Name: Fluffiest Greek Yogurt Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup Greek yogurt (any flavor); 1/4 cup milk or water; 2 eggs; 1/2 teaspoon vanilla; 2 tablespoons butter (melted)

Recipe

This recipe for Greek yogurt pancakes yields the perfect tasty fluffy stack that's always a hit.

These Greek yogurt pancakes make the perfect fluffy, delicious stack, and with 11g of protein per serving, they're a satisfying breakfast that's always a hit.

large stack of greek yogurt pancakes topped with blueberries, yogurt and syrup

Fluffy Greek Yogurt Pancakes

Laura fuentes holding a skillet of food standing in front of a blue door

These Greek yogurt pancakes were inspired by my yogurt waffles, which my kids mentioned tasted like cake. They have the feel of that perfect fluffy pancake where the fork sinks just right… #iykyk.

This recipe works with milk or water, giving you the flexibility of pancakes with water but with way more flavor, protein to keep you full, and a fluffy texture. It’s the hipster cousin to my sour cream pancakes.

What Does Greek Yogurt Do In Pancakes

It adds moisture to the batter, gives the pancakes a soft texture, and boosts the protein to 11g per serving, much more than the usual 3g. For even more protein, try these fluffy Protein pancakes.

Ingredients and batter of Greek yogurt pancakes

How Much Yogurt to Replace Milk in Pancakes

Yogurt can’t be swapped for milk in pancakes in a 1:1 ratio because their textures are different. As a guide, when replacing milk, I use about 1 cup flour, 1 cup yogurt, and 2 eggs, and slowly add about ¼ cup water, for a well-balanced batter.

How to Make Pancakes with Greek Yogurt

Making these is a breeze. First, measure and mix the dry ingredients in a large bowl. In a separate bowl or in a blender, combine all the wet ingredients. Then, pour the liquid into the big bowl and mix.

When you cook these pancakes, start with a hot surface, which will definitely need to be greased. Cook them over medium heat for about 2 minutes per side, and avoid pressing them down with the spatula; you'll only make them dense.

pancakes on a griddle before and after flipping

Make the batter the night before and refrigerate. In the morning, let it come to room temperature for 10 minutes before cooking.

Toppings for Greek Yogurt Pancakes

Pancake toppings like fresh fruit are always go-tos as well as classic pancake syrup. Take 10 minutes and whip up this strawberry syrup, this blueberry syrup, or this cinnamon syrup.

stack of Greek yogurt pancakes with a bite cut out of them on a fork

Can Your Freeze Greek Yogurt Pancakes

Pancakes freeze well for up to 3 months in a freezer-safe zip bag. To reheat, microwave them for 30 seconds to 1 minute, in the oven at 350°F for 6 minutes, or in the toaster.

Always See My Recipes In Google

Fluffiest Greek Yogurt Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This recipe for Greek yogurt pancakes yields the perfect tasty fluffy stack that's always a hit.

4.93 from 146 votes

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Watch how it’s made:

Ingredients

1 cup flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt, any flavor
¼ cup milk or water
2 eggs
½ teaspoon vanilla
2 tablespoons butter, melted

Instructions

Make the pancake batter:

In a large bowl, combine the flour, baking powder, baking soda, and salt.
In a separate bowl or a blender, whisk the yogurt, milk or water, eggs, vanilla, and melted butter. Pour the wet mixture into the flour bowl, and with a whisk, combine until there's no visible flour.

Cook the pancakes:

Heat a large non-stick pan or griddle over medium heat, and once hot, grease it. Immediately, pour ¼ cup of batter per pancake, using the back of the scoop if necessary, to gently spread it on the pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side.
Tip: Make sure not to press them down with the spatula and only flip once. Repeat with the rest of the pancake batter.
Serve topped with butter, maple syrup, or your favorite pancake toppings.

Notes

Full-fat or non-fat Greek yogurt works for this recipe, plain or flavored.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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