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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.
Table of Contents
- WHY YOU’LL LOVE THESE fluffy GREEK YOGURT PANCAKES
- INGREDIENTS TO MAKE GREEK YOGURT PANCAKES
- How to make Greek yogurt pancakes from scratch
- TIPS FOR MAKING THE BEST GREEK YOGURT PANCAKES
- How to Store & Reheat Greek Yogurt Pancakes
- Frequently asked questions
- More pancake recipes:
- Greek Yogurt Pancakes 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
- In a large bowl, whisk the eggs until blended.
- Then whisk in the Greek yogurt, milk, and vanilla extract.
- Add the dry ingredients to the wet ingredients.
- 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
- 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.
- Then flip and cook on the other side until risen and cooked through.
TIPS FOR MAKING THE BEST GREEK YOGURT PANCAKES
- 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.
- 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.
- 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.
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:
- Cool Completely: Before storing, ensure the pancakes have cooled to room temperature. This prevents them from becoming soggy due to condensation.
- 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.
- 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
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.
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!
Greek Yogurt Pancakes
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
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Absolutely loves these! Made them 3 times now and this last time I used this base and added organic maple chicken sausage and cheese and maple syrup and made McGriddle muffins too! I love love love your recipe
Yum, love that!! So happy you love the recipe, Kim! Thank you so much!!
best pancake recipe i’ve tried
Yay!! So glad you liked them!
Just mixed the batter up, but putting in fridge overnight for breakfast. I’ll be back to rate tomorrow. PLEASE tell me 1 TBS of Baking Powder was correct??? Seems like a lot, but I used that much… Thank you for clarifying.
Yes, that’s correct! I hope you like them, please do report back in the morning!!
Just made these pancakes…oooohhhsooo delicious. Thank you for sharing. Can the batter be frozen?
So glad you liked them! I haven’t tried freezing the batter but I have had success freezing other pancake batters. I think it would work for this recipe too! Let me know how it turns out if you end up trying it!
Update. The batter freezes very well, no difference from the initial day. Thank you for the DELICIOUS recipe.
Yay! That’s great news, thanks for reporting back!!
So good!! So light and chewy and delightful. This might be my new go-to pancake recipe 😊
Yay, so happy you love it! Thanks so much, Annette!!
I deleted all my saved pancakes recipes because I finally found the real fluffy pancake I’ve been looking for. Yogurt is the secret! I have to give a 5 star to a really good recipe. Thanks for sharing 🙂
Aww, thank you!! So glad you love the recipe, that means the world!!
My new go-to pancake recipe!
Yay, glad you love it! Thank you!!
Absolutely love this recipe!! Could this recipe be turned into pancake muffins for an easy prep??
Thanks! I’m not sure, I haven’t tried that before. Please let me know how it turns out if you try it, that would be a great way to meal prep the recipe for on-the-go breakfasts!
This is such a great recipe. I make these often. Thank you so much!
Yay! So happy you like them, thank you!!
“THESE PANCAKES ARE DELICIOUS!” Seven year old.
“ARE THERE SECONDS???” Nine year old
These pancakes turned out a very thick batter… Trust the batter!
Do heaping tablespoons of brown sugar.
Trust the baking powder amount. They do not taste like baking powder at all!!
Don’t cook on too high of a heat because they are a very thick fluffy pancake and will not cook throughout. I used the giant ice cream scoop. Let the griddle do its work. It will spread, even though it doesn’t look like it at first. Don’t be tempted to flatten it out or you’ll ruin a great pancake.
We tried both the griddle and the cast-iron skillet and the griddle definitely did better.
Done on the griddles these turned out like restaurant pancakes!
Perfection and we’re PICKY!!
Aww, thank you SO much!! So happy you and your kids enjoyed the pancakes! I love all of your notes too, they are so helpful for other readers—thank you!
I didn’t want to give a bad review, but I had a bad experience with this recipe. I followed instructions closely and after the recommended cooking time they were beautifully cooked on the outside, but raw on the inside. I cooked them longer and they turned dense and soggy. They unfortunately didn’t taste very good either and I couldn’t eat them. But I’m not very pro at cooking so maybe I unknowingly did something wrong. My eggs were labeled as large but they looked a bit smaller than typical large eggs, so maybe that was a factor too. Sorry for giving you a negative review, I hope it doesn’t discourage you from posting new recipes
So sorry to hear you had a bad experience. Is it possible that you overmixed the batter? Overmixing can lead to dense pancakes, you should mix until the wet and dry ingredients are just combined.
I can’t believe how good these turned out! I have also struggled with making restaurant-style pancakes and I think this is the closest recipe I’ve found! I made chocolate chip ones and then later a chocolate-cinnamon spice batch. I am excited to play with more flavors, but they’re good as-is too! Curious if there’s a reason these wouldn’t work in a waffle iron?
Thanks so much, Kate! So happy you love the recipe! I haven’t tried making waffles out of this batter but I do have a Blueberry Greek Yogurt Waffles recipe you might like.
What a cracking little recipe 🫶🏼
Thanks, Ella! So happy you liked it!!
It was perfect and very delicious! Thank you!
