Greek Yogurt Pancakes

This post may contain affiliate links. Please read our disclosure policy.

This Yogurt Pancake recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.

If you haven’t tried adding Greek yogurt to your pancake batter, you’ve been missing out! These Greek yogurt pancakes are next-level good. A little tangy, super fluffy, and the kind of breakfast you’d happily eat for dinner. Using yogurt in pancakes might sound a bit out there, but trust me on this. Stonyfield’s Organic Whole Milk Greek Yogurt not only adds a creamy texture, it adds 20 grams of protein and makes me feel good about what I’m putting on my plate.

Want to save this recipe?

Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

Email *

Save Recipe

You might be wondering, yogurt in pancakes, really? Yes, 100%! The Greek yogurt’s consistency contributes to an ultra-fluffy texture. When yogurt reacts with the baking powder and baking soda, it creates pockets of air that make the pancakes rise beautifully as they cook, resulting in a soft and airy interior. Think of it as giving your pancakes a little lift. But it’s not just about flavor and fluffiness. It’s about the quality of ingredients.

If you’re a Feel Good Foodie regular, then you know how much I love Stonyfield Organic Greek Yogurt! The commitment of Stonyfield to using high-quality ingredients without harmful pesticides means that my pancakes aren’t just tasty, but that they’re also made with care and consciousness in mind, which makes me feel good about feeding them to my family. Having had the pleasure of visiting one of their manufacturing locations, it was immediately evident to me why their yogurt stands out. Stonyfield isn’t just about a creamy texture or taste. They’re truly about the journey behind each tub – high-quality organic ingredients, the absence of harmful pesticides, and genuine care for the environment, which I love!

WHY YOU’LL LOVE THESE fluffy GREEK YOGURT PANCAKES

• Change from the Norm: If your pancake routine feels a bit repetitive, adding Greek yogurt is the twist you didn’t know you needed. It imparts a slightly tangy undertone that livens up the typical pancake taste.
• No More Flat Pancakes: The Greek yogurt, combined with the baking agents, results in fluffier, airier pancakes that rise beautifully.
• Boosted Nutrition: Greek yogurt doesn’t just add flavor – it ups the protein content too, turning your stack into a more filling, energizing breakfast.
• Easily Customizable: Top with fruits, a dash of cinnamon, or even chocolate chips to customize them to your palate. They’re versatile and pair well with various toppings.

INGREDIENTS TO MAKE GREEK YOGURT PANCAKES

• All-Purpose Flour: This is the base for our pancake, giving it structure and that classic, soft texture.
• Light Brown Sugar: A hint of molasses sweetness that complements the tang of the Greek yogurt.
• Greek Yogurt: I use Stonyfield Organic Whole Milk Greek Yogurt for this recipe. This not only introduces moisture but also a unique tanginess that takes these pancakes to new heights.
• Milk & Eggs: They work together with the yogurt to give the pancakes their moistness and binding.
• Baking Essentials: Baking powder, baking soda, and salt are necessary for that perfect rise and golden brown hue.
• Vanilla Extract: For that subtle aromatic sweetness which pairs well with almost any topping.

How to make Greek yogurt pancakes from scratch

With just a handful of pantry staples and a couple of simple steps, you’ll be on your way to making protein-packed pancakes the whole family will love!

Make the pancake batter

1. In a large bowl, whisk the eggs until blended.
2. Then whisk in the Greek yogurt, milk, and vanilla extract.
3. Add the dry ingredients to the wet ingredients.
4. Stir the dry ingredients into the wet ingredients until just combined, being careful not to over-mix; a few lumps are okay.

Cook the yogurt pancakes

1. Heat a large nonstick pan. Spray with nonstick cooking spray. Using a measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom.
2. Then flip and cook on the other side until risen and cooked through.

TIPS FOR MAKING THE BEST GREEK YOGURT PANCAKES

1. Consistency is Key: Your batter should be thick, but pourable. If it’s too thick, it might not spread properly in the pan, resulting in uneven cooking. If too runny, you might end up with thin pancakes. Adjust with a splash of milk or a sprinkle of flour as necessary.
2. Gentle Mixing: Overmixing can make your pancakes tough. Mix until the dry and wet ingredients are just combined, even if there are a few lumps left.
3. Aluminum-Free Baking Powder: To avoid an off-taste when making pancakes from scratch, opt for aluminum-free baking powder. This ensures you won’t be eating bitter, almost metallic-tasting pancakes.
4. Perfect Heat: Start with medium heat, and adjust as needed. If your pancakes are browning too fast, reduce the heat a bit.
5. Test Run: Before cooking the whole batch, make a small test pancake. This way, you can adjust the batter’s consistency or the stove’s heat if needed.

