Greek Yogurt Pancakes

Rise and shine with a stack of irresistibly fluffy Greek Yogurt Pancakes that add a delightful twist to your breakfast routine. These easy Greek yogurt pancakes are not just a treat for your taste buds but also a breeze to whip up. Made with greek yogurt, a little cinnamon, and simple ingredients this recipe makes for a delicious breakfast!

​When it comes to brunch and sit down breakfasts I’m pretty sure nothing beats a big stack of pancakes. Like my strawberry pancakes in the Spring, or my pumpkin pancakes in the Fall. Can’t go wrong. And I’m all for regular pancakes, but this time I’m putting my own little twist on things and make this Greek yogurt pancake recipe instead. 

Now usually my go to for pancakes is buttermilk pancakes, but I decide to play around with the “tangy dairy addition” and try out Greek yogurt one day on a whim. And lo and behold – they were delicious! And hey extra protein right? Not a bad way to start the New Year, right?

And I always seem to have a container of Greek yogurt in the fridge (buttermilk not so much) so I wanted to experiment with making my usual pancake batter with Greek yogurt.

I play around with the toppings, sometimes going for the classic combo of butter and syrup, and other times turning it into a fruity fiesta with berries and a drizzle of honey. Hey may get crazy with some strawberry topping and whipped cream? If you do, please invite me over. I’ll bring the orange juice and maybe something savory too, (perhaps this sundried tomato, spinach and gouda quiche?). 

So if you’re like me and out of buttermilk but have some yogurt laying around. Make these Greek yogurt pancakes instead! The Greek Yogurt not only adds a tangy kick but ensures these pancakes stay moist and tender. 

See Also:

• Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
• For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
• Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
• For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!

Why You Will Love Greek Yogurt Pancakes:

• Fluffy Perfection: These pancakes rise to the occasion, giving you a tall stack of cloud-like goodness.
• Easy Mixing: With simple steps and common pantry ingredients, these pancakes are a breeze to whip up.
• Versatile Toppings: Dress them up with classic butter and maple syrup or get creative with fresh fruit, nut butter, or a dollop of Greek yogurt. They are a great twist on traditional pancakes!

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

Ingredients Needed:

• 1 cup all-purpose flour (120 g)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup Greek yogurt- (170 g) Opt for plain Greek yogurt to keep the batter balanced. The tangy flavor adds a delightful twist. But you could try a flavored version like a vanilla Greek yogurt. Or you could always swap for sour cream but I haven’t tried.
• 1/2 cup milk – Any milk works here.
• 1 large egg, lightly beaten, room temperature– Using a room temperature egg ensures better incorporation into the batter, leading to a smoother texture.
• 1 teaspoon vanilla extract
• 2 Tablespoons unsalted butter – You want the butter melted but slightly cooled

How to Make Greek Yogurt Pancakes:

Prep the Dry Mix:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground cinnamon until combined. Set aside.

Mix the Wet Ingredients:

In a separate bowl, whisk together yogurt, milk, beaten egg, and vanilla extract. 

Slowly add the melted butter while whisking, ensuring a well-combined, slightly thick batter.

Combine Wet and Dry:

Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir until just combined. A few lumps are okay; overmixing leads to flat pancakes.

Let the batter rest while you heat up the skillet (it needs to rest anyway for a few minutes to ensure your pancakes come out fluffy)

Cook to Perfection:

Heat a non-stick skillet on medium-low heat (medium heat depending on your stove top) with a little melted butter ghee, melted coconut oil (or cooking spray also works. Wipe down with a paper towel. Test to see if the skillet is hot enough by dropping a couple drops of water in the center and seeing if the water dances. If it does, then it’s hot enough to start cooking pancakes!

Ladle about 1/4-1/3 cup of pancake batter per pancake. Cook until edges appear dry and bubbles burst then flip over and continue cooking on the other side.

Flip and cook until golden brown. Keep warm on a baking sheet and serve with your favorite toppings.

My 3 Tips For Perfect Pancakes

• Room Temperature Matters: Allow your egg to come to room temperature for a smoother incorporation into the batter.
• Lumps Are Okay: Don’t fret over a few lumps in the batter; they contribute to the pancake’s fluffiness.
• Let the batter rest: Before you make your first batch your batter to rest for 10 minutes to let the baking powder and baking soda start to work. This will ensure the pancakes come out nice and fluffy. 

Serving Suggestions

Of course a little butter and maple syrup go a long way. But if you want to switch things up with your butter try my cinnamon honey butter or honey butter recipe. 

And of course you can’t go wrong with my homemade strawberry topping and a dollop of homemade whipped cream!

Recipe Variations:

• Blueberry Burst: Add a handful of frozen or fresh blueberries to the batter for fruity goodness in every bite.
• Chocolate: Add chocolate chips for a sweet surprise.
• Different Flour: Experiment with using whole wheat flour for a wholesome twist. I like to use 1/2 whole wheat flour and 1/2 regular all purpose flour.