So happy you liked it! Thank you!!
Aww thank you so much! I’m so happy to hear your neighbors loved it!! By the way, since you accidentally made this comment on the pancake recipe, would you mind copying this over to the correct Pumpkin Bread recipe (Starbucks Copycat or Chocolate Chip) and pasting the review there? I know it will be so helpful to others interested in making the recipe. Thank you so much!!
Okay, these came out awesome. I’ve never truly been able to get pancake consistency right and these were just perfect. Love that this recipe is easy and simple. I used lactose-free Faye greek yogurt with no issue. They were light, fluffy (maybe thanks to that big dose of baking powder), and just the right amount of sweetness! I made wild blueberry-ginger maple syrup to go along with it. Chef’s kiss
Wow, that wild blueberry-ginger syrup maple sounds soooo good!! I’m glad you loved the recipe, Diana! And so happy to hear that lactose-free yogurt works with this recipe. Thank you for sharing!!
I tried this recipe this morning because I liked the idea of extra protein from the Greek yogurt. They were absolutely delicious!!! Fluffy and flavorful!!! No yogurt tang at all for those who may not care for yogurt. Definitely a keeper! Sorry, no pics! I literally ate them at the stove as I cooked!!
Love that!! So happy you liked the recipe, Debbie! Thank you!
Okay stop looking for recipes – this is the only one you’ll need! I usually make a new recipe every weekend (or more often!) and LOVE finding healthier, delicious recipes. I’ve been doing this for maybe 6-7 years and THIS recipe right here takes the cake. Truly SO delicious every time, so fluffy, so easy to make, and my whole family is obsessed (including my toddler and baby!) Thank you for creating a SIMPLE and delicious recipe for the whole fam!
Aww, thank you!! What a great way to try out new foods, I’m so happy you like the recipe! I love that you keep coming back to these pancakes!!
Is this a typo? 1 tablespoon of baking powder? They were inedible my family went hungry.
Nope, not a typo! Did you make sure to use aluminum-free baking powder? Baking powder with aluminum leaves a bitter, metallic taste.
Absolutely delicious! Fluffy with the perfect moisture and texture. Had them with butter and maple syrup. Thank you!
Thanks, Lina! So glad you liked it!!
I never leave reviews, and have tried many different pancake recipes, and this one is the BEST – the best I’ve ever made and the best I’ve ever had 🙂 Glad I can stop trying different recipes!
Aww, that is so sweet of you to say! So glad you love them, Grace!!
These were amazing! We even used a gluten-free all-purpose flour and they were still so fluffy and good! Is there a way to alter this for waffles as well? Would love to try it.
Hi Sal! I haven’t tried making waffles out of this particular batter but I do have a Blueberry Greek Yogurt Waffles recipe you may enjoy. It’s very close to this recipe, please let me know what you think if you end up trying it!
Wow! This has gotta be the best recipe for pancakes out there. I’m not someone that would comment on recipes but I’m seriously impressed. Everything was perfect. I followed the recipe exactly as it is and they turned out amazing. I’m very impatient when it comes to pancakes but this recipe was very easy to follow and required almost zero prep time. I’m already thinking about some tweaks here and there like adding cinnamon or throwing in some blueberries, nothing fancy but I’m excited to be making them every week.
Yay!! I’m so happy you love the recipe, Marissa! Thank you so much!
my husband makes our yogurt. we had not used up all of his older batch so I tried this recipe. excellent and a keeper. light, fluffy and tender. vanilla adds the nice touch. my husband used homemade cane syrup on his. I make a variety of pancakes mixes, each shines in its own way. I love this one for the ease of making and the taste and also it helped save a valuable ingredient, our yogurt.
Thank you! Yum, I bet your pancakes were incredible with homemade yogurt!
Just okay. I like buttermilk pancakes better and yes you need aluminum-free baking soda. The texture with buttermilk seems to be fluffier.
I appreciate your thoughts, thank you for the feedback!
I’m not someone who generally posts reviews but I had to this time. These are the best flapjacks I’ve ever had!
Aww thank you, Lizanne! I’m so happy you liked them!!
I’m a big pancake fan and these are just the best. This recipe immediately became my new go-to for pancakes. Perfect taste, pillowy texture, and super easy to make. The epitome of what a pancake should be, in my opinion.
Aww, I’m so glad!! Thank you, Emma!!
Are the calories based on 1 pancake?
Yes, the nutrition facts listed are for 1 pancake!
I’ve made a lot of pancakes – this recipe is THE BEST OF ALL TIME!
Wow thank you so much, Kathleen!!
Yum! this was the best recipe I have found yet, so fluffy and more on the savory side
Yay, so happy you liked it! Thanks, Emma!!
This is an awesome recipe, the most delicious pancakes I’ve ever made!!! I did tweak it though. I reduced baking powder to 1 teaspoon, added 2 teaspoons of vanilla extract, I used 3 tablespoons of sugar, slightly less Greek yogurt (210 grams instead of a full 240 grams) but then I added around 3 tablespoons of melted butter into the mixture with the eggs and milk. I didn’t actually measure, I just grabbed 3 butter ends that were left over in the fridge. These pancakes were plenty fluffy because of the Greek yogurt, and soooo moist and soft. Delicious. They soak up the syrup so quick like a sponge. Thank you so much. This is gonna be the only pancake recipe I make from now on.
