Greek Yogurt Pancakes

These thick, fluffy Greek yogurt pancakes are packed with protein and taste like a weekend treat you can eat any day. ♡

Greek yogurt does double duty here. It adds protein and makes the batter incredibly thick, which is what gives these pancakes their pillowy height. Combined with a little flour, an egg, and baking powder, you get pancakes that hold their shape on the griddle and puff up beautifully.

Whisk, pour, flip, and stack. Let’s make it together.

Ingredients

Greek Yogurt Pancakes

• 1 cup plain Greek yogurt (full fat or 2%)
• 2 large eggs
• 3/4 cup all-purpose flour
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• Butter for the griddle

Optional add-ins:

• Fresh blueberries folded into batter
• Chocolate chips
• Sliced bananas on top
• Lemon zest for brightness

How to Make Greek Yogurt Pancakes

1. Whisk. Combine Greek yogurt, eggs, honey, and vanilla in a large bowl. Whisk until smooth. The batter will be thick, and that’s exactly right.
2. Mix the dry. Add flour, baking powder, baking soda, and salt. Stir gently until just combined. A few lumps are fine. (Overmixing makes pancakes tough.)
3. Heat. Melt a pat of butter on a nonstick griddle or skillet over medium-low heat. Wait until the pan is evenly hot before adding batter.
4. Cook. Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook 1 to 2 minutes more, until golden underneath.
5. Stack. Transfer to a plate and top with fresh berries, a pat of butter, and a drizzle of maple syrup.

Tips

• Use full-fat or 2% Greek yogurt. Nonfat versions make the pancakes dry and flat.
• Keep the heat at medium-low. These are thick pancakes and need time to cook through without burning the outside.
• Don’t press the pancakes down with a spatula. Let them puff naturally for maximum fluffiness.
• Let the batter rest for 2 minutes after mixing. This gives the baking powder time to activate and makes the pancakes rise higher.
• These reheat well. Store extras in the fridge and pop them in the toaster for a quick weekday breakfast.

Variations

• Blueberry pancakes: Fold 1/2 cup fresh blueberries into the batter right before cooking.
• Banana pancakes: Mash one ripe banana into the yogurt mixture before adding the dry ingredients.
• Lemon ricotta style: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the batter for a bright, citrusy twist.
• Chocolate chip: Sprinkle mini chocolate chips onto each pancake right after pouring the batter on the griddle.
• Oat flour version: Replace all-purpose flour with oat flour for a gluten-free option. The pancakes will be slightly denser.
• Protein boost: Add 1 scoop of vanilla protein powder and an extra splash of milk to the batter.

FAQ

Greek Yogurt Pancakes

Thick, fluffy, high-protein pancakes made with Greek yogurt that taste like a weekend treat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• – 1 cup plain Greek yogurt full fat or 2%
• – 2 large eggs
• – 3/4 cup all-purpose flour
• – 1 tablespoon honey or maple syrup
• – 1 teaspoon vanilla extract
• – 1 teaspoon baking powder
• – 1/2 teaspoon baking soda
• – Pinch of salt

Method

 

1. **Whisk.** Combine yogurt, eggs, honey, and vanilla in a bowl. Whisk until smooth.
2. **Mix the dry.** Add flour, baking powder, baking soda, and salt. Stir gently until just combined.
3. **Heat.** Melt butter on a nonstick griddle over medium-low heat.
4. **Cook.** Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form, flip, and cook 1 to 2 minutes more.
5. **Stack.** Top with fresh berries, butter, and maple syrup.

Notes

– Use full-fat or 2% Greek yogurt. Nonfat makes them dry and flat.

– Don’t press pancakes down with a spatula. Let them puff naturally.

– Reheat well in the toaster. Freezes great for meal prep.

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