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These Greek yogurt pancakes are thick, fluffy, and have a subtle tangy flavor that rivals your favorite buttermilk pancakes. Made with simple pantry ingredients and ready in about 30 minutes, they’re an easy way to add extra protein to your morning stack. The whole family will love them.
If you enjoy homemade pancakes, try our classic Buttermilk Pancakes or Blueberry Pancakes next. For the easiest pancake ever, our Sheet Pan Pancakes are a game changer!
3 Tips That Make or Break This Recipe
A few things to know before you mix up your batter:
- Don’t overmix the batter. Stir until just combined. Lumps are fine and actually mean fluffier pancakes. Overmixing makes them dense.
- Use plain Greek yogurt. It gives these pancakes their tangy, buttermilk-like flavor and thick texture. Flavored yogurt works but will change the taste and sweetness.
- Room-temperature ingredients help. Let the eggs, yogurt, and milk sit out for a few minutes so everything blends more evenly. Not a deal-breaker, but it makes a difference.
Why Greek Yogurt Works in Pancakes
Greek yogurt does more than just add protein. The acidity in the yogurt reacts with the baking soda in the batter, creating extra lift and making these pancakes noticeably fluffier than a standard recipe.
It also adds moisture and richness without extra fat, so you get pancakes that are thick and tender with a soft, almost creamy center. Think of it as a buttermilk upgrade with a protein bonus.
RECIPE WALK-THROUGH
How To Make Greek Yogurt Pancakes
See the recipe card below for full, detailed instructions
This recipe comes together quickly with two bowls and a few simple steps. The key is gentle mixing and the right heat.
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Using both baking powder and baking soda is what makes these pancakes extra fluffy. The small amount of sugar adds a hint of sweetness and helps create golden edges.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the eggs first, then add the Greek yogurt, milk, and vanilla extract.
The batter will look thick and slightly lumpy from the yogurt, and that’s exactly what you want. Using milk alongside the yogurt keeps the batter pourable without making the pancakes too thin.
Step 3: Fold the Batter Together
Gently fold the wet ingredients into the dry using a rubber spatula or wooden spoon.
Stir until the flour is just incorporated. You’ll see some small lumps, and that’s a good thing. Resist the urge to keep stirring.
Stop mixing when you no longer see dry flour streaks. A few lumps are fine and actually mean your pancakes will be lighter and fluffier.
Step 4: Cook the Pancakes
Preheat a griddle or large nonstick skillet over low-medium heat. Lightly grease with oil or cooking spray. Pour about ¼ cup of batter per pancake onto the griddle, leaving space between each one.
Cook for 2 to 3 minutes, until you see air bubbles forming on the surface and the edges start to look set. Flip carefully and cook for another 2 to 3 minutes on the second side, until golden brown.
Low-medium heat is important here. If your pan is too hot, the outside will brown before the inside cooks through, which can leave the center gummy. If your first pancake cooks too fast or too slow, adjust from there.
Cook one test pancake first. This helps you dial in the heat before committing to the whole batch.
Step 5: Keep Pancakes Warm
If you’re cooking multiple batches, place finished pancakes on a baking sheet in a 200°F oven in a single layer.
Don’t stack or cover them, or they’ll get soggy. They’ll stay warm for up to 30 minutes while you finish the rest.
Toppings, Mix-Ins & Serving Ideas
These pancakes are delicious with classic butter and maple syrup, but there are plenty of ways to change things up.
Topping ideas: Butter and maple syrup, fresh berries, whipped cream, sliced bananas, or a drizzle of peanut butter or almond butter.
Fun mix-ins for the batter: Mini chocolate chips, fresh or frozen blueberries, or a pinch of cinnamon.
Breakfast sides to round out the spread:
Smoothies to pair with breakfast:
Storage Tips
Storage and Freezing
Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Place a sheet of parchment paper between each pancake to keep them from sticking together.
Freezer: Let pancakes cool completely, then stack with parchment paper between each one. Place the stack in a freezer-safe bag, press out as much air as possible, and seal tightly. Frozen pancakes keep well for up to 4 months.
Reheating: Reheat in the microwave (about 20 seconds for one pancake, up to a minute for a few), in a toaster oven, or in the oven at 350°F on a baking sheet until warmed through. Remove any parchment paper before reheating.
- These pancakes are great for meal prep. Make a big batch on the weekend and freeze them for quick weekday breakfasts. Kids can reheat them in the toaster on their own.
Frequently Asked Questions
Can I substitute Greek yogurt for milk or buttermilk in other pancake recipes?
Yes! Greek yogurt is thicker than milk or buttermilk, so you’ll need to thin the batter a bit.
A good starting point is to replace the milk or buttermilk with an equal amount of Greek yogurt, then add a splash of milk (1 to 2 tablespoons at a time) until the batter reaches the right consistency. The yogurt adds tang and protein, so it works well as a swap in most pancake recipes.
Can I use flavored or vanilla Greek yogurt instead of plain?
You can, and it will still work. Vanilla yogurt adds extra sweetness, so you may want to reduce the sugar in the batter slightly. Flavored yogurts like maple, honey, or even fruit flavors will change the taste but won’t ruin the recipe. Plain Greek yogurt gives you the most control over flavor, but several readers have used flavored varieties with great results.
How do I make thicker or thinner pancakes?
