This post may contain affiliate links. Please read our disclosure policy.
These easy Greek yogurt pancakes are the perfect homemade pancake recipe. Light, fluffy, slightly tangy, and perfect for stacking – they taste amazing with maple syrup!
And try my Sheet Pan Pancakes for the easiest pancake around!
Fluffy Pancakes with Yogurt
I’m always looking for the perfect homemade pancake recipe. I like pancakes that have golden edges, fluffy centers, and are perfectly thick – which is exactly how these Greek yogurt pancakes turn out. The flavor is similar to your favorite buttermilk pancakes, only they’re even thicker and extra soft in the center.
This recipe is super similar to making traditional pancakes because the process and ingredients are pretty much the same – flour, baking powder, baking soda, sugar and eggs – except for the addition of the Greek yogurt.
How To Make Greek Yogurt Pancakes
See the recipe card below for full, detailed instructions
- First, we whisk together the dry ingredients: flour, baking powder, baking soda, salt & a little sugar. I find that using a combo of baking powder and baking soda makes your pancakes the fluffiest, and I always add a little sugar for flavor and because it helps create golden edges.
- Then you whisk together the wet ingredients: milk, eggs, Greek yogurt, and a little vanilla extract. I use milk as well as Greek yogurt so that the pancakes aren’t too thick. I recommend having the ingredients at room temperature before getting started so that everything can mix together evenly – but if you don’t have time it’s ok.
- Then gently fold the wet ingredients into the dry ingredients. When making pancakes, the batter should be thick and a little lumpy. Make sure to gently fold the ingredients and not stir them aggressively – otherwise, they can get tough and lose their fluffy texture.
- For each pancake, pour ¼ cup of batter onto a lightly greased griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 2-3 minutes on the second side or until golden.
How Do I Make Thicker Pancakes?
Adding a little extra flour or a little less milk will make your pancakes thicker. Using a combination of Greek yogurt and milk also makes the pancakes thicker because Greek yogurt is a lot thicker and creamier than milk. For this recipe, I recommend using ½ cup milk instead of 2/3 cups milk for even thicker pancakes.
How To Serve + Variations
Breakfast good is a good idea any time of the day, so feel free to plan these pancakes for breakfast, brunch, or even dinner! Top with butter and maple syrup, fresh fruit, or whipped cream.
There are plenty of mix-ins you could add to the pancakes as well:
- Mini chocolate chips
- Blueberries, strawberries, or raspberries
- Dried cranberries
Storing Leftovers
Store leftover pancakes in the refrigerator or freezer in an airtight container in a single layer with parchment paper between them. They will stay fresh in the fridge for 2-3 days, or in the freezer for up to 4 months.
Reheat in the microwave, toaster oven, or conventional oven.
Can You Freeze Pancakes?
Freezing pancakes and then reheating them is a great way to enjoy pancakes any day of the week.
First make your pancakes, and after frying them cool fully. To freeze pancakes, stack your pancakes with a sheet of parchment paper or wax paper in between each pancake. Then put the stack in a freezer bag and seal tightly (be sure to remove excess air from the bag).
Reheat pancakes in the microwave (about 20 seconds for 1 pancake or up to 1 minute for multiple on the same plate), in the toaster oven, or in the oven at 350 F degrees on a cookie sheet. Just be sure to remove the parchment paper/ wax paper before reheating.
Recipe Tips
- If you prefer pancakes that are a little thinner feel free to add an extra tablespoon of milk – but I definitely prefer mine on the thicker end.
- I recommend using plain Greek yogurt for this homemade pancake recipe because it gives that slightly tangy flavor like buttermilk pancakes. If you only have regular plain yogurt, that’ll work too. I’ve also used vanilla yogurt when I’m in a pinch.
More Pancake Recipes
- Chocolate Chip Pancakes
- Buttermilk Pancakes
- Lemon Pancakes with Strawberry Syrup
- Pumpkin Pancakes
- Bacon Pancakes
- Oven Baked Pancake
Greek Yogurt Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon white sugar
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 2/3 cup milk
Instructions
- Preheat a large griddle or frying pan to low-medium heat.
- In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar.
- In a separate bowl whisk the eggs. Then whisk in the yogurt and milk.
- Gently fold the wet ingredients into the flour mixture using a rubber spatula or wooden spoon. The batter will be a little lumpy.
- Lightly grease your frying pan/griddle with oil or non-stick cooking spray.
