Fluffy Greek Yogurt Pancakes

from 174 votes

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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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!
Author: Kelly Senyei
4.84 from 174 votes
A stack of Greek Yogurt Pancakes topped with fruit
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings


  • 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


  • 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!


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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4.84 from 174 votes (38 ratings without comment)

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      1. 5 stars
        I’ve made pancakes from many recipes for decades with organic wheat that I grind myself. I love this recipe the most! Thanks so much!!

  1. 5 stars
    Wish I could give 10 stars!! Best pancakes I’ve ever made and I’m never using a different recipe again. The name of the recipe is 1000% accurate. FLUFFY indeed!

  2. 1 star
    Why is there so much baking powder? I knew it seemed strange to add so much, but I went with it…. My 3 year old daughter can’t even eat them, calling them “spicy”…. I agree…. Tastes like chemicals.

    1. Hi Kristen – I’ve never experienced a “spicy” flavor before. Did you add 4 teaspoons? And did you confirm your baking powder is fresh?

  3. 5 stars
    I’ve struggled to make homemade pancakes that weren’t hard little frisbees and WOW! This recipe blew me away with its fluffiness! I upped the ante and served them with lemon curd and meringue, which took it to another level. But even as a simple, unadorned pancake, it shines!

  4. 5 stars
    This is one BANGER of a pancake recipe! They turned out perfectly. One tip: I let the batter rest for about 2 minutes before putting it on the griddle. This seems to help with the fluffy factor (because it gives the baking powder a little time to do its thing. I sent my H out for raspberries because I just wanted the pancakes to look pretty like in your pictures and just WOW. Thank you for a great recipe!

    1. 5 stars
      These were DELICIOUS, fluffy, moist, and I feel good about eating them. I have made these and frozen some to reheat later too and they’re just as delish in the toaster.

      1. Sooo good,! l made them in a blink of an eye.
        I used 1 cup of each wholemeal flour and plain flour.

        Thank you for your recipe

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