These fluffy Greek yogurt pancakes have been a reader favorite since I first shared them in 2016. I’ve since added new photos, a video and all my best success tips for the fluffiest stack every single time. With 13 grams of protein per serving and no protein powder required, they’re a crowd-pleaser for the whole family.
I make these all the time. Kids love them! I’ll make a double batch & freeze for easy breakfasts that my kids can make by popping in the toaster.
Table of Contents
With more than 18 pancake recipes, it’s safe to say we’re big fans of this breakfast favorite. But not all stack-o-flapjacks are created equal.
I first shared this recipe when my friend Andie Mitchell released her cookbook, and it’s been a staple in my kitchen ever since. They’re packed with protein, take minutes to make and will have you ditching the boxed mix for good.
Why You’ll Love These
- Naturally packed with protein thanks to Greek yogurt, eggs and milk
- Made with a mix of white and whole wheat flours (hello, fiber), yet still light and fluffy
- Freezer-friendly for a quick and easy breakfast in under 2 minutes
- Incredibly moist and tender with a subtle tang (the same can be said for my Greek Yogurt Banana Bread recipe)
These protein pancakes are delicious on their own, but let’s be honest, the toppings are half the fun! I love adding a slather of butter, fresh berries and warm maple syrup. You could also serve these with a drizzle of honey, jam, almond or peanut butter, blueberry sauce, strawberry sauce, caramelized bananas or a handful of homemade granola for crunch.
- Whole wheat + all-purpose flour: A mix of both gives you the best of both worlds, hearty and wholesome from the whole wheat, soft and tender from the all-purpose. I wouldn’t swap one out entirely for the other.
- Greek yogurt: The MVP of this recipe! The natural acidity in the yogurt reacts with the baking powder to create extra lift, giving you the same tall, fluffy result you’d expect from a classic buttermilk pancake, but with a serious protein boost. It also adds moisture, a subtle tang and probiotics. Use your favorite brand, and keep in mind that the higher the fat content, the richer your stack-o-cakes will be. Many readers have also commented that flavored yogurt works great, too.
- Baking powder: For tall, diner-worthy pancakes with a golden hue.
- Salt & sugar: Just a pinch of each to enhance and balance the flavors.
- Milk: The original recipe calls for unsweetened almond milk, but I’ve made countless batches with whole milk. Bottom line: Use whatever dairy or non-dairy milk you have in your fridge.
- Eggs: Bind all the ingredients together and provide structure.
- Vanilla extract: Adds a hint of warmth and depth.
See the recipe card for full information on ingredients and quantities.
How to Make Greek Yogurt Pancakes
These homemade pancakes come together in about 5 minutes. Whisk the dry ingredients in one bowl, whisk the wet ingredients in another, pour wet into dry, fold in the Greek yogurt and you’re done.
Success tip: Preheat your griddle. The best temp for cooking pancakes is 375°F. Cooking pancakes over too high of heat burns the exterior before the center cooks through. I recommend preheating your griddle pan or skillet over medium heat. You’ll know your pan is ready when a few drops of water dance around the surface. If water evaporates instantly, it is too hot; if it sits, it is too cold.
If you’re in the market for an electric griddle, this is the one I’ve had for years and love. I’ve used it no fewer than 2.7 billion times at this point!
Two other tools I love to use when making homemade pancakes: a ladle for easily spooning the batter onto my griddle and a fish spatula for flipping.
If you’re serving these as part of a brunch spread, transfer the cooked pancakes in a single layer to a wire rack on a baking sheet, cover loosely with a clean towel and pop them in a 150°F oven. This keeps them warm and prevents them from getting gummy until you’re ready to dig in.
These pair deliciously alongside soft scrambled eggs, a fresh fruit salad with honey-lime dressing, crispy baked bacon and homemade hash browns.
- Make the batter fresh. Baking powder activates the moment it gets mixed with the wet ingredients and loses effectiveness over time, so mix your batter just before cooking. (Unlike a breakfast strata, this is one recipe where the night-before prep doesn’t pay off!)
