Nothing beats a stack of homemade pancakes, and these Greek yogurt pancakes are my go-to for a protein-packed, fluffy breakfast! With 13 grams of protein per serving, they’ll keep you full and energized. Plus, they’re made with a mix of whole wheat and all-purpose flour for the perfect texture. Whether you’re meal-prepping for the week or making a cozy weekend breakfast, this recipe is a must-try!
Table of Contents
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!
Why You’ll Love These Protein-Packed Pancakes
This recipe has been a reader favorite since 2016 when I originally shared it. Here’s why you’ll love it, too:
- 13 grams of protein per serving – Thanks to Greek yogurt and eggs, these pancakes are naturally high in protein without any powders or additives.
- The perfect balance of hearty and fluffy – A mix of whole wheat and all-purpose flour keeps them light while adding a boost of fiber.
- Meal-prep friendly – Make a big batch, freeze them and reheat for a quick, protein-packed breakfast anytime.
- Whole wheat and all-purpose flours: A mix of whole wheat and all-purpose flour gives you the best of both worlds: hearty and wholesome, yet soft and tender.
- Greek yogurt: A tangy, protein-packed addition, lending both moisture and flavor to your stack. Plus, it’s a great source of probiotics! For this recipe, I love using plain 2% Fage yogurt but feel free to experiment with any brand or fat percentage that you prefer.
- Baking powder: For tall, diner-worthy pancakes with a golden hue.
- Salt and sugar: Just a pinch of each to enhance and balance the flavors.
- Milk: I use unsweetened almond milk, but any milk will work.
- 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
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.
MAKE THE PANCAKE BATTER
- Mix the dry ingredients. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar.
- Combine the wet ingredients. In a separate bowl, whisk together the milk, eggs and vanilla extract.
- Bring it all together. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Stir in the Greek yogurt. Be careful not to overmix, a few lumps are a good thing!
COOK THE PANCAKES
- Heat a nonstick skillet or griddle over medium heat and spray with cooking spray. Using a ladle or a measuring cup, spoon ¼ cup of batter onto the pan and cook just until bubbles form around the edges (about 3 minutes).
- Flip and cook for about 90 seconds more or until risen and cooked through. Repeat with the remaining batter.
- Pancake batter is best made fresh! Letting it sit too long can cause the leavening agents to lose their effectiveness, leading to flatter pancakes. 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! Overmixing will overwork the gluten, leading to dense, chewy pancakes instead of light and fluffy ones.
- Start with medium heat and adjust as needed. If your pancakes brown too quickly on the outside but remain undercooked inside, lower the heat slightly for even cooking. Too high, and the outsides will burn before the insides cook through. Aim for that perfect golden-brown color by taking your time.
- Adjust the sweetness to your taste. Want a hint of sweetness? Keep the sugar as is. Prefer a more neutral pancake to top with syrup, fruit or nut butter? Simply omit it!
- 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. This keeps them warm until you’re ready to serve.
- Use aluminum-free baking powder. For the best flavor when making pancakes from scratch, avoid baking powders that contain aluminum. They can leave a bitter or metallic taste in your pancakes.
Topping Ideas
The best part of pancakes? The endless topping possibilities! Here are a few ideas to make your Greek yogurt pancakes even more irresistible:
- A drizzle of maple syrup (or try honey for a lighter sweetness!)
- Fresh berries or a sliced banana with a sprinkle of cinnamon
- Almond or peanut butter (I like to spread it thick for a satisfying, nutty twist and even more protein)
- A sprinkle of homemade granola for added texture
- Chopped nuts like walnuts, pecans or slivered almonds
Savory Options
- A poached egg
- Sautéed spinach, mushrooms and a sprinkle of feta for a savory pancake experience
- Crispy bacon or turkey sausage
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. The best way to freeze 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.
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.
Frequently Asked Questions
If your pancakes aren’t rising, your baking powder may be expired. Also, make sure not to overmix the batter—it should be thick and slightly lumpy.
