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And since the Greek yogurt gives each serving 11g of protein, they’re not just good, they’re pretty epic.
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Fluffy Greek Yogurt Pancakes
Think about that perfect fluffy pancake stack and how it sinks down when you push it down with your fork… now keep that image and add Greek yogurt to the recipe to make them even more nutritious and moist. This recipe is it!
The Greek yogurt is the secret ingredient behind these incredible pancakes. I started making them after my kids mentioned that my yogurt waffles tasted like cake and they asked if I could make pancakes just like them.
The result is a moist, airy, and dare I say the best option if you’ve run out of milk and don’t want to make pancakes with water.
What Does Greek Yogurt Do In Pancakes
Greek yogurt adds moisture to pancake batter, making them soft and delicious. It also increases the amount of protein in each pancake to 11 grams, compared to the 3 grams in each regular pancake. You can also up your morning protein by making these fluffy Protein pancakes.
How Much Yogurt to Replace Milk in Pancakes
Yogurt is not a 1 to 1 substitute for milk in pancakes because their textures are significantly different. While it depends on the recipe, I like to use a 1 cup flour, 1 cup yogurt, and 2 eggs ratio for pancakes where milk needs to be replaced.
If you always have yogurt around, check out these Greek yogurt recipes that are also delicious.
How to Make Pancakes with Greek Yogurt
Making these fluffy Greek Yogurt Pancakes is simple and the tips noted in each step you’ll avoid the most common pancake mistakes and ensure your success:
- Combine dry ingredients
Mixing the dry ingredients first ensures that the baking powder and baking soda are evenly distributed so all your pancakes are fluffy. - Combine wet ingredients
I like to use a blender for a smooth mixture. Then I pour it into the dry ingredient bowl to make the pancake batter. - Prep the pan
Always heat the pan first. Once hot, grease it. If using butter pour the batter immediately after it melts. - Cook the pancakes
An important note here is to wait to flip the pancakes until the edges are defined and bubbles form throughout. Don’t press the pancakes with your spatula after you flip them. - Serve & enjoy!
Stack them up or keep the pancakes warm while you cook up the rest of the batter.
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
Once you have a nice stack of these fluffy pancakes, it’s all about loading them up with epic pancake toppings like fresh fruit or roasted cinnamon apples! Add your favorites, and you can’t go wrong! And let’s not forget pancake syrups like:
Can Your Freeze Greek Yogurt Pancakes
Want to save time down on future meals? Me too! Some weekends, I’ll double or triple this batch and after I’m done feeding my family, I’ll put on an audio book and cook the rest! Once they cool down, these pancakes can be frozen for later, for up to 3 months! Sometimes, I simply freeze the pancake batter instead!
Frozen pancakes can be microwaved for 30 seconds to 1 minute, reheated in the oven at 350F for 6 minutes, in the toaster, toaster oven, or t them in a 350F preheated oven, on a baking sheet, for 5 to 7 minutes, or in the air fryer at 340F for 4 to 6 minutes.
Fluffiest Greek Yogurt Pancakes
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, combine yogurt, milk or water, eggs, vanilla, and melted butter. Pour the wet mixture into the flour bowl, and with a whisk, combine until there are no visible clumps.
Cook the pancakes:
- Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of pancake batter onto the greased 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 on the other side. Make sure not to press them down with the spatula. Repeat with the rest of the pancake batter.
- Serve topped with butter, maple syrup, or your favorite pancake toppings.
Notes
- For a nice touch of sweetness, use vanilla Greek yogurt.
- 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.
Andrea says
Soft and fluffy with a nice tang from the yogurt — these come together fast and feel a bit more filling than regular pancakes. Great with fruit or just a little syrup on top.
Claudia-Cristina says
Whipped these up this morning — fluffy, tangy, and super easy. A fresh twist on classic pancakes!
Swathi says
Greek Yogurt pancakes is delicious I have made it, so good.
Jules says
These are good. I put 3 eggs instead of two as we need high protein in our diets for sports. Also used ice cold water from the fridge. We have made them three times now
Angela says
These Greek yogurt pancakes turned out amazing! My family loved them, I can’t wait to make them again!!
Nhan W. says
Best recipe I’ve tried so far for pancakes. I’ve tried so many others and none yielded soft and fluffy pancakes like this recipe. My family now request these pancakes every morning.
Ashley says
These Greek yogurt pancakes were incredibly fluffy!
Danyelle H. says
These were the most fluffy pancakes I ever made from scratch! It could’ve been me, but the batter was a little thick, so I kinda spread it around a bit in the skillet. Hubby said they are so light and fluffy, he thought I used a pancake mix! This is a keeper!
Rose says
Beautifully fluffy pancakes! Made mini ones for by 5 year old. This is going to be added to our usual rotation.
Adrienne says
These are the best Greek yogurt pancakes I have ever eaten or made! what a simple recipe. They are so light and fluffy, will definitely be using this as my standard pancake recipe from now on- thank you!
Gracie says
My yogurt pancakes were so yummy!!!
Mahy says
Greek yogurt pancakes are the best! I make them quite often and they always make me happy!
Maria says
These are so fluffy and soft, and I love that the Greek Yogurt makes them better for my family. Great recipe!
