Greek Yogurt Pancakes

Greek yogurt pancakes became my weekend breakfast star one cozy morning when I woke up craving something fluffy and comforting and I realized I had a big tub of Greek yogurt sitting in my fridge and I decided to try adding it into my pancake batter and after that first stack hit the plate I was hooked and the pancakes were so tender and slightly tangy with the perfect golden edges that I knew this recipe was going to become a new brunch favorite.

Since then these Greek yogurt pancakes have been my happy morning ritual when I want to treat myself or impress guests and I love how the yogurt makes them extra moist and protein-packed and they taste amazing topped with fresh berries and a drizzle of maple syrup and they always make my kitchen smell incredible and feel like a little celebration at the start of the day and I never get tired of making them again and again.

Ingredients

• Here’s what I use for these pancakes. You can play with mix-ins or toppings however you like!
• Greek yogurt – Adds moisture, a slight tang, and a boost of protein.
• All-purpose flour – The base that gives the pancakes structure.
• Eggs – Help bind everything together and create that fluffy texture.
• Baking powder – Makes the pancakes rise and become light.
• Baking soda – Works with the yogurt to add extra fluffiness.
• Milk – Helps thin the batter to the right consistency.
• Vanilla extract – Adds warmth and sweetness.
• Salt – Enhances all the flavors.
• Butter or oil – For cooking the pancakes to a golden finish.

Tools You’ll Need

• Mixing bowls – For combining wet and dry ingredients separately.
• Whisk – Helps blend the batter until smooth.
• Measuring cups and spoons – For accuracy in mixing.
• Nonstick skillet or griddle – To cook pancakes evenly without sticking.
• Spatula – For flipping pancakes cleanly.

Instructions

Step 1

I start by whisking together the Greek yogurt, eggs, milk, and vanilla extract in a mixing bowl until it’s smooth and creamy.

Step 2

In a separate bowl, I combine the flour, baking powder, baking soda, and salt and I like to stir them lightly to ensure everything is evenly distributed.

Step 3

I add the dry ingredients to the wet ingredients and gently stir until just combined, being careful not to overmix so the pancakes stay fluffy.

Step 4

I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

Step 5

I pour about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes, until bubbles start to form on the surface and the edges look set.

Step 6

I flip the pancakes carefully and cook for another 1–2 minutes until golden and cooked through.

Step 7

I stack the pancakes on a plate, add my favorite toppings like berries and maple syrup, and sprinkle with powdered sugar for an extra treat.

Tips

If you want extra flavor, I sometimes add lemon zest or a handful of chocolate chips to the batter. You can also use whole wheat flour for a more wholesome twist. When serving a crowd, I keep pancakes warm in a low oven until everyone is ready to eat.

Ways to Serve

I love serving these Greek yogurt pancakes with fresh berries and honey or a dollop of extra yogurt for an elegant brunch. They’re also great with sliced bananas, nut butter, or even a spoonful of jam for a fun weekday breakfast treat.

Frequently Asked Questions

Can I make Greek Yogurt Pancakes ahead of time?

Yes! You can keep them warm in the oven or reheat them in a skillet or toaster later.

What type of Greek yogurt works best for Greek Yogurt Pancakes?

I recommend using plain, full-fat Greek yogurt for the best flavor and texture.

Are Greek Yogurt Pancakes healthy?

Yes! They’re higher in protein and can be customized with healthy toppings to suit your needs.

See You in the Kitchen

I hope you give these Greek Yogurt Pancakes a try! They’re such a fun and delicious way to start the day, and I’d love to see how you top yours or hear about your favorite variations. Share your stacks with me — I can’t wait to see!

Happy Cooking!

Print