Yes! Waffle recipes typically need more fat, so I’d recommend adding 2 tablespoons of melted butter or coconut oil to the batter.
You can swap it for all-purpose flour, but you may need slightly more flour to achieve the right batter 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.
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!
Nutrition
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I love these, they’ve permanently been bookmarked on my phone for easy finding! It makes me happy to know they’ve got protein too as a lot of mornings that I plan to have eggs for breakfast I just can’t bring myself to it lol
Thrilled you’re enjoying the recipe, Kate!
My husband is the pancake monster and told me I could sell these pancakes. I agree they are delicious and leave one with a healthier feeling after having eaten a stack of pancakes. Love your tips and the one on this recipe, about using aluminum-free baking powder! Where have I been?
So glad you enjoyed it!
This has been my go-to pancake recipe for a fee years now! My kids (and their friends at sleepover breakfasts) love them, but little do they know that they are getting fiber and protein in this yummy and healthy treat. We recently moved to Spain, and the kids here always ask me to make them :) Thank you!
Love reading this, Tina!
So easy to make and delicious. I add some seeds also.
I’m so glad you enjoyed the recipe, Luiza!
Delicious !!!
So glad you enjoyed the recipe, Astrid!
I’ve made pancakes from many recipes for decades with organic wheat that I grind myself. I love this recipe the most! Thanks so much!!
Thrilled to read this!
Love this recipe! I make it twice a week and my husband also loves it. Xoxo
I’m so thrilled you’re enjoying it, Erika!
Wish I could give 10 stars!! Best pancakes I’ve ever made and I’m never using a different recipe again. The name of the recipe is 1000% accurate. FLUFFY indeed!
Thrilled you enjoyed the recipe, Kayla!
Why is there so much baking powder? I knew it seemed strange to add so much, but I went with it…. My 3 year old daughter can’t even eat them, calling them “spicy”…. I agree…. Tastes like chemicals.
Hi Kristen – I’ve never experienced a “spicy” flavor before. Did you add 4 teaspoons? And did you confirm your baking powder is fresh?
I’ve had that happen with muffins before when the baking powder went bad. Basically it starts to clump up and doesn’t mix in well. I know what you mean by it being disgusting though as it totally overpowers everything else. :(
I’ve struggled to make homemade pancakes that weren’t hard little frisbees and WOW! This recipe blew me away with its fluffiness! I upped the ante and served them with lemon curd and meringue, which took it to another level. But even as a simple, unadorned pancake, it shines!
I’m so thrilled to read this, Sophie!
This is one BANGER of a pancake recipe! They turned out perfectly. One tip: I let the batter rest for about 2 minutes before putting it on the griddle. This seems to help with the fluffy factor (because it gives the baking powder a little time to do its thing. I sent my H out for raspberries because I just wanted the pancakes to look pretty like in your pictures and just WOW. Thank you for a great recipe!
So glad you enjoyed it, Amanda!
These were delicious and super easy to make- I added berries and they were a big hit!q
So glad you enjoyed it, Laura!
Delicious! My kids loved it.
So glad you enjoyed it, Sarah!
These were DELICIOUS, fluffy, moist, and I feel good about eating them. I have made these and frozen some to reheat later too and they’re just as delish in the toaster.
I’m so glad you enjoyed the recipe, Jess!
Mine were so so flat
Hi Gabrielle – Was your leavener fresh?
Sooo good,! l made them in a blink of an eye.
I used 1 cup of each wholemeal flour and plain flour.
Thank you for your recipe
So glad you enjoyed the recipe, Teresa!
This is my go to Sunday morning recipe. Family favorite!
Thrilled to read that, Peti!
Made this recipe with bread flour instead of the mix of whole wheat and all-purpose (it was all I had) and skipped out on the vanilla (didn’t have any), and they still turned out great! Super yummy. Made about 26 pancakes, ate some, and froze the rest for later :) What method do you recommend to reheat them?
I’m thrilled to hear that you enjoyed the recipe, Mary! The best way to reheat if frozen is by microwaving them in 30 second increments!
TOTALLY the BEST!!
