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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Breakfast

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!
4.84 from 62 votes
A stack of Greek Yogurt Pancakes topped with fruit
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings

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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Nutrition

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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Comments

  1. I absolutely love this recipe, its the only pancake recipe i make. I add pumpkin and pumpkin spice , apples, bananas. Thank you for sharing!!!

    1. Hi London! Yes you should be able to, but waffle recipes require a bit more fat. I’m not sure the exact amount in this recipe, but I’d add 2 tablespoons melted unsalted butter. Let me know if you give it a shot!

  2. 5 stars
    Totally delicious!!! This will be my ‘go to’ recipe from now on! Made it as above but used 1 cup of gluten free SR flour, 1 cup of gluten free plain flour and 2 teaspoons of baking powder. I also added a little extra Greek yoghurt (approx 1/4 cup) and another tablespoon of sugar.

  3. 5 stars
    Wow! What a great recipe! My 7 year old daughter helped and ate them all up! (We used white flour, oikos cherry Greek yogourt and almond milk with a tablespoon of melted butter!) Will definitely be sharing this recipe! Makes great leftovers for kids who like eating pancakes like cookies! Thank you

  4. Made these today taste great. I used yopro strawberry protein instead of Greek yoghurt and up it to 1cup and 1 cup of milk yummy with a lil maple

  5. Can I make the pancake batter and store it overnight in the fridge? Will that affect the quality of the mixture or the final product?

    1. Hi Cindy! I wouldn’t recommend that as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be light and fluffy instead of dense!).

  6. 4 stars
    The flavor is really nice but they’re a little gummy. I did use all white flour instead of the wheat/white mix and I used whole milk. But I love between the milk, eggs, and Greek yogurt there’s actually protein for my kiddos!

    1. Hi Kirstin! Substituting all-purpose flour in place of the wheat flour will alter the texture and density of the pancakes. I’m so glad you enjoyed the recipe, though!

  7. 5 stars
    SUCH a great recipe! Every time I make pancakes the batter ends up runny and the pancakes end up being really unevenly cooked. These were perfect! Super fluffy and light and great all on their own! I added blueberries, used only all purpose flour (it’s all I had on hand), and cut the recipe in half and it STILL turned out perfect. 10/10 would recommend.

  8. 5 stars
    I made this recipe today and I am beyond excited.
    I have tried many recipes in the past and I am very picky with the recipes I keep and use over and over.
    I have seen that recipes with buttermilk and/or vinegar create fluffy pancakes but this didn’t include any of these ingredients.
    This recipe was simple and easy to do, the only modification I did was that I used Gluten free flour (mix of potato, rice and a little bit of coconut) and a splash of raspberry balsamic vinegar.
    This is a keeper!!!

  9. Super delicious! I added chocolate chips in mine. Used 1/3 of the batter onto skillet at a time, made 7 large fluffy pancakes. Pro tip: if you use chocolate chips, the best kind would be mini chocolate chips in which you can mix right into the batter. if you use regular sized chocolate chips, drop some (about 7) onto the batter once its on the skillet and cover the chips with some more batter to prevent it from burning once you flip it!
    Good luck!

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

  10. 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.

  11. 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!

  12. 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!!!

  13. 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!

  14. 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.

  15. 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.

  16. 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

  17. 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!

  18. 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.

  19. 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!

  20. 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.

  21. 5 stars
    Delish. My 4yr son wants them again. I just made them sugar free by substituting stevia for the sugar. And for a bit of fun I ad dragonfriut powder to make them pink. Yum and yum.

  22. 5 stars
    In the video it shows you adding the yogurt to the milk, eggs and vanilla. In the directions it says to add it after you mix the wet and dry together. It seems versatile if you are like me and forget things until it’s almost too late.
    Trying these for breakfast this morning. Seem fairly WW friendly.

  23. Theses were really great! I have been looking for a healthy version for Sunday morning pancakes and these are a step in the right direction with no butter and not a bunch of sugar! My kiddos both loved them, and they have not loved all of my pancake creations lately, so I was happy about that! I had them with some beautiful blueberry/peach jam I bought at the market yesterday for a great start to our Sunday!