For thicker pancakes, reduce the milk by a tablespoon or two (start with ½ cup instead of ⅔ cup). For thinner pancakes, add an extra tablespoon of milk. The Greek yogurt already makes this batter naturally thicker than a standard recipe, so even the base recipe produces a nice thick pancake.
What should I do if my pancakes are gummy in the middle?
Gummy centers usually mean the heat was too high or the pancakes were too thick to cook through. Make sure you’re cooking over low-medium heat and using about ¼ cup of batter per pancake. If your pancakes are browning fast on the outside but still raw inside, turn the heat down a bit and give them a little more time on each side.
More Pancake Recipes To Try
- Chocolate Chip Pancakes
- Lemon Pancakes with Strawberry Syrup
- Bacon Pancakes
- German Pancakes
- Protein Pancakes
Greek Yogurt Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon white sugar
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 2/3 cup milk
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, whisk the eggs. Add the Greek yogurt, milk, and vanilla extract and whisk until smooth.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Stir until just combined. The batter will be thick and slightly lumpy. Do not overmix.
- Preheat a griddle or large nonstick skillet over low-medium heat. Lightly grease with oil or nonstick cooking spray.
- Pour about ¼ cup of batter per pancake onto the griddle. Cook for 2 to 3 minutes, until air bubbles form on the surface and the edges begin to set.
- Flip carefully and cook for 2 to 3 more minutes on the second side, until golden brown.
- Repeat with the remaining batter, greasing the griddle between batches as needed.
- Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.
Notes
- Don’t overmix the batter. Stir until the flour is just incorporated. Lumps are normal and lead to fluffier pancakes. Overmixing makes them dense and tough.
- Use plain Greek yogurt for the best tangy, buttermilk-like flavor. Vanilla or flavored yogurt works in a pinch but will change the sweetness and taste.
- Room-temperature ingredients help the batter come together more evenly and produce fluffier results.
- Low-medium heat is key. If the pan is too hot, the outside browns before the inside cooks through, leaving a gummy center.
- Cook a test pancake first to make sure your heat is right before cooking the full batch.
- For thicker pancakes, reduce the milk to ½ cup.
- For thinner pancakes, add an extra tablespoon of milk.
- Keep batches warm on a baking sheet in a 200°F oven in a single layer. Don’t stack or cover.
- Storage: Refrigerate in an airtight container with parchment between layers for up to 3 days.
- Freezing: Cool completely, stack with parchment between each pancake, and store in a freezer bag for up to 4 months.
- Reheating: Microwave for about 20 seconds per pancake, or warm in a 350°F oven or toaster oven.
- Vanilla extract is optional but recommended. It rounds out the flavor and complements the tang from the yogurt.
- Protein boost: Greek yogurt adds extra protein compared to traditional pancake recipes, making these a slightly more filling breakfast option.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Holy moly. These were so good. I used gf all purpose flour and cashew milk. When they were done I smeared lemon honey on top and fresh blueberries…. My 7month old loved the pancakes plain. These are going in regular rotation!!!!!!
That’s awesome Kimberly! Thank you so much for stopping by to share your feedback.
I didn’t have plain Greek yogurt, so I used Maple yogurt instead, and wow it was so delicious!! Perfectly fluffy and light pancakes!
Awesome feedback Selena! Thanks for stopping by.
Love, love this recipe! I didn’t have any buttermilk, so I decided to give this a try. My family thought these were the best pancakes I have ever made. Added bonus, I usually have greek yogurt in the fridge. No need for a special trip to get buttermilk. Thank you for this recipe!
You are so welcome Sheila! Love the feedback, thanks for stopping by.
My girls’ special treat breakfast! I make it at least once a week… We all love these pancakes!
Nice! Thank you so much for stopping Gabi!
I just made these for pancake day and they were so good! I followed the recipe exactly. I think I tend to over mix so I made sure I didn’t do that this time!
Awesome feedback Kristi! Thanks for stopping by.
I came across this recipe because I had just under 2/3 cups of milk left, a lot of greek yogurt, and a craving for pancakes. I followed it pretty much to a T (just missing that tiiiny bit of milk) and the pancakes turned out incredibly delicious! It was light, fluffy, slightly chewy, and super duper moist. I think this may replace our other go-to non-yogurt pancake.
That’s awesome Monica! Fantastic feedback! Thanks for stopping by.
These are a great base recipe. I ended up doubling the recipe and used peach and banana flavored greek yogurt and added some maple extract. I love thick batter pancakes. If you find them a tad gummy it is usually because the were cooked too fast and you need to turn down the heat or you can spread them a little thinner in the pan. Overall, a reliable recipe to play around with and get a hot breakfast out on the table fast. 🙂
Super Awesome feedback Katie! Thanks for stopping by.
I seriously struggle with making pancakes, but these turned out amazing! I loved the flavor and texture, and I was happy to only use 2 T of sugar. What a great idea-using Greek yogurt in place of buttermilk. Healthier and denser. Thank you for the recipe!
You are so welcome Julia! Thank you so much for the awesome feedback.
They didnt taste like anything. Not any flavor at all, even when i used vainilla greek yogurt. If you like pancakes that taste like nothing then this is a recipe for you. I found the consistency too thick too which makes them feel a little gummy when you eat them. I followed the recipe to the T. Thank you for the effort though…
Hi Mick, I’m sorry you didn’t like the pancakes. However if you used a different flavor of yogurt you didn’t follow the recipe to a T. If they were gummy it’s likely that the batter was overmixed. I hope you’ll try them again, because they’ve gotten lots of other great reviews!