There’s something magical about waking up on a lazy weekend, putting on your favorite playlist, and flipping pancakes in the kitchen.
These Greek Yogurt Pancakes are my go-to when I want something comforting but still a little wholesome.
The yogurt makes them extra moist and gives the batter a gentle tang that keeps every bite interesting.
Why You’ll Love This Recipe
Light and fluffy every time – Thanks to the baking soda and yogurt combo
Naturally rich in protein – Greek yogurt adds nutrition without sacrificing taste
Simple ingredients – Most are already in your pantry or fridge
No buttermilk needed – Yogurt makes a perfect tangy substitute
Versatile and delicious – Great for sweet or savory toppings
What You’ll Need (Ingredient Highlights)
Greek Yogurt: Adds tang, moisture, and protein. You can use plain or flavored yogurt.
Flour + Leavening: A mix of baking powder and baking soda gives these pancakes a lovely rise.
Eggs: Essential for structure and fluff.
Vanilla: For a touch of cozy sweetness.
Melted Butter: For richness and a golden-brown finish.
Milk or Water: Adjusts the consistency of the batter depending on how thick your yogurt is.
Pro Tips Before You Start
Don’t overmix the batter—some small lumps are okay and help keep pancakes tender.
Let the pan preheat fully before pouring batter; this ensures even browning.
For extra-fluffy pancakes, use full-fat Greek yogurt.
Prefer thinner pancakes? Add an extra splash of milk or water.
If using flavored yogurt, you can reduce the added vanilla for balance.
How to Make Greek Yogurt Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2: Blend the Wet Ingredients
In a separate bowl or blender, combine Greek yogurt, milk (or water), eggs, vanilla, and melted butter.
Whisk or blend until smooth and fully mixed.
Step 3: Make the Batter
Pour the wet mixture into the bowl with dry ingredients.
Stir gently with a whisk until just combined—do not overmix.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium-high heat.
Lightly grease with oil, butter, or non-stick spray.
Scoop ¼ cup of batter per pancake onto the hot pan.
Step 5: Flip and Finish
Cook until bubbles form and edges are set, about 2 minutes.
Flip and cook for another minute. Avoid pressing down with the spatula.
Repeat with remaining batter.
Step 6: Serve Warm
Top with butter, maple syrup, or your favorite pancake toppings and enjoy immediately.
What to Serve It With
These pancakes are delicious with:
Maple syrup and a pat of butter
Fresh fruit like strawberries, bananas, or blueberries
A sprinkle of powdered sugar
Whipped cream and honey for a dessert-style twist
Variations / Substitutions
Use flavored yogurt like vanilla or blueberry for a fun twist.
Make it dairy-free with plant-based yogurt and a bit of coconut oil.
Add-ins like mini chocolate chips, chia seeds, or grated apple work beautifully.
Swap the flour for whole wheat or gluten-free flour blends if needed.
Storage & Leftovers
Let leftover pancakes cool completely before storing.
Stack with parchment between each and keep in an airtight container:
Fridge: Up to 3 days
Freezer: Up to 2 months (reheat in toaster or pan)
FAQs
Can I use flavored Greek yogurt in the batter?
Yes! Vanilla, honey, or berry-flavored yogurt all work well.
What if I don’t have baking soda?
You can use a little more baking powder, but the rise may be slightly different.
Can I make the batter ahead of time?
It’s best used fresh, but you can refrigerate the wet and dry separately, then mix when ready.
Are these pancakes freezer-friendly?
Absolutely. Freeze in layers with parchment between, then toast to reheat.
How can I make the pancakes more protein-rich?
Use high-protein yogurt and add a spoonful of protein powder if desired.
Can I double the recipe for a crowd?
Yes! Just double all the ingredients and cook in batches.
Why are my pancakes not fluffy?
Check the freshness of your baking powder and avoid overmixing the batter.
Final Thoughts
These Greek Yogurt Pancakes have become a staple in my weekend breakfast routine.
They’re cozy, satisfying, and surprisingly wholesome.
Whether you go classic with syrup or creative with toppings, you’ll be flipping these golden beauties again and again.
Greek Yogurt Pancakes
Ingredients
Method
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl or blender, mix Greek yogurt, milk or water, eggs, vanilla, and melted butter until smooth.
- Pour the wet ingredients into the dry.
- Stir gently just until no dry spots remain—do not overmix.
- Heat a non-stick skillet or griddle over medium-high heat and lightly grease.
- Pour ¼ cup batter per pancake onto the hot surface.
- See full steps with tips & photos → https://theboatshedcafe.com/greek-yogurt-pancakes/
Notes