Catalina says
These pancakes came out so fluffy and slightly tangy in the best way. Loved the protein boost from the Greek yogurt too!
Tanya says
These yogurt pancakes were amazing!!!
Janey says
Excellent fluffy yogurt pancake recipe!
Shannon says
These are fantastic! My new, ‘go-to’ pancake recipe. They are very fluffy and very tasty. The fact that they are higher in protein and lower in sugar (I used plain, non fat Greek yoghurt) is a big bonus. My kids and I loved them.
Criss says
These Greek yogurt pancakes turned out so fluffy and soft—seriously one of the best pancake recipes I’ve tried! Will definitely be making them again.
Agnieszka says
These pancakes were super easy to make and the recipe worked really well. Fluffy, delicious pancakes.
Liz says
These were the BEST pancakes!!! So tender, fluffy and delicious!
Nicole Kendrick says
These are super tasty. I love the tang the Greek yogurt adds, and the kick of protein is nice, too.
Dana says
Loved these!!!
Steph says
I loved this recipe! I thinned out the batter slightly with some water and added a splash of vanilla. My pancake loving kid said they were delicious. They have a somewhat chewy texture, which I happen to like. Will definitely make these again!
Kathy says
The greek yogurt pancakes were wonderful!
Janet says
Loved these higher protein pancakes!
Simonne says
Delicious!
Jade says
The fluffiest greek yogurt pancakes!
Ellery says
Absolutely delicious!!!
Jan says
Yummy!!!
Susan says
These greek yogurt pancakes had the perfect texture!
Beth says
The greatest greek yogurt pancakes!!!
Jen says
Obsessed with these greek yogurt pancakes.
Salma says
Incredible greek yogurt pancakes!!
Jessica says
Loved these greek yogurt pancakes!
Grammy says
Fluffiest pancakes ever! I added a bit of milk for my own consistency preferences.
Tara says
These were awesome Greek yogurt pancakes!
Janna says
These were great!!
Rachel says
Incredible recipe for Greek yogurt pancakes!
Rachel says
These are so yummy!
Lucy says
These were so good!
Lina says
Incredible pancake recipe!
Dayna says
Best greek yogurt pancake recipe on the internet.
Karen says
Loved them!!
Jackie says
My family loved these Greek yogurt pancakes!
Skye says
Is it possible to just use egg whites only?
Laura Fuentes says
While I haven’t tested this recipe with egg whites only, I’ve made this pancake recipe without baking powder many times and the yolks can be swapped for 1 tablespoon butter each.
Millie Daverso says
These were great!
I used 3 tsp baking powder, no baking soda (I can always taste it -yuck), and plain Greek yogurt. For sweetness I used blueberries with some maple syrup for a hot sauce. I also toasted some pecans and pepitas to sprinkle on top. Finally, a dusting of powdered sugar.
June says
The fluffiest pancakes I have ever made!
Sol says
These Greek yogurt, pancakes had the perfect texture! Fluffy, not too wet and yet delicious.
Tanya says
These were so rich and delicious!
Bella says
These were incredible greek yogurt pancakes
Ella says
Best yogurt pancakes ever!
Candice says
Fluffy and delish!!!
Diana rosier says
These were absolutely delicious. I was worried they wouldn’t be as good as my regular fluffy pancakes. But they were just as good if not better and full of protein. I did use buttermilk. Instead of milk but no other changes. Thanks for my new go to pancake recipe
LM says
I followed the recipe exactly as written and have never made such good pancakes. Mine always come out tough whether I do homemade or boxed mix and these were restaurant quality. Thank you!
Trish T. says
Made them today when it is 17 degrees outside and what a warm and tasty breakfast
Nicole says
These were a bit too eggy, I’d reduce to one egg next time. I added 1 tsp of sugar, the zest of one lemon, and the juice of 1/2 a lemon to jazz them up and flavor profile was great except being a bit too eggy.
Juniper says
These greek yogurt pancakes were so fluffy. Loved the added protein too.
Jen says
I did 1/2 cup white whole wheat flour and 1/2 cup all purpose flour with plain Greek yogurt and Light butter and these were still amazing! Added fresh blueberries to the batter too! Topped with more Light butter and sugar free syrup. Great recipe!
Lisa says
Can I sub some of the flour for protein powder ?
Laura Fuentes says
Yes, about 1/4 of a cup!
Hayden says
Hi, mine turned out looking like crepes. Then I tried to flip them and they just fell apart. What did I do wrong?
Laura Fuentes says
This means that the batter was too thin. Were any substitutions or ingredients omitted from the original recipe?
Christine says
Hi, if I make up a batch of this batter, & cook the cakes one at a time, how long can the unused batter be stored in the fridge?
Laura Fuentes says
You can store unused batter for up to 2 days. When you want to use it, give it a quick stir. You can always batch cook the pancakes and freeze them for later.
Vincent says
I tried your recipe and the pancakes turned out excellent, the best I’ve made in a while!
I must say that I had to add water for the batter at it were too thick to spread in the pan. I added around 2-3 tbsp of water. It might have to do with the fact I used Skyr instead of Greek Yogurt, or maybe it depends on the individual yogurt’s thickness itself.