  24. 5 stars
    It’s the only recipe I use for pancakes! It really is the best and the easiest! Plus it it healthier than most versions.
    Tried it for the first time as waffles: delicious!!!

  25. Quick tip from my Dad who made THE worlds best lightest pancakes in the world. Separate the eggs, add yokes to batter, beat the egg whites stiff and fold into batter leaving small chunks of white and refrigerate over night. He had pancake houses asking for his recipe but it was too much work for them. (Fry on a wood burning stove when possible and oh my! Lol.)

  26. 5 stars
    These are awesome and surprisingly kid friendly pancakes, considering how healthy and wholesome they are. Both of my very picky kids ate a stack of them!

  27. 4 stars
    I made these fluffy babies today and added blueberries and walden farms pancake syrup. I used cashew milk. They were excellent.

  28. Could you add just 1 cup of milk and 3/4 cup of yogurt? Or would that mess with the consistency?

    1. That should work! The batter may be a little thicker, but it should still be scoopable :)

  29. Love the recipe , I definitely rather make them this way then the box.

    thanks for sharing.

  30. 4 stars
    I love this recipe, but I find that the batter is very thick. So thick that it doesn’t pour. I’ve tried adding more milk, but then the pancakes. Turn out too doughy. Any ideas?

  31. 5 stars
    Outstanding; I just added some blueberries into the batter and topped the pancakes with Stonewall Kitchen Wild Maine Blueberry syrup for an exceptional breakfast.

  32. 5 stars
    I just made these, and the batter is very light, not too thick, even with the whole wheat flour and yogurt. They smell delightful while they’re cooking!

  33. 5 stars
    I make my own yogurt so always looking for recipes using it. So glad I found your recipe. I have been eating homemade pancakes for 70 years. These are absolutely the best! Thank you for posting!

  34. The best recipe of pancakes I’ve tried so far! I’ve followed closely the recipe and it turned out perfect! Thank you

  35. 5 stars
    These are SO, SO, SO good!! I made them today and they came out super fluffy and delicious! These are definitely the best pancakes that I have made and I will surely be making it again!!!

  36. 5 stars
    I’ve been making pancakes for decades. These are the very best ever! My spouse plowed through four and wanted more. I made another batch and packaged them air tight for the refrigerator. I’m a little hesitant to freeze them. What’s your advise?

    1. Love hearing this, Nan! I’m so thrilled you enjoyed the recipe! As for freezing them, allow them to cool completely then freeze them in a single layer in a resealable plastic freezer bag.To reheat, microwave for 1 minute.

  37. Hi,

    I want to try these out but I normally only have 0% Greek yoghurt around the house. Should I alter the recipe for that to add in more fat? (I also don’t always have wholewheat flour, but I imagine that’s easier to comp!)

    Thanks so much!

  38. 5 stars
    These are amazing! I used blueberry Greek yogurt and they had a hint of blueberry flavor. I put an orange/berry syrup on top, delicious! Will definitely make again!

    1. Hi Jean! Substituting all-purpose flour in place of the wheat flour will alter the texture and density of the pancakes. And you’ll most likely need even more all-purpose flour than what the recipe calls for when using wheat flour.

    1. Hi Valeigh! I haven’t tried those substitutions as doing so will alter the texture and density of the pancakes.

  39. 5 stars
    Thanks for the recipe. I had only regular low-fat yogurt, so I ended up using just a little more than 1 cup of almond milk, until it has the right consistency. Also the almond milk was sweetened vanilla so I omitted the sugar and vanilla extract. These pancakes came out great.

  40. 5 stars
    Great recipe! I did only half and it yielded 8 small pancakes. Used quick oats instead of whole wheat flour (because that’s what I had and I liked the idea of Ella) and they came out great.

  41. i just made these with Bob Mills Gluten Free Pancake Mix and they turned out great. I used vanilla greek yogurt and didn’t add vanilla. I also didn’t use syrup. Instead I mixed a small amount of fat free whipped cream with vanilla yogurt to fluff it up and used that as a topping instead of syrup.

  42. 5 stars
    These are fantastic! The only step I added was separating the egg white, whipping to stiff peaks & folding them in. So good.

  43. 5 stars
    Made these with all white whole wheat flour and they turned out delicious!!! Such a winner, I will absolutely make them again!

