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These easy Greek yogurt pancakes are the perfect homemade pancake recipe. Light, fluffy, slightly tangy, and perfect for stacking – they taste amazing with maple syrup!

And try my Sheet Pan Pancakes for the easiest pancake around!

Greek yogurt pancakes - light & fluffy these are the perfect homemade pancakes
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Fluffy Pancakes with Yogurt

I’m always looking for the perfect homemade pancake recipe. I like pancakes that have golden edges, fluffy centers, and are perfectly thick – which is exactly how these Greek yogurt pancakes turn out. The flavor is similar to your favorite buttermilk pancakes, only they’re even thicker and extra soft in the center.

This recipe is super similar to making traditional pancakes because the process and ingredients are pretty much the same – flour, baking powder, baking soda, sugar and eggs – except for the addition of the Greek yogurt.

How To Make Greek Yogurt Pancakes

See the recipe card below for full, detailed instructions

  1. First, we whisk together the dry ingredients: flour, baking powder, baking soda, salt & a little sugar. I find that using a combo of baking powder and baking soda makes your pancakes the fluffiest, and I always add a little sugar for flavor and because it helps create golden edges.
  2. Then you whisk together the wet ingredients: milk, eggs, Greek yogurt, and a little vanilla extract. I use milk as well as Greek yogurt so that the pancakes aren’t too thick. I recommend having the ingredients at room temperature before getting started so that everything can mix together evenly – but if you don’t have time it’s ok.
  3. Then gently fold the wet ingredients into the dry ingredients. When making pancakes, the batter should be thick and a little lumpy. Make sure to gently fold the ingredients and not stir them aggressively – otherwise, they can get tough and lose their fluffy texture.
  4. For each pancake, pour ¼ cup of batter onto a lightly greased griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 2-3 minutes on the second side or until golden.
Ingredients needed for greek yogurt pancakes.
Collage of images showing the steps for how to make pancakes.

How Do I Make Thicker Pancakes?

Adding a little extra flour or a little less milk will make your pancakes thicker. Using a combination of Greek yogurt and milk also makes the pancakes thicker because Greek yogurt is a lot thicker and creamier than milk. For this recipe, I recommend using ½ cup milk instead of 2/3 cups milk for even thicker pancakes.

Overhead shot of a plate of Greek yogurt pancake recipe.

How To Serve + Variations

Breakfast good is a good idea any time of the day, so feel free to plan these pancakes for breakfast, brunch, or even dinner! Top with butter and maple syrup, fresh fruit, or whipped cream.

There are plenty of mix-ins you could add to the pancakes as well:

  • Mini chocolate chips
  • Blueberries, strawberries, or raspberries
  • Dried cranberries
Stack of Greek yogurt pancakes topped with whipped cream, berries & syrup.

Storing Leftovers

Store leftover pancakes in the refrigerator or freezer in an airtight container in a single layer with parchment paper between them. They will stay fresh in the fridge for 2-3 days, or in the freezer for up to 4 months.

Reheat in the microwave, toaster oven, or conventional oven.

Can You Freeze Pancakes?

Freezing pancakes and then reheating them is a great way to enjoy pancakes any day of the week.

First make your pancakes, and after frying them cool fully. To freeze pancakes, stack your pancakes with a sheet of parchment paper or wax paper in between each pancake. Then put the stack in a freezer bag and seal tightly (be sure to remove excess air from the bag).

Reheat pancakes in the microwave (about 20 seconds for 1 pancake or up to 1 minute for multiple on the same plate), in the toaster oven, or in the oven at 350 F degrees on a cookie sheet. Just be sure to remove the parchment paper/ wax paper before reheating.

A stack of homemade pancakes with a bite taken out of it.

Recipe Tips

  • If you prefer pancakes that are a little thinner feel free to add an extra tablespoon of milk – but I definitely prefer mine on the thicker end.
  • I recommend using plain Greek yogurt for this homemade pancake recipe because it gives that slightly tangy flavor like buttermilk pancakes. If you only have regular plain yogurt, that’ll work too. I’ve also used vanilla yogurt when I’m in a pinch.

More Pancake Recipes

Stack of Greek yogurt pancakes topped with whipped cream, berries & syrup.

Greek Yogurt Pancakes

4.69 from 32 votes
These easy Greek yogurt pancakes are the perfect homemade pancake recipe. Light, fluffy, slightly tangy, and perfect for stacking – they taste amazing with maple syrup!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 people


  • 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
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  • Preheat a large griddle or frying pan to low-medium heat.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar.
  • In a separate bowl whisk the eggs. Then whisk in the yogurt and milk.
  • Gently fold the wet ingredients into the flour mixture using a rubber spatula or wooden spoon. The batter will be a little lumpy.
  • Lightly grease your frying pan/griddle with oil or non-stick cooking spray.
  • For each pancake, pour ¼ cup of batter onto the griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 2-3 minutes on the second side or until golden. 
  • Repeat with the rest of the batter. 
  • Serve warm with fruit, syrup, whipped cream or whatever toppings you prefer. 
Keyword Greek yogurt pancakes, homemade pancake recipe


Calories: 266kcalCarbohydrates: 45gProtein: 13gFat: 3gCholesterol: 95mgSodium: 350mgPotassium: 302mgFiber: 1gSugar: 9gVitamin A: 220IUCalcium: 155mgIron: 2.7mg

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.


Fiona blogs over at Just So Tasty where she shares easy, classic recipes for desserts & sweet treats. A peanut butter lover, chocolate connoisseur, and sprinkle addict - she hopes to make your life sweeter, one cookie at a time. She also teaches yoga, because life is all about balance.

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4.69 from 32 votes (12 ratings without comment)

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  1. Kimberly DeAngelo says:

    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!!!!!!

    1. Kristin says:

      That’s awesome Kimberly! Thank you so much for stopping by to share your feedback.

  2. Selena says:

    I didn’t have plain Greek yogurt, so I used Maple yogurt instead, and wow it was so delicious!! Perfectly fluffy and light pancakes!

    1. Kristin says:

      Awesome feedback Selena! Thanks for stopping by.

  3. Sheila says:

    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!

    1. Kristin says:

      You are so welcome Sheila! Love the feedback, thanks for stopping by.

  4. Gabi says:

    My girls’ special treat breakfast! I make it at least once a week… We all love these pancakes!

    1. Kristin says:

      Nice! Thank you so much for stopping Gabi!

  5. Kristi says:

    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!

    1. Kristin says:

      Awesome feedback Kristi! Thanks for stopping by.

  6. Monica says:

    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.

    1. Kristin says:

      That’s awesome Monica! Fantastic feedback! Thanks for stopping by.

  7. Katie says:

    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. 🙂

    1. Kristin says:

      Super Awesome feedback Katie! Thanks for stopping by.

  8. Julia Hoffmann says:

    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!

    1. Kristin says:

      You are so welcome Julia! Thank you so much for the awesome feedback.

  9. mick says:

    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…

    1. Kristin Maxwell says:

      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!

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