I’m so happy to hear that you enjoy the recipe, Angela!!
Thank you for this quick and awesome recipe. Just made it, very fluffy and very yummy!
This will be my go to recipe ❤️
I’m thrilled to hear that you enjoyed the recipe, Evgenia!
Oh my goodness! First yogurt recipe we’ve tried and I don’t feel the need to try another.
This was so moist and tasty! We use less syrup because, well, we just didn’t need it for moisture or flavor.
We threw a few blueberries on top of a few pancakes as they were cooking and they were great as well.
I will not be buying pancake mix again….love them!
I’m so thrilled to hear that you enjoyed the recipe, Sue! Great idea with adding the blueberries!
Very good, made lots – everyone loved esp. 3yr,9,&12 yr old , froze extras ,
I’m so glad to hear that you and your kids enjoyed the recipe, Brenda!
Best recipe
I’m so glad you enjoyed the recipe, Mae!
Really nice pancakes, fluffy and not dry. However the batter was too runny so next time I will add another 1/2 cup of flour plus 1 tsp of baking powder. I am not sure if that was because we only used white flour rather than wholegrain/white mix? But delicious and will make again – which is the important thing!
So glad you enjoyed the recipe, Vanessa! You can try adding more flour, but yes the density of the two flour types is different.
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!
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.
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.
I’m thrilled you enjoyed the pancakes, Emma!
These are so fluffy & delicious! I feel good about making them for my family since they are on the healthier side.
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!
I’m so glad you enjoyed the recipe, Ire!
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.
I’m so happy you and your family have been enjoying the pancakes, Leah. :)
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!
I’m thrilled you enjoyed the recipe, Christine!
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
I’m so glad you enjoyed the pancakes!
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.
Awesome! I’m so thrilled you enjoyed the recipe, Kate!
These were awesome! Cut the baking powder in half, used monk fruit sweetener instead of sugar, used vanilla Greek yogurt and added blueberries.
O
M
G
So glad you enjoyed the pancakes, Regan!
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!
Excellent! I’m so thrilled you enjoyed the recipe, Shea!
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.
I’m so happy you enjoyed the recipe, Judy! I have a recipe for Oatmeal Pancakes that you might be interested in: https://www.justataste.com/raspberry-oatmeal-pancakes-recipe/ :)
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.
This is what I love to read, Jeri! So glad your granddaughter enjoyed the pancakes so much!
Any chance of adding weights as well as cups, we’re not all American.
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. :)
New favorite pancake recipe ❤️
5 stars! So fluffy and moist
I’m so happy to read this, Michelle! Thrilled you enjoyed the recipe!
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.
You are so welcome, Cheryl! I’m thrilled you enjoyed the recipe!
Really good flavor and texture!
I’m so glad you enjoyed the recipe, Steve!
These are so fluffy and tasty. My family including my 7 year old son gave them rave reviews. I added a some cinnamon and a little nutmeg for spice.
Love reading this, Anita! I’m so glad your family enjoyed the pancakes!
Fluffiest pancakes every! And soooo yummy and tasty! as a pancake lover this is my dream
So glad you enjoyed the recipe, Meg!
I didn’t have cooking spray so I used canola oil on my stovetop, and I don’t think it worked. The taste of pancake is nice, but mine didn’t turn out flight or fluffy at all :(. I think I am pancake challenged!
Hi Flora – Is your baking powder fresh? Also, it’s important not to overmix the batter. You actually want some lumps in it. :)
This is the third time I’ve made these no-fail, light and fluffy pancakes. I substituted oat flour in place of wholewheat, as was out of WW, and 10% greek yogurt. This is now my go-to pancake! No more store-bought mixes. Delish!
AMAZING! I’m so thrilled you’ve been enjoying the recipe, Dagmar!
Can I use this recipe for waffles? We love these as pancakes but wanted to try waffles. I’m wondering what I might need to add/ or take out to make them work. Thinking maybe some oil or butter…..some type of fat to keep them a bit crispy?
Love your recipes!!!
Hi Sarah! 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!