    1. Hi Kelsey! Instead of storing the batter in the freezer, I’d suggest making the pancakes, allowing them to cool completely then freezing them in a single layer in a resealable plastic freezer bag. To reheat, microwave for 1 minute. Hope that helps :)

  44. 5 stars
    how much lower fat buttermilk can you get? the real thing’s only 2% fat!
    Lovely recipe resulting in ultra light and lusciously decadent pikelets.
    thank you for sharing.

    1. I haven’t tried substituting another flour for the all-purpose flour as it will alter the texture and density of the pancakes. Hope that helps!

    1. Hi Clarissa! I’ve never tried making this recipe without the whole-wheat flour, so I can’t say for certain what substitutes would work. Sorry I can’t be of more help!

    1. Hi there! I’ve never tried that substitution with this recipe so I can’t say for certain what the results would be. Let me know if you give it a shot!

  45. 5 stars
    Quality recipe! I followed the recipe mostly but instead of wholemeal flour i used 1 1/2 cups of SR flour and blended 1/2cup of oats. I also added 1 day old squishy banana from the kids lunchbox which gave them a beautiful subtle banana flavour. These was our family’s favourite panccake recipe so far and we will definitely be cooking them again… thanks so much.

  46. Can I use Kodiak waffle and pancake mix instead of the flour? Do I keep all the other ingredients the same?
    Thank you

    1. Hi Linda – I’ve never used a pancake mix with this recipe so I’m not sure if that would work. Let me know if you give it a shot!

  47. 5 stars
    Hey there :)
    was wondering if I could make the pancakes then store them in the fridge in an airtight container for a couple of days as I prepare my food every sunday for the whole week..
    thanks a lot for the video and the calories are prefect for 3 pancakes ! amazing recipe can’t wait to try it out for my family as we love pancakes

    1. Hi Maha! Instead of storing in the fridge, I’d suggest making the pancakes (allow them to cool completely) and freezing them in a single layer in a resealable plastic freezer bag. To reheat, microwave for 1 minute. Hope that helps :)

  48. 5 stars
    Hello, Thank you so much for posting this amazing recipe. They are the best healthy pancakes We have ever had. They are fluffy on the inside and crispy on the outside. I tries other ones before that the inside would never fully cook but not these! Best way to start the day!

    1. That should work, Teaha! To freeze, I’d recommend arranging cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. To reheat, microwave for 1 minute. Enjoy!

  49. 4 stars
    Hi Kelly ,
    this recipe looks quite amazing to me.Is the greek yogurt an essential ingredient ?If not ,is there a substitute for it?
    And you are a Gorgeous Lady

    Thanks!

  50. 5 stars
    Can I prepare the batter a night before i make it and leave it in the fridge to be used in the next day? Im afriad i wont have time to measure and put all the ingredients together in the morning…

    1. Hi there! 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.

    1. Hi Emma – You can definitely try adding protein powder but it likely will alter the texture of the pancakes. It should still work though! Let me know if you give it a shot.

  51. The only thing I did different was I beat the egg whites first then added the yolks and the rest of the wet ingredients. Then addded the dry mix.
    I’m 25 years in the food business; I’ve eaten at thousands of places and these are by far and wide THEE best pancakes I have ever eaten! Take a break from the restaurants and make these at home. Treat yourself; your family; the neighbors–anyone who you think deserves this pancake receipe gift from the gods!!!!!!

  52. hi i made these and they came out flat :( i seem to have problem with pancakes. also is 2% yoghurt, low fat ? i am in london and we get zero fat, low fat, & full fat yoghurt. thanks

    1. Hi there! It’s hard to say what might cause flat pancakes. Is your baking powder fresh? And you’ll want to use either low-fat or full-fat yogurt.

  53. Just made for a lazy Sunday Snowed in breakfast. Added Seville orange rind, ground cinnamon, cardamom, and ginger. Delicious. Just a note I. The directions, it is written “head” instead of heat the griddle. May want to edit. Thanks for the recipe!

