With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!
Greek Yogurt Pancakes
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. These 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.
(And also chocolate chips.)
My kids didn’t notice that these even had yogurt in them, which is a nice plus for kids who aren’t into that specific ingredient. And I love them because they keep me full a little longer than traditional pancakes…and that they are so darn fluffy.
Ingredients You Need
Here’s a look at what you need to have on hand to make this easy pancake recipe.
- Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have 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.)
Step-by-Step Instructions
Below is an overview of the process involved in this recipe so you know what to expect. Scroll down to the end of this post for the specifics on amounts and cooking times.
- Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan. Spoon out batter and cook until you see bubbles start to form on the surface and the edges are set.
- 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.
Frequently Asked Questions
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.
How to Store
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 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.
- 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 do chocolate chips.
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
- If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
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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 tbsp 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 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 do chocolate chips.
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
Made these this morning they were so yummy! The whole family approved. I added a teaspoon of vanilla extract and a tablespoon of water to thin out the batter a little. Also added chocolate chips and they pancakes were so yummy I don’t even think they needed the chocolate chips!! Just a little butter and maple syrup and delish!!
Absolutely delicious! My 2.5 year old, 10 month old, and I all devoured them!
Added blueberries and they are very good
love love love! I make using spelt flour and it works just perfectly. thank you
These were very good. My 6year old asked for more. I added vanilla and used half AP and half spelt.
My 8 month old loves these pancakes with blueberries in them. I love that they’re so easy to make and I always have everything on hand when we run out. They don’t call for any special ingredients. They’re easy to freeze and quick to reheat. I’m all about not cooking every single morning.
I have made it this morning and they are indeed fluffy and yummy! What I would suggest is adding everything except for the flour, because the amount will vary based on the yogurt used (i have used 100g 10%greek and 50g 2%greek yogurt and i ended up using only 100g flour for a thick batter). I also swapped the sugar for date syrup (eyeballed it) and baking powder instead of baking soda.
They were really great and i am planning to add them to our favorite list. I will also try the favorite yogurt recipe as that batter is also suited to the oven and decide then which one is our personal favorite.
Thanks for the amazing recipes (all over the website)!!!
I made these twice today! First I made them without any add ins and they came out beautiful. They were fluffy and my kids loved them. The second time I made them with frozen blueberries and they didn’t cook the whole way through. Maybe fresh would’ve been better or smaller blueberries. I will for sure be making the plain version in repeat all summer!
I had the same issue with frozen blueberries in particular.
Frozen wild blueberries have worked well for us because they’re so tiny. I made them this morning, and they cooked evenly and were so delicious!