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

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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!
4.82 from 85 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!

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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

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Comments

  1. 5 stars
    Easy to make – just the perfect start into a Sunday :)
    Super fluffy, very tasty! I just substituted the Greek yoghurt with some plant based coconut option and I worked just fine! :)

  2. 5 stars
    These came out excellent, was even noted that it was a change in recipe from a somewhat fussy eater. This will be my go to from now on. Thank you.

  3. 5 stars
    As a fellow blogger I just wanted to say that I tried your recipe and mine turned out light and fluffy and were not dark at all. I subbed honey for the sugar. I am convinced it is your photo as mine turned out very beautiful and similar (yes with half whole wheat and half all purpose flour). Not sure why anyone would think it was a stock photo. The pancakes were delicious and I will be saving this recipe. I know my grands will love it!

    1. I used 0% greek yogurt and, as the first pancake tasted pretty flavorless, added three more tables of sugar (I know, I know). They were fluffy, and lovely looking, though. Good recipe, but, unless it was due to my fat free yogurt, definitely need more sugar or maybe a packet of healthy sugar substitute.

      1. Hi Christina! Feel free to add more sugar to the pancake batter, but I prefer to keep the pancakes less sweet since they’re usually covered in maple syrup :)

  4. 5 stars
    I made this pancake recipe this morning and they were light, fluffy, and delicious! Thank you for this awesome recipe.

  5. 5 stars
    These were soooo fluffy and delicious. The recipe also made so so many. My husband and I each had 3 medium pancakes and I can’t begin to tell you how filling they were.
    The only thing I did was substitute the 1tbs sugar for 2 tbs honey, I put the honey in with the milk, eggs, and vanilla extract.

  6. 3 stars
    The pancakes were quite dense, not light and fluffy. Also the pancakes didn’t look the picture at all. I would use just white flour.

    1. I’m sorry you didn’t enjoy the recipe, Munjula. Is your baking powder fresh? Also, it’s important to not overmix the batter. You actually want some lumps in it. :)

      1. 5 stars
        Everyone in my house loved these! I’ve been begging my fiance to make me these everyday since I found the recipe. Do you think we can sub the 2 flours for oat flour? I don’t want to mess with perfection.

      2. Hi Cece! Substituting oat flour in place of the other flours will alter the texture and density of the pancakes. I’d start with just replacing 1/2 cup with oat flour to see what happens. Let me know if you give it a shot!

    2. 3 stars
      That was my experience. I knew they were not going to be fluffy or white bc of the whole wheat flour but thought the 4 tsp. Of baking soda and greek yogurt might at least make them fluffy. I followed directions exactly but they were thinner and more tan color.They did however taste good and are healthier. I think they use stock photos for pancakes bc unless u use white flour. Buttermilk or fold in egg whites you won’t get anything close to the photo. I gave only 3 stars bc the photo is deceptive

      1. Hi Shirley – I do not use stock photos or attempt to be deceptive with any of my photography. All of the photographs you see on Just a Taste were shot by me and strictly adhere to the recipe. I’m sorry you didn’t enjoy the recipe.

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