Greek Yogurt Pancakes

5 from 116 votes

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

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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.

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.

Stack of Greek yogurt pancakes with a pat of slightly melted butter on top and a small jar of syrup and fresh berries nearby.
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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!


  • 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.


  • 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.
Ingredients for recipe in individual bowls: flour, milk, brown sugar, eggs, vanilla, rising agents, salt, Stonyfield Organic Greek Yogurt in a bowl with tub nearby.

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.
4 image collage making recipe in a bowl: 1- eggs added, 2- after whisking with Greek yogurt and vanilla added, 3- after combining with dry ingredients added on top, 4- final batter.

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.
2 image collage before and after flipping on a square griddle.


  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.
  • 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.


  • 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.
Pouring maple syrup on top of a large stack of Greek yogurt pancakes topped with fresh mixed berries.

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

Why didn’t my pancakes rise?

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.

My pancakes are brown on the outside but raw in the middle. What did I do wrong?

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.

Can I add protein powder to this recipe?

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.

Fork lifting up a bite from a stack of pancakes made with Stonyfield Organic Greek Yogurt.

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.

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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 116 votes
Servings 8 pancakes
Course Breakfast
Calories 108
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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  • 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.


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

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  1. Amanda says:

    Have made this recipe multiple times and tell all my friends and family to make it too!

    1. Yumna J. says:

      Yay, I’m so happy you like it! Thanks for sharing with your loved ones!!

  2. Candace says:

    Wow, these turned out sooooo good! Nice and fluffy and just all around yummy 🙌🏻. My toddler loved them too! I threw some raspberries into some of the pancakes so that was a nice little additional touch. I will definitely be making another batch to freeze for those days we’re on the go😁

    1. Yumna says:

      Yay! Love to hear this!

  3. Emilia says:

    These pancakes look and taste absolutely amazing! Thank you so much for this recipe, it is now among my favourites!

    1. Yumna says:

      Thanks so much, so happy you enjoyed them!

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