With a delicious fluffy texture and extra protein, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!
We are huge fans of yogurt pancakes, so I’ve been wanting to try them with protein-rich Greek yogurt as another easy breakfast option. It works SO well.
Quick Look: Greek Yogurt Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Serving: 4-6
- Flavor Profile: classic vanilla pancakes with fluffy texture
- Difficulty: Easy, perfect for weekend breakfasts and breakfast-for-dinner
- Why to Make: It’s a quick way to make nutritious homemade pancakes
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Table of Contents
These pancakes for kids are a great way to fuel up in the morning, they are easy to stir together, and they work with just about any diced fruit your family likes. (You can also make them into Chocolate Chip Pancakes.)
And I love them because they keep me full a little longer than traditional pancakes…and because they are so darn fluffy! They even work as a baby pancake.
Why This Recipe Works
With a simple method, affordable yet nutritious ingredients, and a fluffy texture, these pancakes are easy to make and so very satisfying. They are perfect for any age, too.
(You may also like my Banana Yogurt Pancakes and my beloved Yogurt Muffins.)
Ingredients You Need
Here’s a look at what you need to have on hand to make this easy Greek Yogurt Pancake recipe.
- Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you have only vanilla, that will work, too.; just omit the vanilla extract.
- Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work.
- Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)
- Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.
- All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.
- Sugar: A small amount of sugar adds flavor to the pancakes; omit if you prefer.
- Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy.
- Salt: A small amount of salt brings out the rest of the flavors.
- Add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips. (You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.)
Featured Review⭐️⭐️⭐️⭐️⭐️
“I’ve made these pancakes a few times now, and each time they have turned out great! So light, fluffy, and delicious! This is now my favorite pancake recipe.” —Meaghan
How to Make Greek Yogurt Pancakes
Below is an overview of the process involved in this Greek Yogurt Pancake recipe so you know what to expect. Scroll down to the end of this post for the specifics on amounts and cooking times.
Step 1. Add the yogurt, milk, eggs, and melted butter to a medium bowl. Whisk to combine into a smooth mixture.
Step 2. Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Step 3. Heat butter in a nonstick skillet over medium heat. Spoon out batter and cook until you see bubbles start to form on the surface and the edges are set.
Step 4. Flip over with a spatula and cook through. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
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Greek Yogurt Pancakes FAQs
I find it best to use a combination of milk and yogurt to ensure that the batter isn’t too thick. This pancake recipe has ¾ cup Greek yogurt and ¼ cup milk for a perfect pancake batter texture.
You can use it partially in place of milk in this pancake recipe or in Yogurt Muffins or Yogurt Cake.
You can do diced strawberries, fresh or frozen blueberries, halved raspberries, diced banana, diced peaches, or shredded apple.
How to Store
Store leftover, cooled Greek Yogurt Pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze pancakes between layers of parchment paper (or in a single layer) in a freezer bag.
Best Tips for Success
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Serve with Baked Apple Slices, Blueberry Sauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes or you can use chocolate chips.
More Pancakes for Kids
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I’d love to hear your feedback on this recipe, so please comment and rate it below.
Fluffy Greek Yogurt Pancakes
Ingredients
- ¾ cup plain whole-milk Greek yogurt
- ¼ cup milk
- 2 eggs
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1 cup all-purpose flour (or whole wheat flour; if using whole wheat, add 2 tablespoons more milk)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips (optional). You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.
Instructions
- Add the yogurt, milk, eggs, and melted butter to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
- Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
- Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
- Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
- If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
- To make for a baby, omit the sugar and use plain nondairy milk.
- Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
- Use any other diced fruit you like in pancakes or you can use chocolate chips.
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
- Egg-free: Use a store-bough egg replacer like the one from Bob’s Red Mill.
Nutrition
This post was first published in 2022.
I used Chobani blueberry yogurt because it’s all I had it was great. Thanks for this recipe! You’re right so fluffy!
Wow. I love this pancake. Thank you for the recipe.
Omg! These were perfect!! So yummy. Thank you!!
My 4 year old called these “the Super Fluffiest Pancakes” and the whole family LOVED them! They really are a breakfast win.
So glad to hear that!
The entire family approved and we’ll def make it again. 10/10. I did need to add probably closer to 1/3 or maybe even 1/2 cup of milk but other than that, this was very easy to make and delicious.
Best yogurt pancakes ever! Used lactose free one to make them and pancakes turned out so yummy and fluffy ❤️
I’m so glad to hear that!
Oh snap these are freakin awesome. Better than anything from a restaurant in my opinion. But I love your style of cooking so I might be biased haha. Made these w one egg and probably 3tbsp of liquid egg whites bc I only had one egg. Awesome!
Can I use regular whole milk yogurt? Do I need to change anything?
I Love them, but apparently my family eats a lot. One batch is just enough or maybe not quite enough for my husband, Baby and me🙈
I keep coming back to your recipes when I lack my own inspiration. I’m never disappointed. Thank you for this pancake recipe
YUM !!!! Our new family favorite, thank you Amy 🙂 I make your recipes daily xo
Carla
These are a favourite in this house, I make a batch every week for my 4 year old. I follow your sheet pan instructions, and they come out perfectly fluffy every time. Served with fruit on the side (no bits are allowed in the actual mix!) they are a great, filly breakfast before a big day at kindy.
Thanks for such a great recipe. 🙂
These are the best. Our new family pancake recipe!
These were delicious! I swapped the butter for 2T vegetable oil, it worked well. Both kids loved them.
So easy, and super filling! This is our family’s new go-to for pancakes. Thanks for sharing!
I’m so glad to hear that!