Greek Yogurt Pancakes are fluffy, flavorful, and so easy to make. Perfect for stacking high and loading with your favorite toppings.

Syrup being poured over a stack of Greek Yogurt Pancakes.
chelsea

author’s note

The Secret to Perfect Pancakes? Greek Yogurt!

I’ve made more pancakes than I can count, from classic buttermilk to chocolate chip to banana pancakes. But the day I tried making pancakes with Greek yogurt was a total game changer.

I had a half-used container of yogurt sitting in the fridge and decided to swap it in for milk. The result? Pancakes that were fluffy yet moist with just a touch of tang. They cooked evenly, browned beautifully, and my kids devoured them before I could even get the syrup on the table.

Why I Love Greek Yogurt Pancakes:

  1. Protein: Greek yogurt gives a nice protein kick and helps keep you full.
  2. Better flavor: They’re a little tangy and super flavorful.
  3. Light & fluffy: The combo of yogurt and leavening makes them extra soft and fluffy.
  4. Stays moist: The yogurt keeps the batter from drying out, so the pancakes stay nice and tender.
signature
Blueberry syrup being poured over the pancakes.

Ingredients

IngredientSwaps & Tips
Flour & CornstarchAll-purpose flour is best. Cornstarch lightens the texture, but if you don’t have it, just use more flour.
Greek YogurtAny plain or vanilla Greek yogurt works. I love honey vanilla for extra flavor.
Baking PowderEssential for lift and fluffiness. Do not skip it.
MilkUse regular, almond, or oat milk. Just keep the batter consistency the same (thick but pourable).
EggsAdd richness and help bind the pancakes. For thicker pancakes, separate the eggs and whip the whites before folding them in.
Vanilla ExtractA must for flavor. Try lemon zest or cinnamon for fun variations.

Quick Tip

Use a soup ladle or 1/3 cup measure to pour pancake batter neatly onto the skillet. A squirt bottle works well too.

Stack of Greek Yogurt Pancakes.

How To Make Greek Yogurt Pancakes

  1. Mix Dry Ingredients: Flour, cornstarch, sugar, baking powder, and salt.
  2. Combine Wet Ingredients: Greek yogurt, milk, eggs, and vanilla.
  3. Fold Together: Wet ingredients into dry.
  4. Cook: In a buttered skillet or griddle until golden.
  5. Serve: With your choice of syrup or toppings.

Featured Comment

“These pancakes were delicious 😋 I made these for my family and everyone enjoyed the texture and flavor. Thank you so much!”

– Marti
23 More Reviews

Storage

  • Make-Ahead Batter: Mix dry and wet ingredients separately the night before. Combine in the morning for quicker pancakes.
  • Leftovers: Store cooled greek yogurt pancakes in an airtight container in the fridge for 2–3 days.
  • Freezer-Friendly: Stack with parchment paper between each pancake and freeze in a zip-top bag for up to 2 months. Reheat in a toaster or oven.

Top Your Pancakes With:

Tap stars to rate!
5 from 2 votes
Stack of Greek Yogurt Pancakes.
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Greek Yogurt Pancakes

By Chelsea Lords
Start your day with a stack of nutritious Greek Yogurt Pancakes! They’re packed with protein, loaded with flavor, and super easy to whip up. Filling and delicious!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 pancakes

Equipment

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons cornstarch
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup Greek yogurt full-fat vanilla honey flavor; I highly recommend Greek Gods
  • 3/4 cup whole milk plus 1–3 tablespoons
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 lemon or 1/2 teaspoon cinnamon, optional
  • Unsalted butter for cooking

Instructions 

  • Stir together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the yogurt, milk, eggs, and vanilla. For a fun hint of flavor, add in either 1 tsp grated lemon zest or 1/2 tsp cinnamon (but not both!) Add the wet ingredients to the dry ones, mixing only until just combined. Be careful to not overmix.
  • Melt 1 tablespoon butter in a large skillet or griddle over low to medium-low heat until it bubbles. Pour the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2–3 minutes or until bubbles appear on top and the underside is lightly browned. Flip the pancakes and cook for another 1–2 minutes until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
  • Serve with maple syrup or blueberry syrup (see post for recipe).
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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23 Comments

  1. Claudia says:

    5 stars
    These pancakes were delicious 😋 I made these for my family and everyone enjoyed the texture and flavor. Thank you so much!

    Reply
    1. Chelsea Lords says:

      Yay! So thrilled to hear this! Thanks Claudia! 🙂

      Reply
  2. Peter says:

    Miss pretty Chelsea messy , this is a wonderful and yummy in my mouth pancake

    Reply