Greek Yogurt Pancakes (Fluffy & Protein-Packed!)

These fluffy Greek yogurt pancakes are a breakfast dream—thick, tender, and protein-packed! Perfect for busy mornings or weekend brunch, they’re a must-try if you love Greek yogurt recipes. Save this recipe for the easiest homemade breakfast stack ever.

Last Saturday, I accidentally doubled the Greek yogurt in my pancake batter. Turns out, best mistake ever Samantha (our family’s official pancake chef) created the fluffiest stack we’ve ever had. Now it’s officially “Greek Yogurt Pancakes Day” at our house.

Why You’ll Love It

• Extra fluffy and tender thanks to Greek yogurt.
• Packed with protein to keep you full until lunch.
• Kid-approved and easy to customize with toppings.
• Perfect balance of tangy + sweet flavors.
• Freezer-friendly for quick weekday breakfasts.

Ingredients / What You’ll Need

• 1 cup (240g) Greek yogurt – plain, whole-milk works best.
• 2 large eggs – room temperature for better mixing.
• ¾ cup (95g) all-purpose flour – or whole wheat flour.
• 2 Tbsp sugar or honey – for light sweetness.
• 1 tsp baking powder – helps fluff.
• ½ tsp baking soda – balances the yogurt’s tang.
• Pinch of salt – enhances flavor.
• Butter or coconut oil – for cooking.
• Optional toppings: fresh berries, maple syrup, or nut butter.

How to Make It

1. In a large bowl, whisk Greek yogurt, eggs, and sugar until smooth.
2. Sift in flour, baking powder, baking soda, and salt. Gently fold to combine.
3. Heat a non-stick skillet over medium heat; add a touch of butter or oil.
4. Scoop ¼ cup batter per pancake; spread slightly into a round.
5. Cook 2–3 minutes, until bubbles form and edges look set.
6. Flip and cook 1–2 more minutes until golden.
7. Stack pancakes, add toppings, and serve warm.

Pro Tips

• Use thick Greek yogurt for best texture (avoid watery brands).
• Don’t overmix the batter—lumps are okay.
• Medium heat prevents burnt outsides and raw insides.
• Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.

Variations & Substitutions

• Swap honey for sugar for a naturally sweet version.
• Use almond flour for gluten-free pancakes.
• Stir in blueberries, chocolate chips, or cinnamon.
• Replace half the flour with oat flour for more fiber.
• Turn these into mini silver-dollar pancakes for kids.

Storage & Reheat

• Fridge: Store leftovers in an airtight container up to 3 days.
• Freezer: Freeze pancakes in layers with parchment for up to 2 months.
• Reheat: Microwave 20–30 seconds or toast for crisp edges.

What to Serve With It

• Fresh fruit salad or sliced bananas.
• Maple syrup or honey drizzle.
• A side of scrambled eggs.
• Hot coffee or a smoothie.
• Homemade Greek Yogurt Bagels for a fun breakfast spread.

FAQs

Can I make the batter ahead of time?
Yes, but cook within 24 hours for best rise.

Do I have to use full-fat Greek yogurt?
No, but full-fat makes them richer and fluffier.

Can I double the recipe?
Absolutely—this doubles easily for meal prep.

Are these pancakes healthy?
They’re higher in protein and lower in fat compared to traditional pancakes.

Print

These Greek yogurt pancakes are a weekend-worthy breakfast that also work for busy weekdays. They’re fluffy, flavorful, and endlessly customizable with your favorite toppings. If you’re looking for more Greek yogurt breakfast recipes, this one will be on repeat. Samantha insists these taste even better with an extra drizzle of maple syrup—so go ahead, treat yourself!

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