Greek Yogurt Pancakes


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Yogurt pancakes make the tallest, fluffiest stacks of pancakes you’ve ever seen. Rich Greek yogurt replaces buttermilk for an old-fashioned pancake flavor, with a soft, airy texture that’s perfect with a drizzle of warm maple syrup and a spoonful of fresh fruit.

Is there a better way to start the morning than with a stack of pancakes? If you’re ready to give your favorite old fashioned pancake recipe a delicious new makeover, this recipe for yogurt pancakes has got you covered.

Yogurt pancakes aren’t just easy to make, but they’re also a good-for-you food, thanks to the addition of creamy, protein-packed Greek yogurt. This easy recipe uses just a handful of simple ingredients that you likely already have on hand, so there’s no need to make an extra trip to the store. You can whip up a quick batch even on the busiest mornings.

Grab the maple syrup, fruit, and your favorite pancake toppings, and get ready to dig into these super stackable golden brown pancakes. 

What are Greek yogurt pancakes?

Yogurt pancakes are pancakes made with thick, rich Greek yogurt, rather than traditional buttermilk. Making pancakes with this simple ingredient is an easy way to sneak a little extra protein into your meal, while keeping that same tangy buttermilk taste that makes pancakes so delicious.

How to make yogurt pancakes

  1. Dry ingredients. Whisk together the flour, sugar, baking powder, and baking soda.
  2. Wet ingredients. In a separate larger bowl, whisk the yogurt, milk, melted butter, eggs, and vanilla extract. 
  3. Combine wet and dry ingredients. Pour the dry ingredients over the wet and stir to combine.
  4. Cook. Ladle the batter onto the skillet, cook and flip. 
  5. Stack and Serve. Serve with a drizzle of warm maple syrup and your favorite fresh fruit.
brown eggs in an egg carton


  • All-Purpose Flour – Simple all-purpose flour gets the job done here.
  • Sugar – This pantry staple adds a touch of sweetness.
  • Baking Powder, Baking Soda – The leavening agents in this recipe that helps the batter rise while it cooks to create super fluffy pancakes.
  • Plain Greek Yogurt – Plain Greek yogurt is wonderfully tangy, and has a luxuriously thick texture too. Full fat yogurt will make richer pancakes, but any brand and fat content will work.
  • Milk – Use whatever milk you have on hand. Non-dairy milks like almond or oat can be used as well. 
  • Butter – The addition of melted butter creates a rich pancake batter. Salted or unsalted butter can be used.
  • Eggs – Eggs add moisture, richness, and structure to the yogurt pancake batter. 
  • Pure Vanilla Extract – A touch of vanilla is the perfect complement to the sweet, tangy flavor in these pancakes. 
  • Maple Syrup and / or Fresh Fruit – Real maple syrup, without all of the additives, will be labeled as ‘pure’ maple syrup. The back of the bottle should have just one ingredient: maple syrup.

How to store pancakes

If you’re wondering if you can freeze pancakes, the answer is, yes! You absolutely can. First, let the pancakes cool to room temperature. Next, place them in a sealed container, separated by parchment paper. You can also individually wrap the pancakes, then store. When you’re ready to enjoy an easy breakfast, microwave the pancakes for 1 minute to reheat.

Pancakes can also be stored in an airtight container in the refrigerator for 4 to 5 days.

pouring syrup on a stack of greek yogurt pancakes

Recipe Tips

  • The key to perfect pancakes is knowing just when the griddle is hot enough to add the batter. If you add a few droplets of water to the pan and they sizzle, the pan is ready for the batter.
  • After you flip the pancake, avoid pressing down to help it cook. This can flatten the pancake and reduce its fluffiness.
  • Only mix the batter until all of the ingredients are combined to prevent overmixing.
  • A good rule of thumb is to keep the heat on the lower side so that the pancakes cook evenly, but do not brown too quickly.


  • Add mix-ins – Mini chocolate chips, pieces of fresh or frozen fruit, or chopped nuts turn these yogurt pancakes into a special breakfast treat.
  • Use a flavored yogurt – Turn up the strawberry or blueberry flavors by using a flavored yogurt. If you want to make these pancakes even more fruity, add extra fruit pieces to the batter. Prefer lots of vanilla? Try vanilla Greek yogurt.
chocolate chips on a white table


How do you know when to flip a pancake?

You will know the pancake is ready to flip when small bubbles appear in the batter, and the edges start to separate from the griddle.  After you flip the pancake, wait another 2 to 3 minutes, and the pancake should be cooked through. 

Why aren’t my pancakes fluffy?

There are a few reasons why pancakes turn out flat rather than fluffy, all of which are easily fixed. Expired ingredients like baking soda and baking powder are less effective if they are expired, so always check the back of the box before starting the recipe. Another reason why pancakes don’t turn out fluffy is overmixing. If you accidentally overmix the batter, you risk overworking the gluten in the flour, which will make the batter slightly chewy and almost glue-like.

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5 from 4 votes

Greek Yogurt Pancakes

Fluffy, golden brown yogurt pancakes are packed with protein and full of sweet, tangy flavor. A few simple ingredients are all you need for this easy breakfast treat.
To adjust the servings in this recipe, click on the number next to servings.
Prep: 5 minutes
Cook: 6 minutes
Total: 11 minutes
Servings: 4


  • Mixing Bowls
  • Whisk
  • Griddle or Skillet
  • Flat Spatula


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 cup plain Greek yogurt
  • 1 1/2 cups milk
  • 3 tablespoons melted butter, plus more for greasing the skillet
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • Maple syrup and / or fresh fruit, for serving


  • In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.
  • In a separate larger bowl, whisk together the yogurt, milk, melted butter, eggs, and vanilla extract.
  • Pour the dry ingredients over the wet and gently stir until no dry spots remain (there may be some small lumps in the batter).
  • Let the batter sit for 5 minutes at room temperature which will help it to thicken slightly before cooking.
  • Ladle the batter onto a well greased griddle or skillet. Wait until bubbles appear in the batter and then flip them to cook on the other side. Adjust the heat as needed, keeping it fairly low so that the pancakes cook through while staying golden brown on the outside.
  • Serve warm with maple syrup and / or fresh fruit.


Calories: 442kcal | Carbohydrates: 64g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 564mg | Potassium: 464mg | Fiber: 2g | Sugar: 15g | Vitamin A: 557IU | Calcium: 256mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 442
Keyword: breakfast, brunch, easy breakfast recipe, greek yogurt, homemade pancake mix, kid-friendly recipe
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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    1. I haven’t tried it yet, but I’m going to! I love sheet pan pancakes, but I don’t know if this recipe would work for that cooking method.