Greek yogurt pancakes are delicious, easy to make, and full of healthy protein to make you feel good about breakfast.
Our Greek yogurt pancakes were actually a bit of a happy accident! Aunt Tracey was visiting (remember the bacon parmesan crackers?!) and we ran out of ingredients for regular pancakes, so we raided the pantry and fridge to make these!
If you’re paleo or avoiding grains, make sure to check out our paleo pancakes, if you’re not into yogurt we have ricotta pancakes that are delish – and if you’re just wanting something totally decadent, the apple butter swirled pancakes are calling your name!
Greek Yogurt Pancakes
Greek Yogurt Pancakes {PERFECTLY FLUFFY}
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Greek Yogurt Pancake Ingredients
You can see from the ingredient list, these Greek yogurt pancakes are super filling. We made them in silver dollar pancake size so we wouldn’t overindulge and also because they’re the perfect size for kid fingers and for dipping!
- All purpose flour – we used plain white all purpose flour for this recipe. The difference between all purpose flour and self rising flour, is that self rising flour has is a combination of all-purpose flour, baking powder, and salt in it. If you use self rising flour, you’ll want to skip the baking soda and salt in this recipe.
- Baking soda – We’re using this in combination with the Greek yogurt to create a light and fluffy pancake. Don’t skip it unless you’re using self rising flour.
- Salt – A little bit of salt goes a long way in waking up your taste buds. Don’t skip this unless you’re using self rising flour.
- Sugar – Just a touch. Yum. Depending on the sugar content of your yogurt, this can be skipped if you’re watching sugar intake closely.
- Greek yogurt – The star of the show. We used full fat vanilla Greek yogurt, and strongly suggest you do the same! This will go a long way in keeping you full until lunch time.
- Egg – The egg works as a binding agent, but also adds more protein to our recipe, which is so important in the morning.
- Whole milk – Again, more protein and healthy fats to fill you up and keep you full.
- Butter – I am super partial to a good European butter with lower water content. It will give you more flavor and has a higher butterfat content.
- Optional toppings – Fresh fruit, butter, maple syrup.
Also make this with Greek yogurt: Yogurt Bowl
What is the Best Pancake Recipe?
A great pancake recipe is going to include a flour base, a liquid, and a leavening agent (something to make them puffy and fluffy, and light). In our case we’re using some traditional ingredients like wheat flour, and egg, but adding Greek yogurt. Other recipes may call for nut flours and egg substitutes.
There are as many delicious pancake recipes as there are people. When it comes down to brass tacks, the best pancake recipe is the one that you love (and your kids won’t gripe about).
What Makes Fluffy Greek Yogurt Pancakes?
Fluffy pancakes are made by a chemical leavening reaction. In traditional pancakes it’s done with baking powder, but for these Greek yogurt pancakes we relied on the reaction between baking soda as a base and yogurt as an acid to create light fluffy Greek yogurt pancakes!
Aunt Tracey is a pharmacist with a chemistry background, so she knew just what to use for the perfect pancakes. The kids ate them up like crazy.
What Kind of Yogurt for Greek Yogurt Pancakes
We like a full fat vanilla Greek yogurt in our pancake recipe. The full fat yogurt gives these a beautiful creamy texture and the vanilla adds an extra dimension of flavor. There is typically some sugar added to vanilla flavored yogurts, so if you’re watching sugar intake be sure to check the label.
You could also try this recipe with plain Greek yogurt (unsweetened) and add your preferred amount of vanilla extract and sugar. This might take a little extra recipe testing!
Other pancake recipes to love!
More delicious breakfast recipes
- Coffee Smoothie – This coffee smoothie is dairy free and has no added sugar, but still manages to be super delicious. It’s an easy way to make a quick breakfast as you’re running out the door! (Or if you want something with a little kick, try our Irish Coffee!)
