Greek Yogurt Pancake Recipe

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!

Greek yogurt pancakes - light & fluffy these are the perfect homemade pancakes

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, except for the addition of the Greek yogurt.

  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.

Overhead shot of a plate of Greek yogurt pancake recipe.


  • 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.

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

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.

Can You Freeze Pancakes?

Freezing pancakes and then reheating them is a great way to enjoy pancakes any day of the week. Fist 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). You can then reheat them 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.

Looking for more pancake recipes? Try these other favorites:

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

Greek Yogurt Pancakes

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 mins
Cook Time 5 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 266kcal


  • 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. 


Calories: 266kcalCarbohydrates: 45gProtein: 13gFat: 3gCholesterol: 95mgSodium: 350mgPotassium: 302mgFiber: 1gSugar: 9gVitamin A: 220IUCalcium: 155mgIron: 2.7mg
Keyword Greek yogurt pancakes, homemade pancake recipe

Greek Yogurt Pancake Recipe photo collage.


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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  1. 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!

  2. 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.

  3. 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. 🙂

  4. 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!

  5. 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. 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!

  6. This recipe worked out fabulously! This recipe granted me my first-ever thick and fluffy pancake from home. I used fat-free Greek yogurt and the thicker modification (more yogurt, less milk). Thank you for sharing!

  7. These are amazing! A huge hit with the family! They are not overly sweet, super fluffy and I love the added protein from the greek yogurt! I always add about a teaspoon of vanilla and end up adding a little bit more milk to get my desired consistency. Turns out perfect every time! Thank you for the recipe!!!

  8. My kids loves these. When I try and make pancakes without the yogurt, the complain. Great recipe. Always turn out so well, I eat them without syrup.

  9. WINNER!!!! WINNER!!!! WINNER!!! Seriously, these are THE BEST pancakes I have ever made! Our family loves pancakes and I have tried probably 25 different pancake recipes over the years. Most of them have been “ok” … but none of them got rave reviews from the whole family and repeated requests to make them again.
    These Greek Yogurt Pancakes were fluffy, tasty, and tempting (to eat too many). I also LOVE that they have greek yogurt in them … that adds protein and makes me feel better about my daughters eating them (leftover) as they get ready for school. I am just so excited about this recipe. When I first got up, I set out all of the “cold” ingredients so they could come to room temperature. We had these on a weekend and I knew the family wouldn’t be ready for breakfast first thing, so I had time to prep … but it really only took a few minutes. I doubled the recipe and I’m glad I did. My daughters have been eating them all week long for a quick breakfast! THANK YOU for this great recipe! Now I’m off to check out some more of your recipes! :o)

    1. That is so awesome Mary! So glad you and your family loved the recipe. We love to hear about how our recipes turn out.
      Thank you for sharing.

  10. Wonder. Definitely a keeper. Made these this morning as it is a gray, gloomy sort of day. I used buttermilk instead of regular milk, and added blueberries ( the little wild ones) we all ate every bite.

  11. These were perfect. Just the right amount of healthy to be good for you without the cardboard taste. These were so thick and fluffy and delicious

  12. These were perfect. Just the right amount of healthy to be good for you without the cardboard taste. These were so thick and fluffy and delicious!

    1. unfortunately, i will not make these again. first off, i thought it was weird there was no vanilla in the recipe to flavor the batter. still, i made them as the recipe called. as i expected, they don’t really have much flavor aside from slightly sweet.

      second, as i was cooking them i realized they weren’t getting crisp along the edges. confounded, i sat to eat them and the texture was way too one-note. that’s when i realized this recipe didn’t call for any oil or butter in the batter. so even though i cooked them on cast iron with bacon fat, they did not develop any crisp to them. side note: i’m not sure why this recipe recommends leaving the wet ingredients to come to room temp, because if you’re not mixing in melted butter, there isn’t a reason to be concerned.

      all that aside, did the recipe actually do what it said and give me edible pancakes? absolutely, and that’s why i gave it three stars. and clearly other people really love them so it’s just me and my texture and flavor preferences. if you like a crisp-edged pancake, you will also probably end up disappointed with this recipe.

      1. I’m sorry you didn’t like the pancakes. These aren’t restaurant style pancakes, they are GREEK YOGURT PANCAKES. It is a recipe created to give you pancakes that are healthier than your typical buttermilk variety. Also, cooking them in bacon fat would change the texture and alter the flavor.

        It’s always best to let all ingredients come to the same temperature so they blend better. It has nothing to do with butter.

    1. It really depends on how big you make the pancakes. The batter will make enough servings for 4 people. Usually 2-3 pancaked each.

  13. Hi! Possible converse ingredients in grams please? I’m French and I don’t understand 1/2 cups

    1. Hi Manon, I’d recommend using google for this. If you google “how many cups to grams” or something similar, it should give you the right amounts.

    2. Hello Manon, I weigh my ingredients and used the following:
      1.5 cups flour = 180 g
      2 Tablespoons sugar = 30 g
      .75 cups yogurt = 150 g
      2/3 cup milk = 160mL
      A teaspoon is harder to convert but approx 5 g

      I made these this morning and they turned out great.

  14. These pancakes are so yummy! They are moist and fluffy. We topped them with some of the plain yogurt we had left over and fresh fruit and they were fantastic! Will definitely make these again and again. Thanks for sharing!!!

  15. Love this recipe! I added some frozen blueberries and used only baking soda. At first I was skeptical about the batter because it was so thick but man does it come out great! Love the flavor and the protein boost from the Greek yogurt!