Add a protein-packed twist to a breakfast classic with a top-rated recipe for Fluffy Greek Yogurt Pancakes.

A stack of Greek Yogurt Pancakes topped with fruit

Calling all pancake enthusiasts! Get ready to snack on a tall stack-o-cakes that deliver not one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an added protein punch thanks to their all-star dairy addition and they’re made with a mix of white and whole wheat flours. Win and win!

How to Make Pancakes from Scratch

Are you ready to ditch the store-bought pancake mix for good? This is the recipe that’s going to make that happen, and it couldn’t be easier or faster. All you need is two bowls, a whisk and a spatula to transform a few fridge and pantry staples into the lightest, fluffiest Greek yogurt pancakes.

Two glass bowls containing wet and dry ingredients for pancakes

How to Make Pancakes with Yogurt

Yogurt is a tangy, protein-packed addition to pancakes, lending both moisture and flavor to your stack. You can substitute in yogurt for pancake recipes that utilize buttermilk, however it’s not necessarily a 1:1 substitute since yogurt is thicker than buttermilk so you may need to adjust the quantity or thin your yogurt slightly with milk.

A glass bowl containing yogurt pancake batter and a spatula

How to Freeze Pancakes

I am a huge fan of making a big batch of pancakes and freezing leftovers for a quick, homemade breakfast in minutes. The best way to freeze pancakes is to let them cool completely and then to wrap each of them individually in plastic wrap. Seal all of the wrapped pancakes in a plastic bag and freeze them.

When you’re ready for fluffy flapjacks, unwrap one or a dozen pancakes and microwave them for about 1 minute, or until they’re warmed throughout.

A stack of Fluffy Greek Yogurt Pancakes on a white plate with fruit and syrup

Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Breakfast

Fluffy Greek Yogurt Pancakes

Calling all pancake enthusiasts! Get ready to snack on a tall stack-o-cakes that deliver not one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an added protein punch thanks to their all-star dairy addition and they're made with a mix of white and whole wheat flours. Win and win!
4.83 from 103 votes
A stack of Greek Yogurt Pancakes topped with fruit
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings

Ingredients 

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon sugar
  • 1 1/2 cups unsweetened almond milk (or any other variety of milk)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup plain 2% Greek yogurt
  • Maple syrup, for serving
  • Fruit, for serving

Instructions 

  • In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
  • In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.
  • Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
  • Serve the pancakes topped with maple syrup and fruit.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!


Feeling social?

Share this recipe!

Categories

Nutrition

Serving: 3pancakes, Calories: 303kcal, Carbohydrates: 52g, Protein: 13g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 315mg, Potassium: 580mg, Fiber: 4g, Sugar: 5g, Vitamin A: 138IU, Calcium: 346mg, Iron: 3mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    I used 1/2 AP flour 1/2 almond flour and added 1 tsp chia seeds – came out awesome! Will make with all types of yogurts moving forward!

  2. 5 stars
    I’ve been making these pancakes for a while now and feel bad I haven’t commented earlier!
    They are by far the best pancakes I’ve made, and I’ve tried a lot of recipes.
    I love them, but more importantly my children love them.
    They puff up amazingly, making them light, soft, fluffy and utterly delicious.
    I always make a generous batch and keep some in the fridge for a few days for easy breakfast and/or freeze some.

    1. This is what I love to read, Caroline! I’m thrilled you and your family have been enjoying the recipe! :)

  3. 5 stars
    Beautifully fluffy, no-fail pancakes. The family loved them. Even better studded with chocolate chips, berries or chopped fruit.

  4. 5 stars
    Best pancakes – fluffy, tasty, and they keep you full for ages. They also freeze well. Revive in microwave.

  5. 5 stars
    These turned out so good! I didn’t have greek yogurt, so I used Activia. I also only had all purpose flour, so I used 2 cups of that. Thank you so much! This recipe beats any boxed pancake mix by far. It also opens up so many possibilities for flavor! I used strawberry yogurt, but next time I may try blueberry or strawberry banana… cherry, key lime!!!

  6. 4 stars
    The pancakes are definitely amazing! The lower rating is due to the inability to find nutrition info like calories, etc. I have printed the recipe so that I don’t have to find it again. It is my go to for pancakes in the future! BTW, I substituted rolled oats for the whole wheat flour. Perfection!

    1. I’m so glad you enjoyed the recipe, Linda! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

    1. Hi Linda – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  7. 5 stars
    This is my go to recipe.

    I always have Greek yogurt in the house and this is a fantastic way to use it! Pancakes are always fluffy and moist and this batter makes for a great canvas for any of your favorite pancake add ins.

    I never end up having whole wheat flour so I just double the AP flour and these still come out great. I do like to add in some flaxseed meal to make them more fibrous (though by no means are these unhealthy without it).

    1. I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  8. 5 stars
    I’ve made this recipe with 3 tsp of baking powder, 1 full cup of yogurt and added one lemon’s zest. It came out amazing! The pancakes were fluffy and stayed fluffy even after I refrigerated a few leftover ones. Will be making it again for sure.

See More Comments