toaster oven on medium heat, or in the microwave in 10-second increments until heated through.
More Easy Breakfast Recipes
- Air Fryer French Toast
- Bacon Egg & Cheese Sandwich
- Avocado Eggs
- Breakfast Bowls
- Mixed Berry Smoothie
- Sheet Pan Pancakes
- Peanut Butter Protein Bars
Greek Yogurt Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 1/4 cup granulated sugar
- 1 whole large egg
- 2/3 cups plain Greek yogurt
- 2/3 cups milk
- 1/2 teaspoon vanilla extract
- 2 Tablespoons melted butter
Instructions
- In a mixing bowl whisk together flour, baking powder, baking soda, salt and sugar until combined.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, pinch salt, 1/4 cup granulated sugar
- In a separate bowl whisk together the egg, Greek yogurt, milk and vanilla extract until smooth and fully incorporated1 whole large egg, 2/3 cups plain Greek yogurt, 2/3 cups milk, 1/2 teaspoon vanilla extract
- Add the flour mixture to the wet ingredients and mix until they are just barely combined.
- Add the melted butter and mix until incorporated. Batter will have some lumps, that is ok.2 Tablespoons melted butter
- Let the batter rest for 10 minutes.
- Heat a large skillet or griddle to medium-high heat, you want it around 350º F. Spray with non-stick spray or brush with butter.
- Use an ice cream scoop to portion out the pancake batter onto the hot surface. Cook for 2-3 minutes, flip and cook for 2-3 more minutes until cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I sure love pancakes and these are so nice and fluffy. Perfect for breakfast this weekend!
I love how fluffy these are, and making them with Greek yogurt makes them so much healthier!
The greek yogurt really made these so moist! YUM!
These pancakes were the best pancakes I’ve ever made! So fluffy and tasty!
Tried these Greek yogurt pancakes, and they were a breakfast game-changer! The fluffiness and the subtle tang from the yogurt—it’s a delightful twist on classic pancakes.