This recipe is Amazing! My daughters love it I’m so happy I found this recipe but sad I didn’t find it earlier. We have been making them weekly and now I need start prepping some for the freezer because they are so loved at home xx this week will be adding some blueberries :)
LOVE reading this, Leiny! I’m so thrilled your family has been enjoying the pancakes :)
I made this recipe the other day and it resulted in the most wonderfully fluffy pancakes! Absolutely delicious!
Woohoo! I’m so thrilled you enjoyed the recipe, Stephanie!
This is my family’s go to recipe since we found it! Delicious, nutritious and filling!
Thank you
I’m so happy you’ve been enjoying the recipe, Luisa!
I used 1/2 AP flour 1/2 almond flour and added 1 tsp chia seeds – came out awesome! Will make with all types of yogurts moving forward!
Awesome! I’m so glad you enjoyed the pancakes, Masuma!
I’ve been making these pancakes for a while now and feel bad I haven’t commented earlier!
They are by far the best pancakes I’ve made, and I’ve tried a lot of recipes.
I love them, but more importantly my children love them.
They puff up amazingly, making them light, soft, fluffy and utterly delicious.
I always make a generous batch and keep some in the fridge for a few days for easy breakfast and/or freeze some.
This is what I love to read, Caroline! I’m thrilled you and your family have been enjoying the recipe! :)
Beautifully fluffy, no-fail pancakes. The family loved them. Even better studded with chocolate chips, berries or chopped fruit.
I’m so thrilled your family enjoyed the recipe!
Best pancakes – fluffy, tasty, and they keep you full for ages. They also freeze well. Revive in microwave.
I’m so thrilled you’ve been enjoying the recipe!
These turned out so good! I didn’t have greek yogurt, so I used Activia. I also only had all purpose flour, so I used 2 cups of that. Thank you so much! This recipe beats any boxed pancake mix by far. It also opens up so many possibilities for flavor! I used strawberry yogurt, but next time I may try blueberry or strawberry banana… cherry, key lime!!!
Yessss! I’m so glad you enjoyed the recipe, Jschanda!
The pancakes are definitely amazing! The lower rating is due to the inability to find nutrition info like calories, etc. I have printed the recipe so that I don’t have to find it again. It is my go to for pancakes in the future! BTW, I substituted rolled oats for the whole wheat flour. Perfection!
I’m so glad you enjoyed the recipe, Linda! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Too difficult to find nutrition information. How many calories, etc.
Hi Linda – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
This recipe is my favorite.
I’m thrilled you’ve been enjoying it, Sumru!
This is my go to recipe.
I always have Greek yogurt in the house and this is a fantastic way to use it! Pancakes are always fluffy and moist and this batter makes for a great canvas for any of your favorite pancake add ins.
I never end up having whole wheat flour so I just double the AP flour and these still come out great. I do like to add in some flaxseed meal to make them more fibrous (though by no means are these unhealthy without it).
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Brian!
Great pancakes!
I’m so glad you enjoyed the recipe, Cindy!
Could you use a sugar substitute like canderel?
I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!
I’ve made this recipe with 3 tsp of baking powder, 1 full cup of yogurt and added one lemon’s zest. It came out amazing! The pancakes were fluffy and stayed fluffy even after I refrigerated a few leftover ones. Will be making it again for sure.
Awesome! I’m so glad you enjoyed the recipe, Julie!
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.
The healthiest, best pancake recipe I’ve personally made. My two year old loves them too! Will certainly make these again!
Thank you!
Yay! I’m so happy to read this, Jay!
Great recipe. I reduced baking powder to 2 teaspoons because 4 teaspoons seems to impart an off- taste.
I only had non-fat Greek Yogurt on hand so I added2 Tbsp of melted butter.. I also had to use 2cups of unbleached flour instead of some whole wheat flour.”
These were deliciously light in texture and wonderful in flavor.
I’m thrilled you enjoyed the pancakes, Karen!
Wow best crumpet recipe I’ve ever tried! Super easy to make and absolutely delish!