  54. I do a keto friendly :Made almost the same way.
    Only I used Almond flour,instead of white or wheat flour. Instead of yogurt,because of the sugar, I used sour cream.have used cream cheese. Adding a few drops of liquid Stevia.then maple flavoring. Just because I’m doing LCHF (low carb high fat). Adding plenty of butter! Yummy

    1. Hi Jenifer! Substituting all-purpose flour in place of the wheat flour will alter the texture and density of the pancakes. And you’ll most likely need even more all-purpose flour than what the recipe calls for when using wheat flour. Hope that helps!

  55. Voilà Céline:

    250 mL whole-wheat flour

    250 mL all-purpose flour

    20 mL baking powder

    15 mL sugar

    2.5 mL salt

    355 mL unsweetened almond milk (or any other variety of milk)

    2 large eggs

    10 mL vanilla extract

    120 mL plain 2% Greek yogurt

    Maple syrup, for serving

    Fruit, for serving

    J’espère que ça t’aidera.

    1. Hi Ragad – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST to view the recipe.

    1. Hi there, Pokella! Oil or nonstick cooking spray is used in the pan just prior to spooning batter into it. Hope that helps!

  56. Hi there…the recipe looks great. But I’m french ;-) basic ingrédients I know, but specific ones…always a problem ;-) could you please give me the conversions in grams for the greek yogurt ? What page do you recommend for conversions (specific ingredients) ? Thank you.

    1. Hi there! If you’re viewing the site on a mobile device, click the green button that says TAP HERE TO READ THE FULL POST.

    1. Hi there! If you’re viewing the site on a mobile device, click the green button that says TAP HERE TO READ THE FULL POST.

  57. Since I’ve used your recipe and have had my many mouthfuls of satisfaction.. I have to say this is by far the BEST pancake recipe I’ve had incorporating whole-wheat flour into the recipe..

    Pancakes came out soft and fluffy which I wasn’t really expecting since all the other whole wheat recipes I’ve tried, always makes pancakes hard and densed and dry..

    This recipe, however, mind-blowingly good and it’s such a simple basic pancake but definitely a go-to.. I see myself adding more ingredients into this recipe to kick things up a few notches. Regardless it’s splendid on its own and with butter.. Amazing and thanks for sharing the love!

    Cheers,
    Sherry

  58. The text of this particular ad over laps the pancake article. I can’t see the recipe or any other article on this page. Can I find the ingredients and the how-to somewhere else?

    1. Hi Quiana – Thanks so much for bringing this to our attention. I am going to email you to get some additional details so we can troubleshoot this for you ASAP.

  59. Barbara,
    You can see the nutritional info on the ingredients packaging. My daughter is a Type 1 diabetic and we have to know carb counts for everything she eats so i just look at the lables on each ingredient or theres also a website called Calorie King and its great for fonding most any nutritional information. Also you can email me and u can try to help whenever I can. winks4me@yahoo.com
    Hope that helps

  60. I’ve been wandering through the links on Andie’s blog, admiring the tribe of blogger friends sharing the joy of her new book… and awesome recipes. SO FUN!! Love these pancakes… my family will love them. Now I’ve got to get my hands on a copy of the book :)

    1. Hi Barbara! I am unable to provide nutritional info for my recipes because I am not a registered nutritionist so I’d have no way of guaranteeing the info is 110% accurate, which is super important to me.

      1. 5 stars
        I tried these today but of course I messed with the recipe. I was trying to get rid of some lemon yogurt and I had more than a cup. I also was given extra large eggs at the store when I picked it up. So I had to do a little Adjusting with the flour. They came out super yummy. They were not as high as yours but if I had Whipped the egg whites it might’ve been the same.
        I also want to know if anybody else has the problem where I made two batches so if you get to the bottom they are not as fluffy so I started adding more baking powder or soda whatever the recipe uses and that seem to help a lot at the last part of the batch.
        Everything I do are there is only two of us, And I’m usually on a diet. So I make them ahead I put them in containers with parchment paper between each pancake. I usually freeze some and keep some out for the week. I think you get money for links so I’ll let you put a link out to the different sizes of round parchment paper on Amazon.
        Since I do this so often and I also make other things, so I bought different sizes and like 100 of each.
        I am always blocked on Facebook and I don’t even have a Twitter account anymore so I will put you on mewe and the other new ones. I also I still am able to use messenger. Getting off big tech!
        I’m going to have to try out more of your recipes this was really really good and I just found you I love to cook!