Add a protein-packed twist to a breakfast classic with a top-rated recipe for 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!
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.
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.
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.
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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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Taste awesome!
I’m so glad you enjoyed the recipe, Victoria!
Loved it. Will make it for sure again. I just like mine a bit sweeter .
I’m so happy you enjoyed the recipe, Moni!
I was any to see the recipe.
Hi Joanie – The ingredient list and directions are listed above, underneath the last image.
Been making this recipe with my almost 2 year old every month for the last few months. They are our staple! We freeze the extras for him to take to daycare. I love that they are half whole wheat and have a healthy dose of Greek yogurt for fat and protein. We follow the recipe exactly and always come out delicious. Thank you!
Yay! I’m so thrilled you’ve been enjoying the recipe, Marcy!
Excellent recipe, my 8 year old daughter and her friend made them. They turned out great. We made a few adjustments since we are at 7,000 ft. We used 1% milk, 3 tsp of baking powder, a little extra milk and fat free plain yogurt. Will definitely save this recipe!
Amazing! This is what I love to read, Diane!
Tastes delicious! One of my fave pancake recipes :)
I’m thrilled you’ve been enjoying the recipe, Taylor!
fabulous! followed the instructions exactly and they were wonderful. loved the added wheat flour; it gave the cakes something a little extra and earthier. i will definitely be making these again!
Love reading that, Michelle!
Pancakes were extremely fluffy. Great recipe! I am at high altitude so added more milk, more yogurt, and put a 1/4cup melted butter. I also reduced baking soda to 2.5 tsp since I can always taste baking soda in pancakes. Recipe is a keeper!
I’m so glad you enjoyed the recipe, Lolly!
This is my go-to pancake recipe. I make our yogurt so I almost always have it on hand. Or I know this is a good way to use up what I have if I need to! My 5 year old made them for us this morning :)
Love, love, LOVE reading this, Megan!
These turned out amazing, thank you for the recipe!
You are so welcome, Jc! I’m thrilled you enjoyed the pancakes!
Perfectly fluffy and tasty pancakes! Will use this recipe from now on.
Woohoo! I’m so thrilled you enjoyed the recipe, Emely!
halfed the recipe and added cranberries and white chocolate chips…very good!
YUM! I’m so glad you enjoyed the recipe, Czarina!
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! :)
Awesome! I’m so glad you enjoyed the recipe, Aline!
My husband and eight year old son loved it!
I’m so happy to read this, Jackie!
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.
Wow! I’m so happy you enjoyed the recipe, Adele!
Delicious and easy pancake recipe with ingredients I always have on hand.
Yessss! I’m so thrilled you enjoyed the pancakes, Robin!
Can confirm these are THE BEST pancakes I have ever had! Thank you for the recipe!
Woohoo! I’m so thrilled you enjoyed the recipe, Alex!
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!
Yay! I’m so happy you enjoyed the recipe, Sunny!
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.
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 :)
I made this pancake recipe this morning and they were light, fluffy, and delicious! Thank you for this awesome recipe.
You are so welcome, Helen! I’m thrilled you enjoyed the recipe!
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.
Woohoo! I’m so thrilled you enjoyed the recipe, Olivia!
Sooo delicious and easy to make!
I’m so glad you enjoyed the recipe, Yasmina!
These are delicious no complaints. I used sheep yogurt and cut the recipe in half.
Awesome! I’m so glad you enjoyed the recipe, Erika!
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.
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. :)
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.
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!
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
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.