I didn’t see a carb count. Did I just overlook it. I would use Greek yogurt.
Hi Sharon! You can find the estimated carb count by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
I used the 4 tsp baking powder and did notice the taste was off as well. But the pancakes certainly were fluffy! I also used white whole wheat flour (made from the white wheat berry) which gave it a smooth texture. Thanks for the subs and additions; I’ll try it next time.
I want to try this recipe in the next couple of days. I only have vanilla Greek yogurt, not plain, so I’m thinking I can eliminate the sugar. I plan on keeping the vanilla since it is part of the liquid/dry ratio. Do those ideas make sense?
That should work out perfectly, Jeannine! Looking forward to reading your results!
This is my go to recipe for pancakes or waffles! I’ve made this recipe so many times – with and without Greek yogurt (I didn’t have any on hand) and they still turn out wonderful. Thank you Kelly!!
You are so welcome, Cat! I’m thrilled you’ve been enjoying the recipe!
Made it twice last week with walnuts and chocolate chips. I had almond soy milk in the fridge, and also I added cinnamon powder. They turned out so well!
My mom loved them! It is better than pancakes at macdonald’s!
I’m sharing the recipe with my sister and thanks for the wonderful and easy recipe!
I’m thrilled you enjoyed the recipe, Yiwei!
Yummy ☆☆☆☆☆☆☆
I used half oatflour and among meal + flour to make this and it was a hit
Love reading this, Mia!
Delicious pancakes served with delicious NB maple syrup, such a delightful brunch item.
I’m thrilled you enjoyed the recipe, Kim!
I absolutely love this recipe, its the only pancake recipe i make. I add pumpkin and pumpkin spice , apples, bananas. Thank you for sharing!!!
YUM! I’m thrilled you’ve been enjoying the recipe, Monica!
How can I convert for waffles?
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!
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.
I’m so glad you enjoyed the recipe, Christine!
Thank you for this amazing recipe. I made it with almond flour, blueberries and it turns out great.
You are so welcome, Mariangel!
So glad we came across this recipe. The pancakes are delicious and fluffy. Thank you for sharing!!
You are so welcome, Kristina! I’m so glad you enjoyed the recipe!
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
Love reading this, Andy! I’m thrilled you and your daughter enjoyed the pancakes!
Perfect and fluffy EVERY TIME!
I’m so thrilled you’ve been enjoying the recipe!
Delicious! Absolutely perfect thanks
I’m thrilled you enjoyed the recipe, Sophie!
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
Awesome! I’m so glad you enjoyed the recipe, Madalene!
Fantastic pancakes, great recipe!
Thank you!
I’m so thrilled you enjoyed the recipe, Sandra!
I made this recipe this morning. The pancakes were amazing! Thank you!
You are so welcome, Helen! I’m thrilled you enjoyed the recipe!
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?
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!).
Hi
I’d love to make these. If I only have all purpose flour are there any changes I can make to still get the same amazing pancakes? Thank you for all your wonderful recipes ❤️
Hi there! Substituting all-purpose flour in place of the wheat flour will alter the texture and density of the pancakes. I’d recommend trying one of my other pancake recipes: https://www.justataste.com/?s=pancakes :)
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!
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!
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.
Woohoo! I’m so thrilled you enjoyed the recipe, Emilia!
Love these!!! So easy and fluffy. Frim family favourite now, thank you
I’m thrilled your family enjoyed the pancakes, Alexis!
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!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Zoe!
Fluffy & great tasting
I’m so glad you enjoyed the recipe, Sandie!
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!
Great tips, Angie! I’m thrilled you enjoyed the recipe!
How many calories are the pancakes per serving?
BTW Great recipe! Love it!
Hi there! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Beautiful, fluffy, amazing.. Best fluffy pancake recipe, ever!! ❤️
I’m thrilled you enjoyed the recipe, Lora!
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.
Awesome! I’m so glad you enjoyed the recipe!
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!
I’m so glad you enjoyed the recipe, Jordan!
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!!!
I’m so thrilled your family enjoyed the recipe, Stacy!
