Greek Yogurt Pancakes Recipe

If you’re hunting for a breakfast that’s fluffy, tangy, and downright comforting, I’ve got just the thing for you. I absolutely love this Greek Yogurt Pancakes Recipe because it pairs the creamy richness of Greek yogurt with a hint of fresh lemon, making pancakes that are light yet satisfyingly moist. Whether you’re a weekend brunch devotee or just craving a weekday treat, you’ll find these pancakes elevate your morning in the best way possible. Trust me, your family will be asking for seconds!

this Recipe

Ingredients You’ll Need

The magic of this Greek Yogurt Pancakes Recipe comes from the perfect balance of ingredients working together—flour for structure, baking agents for lift, and Greek yogurt for that signature moist tang. Plus, the lemon zest really makes these pancakes sing. When shopping, fresh lemons will make a noticeable difference over bottled lemon juice.

• All-purpose flour or gluten-free flour: I like using all-purpose for a tender crumb, but gluten-free works great too if you need it.
• Baking powder & baking soda: These give the pancakes their fluffy, airy texture. Don’t skip or reduce the baking soda since it reacts with the yogurt’s acidity.
• Salt & cinnamon: Salt enhances the flavors while cinnamon gives a subtle warmth that’s so cozy in pancakes.
• Lemon zest & lemon juice: Freshly grated zest and juice brighten the batter and add a lovely tangy note I can’t live without.
• Granulated sugar: Just enough to lightly sweeten; you can adjust based on your taste or if your yogurt is already sweetened.
• Greek yogurt: Choose any flavor or plain—I personally stick with plain to let the lemon and vanilla shine.
• Vanilla extract: A splash elevates the aroma and rounds out the flavors beautifully.
• Eggs: Lightly beaten to bind everything together and help with fluffiness.
• Milk (optional): Only if the batter gets too thick; I usually find the yogurt provides enough moisture.
• Butter: For greasing the skillet so pancakes get that perfect golden crust without sticking.

Variations

I love how versatile this Greek Yogurt Pancakes Recipe is—you can easily make it your own with just a few tweaks. Here are some of my favorite ways to mix it up depending on the season or what’s hiding in my fridge.

• Berry-packed: Adding fresh blueberries or raspberries right to the batter makes a juicy surprise in every bite—my kids go nuts for these.
• Vegan Adaptation: I’ve experimented with flax eggs and plant-based yogurt; it’s a little different but still tasty if you want to go dairy-free.
• Spiced Up: Try adding a pinch of nutmeg or ground ginger for a warm, aromatic twist during the cooler months.
• Chocolate Chip Dream: Mixing in dark chocolate chips turns these pancakes into an indulgent weekend treat I sometimes can’t resist.

How to Make Greek Yogurt Pancakes Recipe

Step 1: Whisk the Wet Ingredients Smoothly

Start by whisking your Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract in a large bowl until everything is combined and smooth. I discovered this trick when I realized if the yogurt isn’t mixed well first, the batter can get lumpy, so take your time here. It’ll pay off with a lovely uniform batter.

Step 2: Sift Together the Dry Ingredients

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Sifting or whisking thoroughly ensures even distribution so your pancakes rise evenly. If you skip this step, you might find spots of baking soda bitterness or uneven texture.

Step 3: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet and whisk until smooth and lump-free. If the batter feels too thick (this depends a bit on your yogurt’s thickness), add in milk one tablespoon at a time until you reach a pourable consistency—think like a thick cream. I’ve learned that a batter that’s too thick won’t spread well, so don’t skip this adjustment.

Step 4: Cook Your Pancakes to Golden Perfection

Heat your griddle or non-stick skillet to 350°F (or medium-high heat if you’re using a stove). Melt the butter and spread it around so every pancake gets a deliciously crisp, buttery edge. Pour ¼ cup portions of batter onto the pan, leaving about 2 inches between them. Cook until bubbles form on top and edges look set (around 2 to 4 minutes), then flip and cook for another 2 to 3 minutes until golden. The first pancake is your test pancake—adjust heat accordingly to avoid burning.

How to Serve Greek Yogurt Pancakes Recipe

Garnishes

I usually top these pancakes with a pat of butter and a drizzle of real maple syrup for that traditional vibe. But I also adore topping them with fresh berries and a dusting of powdered sugar—those little pops of sweetness and color make breakfast feel extra special. Sometimes I mix in a spoonful of Greek yogurt on top for a creamy finish that echoes the batter’s tang.

Side Dishes

To round out the meal, my go-to sides are crispy bacon or turkey sausage for a savory contrast, plus fresh fruit salad or a simple spinach and strawberry salad for freshness. These options balance out the richness and keep things exciting on your plate.

Creative Ways to Present

For special occasions or when I want to impress, I stack these pancakes in a tall tower layered with whipped cream and berries in between each layer—kind of like a pancake cake! Another fun idea is to turn them into mini pancake skewers with fruit in between for a brunch buffet or party setting. Kids love this playful presentation.

Make Ahead and Storage

Storing Leftovers

Any leftovers store beautifully in an airtight container in the fridge for up to 3 days. When I make a big batch, I separate them with parchment paper to stop sticking and make reheating easier.

Freezing

I freeze leftover pancakes in a single layer on a baking sheet for an hour, then transfer them to freezer-safe bags. This way, they don’t clump together, and I can take out just what I need. Frozen pancakes keep well for up to 2 months.

Reheating

To reheat, I pop frozen pancakes in the toaster or oven at 350°F for 5-7 minutes until warm and crispy on the edges. This method keeps them tasting fresh and avoids that soggy microwave texture.

FAQs

Final Thoughts

I used to struggle finding a pancake recipe that felt indulgent without being overly heavy, and this Greek Yogurt Pancakes Recipe really changed everything for me. It’s a breakfast game-changer—easy to make, reliably delicious, and endlessly customizable. I hope you give it a try and enjoy it as much as my family and I do on lazy weekend mornings. Once you master this recipe, it might just become your new go-to pancake standby too!

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