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.
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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.
Finally an easy recipe that actually produces fluffy pancakes.
Incredible! Such easy ingredients and they make this pancake recipe light and fluffier than the boxed kind for sure. I will absolutely be making these every time from here on out. So yummy!
I love these pancakes – this is my go-to recipe, thanks very much. Only comment I’d make is about the adjustments for baby, I’d strongly suggest leaving out the salt. Personally I’d stick with normal milk for baby as it’s got more nutrients and fewer additives than most alternatives and the guidance around not giving cow’s milk to a baby is because it shouldn’t be a main food (I.e. shouldnt replace breast milk / formula)
These are so easy and yummy! We made them as the sheetpan version without sugar. Added 2 teaspoons of vanilla too. They come out great every time! Don’t know if I’ll go back to skillet pancakes again. These are super easy to cut into strips and freeze the extra. I doubled the recipe to fit a half sheet pan.
How long and at what temp? I would like to try them in a sheet pan. Thanks!
These were absolutely delicious! I did 2/3 ap flour and 1/3 whole wheat. They were light and fluffy. I did end up having to add about 3tbs of milk. We mixed in vanilla and blueberries! Definitely will be making again!
These sound delicious! Could this recipe be used in a waffle maker or would it need to be adapted?
It works pretty well in a waffle maker!
These were really tasty and the texture was lovely. I added some vanilla to the batter for a little extra flavour and next time we’ll try some other add-ons. Our adult only household has liked a few of your recipes so thank you!!
Can you do this with O% Greek yogurt? Tends to be what I have in the pantry
Sure
I wish I could give these more than 5 stars – they were THAT good. I made these gf by substituting a gf flour blend and these are the best gf pancakes I have ever eaten (and probably the easiest to make!). Both my kids loved them. I loved them. My husband loved them. Huge hit! I have finally found our favourite pancake recipe. Thank you again for another stellar recipe, Amy!
Hi! If I have left over batter. How long can I leave it in fridge ?
This is probably my favorite pancake recipe now! So easy to put together, and more filling than regular pancakes. My 18 month old loved them as much as I did! This will definitely be part of our rotation.
I have made these pancakes a dozen times and they are perfect every time! I made them tonight for my 3 year old and put chocolate chips and he loved them!
These came out great! My son loved them and even my husband enjoyed them as well! I did add a teaspoon of cinnamon just because I’m a sucker for cinnamon. I can’t wait to make them again 🙂
My kiddos are 15 months old, could I substitute honey or maple syrup for sugar? Or would that not be any less “bad” than regular sugar? Thank you for all you do-just bought your cookbook too!
The pancakes were so creamy. My kiddos and I loved them. My eldest said they were the best pancakes he’d ever had.