With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!
Greek Yogurt Pancakes
We are huge fans of yogurt pancakes, so I’ve been wanting to try them with protein-rich Greek yogurt as another easy breakfast option. It works SO well. These are a great way to fuel up in the morning, they are easy to stir together, and they work with just about any diced fruit your family likes.
(And also chocolate chips.)
My kids didn’t notice that these even had yogurt in them, which is a nice plus for kids who aren’t into that specific ingredient. And I love them because they keep me full a little longer than traditional pancakes…and that they are so darn fluffy.
Ingredients You Need
Here’s a look at what you need to have on hand to make this easy pancake recipe.
- Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract.
- Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work.
- Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)
- Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.
- All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.
- Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer.
- Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy.
- Salt: A small amount of salt brings out the rest of the flavors.
- Add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips. (You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.)
Step-by-Step Instructions
Below is an overview of the process involved in this recipe so you know what to expect. Scroll down to the end of this post for the specifics on amounts and cooking times.
- Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan. Spoon out batter and cook until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook through. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Frequently Asked Questions
I find it best to use a combination of milk and yogurt to ensure that the batter isn’t too thick. This pancake recipe has ¾ cup Greek yogurt and ¼ cup milk for a perfect pancake batter texture.
You can use it partially in place of milk in this pancake recipe or in Yogurt Muffins or Yogurt Cake.
How to Store
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze pancakes between layers of parchment paper (or in a single layer) in a freezer bag.
Best Tips for Success
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- To make for a baby, omit the sugar and use plain nondairy milk.
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes or you can do chocolate chips.
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
- If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
Related Recipes
Recipes
Favorite Yogurt Pancakes
Breakfast
Banana Spinach Pancakes
Breakfast
Apple Sheet Pan Pancakes
Breakfast
Vanilla Whole Wheat Waffles
I’d love to hear your feedback on this recipe, so please comment and rate it below.
Fluffy Greek Yogurt Pancakes
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 cup all-purpose flour (or whole-wheat flour; if using whole-wheat, add 2 tbsp more milk)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips (optional). You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.
Instructions
- Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
- If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
- To make for a baby, omit the sugar and use plain nondairy milk.
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes or you can do chocolate chips.
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
Absolutely delicious and fluffy and perfect! We added blueberries, and we did double the sugar for personal preference, and it was amazing. Will definitely be making these again. All three of my little kids loved them.
I made these pancakes b/c I had some greek yogurt to use up. These were so good! I followed the recipe exactly and added blueberries to 1/2 the batch and chocolate chips to the other 1/2. I will definitely be making these again soon!
Wow these were perfect for my 7 month old with the banana and my picky 3 year old. So easy to make
Holy moly these are good! I thought I already had a good pancake recipe as my go-to, but these blew my socks off and have the added yogurt protein. Thank you!
So glad to hear it!
Hi,
How long can I store the mixture in the fridge for or over the counter ?can I leave it overnight in the fridge ?
It should be fine in the fridge overnight if covered. Try to let it sit at room temp a little before you cook them to ensure that the baking powder works properly. Or stir that in right before cooking.
My family LOVES these! Just made them a few days ago and they are already requesting more! On to the second batch, thanks so much! We used King Arthur’s gluten free flour and they are perfect!
I see vanilla pictured, and you say to omit if you use vanilla yogurt, but I don’t see it listed in the actual recipe.
Fantastic! So fluffy and tasty – this recipe is a hit!
Can this be made egg free?
The best egg replacer I’ve found for pancakes is a store bought one like the kind from Bobs Red Mill
My son is anaphylactic to eggs and for pancakes, we found 1/4 cup plain high-fat yogurt per egg works the best or a flax egg (1 tbsp ground flax 3 tbsp of water mix and let sit 5-10 mins).
How do we reheat after freezing?
Put on a heat safe plate in a single layer and do 15 second increments in the microwave, flipping over in between.
These are wonderful!! So rich and fluffy. Makes me happy to know through these delicious gems my kids get that dose of treat Greek yogurt protein.
This was great- thank you. We only have whole wheat flour, but I had to add up to 4T extra milk and even then it was still really, really thick. But the pancakes were still good. I think I tried to turn them too early because our son likes the more “white” than golden brown, so maybe if I thinned it even more I could have done that! User error on my part. The recipie is very tasty! Thank you
I tried these tonight for dinner for my 18 month old. I added mini chocolate chips and he loved them! He’s not eating as much due to him teething but he ate 3 mini pancakes! I absolutely love that there’s more protein compared to other pancake recipes. I’m usually not a fan of pancakes but I had some and I liked them! Definitely a repeat recipe for us!
Tried these out and was a little sceptical but they’re amazing and cool very nice. Healthier recipes always don’t taste as good or look quite the same but this one is amazing and my picky husband even ate a couple. The kids LOVE them. I followed recipe EXCEPT I subbed the sugar for a tablespoon of honey and added vanilla. Already wrote recipe down for my recipe box. Thank you!
Can I make this with regular yogurt? All I have is stoneyfield baby yogurt.
Yes but with regular yogurt I prefer 1/2 cup yogurt and 1/2 cup milk. Enjoy!