Greek Yogurt Pancakes
Published Jan 03, 2026
These Greek Yogurt Pancakes have the dreamiest fluffy texture, 4 grams of protein each, and are made with simple pantry ingredients. This healthy breakfast will be a hit with the whole family!
My favorite healthy pancakes
Ever since I created my Greek Yogurt Waffles, I knew that I had to figure out how to tweak that recipe and create that same ultra fluffy texture in pancakes.
That is how these Greek yogurt pancakes were dreamed up. They are the ultimate healthy pancake recipe and my go to staple for feeding my kids a balanced breakfast that they will actually eat. They also freeze beautifully and are great to keep on hand for busy mornings!
Each one has 4 grams of protein and very little added sugar. The texture is dreamy and you will absolutely love how fluffy and airy they are!
Greek Yogurt Pancake Ingredients
The full recipe with all my tips is at the bottom of this post, but here are the ingredients you will need to make them.
- All-purpose flour
- Baking powder: the leavening agent.
- Granulated sugar: I love that these use very little added sugar.
- Greek yogurt: you will need plain unsweetened Greek yogurt for this recipe.
- Whole milk
- Unsalted butter
- Eggs
- Vanilla extract
- Salt
How to make Greek yogurt pancakes
Step 1: Whisk together the dry ingredients in a mixing bowl: flour, baking powder, and salt.
Step 2: In another mixing bowl, whisk together the wet ingredients: sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
Step 3: Add the dry ingredients to the wet and mix until just combined.
Step 4: Heat a nonstick skillet over medium heat. Melt some butter in the pan to coat it. Spoon out ¼ cup of batter per pancake. Cook the pancakes for 3-4 minutes, or until bubbles form on the surface and edges are set. Flip them over and cook for another 2-3 minutes, or until done.
Step 5: Add more butter to the pan as needed and repeat for cooking the remaining pancakes in batches.
These pancakes turn out the perfect texture every time. The Greek yogurt gives these pancakes the ultimate light and fluffy bite. This is what makes Greek yogurt one of my favorite things to bake with. Not only does it add hidden protein, but the texture it gives is always a hit!
Serve your pancake stack topped with butter and drizzled with pure maple syrup. I like to add fresh fruit on top of mine too!
You won’t believe how good these taste! Honestly I’d eat these over traditional pancakes any day.
How to store
Leftover Greek yogurt pancakes can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer for 2-3 months.
More Greek Yogurt Recipes
- Oatmeal Cookie Mini Muffins
- Mini Blueberry Muffins
- Greek Yogurt Chocolate Chip Bread
- Greek Yogurt Pumpkin Bread
- Greek Yogurt Mac and Cheese
- Carrot Cake Snack Bars
- Mini Chocolate Chip Muffins
- Greek Yogurt Banana Bread
- Greek Yogurt Snack Cake
- Greek Yogurt Blueberry Muffins
- Greek Yogurt Banana Mini Muffins
Did you make this recipe? Please leave a comment below! It helps other readers and I love to hear about it too!
Greek Yogurt Pancakes
Ingredients
- 1 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup plain unsweetened whole milk Greek yogurt
- ½ cup whole milk
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In a separate mixing bowl, whisk together the sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Heat a nonstick skillet over medium heat. Melt some butter in the pan to coat it.
- Spoon out ¼ cup of batter per pancake. Cook the pancakes for 3-4 minutes, or until bubbles form on the surface and edges are set. Flip them over and cook for an additional 2-3 minutes, or until done. Remove the pancakes from the pan and onto a plate or cooling rack.
- Add more butter to the pan as needed and repeat for cooking the remaining pancakes.
