Fluffy Greek Yogurt Pancakes

from 132 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
4.85 from 132 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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  1. 2 stars
    Sorry, but these didn’t work out great for me…
    The batter was way too thick to manage. After the first pancake came out in a big thick blob, I had to add at least 1/2 cup more milk.
    It was also very bland, despite me adding an extra Tbl spn of sugar.
    I’m in Australia, and over here natural Greek yoghurt is very thick and a bit sour, not sweet at all. Maybe in USA greek yoghurt is sweet and more runny…?

    They were definitely fluffy though!

    1. Hi Roxanne! I’m sorry you didn’t have success with this recipe. My guess is that the difference in yogurt consistency is what caused the batter to be too thick.

  2. 5 stars
    I really enjoyed these pancakes and will definitely make them again . They were nice and fluffy and were similar to buttermilk pancakes.

    I used full fat Greek yoghurt and cow’s milk instead of almond milk. I only used a pinch of salt, but next time I would use the correct amount of salt.

  3. 5 stars
    These are so fluffy & delicious! I feel good about making them for my family since they are on the healthier side.

  4. 5 stars
    Hello!! Best tasting pancakes ever!!! First i want to say i dont like pancakes because i dont feel full after eating them and i feel sick afterwards… but these i didnt. I cooked them in coconut oil and i used chai seeds and flex seeds in my batter. Perfect!

  5. 5 stars
    So thankful I stumbled across this recipe. This is now our go to pancake recipe. The pancakes come out so fluffy. We have been making this for dinner about once a week. I have gestational diabetes this pregnancy. This recipe gives us 16 pancakes and I’m able to eat 3 of them paired with peanut butter and a very small amount of maple syrup for dinner. My husband and toddler love it too.

  6. 5 stars
    Very tasty!! I add 1 1/2 Tabs of monk fruit sugar, and 1 Tab melted butter, caused I used fat free Greek yogurt. Fresh Blueberries. DELICIOUS!

      1. Thank you so much, I had dinner honey Greek yogurt to use up.
        I had to make a couple of subs. Used all, all-purpose flour as it was what I had. Used honey instead of sugar.
        They were fab

  7. 5 stars
    Turned out perfectly. I used golden wholemeal flour for all of it rather than mixing with white but otherwise followed the recipe. I’ll definitely be using this one again.

  8. 5 stars
    These were awesome! Cut the baking powder in half, used monk fruit sweetener instead of sugar, used vanilla Greek yogurt and added blueberries.

  9. 5 stars
    I halved the 4 serving recipe as it was just me, my husband and 1 year old. Was the perfect amount for us with no wastage! I also swapped sugae for agave syrup which i mixed in with the wet ingredients. They were delicious with maple syrup and berries!

  10. I made these this morning and oh my! So good! I may try subbing some quick oats in place of the flour and adding a little cinnamon, nutmeg and clove, then add some diced and softened apple to the mix. Yum! This is a real good base for several types of pancakes, my favorite being blueberry.

  11. 5 stars
    This recipe is absolutely delicious! Our 10-year-old granddaughter was groaning with joy while she was smiling around her fork. I make pancakes and waffles for them very often, and I’ve never had a reaction quite like this one.

    I used fat free Greek yogurt, soy milk, and because the yogurt was fat free I subbed in some cream to make up for the lack of fat content. I probably added an additional ¼ cup of liquid because I used medium grind whole wheat flour and it absorbed quite a bit.

      1. Thanks so much for your feedback, Neil. I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

      1. 5 stars
        I made these pancakes a few days ago and they are fantastic. Quick and easy to make and taste sensational! Have printed it off as it is a “keeper” . Thank you.

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