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!
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!
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.
You are so welcome, Lynn! I’m glad you enjoyed the recipe!
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.
I’m so glad you enjoyed the recipe!
Love your French style crepes, filled with fresh strawberries. :)
From;
Wisconsin
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
Love reading this, Kaci!
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!
LOVE this! I’m so thrilled you’ve been enjoying the recipe, Logan!
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.
I’m thrilled you enjoyed the recipe, Haley!
Surprisingly delicious! I used skyr yogurt which is very thick, so I added 65 ml of milk and it turned out great. Thanks!
I’m so glad you enjoyed the recipe, Cristina!
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.
I’m so thrilled you enjoyed the recipe, Daniela!
Soooo easy to make and sooooo delicious!! Loved the recipe xxx
I’m thrilled you enjoyed the recipe, Jeann!
Can I use fat free Greek yogurt to make these? Will it affect the fluff factor at all?
Yes, that will work! Should have a very minimal effect.
delicious! and easy!
I’m thrilled you enjoyed the recipe, Teagan!
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.
Love this! I’m so glad you enjoyed the recipe, Jennifer!
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.
I hope you enjoy the pancakes, Susan! :)
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!
Yay! I’m so thrilled you enjoyed the recipe, Liz!
These pancakes taste amazing! However, ours didn’t come out as fluffy for some reason. Any tips?
Hi Isobel! It’s hard to say what might cause flat pancakes. Is your baking powder fresh?
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!!!
I’m so glad you enjoyed the recipe, Francesca!
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.)
Thanks for your comment, Val! :)
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!
I’m so thrilled to hear this, Jessie!
extremely fluffy…new go-to-pancake recipe
So glad you enjoyed the recipe, Alicia!
I made these fluffy babies today and added blueberries and walden farms pancake syrup. I used cashew milk. They were excellent.
I’m so glad you enjoyed the pancakes, Sharon!
Could you add just 1 cup of milk and 3/4 cup of yogurt? Or would that mess with the consistency?
That should work! The batter may be a little thicker, but it should still be scoopable :)
Love the recipe , I definitely rather make them this way then the box.
thanks for sharing.
You are so welcome, Angela! I’m glad you enjoyed the recipe!
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?
Hi Jeremy! What type of milk did you use?
Outstanding; I just added some blueberries into the batter and topped the pancakes with Stonewall Kitchen Wild Maine Blueberry syrup for an exceptional breakfast.
I’m so thrilled you enjoyed the recipe, Bill! Love your addition of blueberries!
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!
Enjoy!
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!
Amazing! I’m so thrilled you enjoyed the recipe, Helen!
The best pancakes recipe I’ve tried so far! I’ve followed the recipe closely and it turned out perfect! Thank you
Woohoo! I’m so glad you enjoyed the recipe, Pauline!
The best recipe of pancakes I’ve tried so far! I’ve followed closely the recipe and it turned out perfect! Thank you
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!!!
Love hearing this! I’m thrilled you enjoyed the recipe!
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?
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.
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!
The 0% totally works! And you can use the same amount :) And just use all all-purpose flour!
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!
I’m so glad you enjoyed the recipe!
can you just use all purpose flour
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.
Hi! Could I use all whole wheat flour? And instead of sugar, you think honey would work?
Hi Valeigh! I haven’t tried those substitutions as doing so will alter the texture and density of the pancakes.
Can I double check if the baking powder amount is too much? 4 teaspoons seeems a lot
Hi Joelle – The recipe is correct as written, 4 teaspoons baking powder.
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.
I’m so thrilled to hear this, Matt!
Is the 310 calories per pancake or the whole serving (3 pancakes)?
Hi Rana! The nutrition facts are for 3 pancakes (1 serving).
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.
Thrilled to hear you enjoyed the recipe, Gigi!
I have 0% greek yogurt. Would that work?
Yes!
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.
Awesome! I’m so glad you enjoyed the recipe, Tia!
I followed the exact recipe and just wanted to say they were delish.
Awesome! I’m so glad you enjoyed the recipe, Tracie!
