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

Fluffy Greek Yogurt Pancakes Recipe

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!

Fluffy Greek Yogurt Pancakes Recipe

We have my friend, New York Times Best-Selling Author and fellow food-loving entrepreneur Andie Mitchell to thank for this breakfast recipe of champions that appears in her cookbook, Eating in the Middle: A Mostly Wholesome Cookbook (Clarkson Potter, 2016).

Fluffy Greek Yogurt Pancakes Recipe

This is a book for all those looking to eat well, eat fresh and eat in the middle of all the chaos of diets and food restrictions and temptations and splurges. There’s a little bit of everything for everyone in this cookbook, from Chocolate Raspberry Breakfast Pudding and Baked Buffalo Chicken Egg Rolls to Spicy Tofu Stir-Fry and Mini Lemon-Raspberry Cheesecakes.

Fluffy Greek Yogurt Pancakes Recipe

Bottom line: Andie’s Fluffy Greek Yogurt Pancakes are a crowd-pleaser for the whole family.

Fluffy Greek Yogurt Pancakes Recipe

Ready to see me flip these fluffy flapjacks? Tune in to the video below then grab the fresh fruit and warm maple syrup for topping!

And you can keep that pancake party rockin’ with more flapjack recipes to make you flip.

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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!
4.82 from 48 votes
Fluffy Greek Yogurt Pancakes Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
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!


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Recipe from Eating in the Middle (Clarkson Potter, 2016). Reprinted with permission from author Andie Mitchell.

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

  1. I like the texture that the whole wheat adds and the flavour from the extra vanilla .
    I added half a bag of frozen blueberries and more yogurt just to empty the containers. They were a hit.

  2. 5 stars
    I made these with all purpose flour. I used a little more than a half of a cup of Greek yogurt and eyeballed some extra flour and it turned out great, still fluffy and delicious!

  3. 5 stars
    literally the best pancake recipe I’ve ever tried. I’m glad I did because they were amazing and the whole family loved it! I can’t believe how good these are. On my website, I have prepared recipes in infographics. I invite you. Thank you!!!

  4. 5 stars
    These were very good! I substituted buckwheat flour for half of the
    all purpose flour and added a little more salt. Just because we like
    the buckwheat flavor, but it’s too strong on its own.

    Can the batter be refrigerated and used again the next morning??
    Two mornings of fresh pancakes would be divine!

    Thank you!

    1. Hi Suzy! You definitely don’t want to make the batter until right before you’re going to cook the pancakes. It’s important to do this so the pancakes remain light and fluffy. :) I’m so glad you enjoyed the recipe!

  5. 5 stars
    Tried these for the first time today.
    I must say , they were delicious.
    I added 1 banana, and 1 cup of frozen fruit, and they turned out amazing.served with unsweetened apple sauce, instead of butter and syrup.
    Thanks so much.

  6. 5 stars
    Thank you. Finally, this UK household sees what all the fuss is about with American pancakes as opposed to our more French-style crepes that we have on Pancake Day.

  7. 5 stars
    I bought my son vanilla Greek yogurt to get more protein into him since he loves yogurt so much, but he won’t eat it if it’s not added into anything (I’ve even tried adding fruit) so I was looking for recipes to use and yours came up. We usually make chocolate chip pancakes with a mix on Saturday mornings but we’re out of chocolate chips so it was perfect to find this recipe. I used vanilla Greek yogurt and added some vanilla protein mix to the milk and oh my goodness, they were so good. My boys are each on their 3rd, and asking why I didn’t makes these ones before. Thank you so much, I can’t wait to browse your website and see what other great recipes wait for me.

    Take care, Kaci

  8. 5 stars
    I’m obsessed! I will literally use this pancake recipe for the rest of my life. I found it when I was pregnant with my son. He’s 2 now and loves these pancakes. We make them at least once a week! Thanks so much!

  9. 5 stars
    This recipe is fantastic! The pancakes are thick, fluffy, and crispy on the outside. I used full fat Greek yogurt because that’s what I had in my fridge. As a result, my batter was a little thick. I added an extra tablespoon or so of milk and it was perfect! Will definitely be making again.

  10. 5 stars
    Surprisingly delicious! I used skyr yogurt which is very thick, so I added 65 ml of milk and it turned out great. Thanks!

  11. 5 stars
    The are great! I’m on a diet and am happy to have found a recipe that is health enough that I don’t feel bad about eating them.

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