- For each pancake, pour ¼ cup of batter onto the griddle. Fry for 2-3 minutes, or until you see a few air bubbles on the uncooked side. Flip and continue to fry for 2-3 minutes on the second side or until golden.
- Repeat with the rest of the batter.
- Serve warm with fruit, syrup, whipped cream or whatever toppings you prefer.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Holy moly. These were so good. I used gf all purpose flour and cashew milk. When they were done I smeared lemon honey on top and fresh blueberries…. My 7month old loved the pancakes plain. These are going in regular rotation!!!!!!
That’s awesome Kimberly! Thank you so much for stopping by to share your feedback.
I didn’t have plain Greek yogurt, so I used Maple yogurt instead, and wow it was so delicious!! Perfectly fluffy and light pancakes!
Awesome feedback Selena! Thanks for stopping by.
Love, love this recipe! I didn’t have any buttermilk, so I decided to give this a try. My family thought these were the best pancakes I have ever made. Added bonus, I usually have greek yogurt in the fridge. No need for a special trip to get buttermilk. Thank you for this recipe!
You are so welcome Sheila! Love the feedback, thanks for stopping by.
My girls’ special treat breakfast! I make it at least once a week… We all love these pancakes!
Nice! Thank you so much for stopping Gabi!
I just made these for pancake day and they were so good! I followed the recipe exactly. I think I tend to over mix so I made sure I didn’t do that this time!
Awesome feedback Kristi! Thanks for stopping by.
I came across this recipe because I had just under 2/3 cups of milk left, a lot of greek yogurt, and a craving for pancakes. I followed it pretty much to a T (just missing that tiiiny bit of milk) and the pancakes turned out incredibly delicious! It was light, fluffy, slightly chewy, and super duper moist. I think this may replace our other go-to non-yogurt pancake.
That’s awesome Monica! Fantastic feedback! Thanks for stopping by.
These are a great base recipe. I ended up doubling the recipe and used peach and banana flavored greek yogurt and added some maple extract. I love thick batter pancakes. If you find them a tad gummy it is usually because the were cooked too fast and you need to turn down the heat or you can spread them a little thinner in the pan. Overall, a reliable recipe to play around with and get a hot breakfast out on the table fast. 🙂
Super Awesome feedback Katie! Thanks for stopping by.
I seriously struggle with making pancakes, but these turned out amazing! I loved the flavor and texture, and I was happy to only use 2 T of sugar. What a great idea-using Greek yogurt in place of buttermilk. Healthier and denser. Thank you for the recipe!
You are so welcome Julia! Thank you so much for the awesome feedback.
They didnt taste like anything. Not any flavor at all, even when i used vainilla greek yogurt. If you like pancakes that taste like nothing then this is a recipe for you. I found the consistency too thick too which makes them feel a little gummy when you eat them. I followed the recipe to the T. Thank you for the effort though…
Hi Mick, I’m sorry you didn’t like the pancakes. However if you used a different flavor of yogurt you didn’t follow the recipe to a T. If they were gummy it’s likely that the batter was overmixed. I hope you’ll try them again, because they’ve gotten lots of other great reviews!
This recipe worked out fabulously! This recipe granted me my first-ever thick and fluffy pancake from home. I used fat-free Greek yogurt and the thicker modification (more yogurt, less milk). Thank you for sharing!
You are so welcome Melanie! Thanks for stopping by.
These are amazing! A huge hit with the family! They are not overly sweet, super fluffy and I love the added protein from the greek yogurt! I always add about a teaspoon of vanilla and end up adding a little bit more milk to get my desired consistency. Turns out perfect every time! Thank you for the recipe!!!
You are so welcome Dilyn! Thanks for stopping by.
We make these every Sunday and my kid loves to eat them through the week. Great recipe!
Nice! Thanks for stopping by Nicole.
My kids loves these. When I try and make pancakes without the yogurt, the complain. Great recipe. Always turn out so well, I eat them without syrup.
The Greek Yogurt makes them so nice and fluffy and moist, I would complain too! 😉
WINNER!!!! WINNER!!!! WINNER!!! Seriously, these are THE BEST pancakes I have ever made! Our family loves pancakes and I have tried probably 25 different pancake recipes over the years. Most of them have been “ok” … but none of them got rave reviews from the whole family and repeated requests to make them again.
