Dessert

Greek Yogurt Pancakes Recipe

ByRafael Mansero October 18, 2025October 18, 2025

Introduction

Greek Yogurt Pancakes are a fluffy, tangy twist on a breakfast classic. These pancakes come out light and tender, thanks to the creamy Greek yogurt, making them a nutritious and delicious way to start your day.

A stack of three thick, fluffy pancakes sits on a white plate, each pancake golden brown with soft, bubbly edges. On top of the stack is a small pile of shiny, dark blueberries glistening with syrup that drips slowly down the sides, pooling slightly on the plate. A couple of blueberries have rolled off the stack and rest near the plate's edge. The background shows a white marbled surface with a colorful polka-dotted mug blurred behind. The light highlights the smooth texture of the pancakes and the glossy syrup, making the scene inviting and warm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1/4 cup granulated sugar
1 whole large egg
2/3 cups plain Greek yogurt
2/3 cups milk
1/2 teaspoon vanilla extract
2 tablespoons melted butter

Instructions

Step 1: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Step 2: In a separate bowl, whisk the egg, Greek yogurt, milk, and vanilla extract until smooth and fully incorporated.
Step 3: Add the dry flour mixture to the wet ingredients and mix gently until just combined; some lumps are okay.
Step 4: Stir in the melted butter until incorporated, being careful not to overmix the batter.
Step 5: Let the batter rest for 10 minutes to allow it to thicken slightly.
Step 6: Heat a large skillet or griddle over medium-high heat (about 350ºF). Lightly grease with non-stick spray or butter.
Step 7: Use an ice cream scoop or ladle to pour batter onto the skillet. Cook pancakes for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden and cooked through.

Tips & Variations

For extra fluffy pancakes, avoid overmixing the batter after adding the flour. A few lumps are fine.
Swap plain Greek yogurt for flavored varieties like vanilla or honey for a subtle sweetness boost.
Add fresh berries or chocolate chips to the batter just before cooking for fun variations.
Use buttermilk instead of milk for a slightly tangier flavor and tender crumb.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over medium heat until heated through. You can also freeze pancakes by layering them with parchment paper and placing them in a freezer-safe bag for up to 2 months.

How to Serve

A stack of three thick pancakes sits in the center of a white plate on a white marbled surface. The pancakes are golden brown on top with a fluffy, light texture and small holes visible around the edges. A small pile of shiny, dark blueberries is on top, partially covered by golden syrup that drips over the edges and down the sides of the stack. One blueberry rests on the plate near the bottom right, and a colorful, blurry cup with large polka dots is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides a thicker, creamier texture that helps make these pancakes fluffy. You can substitute regular yogurt, but the batter may be thinner and pancakes slightly less tender.

How do I know when the pancakes are ready to flip?

Wait until bubbles form and start popping on the pancake surface and the edges look set before flipping. This usually takes about 2-3 minutes on medium-high heat.