- Don’t overmix. We want lumps! Overmixing develops excess gluten in the flour and deflates air, resulting in dense pancakes. Stir just until the ingredients come together.
- Let it rest for 5 to 15 minutes. I used to cook my pancakes immediately after mixing, but after countless batches (occupational hazard when you’re a professional chef and mom of four), I can confidently say that a short rest while your pan preheats makes a noticeable difference. It allows the flour to fully hydrate and the gluten to relax, which translates directly to taller, fluffier pancakes.
- Check your batter consistency. It should be thick but still pourable. If it’s too thick, add a splash of milk to loosen; if it’s too thin, add a sprinkle of flour to thicken. Greek yogurt brands vary in thickness, so don’t be surprised if you need to adjust slightly from batch to batch.
- Bubbles must form across the ENTIRE surface of your pancakes before flipping to ensure the pancakes are fully set and enough heat has penetrated the center to activate the baking powder (a.k.a. cause it to release gas = airy pancakes). Most recipes say to flip when bubbles appear, but the real signal is when those bubbles pop and leave small holes on the surface. That’s your cue.
- Flip once and only once. Flipping more than once breaks the delicate structure and results in dense, flat pancakes.
Freezing and Reheating Instructions
I am a huge fan of making a big batch of pancakes and freezing leftovers for a quick, homemade breakfast in minutes. I also love making mini versions for lunchboxes. Check out my school lunches that aren’t sandwiches post for one of my favorite ways to use them!
The best way to freeze homemade pancakes is to let them cool completely and then wrap each of them individually in plastic wrap. Seal all of the wrapped pancakes in a plastic bag and freeze them.
To reheat, pop them in the toaster for crispy edges, microwave for 30 to 60 seconds for a quick weekday morning, or warm them in a 350°F oven for about 6 minutes.
FAQs
Yes! Waffle recipes typically require a bit more fat than pancake batter, so I’d recommend stirring in 2 tablespoons of melted unsalted butter before adding the batter to your waffle iron. I haven’t tested the exact amount extensively, but that should do the trick.
You can substitute all-purpose flour, but keep in mind that it will alter the texture and density of the pancakes. You’ll also most likely need more all-purpose flour than what the recipe calls for when using whole wheat, so add it gradually until you reach the right consistency.
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.
Video
The SECRET Ingredient for Fluffy Pancakes (5-Star Recipe!)
As a professional chef and mom of 4 little kids, this is hands-down my most-requested pancake recipe. The surprising addition of Greek yogurt gives the pancakes incredible lift and subtle tang, and also keeps them incredibly moist and fluffy.
Kelly’s Notes
- For the fluffiest results, mix the batter just before cooking.
- The consistency of your batter is key. It should be thick but still pourable. If it’s too thick, the pancakes won’t spread properly and may cook unevenly. Too runny, and they’ll turn out thin and flimsy. Adjust as needed with a splash of milk to loosen or a sprinkle of flour to thicken.
- Don’t overmix the batter. Stir just until the ingredients come together—lumps are okay!
- Keep them warm as you go. Preheat your oven to 200°F and place a wire rack on a baking sheet. As each batch finishes, transfer the pancakes to the rack and pop them in the oven.
- Freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, wrap each of them individually in plastic wrap and transfer them to a resealable freezer bag for up to 3 months.
- Reheat: Pop them in the microwave for about 1 minute, or warm them in a toaster oven until heated through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Perfect pancakes! I used creamy oatmilk and dropped 4 or 5 fresh blueberries onto each pancake before flipping them. I love that they’re made with wheat flour and yogurt. I think I’ll try subbing honey for sugar next time. Thanks for this healthy delicious recipe!
So glad you enjoyed the recipe!
These Greek yogurt pancakes sound absolutely delicious! I love that they’re naturally high in protein without needing protein powder, while still staying light, fluffy, and tender. The whole wheat flour and freezer-friendly option make them such a practical breakfast for busy mornings too. Definitely adding these to my weekend breakfast list!
Enjoy!
I have never been a fan of fluffy pancakes, but this recipe changed everything! Easy to make and so delicious!
So thrilled you enjoyed the recipe, Sophie!