POPULAR SUBSTITUTIONS & ADDITIONS

• Alternative Flours: Swap out all-purpose flour with whole wheat, almond, or oat flour for a different texture and flavor.
• Sweetener Variety: Instead of light brown sugar, you can use a granulated sugar substitute like coconut sugar.
• Add-ins: Consider mixing in blueberries, chocolate chips, or even a dash of cinnamon or nutmeg to the batter for extra flavor.

TOPPINGS TO ELEVATE YOUR GREEK YOGURT PANCAKES

• Fruit Medley: Fresh berries such as strawberries, blueberries, and raspberries add not only a burst of sweetness but also vibrant color. Sliced bananas or kiwi can also be a great addition.
• Nut Butters: A drizzle of almond, peanut, or cashew butter adds a creamy texture and a nutty flavor.
• Whipped Cream and Yogurt: A dollop of whipped cream or a spoonful of Greek yogurt can add a creamy texture. For added flavor, you can even mix a bit of honey or vanilla extract into the yogurt.
• Nuts and Seeds: Chopped nuts like almonds, pecans, or walnuts provide a nice crunch. Chia seeds or flaxseeds can sprinkle on top for a nutritional boost.
• Chocolate Lovers: Chocolate chips, chocolate shavings, or a drizzle of chocolate sauce can satisfy any chocolate cravings.
• Tropical Twist: Consider adding coconut shreds, pineapple chunks, or even a drizzle of passionfruit sauce.
• Warm Syrups: Apart from the classic maple syrup, try experimenting with agave nectar, honey, or fruit-infused syrups.

How to Store & Reheat Greek Yogurt Pancakes

If you find yourself with leftover pancakes storing them properly ensures they remain just as good for round two. Here’s how to do it:

1. Cool Completely: Before storing, ensure the pancakes have cooled to room temperature. This prevents them from becoming soggy due to condensation.
2. Refrigerate: Layer the pancakes between sheets of parchment or wax paper inside an airtight container or a resealable plastic bag. This keeps them from sticking together.
3. Reheat: To bring them back to their fresh-off-the-griddle glory, preheat your oven to 350°F (175°C). Lay the pancakes out in a single layer on a baking sheet and warm for about 10 minutes. Alternatively, you can microwave them for 20-30 seconds, but the oven method retains their crispness better.

How Long Will Yogurt Pancakes Last in the Fridge?

Greek yogurt pancakes can stay fresh in the fridge for up to 3 days. Make sure they’re sealed well to preserve their moisture and flavor.

Can I Freeze Greek Yogurt Pancakes?

Absolutely! Once cooled, arrange your pancakes in a single layer on a baking sheet and freeze until solid (about an hour). Transfer them to a resealable plastic bag, squeezing out as much air as possible. They can last in the freezer for up to 2 months. When you’re ready to enjoy them again, you can reheat them directly from frozen using the oven method mentioned above.

Frequently asked questions

Taking a moment to enjoy breakfast can be one of the best parts of the day. These Greek yogurt pancakes have quickly become one of my favorites, blending the comfort of the traditional pancake with a tangy twist. It’s not about reinventing the wheel but about appreciating small changes that make familiar things feel new again. Whether you’re a pancake aficionado or just exploring new recipes, I hope you find as much joy in making and eating these as I do.

More pancake recipes:

• Cottage Cheese Pancakes
• Easy Oven Baked Pancakes
• Sweet Potato Pancakes
• Pumpkin Pancakes
• Classic Pancakes
• Fluffy Banana Pancakes
• Chocolate Pancakes
• Oat Flour Pancakes
• Fresh Blueberry Pancakes
• Pink Pancakes

If you try this feel good Greek Yogurt Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Print

Pin

Review

Greek Yogurt Pancakes

These Greek Yogurt Pancakes are the ultimate pancake breakfast with the best tangy flavor and a protein-packed punch from the Greek yogurt!

5 from 145 votes

Author Yumna Jawad

Servings 8 pancakes

Course Breakfast

Calories 108

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Email This Recipe

Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Email *

Save

Video

Ingredients

  

1x2x3x

• ▢ 1 cup all-purpose flour
• ▢ 2 tablespoons packed light brown sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup Stonyfield Greek yogurt
• ▢ ¼ cup milk
• ▢ 1 teaspoon vanilla extract
• ▢ Maple syrup and berries, for serving

Instructions

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In another larger bowl, whisk the eggs until blended. Then whisk in the Greek yogurt, milk and vanilla extract.
• Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix; a few lumps are okay.
• Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
• Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more.
• Serve with maple syrup, and fresh fruit, as desired.

Equipment

• Mixing Bowl Set
• Measuring Cups and Spoons
• Square Griddle

Nutrition

Calories: 108kcal, Carbohydrates: 17g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 331mg, Potassium: 86mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 81IU, Calcium: 137mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Breakfast