Greek Yogurt Pancakes are fluffy, flavorful, and so easy to make. Perfect for stacking high and loading with your favorite toppings.
author’s note
The Secret to Perfect Pancakes? Greek Yogurt!
I’ve made more pancakes than I can count, from classic buttermilk to chocolate chip to banana pancakes. But the day I tried making pancakes with Greek yogurt was a total game changer.
I had a half-used container of yogurt sitting in the fridge and decided to swap it in for milk. The result? Pancakes that were fluffy yet moist with just a touch of tang. They cooked evenly, browned beautifully, and my kids devoured them before I could even get the syrup on the table.
Why I Love Greek Yogurt Pancakes:
- Protein: Greek yogurt gives a nice protein kick and helps keep you full.
- Better flavor: They’re a little tangy and super flavorful.
- Light & fluffy: The combo of yogurt and leavening makes them extra soft and fluffy.
- Stays moist: The yogurt keeps the batter from drying out, so the pancakes stay nice and tender.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Flour & Cornstarch | All-purpose flour is best. Cornstarch lightens the texture, but if you don’t have it, just use more flour. |
| Greek Yogurt | Any plain or vanilla Greek yogurt works. I love honey vanilla for extra flavor. |
| Baking Powder | Essential for lift and fluffiness. Do not skip it. |
| Milk | Use regular, almond, or oat milk. Just keep the batter consistency the same (thick but pourable). |
| Eggs | Add richness and help bind the pancakes. For thicker pancakes, separate the eggs and whip the whites before folding them in. |
| Vanilla Extract | A must for flavor. Try lemon zest or cinnamon for fun variations. |
Quick Tip
Use a soup ladle or 1/3 cup measure to pour pancake batter neatly onto the skillet. A squirt bottle works well too.
How To Make Greek Yogurt Pancakes
- Mix Dry Ingredients: Flour, cornstarch, sugar, baking powder, and salt.
- Combine Wet Ingredients: Greek yogurt, milk, eggs, and vanilla.
- Fold Together: Wet ingredients into dry.
- Cook: In a buttered skillet or griddle until golden.
- Serve: With your choice of syrup or toppings.
Featured Comment
“These pancakes were delicious 😋 I made these for my family and everyone enjoyed the texture and flavor. Thank you so much!”
– Marti
Storage
- Make-Ahead Batter: Mix dry and wet ingredients separately the night before. Combine in the morning for quicker pancakes.
- Leftovers: Store cooled greek yogurt pancakes in an airtight container in the fridge for 2–3 days.
- Freezer-Friendly: Stack with parchment paper between each pancake and freeze in a zip-top bag for up to 2 months. Reheat in a toaster or oven.
Top Your Pancakes With:
Greek Yogurt Pancakes
Equipment
- Large skillet or griddle
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons cornstarch
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup Greek yogurt full-fat vanilla honey flavor; I highly recommend Greek Gods
- 3/4 cup whole milk plus 1–3 tablespoons
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 lemon or 1/2 teaspoon cinnamon, optional
- Unsalted butter for cooking
Instructions
- Stir together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the yogurt, milk, eggs, and vanilla. For a fun hint of flavor, add in either 1 tsp grated lemon zest or 1/2 tsp cinnamon (but not both!) Add the wet ingredients to the dry ones, mixing only until just combined. Be careful to not overmix.
- Melt 1 tablespoon butter in a large skillet or griddle over low to medium-low heat until it bubbles. Pour the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2–3 minutes or until bubbles appear on top and the underside is lightly browned. Flip the pancakes and cook for another 1–2 minutes until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
- Serve with maple syrup or blueberry syrup (see post for recipe).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM! I’ve never had pancakes with yogurt, but I love the more healthy alternative. I can’t wait to try it!! 🙂
These Greek yogurt pancakes with the almond milk sound perfect and your pics . . . are gorgeous!!!
Thanks for this delicious yet healthier version!! Will be making these soon!
Um wow, prettiest pancakes ever! I used to have pancakes every Saturday morning but stopped because I felt like I was eating a ton of sugar for breakfast. I’ll have to try these for sure!! 🙂
Okay so that blueberry syrup…. TOO GOOD. Hello, perfect breakfast!
Love this lightened-up recipe! So yum 🙂
Pancakes are a tricky beast- I just posted my first pancake recipe too, but thats because I’m super particular about the pancakes I make. Thin, buttery and crisp all the way please! I love the fruit syrup on top, and I know a certain toddler that will too! Can’t wait to try.
These are gorgeous pancakes, Chelsea! I love the greek yogurt in here, they look so fluffy and light and that blueberry peach syrup sounds heavenly!
OH yum! I love using Greek yogurt in pancakes- That, combined with eggs produce amazing fluffy pancakes! the syrup is a winner!
Wow these pancakes look SO good! That greek yogurt makes pancakes so fluffy, doesn’t it? And I am drooling over that syrup…sounds delicious and healthy too 🙂