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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!
Table of Contents
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
- 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.
- 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.
- 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.
- 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.
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.
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
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.
- 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
- Chocolate Chip Pancakes
- Buttermilk Pancakes
- Lemon Pancakes with Strawberry Syrup
- Pumpkin Pancakes
- Bacon Pancakes
Greek Yogurt Pancakes
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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!
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