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–+ servings
A stack of Greek Yogurt Pancakes topped with fruit

Fluffy Greek Yogurt Pancakes Recipe

These Greek yogurt pancakes are light, fluffy and packed with protein! Best of all, they're freezer-friendly for easy meal prepping—make a batch, freeze and reheat for a quick, nutritious breakfast anytime.
4.85 from 178 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.

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.
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