Greek yogurt pancakes are thick, fluffy, and tender, perfect for stacking high and drizzling with maple syrup. You’ll love this easy, protein-packed recipe!
Ah, pancakes. If you couldn’t tell I love ‘em, just browse through my post archives and see all the recipes I have for them: perfect protein pancakes, fluffy gingerbread pancakes, healthy carrot cake pancakes, and so many more. This Greek yogurt pancake recipe might just be the simplest of them all, though. They’re very much like your standard pancakes in texture, but the yogurt gives them a hint of tanginess and plenty of protein to start your day off right. Grab a fork!
Why You’ll Love These Greek Yogurt Pancakes
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- An everyday-kind-of-pancake recipe. The ingredient list is short and simple—it’s mostly things you probably have in your kitchen already—and the method is ideal for mornings when you want a hot breakfast but don’t want to put in a lot of effort.
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- Fluffy and tender. Greek yogurt works much like buttermilk in creating a fluffy texture and tender crumb.
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- Versatility. These pancakes can be customized with different toppings or mix-ins so you can make the recipe your own.
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- Kid-friendly. With just a touch of sugar and a protein boost from the yogurt, these are pancakes you’ll feel good about feeding your kiddos. But they’ll also love them: I mean, come on, they’re pancakes!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Plain Greek yogurt – For dairy-free pancakes, use a plant-based yogurt.
- Milk – Any milk you like, whether it’s dairy or plant.
- Eggs
- Vanilla extract
- All-purpose flour – Or use oat flour for gluten-free pancakes.
- Sugar
- Baking powder
- Baking soda
- Salt
How to Make Greek Yogurt Pancakes
- Mix the wet ingredients. Beat the yogurt, milk, eggs, and vanilla until they’re smooth.
- Finish the batter. Mix in all of the dry ingredients.
- Cook. Add 1/4-cup portions of batter to a preheated and greased pan or griddle for each pancake; cook for 2 to 3 minutes on one side, then cook for a minute or two on the other side.
- Serve. Plate the pancakes and serve with your favorite toppings.
Tips for Success
- Don't overmix. Consider this the cardinal rule of making pancakes! Overmixing the batter can result in tough and dense pancakes. Mix just until the ingredients are combined.
- Adjust cooking temperature as needed. There’s a predictable cycle with pancakes—the first few take longer, and the last few end up burnt on the outside and goopy on the inside. Usually around the halfway point, I’ll lower the temperature a bit so the pancakes cook all the way through before getting too dark outside.
- Grease the pan more than once. I don’t grease the pan after every single batch of pancakes, but usually after 2 or 3 batches, I’ll add another spritz of cooking spray to keep them from sticking.
Variations
- Add chocolate chips. Fold chocolate chips into the batter to make these Greek yogurt pancakes a breakfast treat.
- Make them fruity. Add blueberries, chopped strawberries, diced apples or other fruit to the batter.
- Spice them up. Add cinnamon, nutmeg, cardamom, or other spices for some cozy flavor.
My Favorite Toppings for Greek Yogurt Pancakes
- Fresh berries and honey. Keepin’ it fresh and fruity! Maple syrup or date syrup work too.
- Yogurt and granola. If you’ve got leftover yogurt after making these Greek yogurt pancakes, use it as a topping!
- Sliced bananas and peanut butter. I like to heat the peanut butter just a little bit so it’s pourable. Almond butter works well too.
- Coconut whipped cream. This is especially delicious with fresh strawberries.
- Maple syrup and butter. For the traditionalist.
How to Store Leftovers
Store Greek yogurt pancakes in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave, oven, or toaster.
Can I Freeze This Recipe?
Yes! Freeze the Greek yogurt pancakes in a freezer bag or airtight container with wax or parchment paper between them to keep them from sticking to each other. They’ll keep in the freezer for up to 3 months and you can reheat them directly from frozen.
More Pancake Recipes
- Lemon Blueberry Pancakes
- Oatmeal Banana Pancakes
- Gluten-Free Blueberry Pancakes
- Lemon Pancakes With Poppy Seeds (vegan + gf)
- Fluffy Quinoa Banana Pancakes
Greek Yogurt Pancakes
Ingredients
- 1 cup plain Greek yogurt
- ½ cups milk of choice
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour (or oat if gluten-free)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
Instructions
- Beat together the yogurt, milk, eggs and vanilla until smooth and combined.
- Add the dry ingredients and mix to form a smooth batter.
- Preheat a pan or griddle to medium low. Grease with spray or butter.
- Once hot, scoop the pancake batter on the pan (about 1/4 cup) and cook until bubbles form, about 2 – 3 minutes.
- Flip and cook another 1 – 2 minutes more.
- Serve warm with butter, sliced fruit, maple syrup, etc. and enjoy!!
Nutrition