- Breakfast Pizza – Eggs and salsa and all the yummy for this Huevos Rancheros Breakfast Pizza. My kids were so excited to get pizza for breakfast, they didn’t even realize how healthy it was!
- Ham and Potato Breakfast Casserole – Absolutely one of my go-to breakfast favorites. This easy breakfast casserole is perfect to make at the beginning of the week and take some of the stress off mornings. It’s freezer friendly too!
- Baked Pumpkin Oatmeal – Y’all. This pumpkin oatmeal is not just for the holidays. Mmmmmmm.
Tools for making Greek Yogurt Pancakes
- Tilt n Drain Griddle – This awesome griddle has a heavy cast aluminum base with premium nonstick surface assures stick-free cooking and easy cleaning! We use it for everything from pancakes, to eggs, to chicken breast, and seared steak!
- 15″ Cast iron pan – This. Pan. Is. Huge. Literally massive. I have two and they’re sooooooo amazing. I love using these on my grill to make a beautifully seared steak or some yummy Old Bay shrimp. And in my oven or on the stovetop when the weather’s no good for grilling! And, of course – for pancakes.
- Silicone Pancake Flipper – There’s nothing worst than pouring out the perfect pancake and then destroying it in the flip. This tool will help you get perfect pancakes every time.
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How to Make Greek Yogurt Pancakes
Greek Yogurt Pancakes
Ingredients
Dry Ingredients:
- 1 ½ cups all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients:
- 1 cup vanilla full fat greek yogurt
- 1 egg
- ½ cup whole milk DIVIDED IN HALF
- 3 tablespoons melted butter
Instructions
- Whisk together dry ingredients in one bowl, then wet ingredients, less 1/4 cup milk, in a separate bowl.
- Mix together, just enough to combine. Do not overmix. Add up to the additional 1/4 cup milk, as necessary to reach your desired consistency.
- Cook immediately on a hot greased griddle.
- Enjoy!
Video
Notes
Nutrition
Also try: banana muffins
Greek Yogurt Pancakes {PERFECTLY FLUFFY}
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3.14.2018
Sara says
These didn’t work out at all. The batter was too think (even when thinned with a cup of milk). The pancakes didn’t bubble on the griddle, instead burning on one side and remaining raw in the middle. A waste if ingredients.
April Woods says
Hi Sara – I’m so sorry you had trouble. It sounds like something was maybe mis-measured, as this recipe has been thoroughly tested (and reviewed both here and on pinterest) many many times.
Sarah Smith says
I have made these twice and both times I had to add another cup of milk and they were still thick. I know I measured the ingredients right. They are good. Next time I just need to remember to half the recipe. After adding so much milk, I had a lot left over.
April Woods says
Every brand of yogurt is a little different, this can account for the need of additional liquid for some folks and not others 🙂
Tarah says
Hi April,
This is the sixth time I’ve made these pancakes since August 2022 and they’re a HIT (for both me and my two kids)! I’ve made my own substitutions based on ingredients I had on hand, and each time these pancakes turned out great. I don’t buy flavored Greek yogurt, so I just add honey and vanilla extract to the cup of yogurt to sweeten it up. I use a flour ratio of 1 cup AP and 1/2 cup whole wheat, then add an extra 1/2-3/4 cup milk, and these pancakes turn out just as good (taste and texture) compared to using only AP flour!
THANK YOU! I will be making these for years to come, and I have passed this recipe on to many of my friends for them to try.
Michelle says
Very thick and fluffy! I quite enjoyed them. I added a little more milk, turned the heat down and added baking powder to the second half of the batter. Wondering why the baking soda?
Jackie says
Made these today using no added sugar vanilla greek yogurt as well as unsweetened vanilla almond milk. I used about 1/2 cup more milk than recommended by eyeballing the batter because we’ve all made pancakes before so we know what it needs to look like, right? Delicious! Our favorite now. I think the vanilla flavored yogurt and almond milk gave it that delicious oomph.