These are fantastic! The only step I added was separating the egg white, whipping to stiff peaks & folding them in. So good.
could you replace the whole wheat flour with rolled oats/oat flour?
Hi Ella Anne! I’ve never tried using rolled oats or oat flour with this recipe so I can’t say with certainty what the results would be. However, I do have a recipe for Raspberry Oatmeal Pancakes if you’re interested: https://www.justataste.com/raspberry-oatmeal-pancakes-recipe/ I hope this helps!
Made these with all white whole wheat flour and they turned out delicious!!! Such a winner, I will absolutely make them again!
Woohoo! Love hearing this, Alexandra. I’m so glad you enjoyed the recipe!
What do you think about freezing the extra batter for later?
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 :)
Hi may i know the measure in grammes for 1 CUP.? Thanks for your help.
Hi Annick – I don’t measure my ingredients in grams, but perhaps you’ll find this conversion table helpful: http://dish.allrecipes.com/cup-to-gram-conversions/
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.
Can you exchange the white flour for another flour?
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!
What could u use instead of whole wheat flour?
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!
Can these be made with gluten free flour?
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!
Can I use low fat buttermilk. Looking forward to making these pancakes.
Thank-you
That should work!
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.
My new favorite pancake recipe!
Love hearing this, Kim! Thrilled you enjoyed the recipe!
Can I use Kodiak waffle and pancake mix instead of the flour? Do I keep all the other ingredients the same?
Thank you
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!
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
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 :)
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!
Love hearing this, Nathalie! I’m thrilled you enjoyed the recipe!
Best recipe ever!
Could these be made ahead and frozen? I’m looking for quick school day breakfast ideas. Thanks!
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!
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!
It would be for this recipe, but feel free to check out our other most popular pancake recipe for Light and Fluffy Pancakes that doesn’t use yogurt: https://www.justataste.com/light-and-fluffy-buttermilk-pancakes-recipe/
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…
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.
Hi ..vould I substitute any of the flour for protein powder or will it ruin the texture?
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.
Wow! These are literally the best pancakes I’ve ever made. And I’ve tried many recipes . Thank you!
Love hearing this, Keely! I’m so thrilled you’re enjoying the recipe!
Just made these pancakes for brunch, they were a hit! Added blueberries and mini chocolate chips
So glad you enjoyed the recipe, Asha!
Can these be made with all white whole wheat?
I haven’t tried that substitution yet, Terry, but let me know if you give it a shot!
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!!!!!!
Awesome! So glad you enjoyed the recipe!
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
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.
Hi there,
How many pancakes per serving?
Thanks!
Hi Heidi! Depends how large you make them!
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!
So glad you enjoyed the recipe! And thank you for the heads up about the typo :)
Looking delish for a lazy breakfast. Yum!
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
Do you have the macro’s on this? And will these be good to bake on a sunday and eat all thru the work week?
Hi Shannon! I’d recommend serving them shortly after making them.
Can I use more white flour if I don’t have wheat flour?
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!
Is there a gluten free option?
Can we use ordinary yogurt if Greek yogurt is not available?
Absolutely!
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.
Can I get full recipe
Hi Ragad – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST to view the recipe.
Is oil required for the pancakes or it should just be put into the pan?
Hi there, Pokella! Oil or nonstick cooking spray is used in the pan just prior to spooning batter into it. Hope that helps!
I love the recipe
I want to try all the recipes posted.
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.
Thank you for sharing youre recipe…
where can i get the recipe???:))
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.
Can i please get the full recepe
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.
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
Wow! So glad you enjoyed the recipe, Sherry :)
Thanks for all the wonderful recipes!
You are so welcome, Carly!
Hai. I really love your cooking and recipes
Thanks so much!
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?
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.
Can not made quick enough your Fluffy Greek Pancakes. My family favourite, thank you
Kaye
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
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 :)
would be nice to have break out of the calories, fat, protien and what not.
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.
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!
Woohoo! I’m so thrilled you enjoyed the recipe, Elaine!