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 on various plates with sides.

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.

Ingredients for greek yogurt pancakes on countertop.
  • 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.

how to make greek yogurt pancakes in grid of 4 images.
  1. Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
  2. Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
  3. 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.
  4. 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.
Greek yogurt pancakes on cooling rack.

Frequently Asked Questions

Can I replace milk with yogurt in pancakes?

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.

How to use Greek yogurt in baking?

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.

Greek yogurt pancakes in glass storage container.

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.

I’d love to hear your feedback on this recipe, so please comment and rate it below.

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Greek yogurt pancakes on various plates with sides.

Fluffy Greek Yogurt Pancakes

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!
5 from 96 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 240kcal
Servings 4

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.
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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.

Nutrition

Calories: 240kcal, Carbohydrates: 30g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 409mg, Potassium: 142mg, Fiber: 1g, Sugar: 5g, Vitamin A: 320IU, Calcium: 197mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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5 from 96 votes (38 ratings without comment)

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Comments

  1. 5 stars
    These are the most delicious pancakes ever! Super easy to make, and they freeze and heat up really well!

  2. I have two questions:
    1) Vanilla is mentioned, but it’s not part of the recipe. How much vanilla do you add?
    2) If I only have regular plain while milk yogurt on hand, would that work too?

    Thanks!

    1. You can add 1 teaspoon vanilla. Plain regular yogurt works too, with that I do 1/2 cup yogurt and 1/2 cup milk.

  3. 5 stars
    These are so yummy! My husband said they’re his favorite pancakes I’ve made and our daughter loves them too!

  4. 5 stars
    Made this dairy free version- unsweetened almond milk yogurt, vegan butter, vegan chocolate chips, and almond milk. The baby just ate three off the cooling rack. We need to make more to freeze! Very light and fluffy. Delicious!

  5. Sadly these were a swing and a miss in my house. They turned out very eggy. So much so that when she took her first bite my three year old said “The eggs are not good.” Neither kiddo no I enjoyed them. I’m sure my husband will, though.

    1. Oh no! Is it possible something went amiss with the ingredients? That’s a very unusual result and it sounds like something was perhaps off in the making?

  6. 5 stars
    Finally found my go to pancake recipe!! I’ve tried the super “healthy” pancakes which my kids don’t love, I’ve tried traditional pancakes but I love the Greek yogurt in these because I feel like I’m getting some extra protein and my kids add the fruit they want too, win win!
    Also, love the double feature in your recipe, I easily doubled the recipe to have pancakes for the freezer

  7. 5 stars
    Delicious pancakes!!! My husband and my son are not fans of pancakes, but they said: “these are the best pancakes I’ve eaten in my entire life” and want to have some again tomorrow! We added strawberries to ours 🙂

  8. 5 stars
    These were delicious. Managed to make them with a hangry toddler underfoot. Next time I am going to double the recipe to freeze.

  9. 5 stars
    Yum! I made this as a 1/2 sheet pan and put sprinkles on top for birthday pancakes, they were pretty and delicious! I used vanilla Greek yogurt and white whole wheat flour. Thank you for another easy, delicious recipe that my entire family loved!

  10. 5 stars
    Hey, love the easy and healthy pancakes. I’ve been making them for years now. So grateful for introducing these recipes. A friend of my kid love the banana-flour pancakes but he can’t eat eggs. Can I substitute it with yogurt. Pls let me know. Thank you!!

    1. Hi- the best egg replacer I’ve found for pancakes is a store bought one like the one from Bobs Red Mill. It can be hard for them to cook through otherwise.

  11. 5 stars
    All I’ve to say is thank you so much for your blog & recipes! This one is DELICIOUS!!! My baby is still asleep so she hasn’t tasted them yet but I did 🤣 All last night I was thinking about what to make for breakfast & I remember I saw this one & when I saw that you also gave the option to use the oven I was beyond impressed and excited. For some reason at my almost 30 years I’ve never been able to make pancakes in a skillet but I can bake (thankfully). Thank you so much ❤️

  12. 5 stars
    These were delicious!! Super fluffy and very tasty. Also very easy to make! Two thumbs up. Definitely a make again.

  13. 5 stars
    Added vanilla + swapped sprinkles for fruit (my kids don’t like cooked fruit) to end up with funfetti pancakes. Oh my goodness they were AMAZING!!!!!!! Super fluffy, and definitely filling for us parents!! My kids can be selective eaters, but they (and my husband and I) devoured them.