Allergy Swaps

• Gluten Free: Use a 1:1 measure for measure gluten free flour. I like GF Jules gluten free flour blend but Bob’s red mill or King Arthur Flour measure for measure flour also works. If your gluten free flour blend does not contain xanthum gum add 1/4 teaspoon. Use a gluten free baking powder.
• Dairy Free: Use a dairy free yogurt and dairy free milk (I like almond or oat milk)
• Lactose Free: Use a lactose free yogurt and dairy free milk. 
• Egg Free: I haven’t experimented with making these egg free but you can try using a flax egg as a replacement. Add 1 Tablespoon flaxseed meal to 2 1/2 Tablespoons water and let sit to thicken for 5 minutes then add to the batter the same as you would the egg.
• Vegan: Use a flax egg to replace the egg. Add 1 Tablespoon flaxseed meal to 2 1/2 Tablespoons water and let sit to thicken for 5 minutes then add to the batter the same as you would the egg. And use a plant-based milk like almond milk or oat milk. Use a dairy free yogurt.

Recipe FAQs:

More Breakfast Recipes

If you’re craving more brunch treats, then be sure to try my kolaches, which are like a yeasted Danish filled with different jams and fillings! They’re super fluffy and delicious!

Or try my easy butter swim biscuits! They are made with melted butter so no biscuit cutters or rolling out of dough. You could sprinkle on some cinnamon sugar or trying serving with my honey butter for a yummy, easy breakfast recipe.

More Recipes to Try:

• Self Rising Flour Biscuits
• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
• Milk Bar Cake

Greek Yogurt Pancakes

Light and fluffy pancakes made with greek yogurt.

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 16 4-inch pancakes

Calories: 74kcal

Author: Heather Perine

Ingredients

• ▢ 1 cup (120 g) all-purpose flour spooned and leveled
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup (120 ml) milk
• ▢ 3/4 cup (170 g) full fat plain Greek yogurt
• ▢ 1 large egg room temperature
• ▢ 2 tablespoons (28 g) unsalted butter melted and cooled
• ▢ 2 Tablespoons unsalted butter melted and slightly cooled

Instructions

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until combined. Set aside.
• In a second medium-sized bowl, whisk together yogurt, milk, eggs, and vanilla extract.
• Add the melted butter slowly into your wet ingredients while whisking. stirring until well-combined. The butter may curdle if the other ingredients are cold but that’s ok.
• Pour wet ingredients into dry ingredients and use a spatula or wooden spoon to stir until just combined. Do not overmix your pancake batter or your pancakes will be flat. A few lumps are ok.
• Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Heat skillet on medium-low heat.
• Heat skillet for 5 minutes before adding first pancakes. Batter needs to rest for a few minutes anyway. To test I’d the skillet is hot enough I like to drop a few drops of water in the center of the skillet to see if it sizzles. Then ladle pancake batter into pan about ¼-⅓ cup of batter per pancake. Cook 3-4 pancakes at once.
• Allow pancake to cook until edges begin to appear dry and bubbles in batter begin to burst. Using a pancake spatula, carefully check underside to see if the pancake is golden brown. Then turn pancake over and continue to cook several more minutes until pancake is golden brown- about 1-2 minutes longer. Keep pancakes warm on a plate covered by another plate or in a warm 200oF on a heat proof plate.
• Repeat with remaining batter. You may need to spray the pan between each batch of pancakes.
• Serve warm topped with butter and maple syrup.

Notes

• Freezing: Yes, these pancakes freeze well. Once cooled, layer them between sheets of parchment paper in an airtight container or freezer bag. To reheat, pop them in the toaster oven or microwave. Perfect for a busy morning!
• Yogurt: While Greek yogurt adds a unique texture, regular yogurt can be used. However, the batter may be slightly thinner, so adjust accordingly.
• Gluten Free: Use a 1:1 measure for measure gluten free flour. I like GF Jules gluten free flour blend but Bob’s red mill or King Arthur Flour measure for measure flour also works. If your gluten free flour blend does not contain xanthum gum add 1/4 teaspoon. Use a gluten free baking powder.
• Dairy Free: Use a dairy free yogurt and dairy free milk (I like almond or oat milk)
• Lactose Free: Use a lactose free yogurt and dairy free milk. 
• Egg Free: I haven’t experimented with making these egg free but you can try using a flax egg as a replacement. Add 1 Tablespoon flaxseed meal to 2 1/2 Tablespoons water and let sit to thicken for 5 minutes then add to the batter the same as you would the egg.
• Vegan: Use a flax egg to replace the egg. Add 1 Tablespoon flaxseed meal to 2 1/2 Tablespoons water and let sit to thicken for 5 minutes then add to the batter the same as you would the egg. And use a plant-based milk like almond milk or oat milk. Use a dairy free yogurt.

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 118mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 117IU | Calcium: 34mg | Iron: 0.4mg

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