These Greek Yogurt Pancakes were fluffy, tasty, and tempting (to eat too many). I also LOVE that they have greek yogurt in them … that adds protein and makes me feel better about my daughters eating them (leftover) as they get ready for school. I am just so excited about this recipe. When I first got up, I set out all of the “cold” ingredients so they could come to room temperature. We had these on a weekend and I knew the family wouldn’t be ready for breakfast first thing, so I had time to prep … but it really only took a few minutes. I doubled the recipe and I’m glad I did. My daughters have been eating them all week long for a quick breakfast! THANK YOU for this great recipe! Now I’m off to check out some more of your recipes! :o)
That is so awesome Mary! So glad you and your family loved the recipe. We love to hear about how our recipes turn out.
Thank you for sharing.
So good! Will definetly be making them again soon!
Nice! Thanks for stopping by Nancy
My go to yogurt recipe. Great stuff
Nice! Thanks for stopping by Sonia.
Wonder. Definitely a keeper. Made these this morning as it is a gray, gloomy sort of day. I used buttermilk instead of regular milk, and added blueberries ( the little wild ones) we all ate every bite.
Nice! Thanks for sharing your positive experience Charlotte.
These were perfect. Just the right amount of healthy to be good for you without the cardboard taste. These were so thick and fluffy and delicious
Hello Marianne, thank you so much for stopping by and sharing your honest feedback
These were perfect. Just the right amount of healthy to be good for you without the cardboard taste. These were so thick and fluffy and delicious!
Love this recipe! I’ve finally found my go to pancakes!
Nice! Thanks for stopping by Amy.
unfortunately, i will not make these again. first off, i thought it was weird there was no vanilla in the recipe to flavor the batter. still, i made them as the recipe called. as i expected, they don’t really have much flavor aside from slightly sweet.
second, as i was cooking them i realized they weren’t getting crisp along the edges. confounded, i sat to eat them and the texture was way too one-note. that’s when i realized this recipe didn’t call for any oil or butter in the batter. so even though i cooked them on cast iron with bacon fat, they did not develop any crisp to them. side note: i’m not sure why this recipe recommends leaving the wet ingredients to come to room temp, because if you’re not mixing in melted butter, there isn’t a reason to be concerned.
all that aside, did the recipe actually do what it said and give me edible pancakes? absolutely, and that’s why i gave it three stars. and clearly other people really love them so it’s just me and my texture and flavor preferences. if you like a crisp-edged pancake, you will also probably end up disappointed with this recipe.
I’m sorry you didn’t like the pancakes. These aren’t restaurant style pancakes, they are GREEK YOGURT PANCAKES. It is a recipe created to give you pancakes that are healthier than your typical buttermilk variety. Also, cooking them in bacon fat would change the texture and alter the flavor.
It’s always best to let all ingredients come to the same temperature so they blend better. It has nothing to do with butter.
How many pancakes are in a serving with your nutrition info?
It really depends on how big you make the pancakes. The batter will make enough servings for 4 people. Usually 2-3 pancaked each.
These pancakes were wonderful. Easy and delicious.
Thanks for sharing your positive experience Claire!
Hi! Possible converse ingredients in grams please? I’m French and I don’t understand 1/2 cups
Hi Manon, I’d recommend using google for this. If you google “how many cups to grams” or something similar, it should give you the right amounts.
Hello Manon, I weigh my ingredients and used the following:
1.5 cups flour = 180 g
2 Tablespoons sugar = 30 g
.75 cups yogurt = 150 g
2/3 cup milk = 160mL
A teaspoon is harder to convert but approx 5 g
I made these this morning and they turned out great.
These pancakes are so yummy! They are moist and fluffy. We topped them with some of the plain yogurt we had left over and fresh fruit and they were fantastic! Will definitely make these again and again. Thanks for sharing!!!
You’re so welcome Wendy! thank you so much for stopping by!
very fluffy and delicious! gr8 recipe
I love this recipe.. the pancakes there are moist.. full recommend
Nice! Thank you Karla for sharing your positive experience.
So delicious And easy!! Thanks Kristin for this great recipe Pinned!!
Thanks Lana for sharing your experience!
Love this recipe! I added some frozen blueberries and used only baking soda. At first I was skeptical about the batter because it was so thick but man does it come out great! Love the flavor and the protein boost from the Greek yogurt!
Thank you Krista! Great idea, love that you made it your own!
I love homemade pancakes! These look so delicious and perfect for brunch!
Thank you Natalie!