Greek Yogurt Pancakes Recipe

If you’re on the hunt for a breakfast that’s both fluffy and packed with protein, I’m excited to share this Greek Yogurt Pancakes Recipe that quickly became a morning favorite in my house. These pancakes come out light and tender, with just the right hint of tanginess from the yogurt, and trust me—you’ll want to make them over and over again. Stick around because I’ve got all my tips and tricks lined up to make sure your pancakes turn out beautifully every single time!

this Recipe

Ingredients You’ll Need

Let’s talk about what goes into these Greek yogurt pancakes and why each ingredient matters. I prefer using white whole wheat flour here because it keeps the pancakes light while still packing some wholesome fiber. Also, Greek yogurt is the magic player, making everything moist and giving a subtle tang you just can’t get from regular pancakes.

• Eggs: They help bind the batter and add richness—always use fresh ones for the fluffiest pancakes.
• Greek Yogurt: Opt for plain or vanilla, but plain gives you the pure tang and lets your toppings shine more.
• Milk: I used almond milk here, but dairy or other plant-based milks work just fine; it thins the batter nicely.
• Vanilla Extract: Adds just a hint of sweetness and warmth without overpowering.
• White Whole Wheat Flour: It’s milder than regular whole wheat and keeps pancakes tender yet sturdy.
• Sugar or Sweetener (Optional): Just a tablespoon is enough to balance flavors but totally optional if you’re topping with syrup.
• Baking Powder: This is the leavening agent that gives your pancakes lift and fluffiness.
• Salt: Enhances all the flavors—don’t skip it!
• Olive Oil Cooking Spray: Perfect for greasing the pan lightly without excess fat.

Variations

I love how flexible this Greek Yogurt Pancakes Recipe is—whether you want to sneak in some fruit or swap out flour types for dietary needs, the base is forgiving and delicious. Here’s a few ways I like to switch things up:

• Berry-Infused: Stir in fresh blueberries or raspberries right into the batter for a fruity surprise. My family goes crazy for the burst of sweetness!
• Gluten-Free: I’ve experimented with a gluten-free flour blend and honestly, the pancakes still came out tender—just watch the batter consistency as some blends absorb liquid differently.
• Vegan-Friendly: Swap eggs for a flaxseed egg and use plant-based Greek-style yogurt to keep the tang and protein intact.
• Extra Fluffy: Separate the egg whites and whip them before folding in to add extra airiness. It takes a bit longer but so worth it when you want ultra-cloud-like pancakes.

How to Make Greek Yogurt Pancakes Recipe

Step 1: Whisk Together Your Wet Ingredients

This is where the magic starts. Crack the eggs into a large bowl and whisk together with the Greek yogurt, milk, and vanilla extract until you get a nice, fluffy mixture. I learned that whisking well here makes the batter lighter and helps the pancakes get that beautiful rise. Don’t worry if the yogurt looks thick—you’ll smooth it all out with the flour next.

Step 2: Add Dry Ingredients and Mix Until Smooth

Next, sift together the flour, baking powder, salt, and sugar (if using). Gradually add these dry ingredients to your wet mix, whisking gently until the batter is smooth. It’s important not to overmix here; a few small lumps are okay because overworking the batter can make pancakes tough. The batter should be thick but pourable—kind of like a creamy frosting texture.

Step 3: Heat Up Your Griddle and Cook Pancakes

Preheat your griddle or nonstick skillet over medium heat and lightly coat with olive oil cooking spray or a small brush of butter. Use about a 1/3 cup scoop of batter for each pancake. Cook until you see lots of small bubbles forming and popping on the surface—this usually takes around 2-3 minutes. Then flip carefully and cook the other side until golden brown and cooked through. If you’re making a big batch, keep finished pancakes warm on a plate in a low oven.

Step 4: Serve and Enjoy!

These pancakes are best enjoyed warm and fresh off the griddle. I love topping them with a dollop of extra Greek yogurt, a drizzle of maple syrup, fresh blueberries, and a sprinkle of orange zest to brighten everything up. You’ll find they’re the perfect balance of cozy and fresh, and incorporating nuts or whipped cream can add a nice texture contrast.

How to Serve Greek Yogurt Pancakes Recipe

Garnishes

I’m a big fan of topping these pancakes with fresh blueberries and a generous drizzle of pure maple syrup—it’s classic for a reason. Adding a spoonful of Greek yogurt on top keeps the protein kick coming and adds a creamy texture that contrasts beautifully with the syrup’s sweetness. I also love sprinkling some orange zest and chopped nuts for a fresh aroma and a nice crunch.

Side Dishes

For a well-rounded breakfast, I like pairing these pancakes with some crispy turkey bacon or a side of scrambled eggs. If you want to keep things vegetarian, some roasted fruit or a simple mixed greens salad with a light vinaigrette adds a refreshing balance.

Creative Ways to Present

For brunch parties or special occasions, I love stacking these pancakes with layers of flavored yogurt between them—think honey-swirled or berry-infused varieties—then topping the stack with edible flowers or fresh mint leaves. It makes it look seriously impressive but is super simple to throw together.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge for up to 3 days. Make sure they’re fully cooled before sealing to avoid sogginess. When I open the container, they still taste almost as fresh as the day I made them.

Freezing

Freezing this Greek Yogurt Pancakes Recipe works wonderfully. I flash freeze individual pancakes on a baking sheet, then transfer them to a freezer-safe bag or container. This keeps them from sticking together and lets you pull out just as many as you want to reheat.

Reheating

To reheat, I pop them in a toaster or toaster oven for a few minutes until warmed through and crisp on the outside. You can also warm them gently in a nonstick skillet over low heat with a touch of butter for that fresh-off-the-griddle taste.

FAQs

Final Thoughts

I absolutely love how this Greek Yogurt Pancakes Recipe strikes the perfect balance between indulgent and wholesome. When I first tried it, I was surprised by how tender and fluffy the pancakes got without any fuss. Now it’s a staple on weekend mornings and a great way to sneak in some extra protein without losing the classic treat feel. If you’re looking for a way to shake up your pancake game, this recipe is a winner—you really can’t go wrong with it. Grab your mixing bowl and give it a try; I’m pretty sure it will become your go-to too!

Print