Wow, it makes me so happy to hear this is your new go-to pancake recipe!! I love how these pancakes soak up maple syrup too. So good!
I just tried these pancakes, they’re so yummy! I added in just a splash more of milk and reduced the sugar so they’re less sweet since I like my pancakes with maple syrup. Thanks for the recipe! 🙂
Aww, so glad you enjoyed the recipe! Love your tweaks, I’m a big maple syrup fan too!!
This is my favorite pancake recipe ever! Thank you, Yumna ❤️ I did one thing different – since childhood, I have used honey instead of sugar in pancakes and it makes it sooo decadent.
Aww thank you so much, Manal!! I like making these pancakes with honey sometimes too, such a great substitution!
Good but have you tried reducing the baking powder? I could taste it.
Hi Laurie, did you make sure to use aluminum-free baking powder? Baking powder with aluminum gives a bitter, metallic taste that’s quite unpleasant.
Great pancakes! I substituted honey for the sugar. They are light, fluffy and yummy!
Yay, I’m so happy you liked them!! Honey sounds like a yummy sweetener. Thanks, Andrea!!
I am going to make this now.
Yay, let me know how it turns out!!
Have made this recipe multiple times and tell all my friends and family to make it too!
Yay, I’m so happy you like it! Thanks for sharing with your loved ones!!
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😁
Yay! Love to hear this!
These pancakes look and taste absolutely amazing! Thank you so much for this recipe, it is now among my favourites!
Thanks so much, so happy you enjoyed them!
Very good!! Perfectly crispy edges and soft inside
Thanks so much!
My family absolutely loved these pancakes. They’re fluffy and perfect everytime. My toddlers love them too and it makes me happy because they’re getting extra protein in! Thanks for for sharing
So happy to hear!
My family LOVES these
Really delicious! I sliced up some strawberries on top with a dab of whipped cream! I’ll make them again.. I used the Vanilla Siggi’s yogurt
Yum, sounds so good!
I made these with coconut yogurt and almond milk to make them milk free and they came out SO good!
Thanks for sharing the swaps you made, so happy you enjoyed the recipe!
Great pancakes! They are thick and fluffy without being doughy or raw inside. I did fry them on butter and they are amazing! Ive made them twice so far, once with greek yogurt (they had some crispy edges, delicious by the way, with soft inside), and second time I used sour cream (no crunch but very, very soft and pretty sweet, actually). I tend to not have greek yogurt on hand but almost always have sour cream, so it’s great that this recipe works for both! Both are amazing! This is definitely my to go pancake recipe, I highly recommend!
Thanks for this helpful feedback, I’m really glad you enjoyed them!
These are bomb i added blueberries to them while they cooked i’ve never tried greek yogurt pancakes before they are amazing
So happy you enjoyed them!
I like this recipe, but the full tablespoon of baking soda makes them so high in sodium! Tastes great and love how much protein they pack. Next time I might try halving the baking soda.
Thanks for your feedback, let me know how they turn out with less baking soda!
Okay, I’d like to amend my review! I remade these for dinner tonight and double checked my nutrition facts- I had it wrong before! 5 stars! And my husband loves them too!
Delicious and fluffy pancakes! My ten- and thirteen-year-old daughters gave this two thumbs up! I also added some chia and hemp seeds to the dry ingredients. Thanks for a fantastic and easy recipe!
Love those additions!
My picky toddler loves these and so do I : )
So glad they are a hit!
So good and simple yet tasty! The Greek yogurt in this recipe is a great healthy swap but also makes these pancakes extra fluffy! Will use this recipe again in the future!
Thank you, so glad you enjoyed them.
Can I use coconut or almond flour?
Yes, almond flour works well!
Would I be able to use flavored Greek yogurt for this recipe? (Like vanilla flavored)
Absolutely! You can use whatever flavor you would like for this recipe. Hope you enjoy!
The fluffiest pancakes ever! So good
Amazing recipe. So luxurious and fluffy in the mouth.
Aww, thank you! Glad you loved these.
Best Pan cake ever♥️ fluffy and taste sooo good. Never used another recipe again . Thank you so much ♥️
Thank you so much!
I made them this morning and this is by far one of the best pancakes recipes! Sooo good
Happy to hear that you liked them Sofia!
These were really great!
Made these this morning and I have to say, they’re the tastiest pancakes I’ve ever made! The flavor is really good!! Love the texture too. Mine came out soft, fluffy and also crispy. I did use butter when cooking. The smell of the batter before cooking was really yummy, like a cake smell. I added choc chips and then frozen blueberries. I will definitely be adding this into the breakfast rotation.
Thank you so much!! I am so glad you liked them!
This looks like a great recipe, but can I use glutenfree flour?
You can! Just use one that you’re able to substitute at a 1:1 ratio for all purpose flour. Hope you enjoy!
Can the egg be replaced or omitted?
You can use a flax egg if you’d like.