Greek Yogurt Pancakes
Updated Dec 15, 2025
Greek yogurt pancakes made with simple ingredients and Greek yogurt for soft, fluffy pancakes that cook up light and tender.
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This Yogurt Pancake recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
Greek yogurt pancakes are soo good!
I started adding Greek yogurt to my pancake batter on a whim, and now I don’t really make them any other way. These Greek yogurt pancakes come out fluffy with a slight tang, and they’re filling enough that breakfast actually holds me over. I usually use Stonyfield Organic Whole Milk Greek Yogurt because it gives the pancakes a creamy texture and adds protein without changing the flavor. Yogurt might sound unexpected in pancakes, but once you try it, it just makes sense.
Happy Cooking!
– Yumna
Greek Yogurt Pancake Ingredients
- All-Purpose Flour: Swap out all-purpose flour with whole wheat flour if you’d like. I haven’t tested the pancakes with almond flour or oat flour so I would not recommend that.
- Light Brown Sugar: Instead of light brown sugar, you can use a granulated sugar substitute like coconut sugar, dark brown sugar or even some maple syrup.
- Greek Yogurt: I use Stonyfield Organic Whole Milk Greek Yogurt for this recipe. Whole milk Greek yogurt will work best, but you could use a flavored variety if you prefer.
- Milk & Eggs: I like to use whole milk for the best flavor and texture. For the eggs, use large eggs at room temperature.
- Baking Essentials: Baking powder, baking soda, and salt work together for the perfect texture and color. Make sure the baking powder and baking soda are fresh, and be sure to use aluminum-free baking powder for the best flavor.
- Vanilla Extract: Vanilla is classic, but feel free to swap for almond, lemon or even maple extract.
How to Make Greek Yogurt Pancakes
Cook the Pancakes
Greek Yogurt Pancake Recipe
Video
Ingredients
- 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
- Cooking Spray for greasing the pan
- 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.
Notes
- My Top Tip: 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.
- Storage: These are best enjoyed within 3 days. Cool completely before storing to prevent sogginess. Store in an airtight container, layering with parchment or wax paper. Reheat in a 350°F (175°C) oven for 10 min for best texture, or microwave 20–30 sec for quick warming.
- Freezing: Once cooled, arrange 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Zest: Fresh lemon or orange zest is great in this recipe. Add it to your wet ingredients. I usually add about 1 tablespoon.
- Spices: Try adding ½ teaspoon of your favorite sweet spice in with the dry ingredients. I like cinnamon, but cardamon, nutmeg or even ginger are also nice.
- Add-ins: Consider mixing in up to 1 cup of blueberries, chopped strawberries or chocolate chips.
Recipe Tips
- 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.
- 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.
- Use a Cookie Scoop: Use one to distribute the batter into the pan. This will ensure the pancakes are even in size which will help them to cook evenly and have a similar size and shape.
- Perfect Heat: Start with medium heat, and adjust as needed. If your pancakes are browning too fast, reduce the heat a bit.
- 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.
Serving Ideas
- 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.
FAQs
This might be due to old or expired baking powder or baking soda. Always ensure these ingredients are fresh for the best results. Also, ensure you’re not overmixing the batter; it can knock out the air and make the pancakes dense.
Your griddle or pan might be too hot. Try reducing the heat to allow the pancakes more time to cook thoroughly without burning. A medium heat is usually best for pancakes. Also, avoid making them too thick; thinner batter will cook more evenly.
Absolutely! You can add your favorite protein powder to boost the protein content. If doing so, you might need to adjust the liquid in the recipe to get the right consistency.
Comments
These pancakes were perfect! They were tasty and nice and fluffy. I actually eliminated the sugar. I figured they would be sweet enough with toppings I chose to add. Thank you for the recipe.
Yay, I’m so glad that you liked the recipe, Marcy! It’s a favorite in my house!
Really amazing beautiful recipe, best ones I have ever made! Thanks for sharing
Aww, thank you!! So glad you loved them!
Comes out fantastic as 100% whole wheat: substitute the 1 cup AP flour for 1/2 soft white and 1/2 hard white whole wheat flours (making the pancakes soft on the inside and crispy on the outside), and add 1/8 cup milk. I also reduce sugar to 1 loose tbsp, and skip the vanilla.
Love the changes you made! So glad you liked them. Thank you for sharing!!
These pancakes are so good! Theyโre fluffy and delicious. Iโm always searching for ways to get my daughter to eat more protein. I put some chocolate chips in these and she loved them. Thank you!!!
Love that! So glad it was a hit with your daughter. Thank you!!
Everything I make from Yumna is amazing but I’m leaving a comment to remind myself not to add so much bicarb/soda when I check reviews again before I bake. In the UK we never do more than 1tsp so the first time I made these as stated, they were too fizzy and tasted of bicarbonate, I made them again changing to 1 teaspoon and they are great.
Hi there! The recipe calls for only 1/2 teaspoon of bicarbonate of soda (baking soda) and 1 tablespoon of baking powder. It sounds like maybe you accidentally used 1 tablespoon of baking soda only?
DON’T substitute for almond flour. Disaster!
Thank you so much for pointing this out, Liz! I did not mean to recommend almond flour as a substitution and have edited the ingredients section to remove it as a swap. So sorry your pancakes did not turn out great. I hope you’ll try them with all-purpose or whole wheat flour sometime!
These are now my go-to pancakes. I often use whole wheat flour, or half white half wheat. I find the batter to be pretty thick, especially with wheat flour, so I tend to add extra milk to avoid them being too doughy. They also reheat beautifully.
Aww, so glad you love them!! Thanks so much, Mallory!
These are our family favorite!!!! Always have a stash in the freezer. Can these be used in a waffle iron as well?
Yay, so happy you love them!! I havenโt tried making waffles out of this batter but I do have a Blueberry Greek Yogurt Waffles recipe you might like.
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