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! They’re fluffy and delicious. I’m 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 haven’t tried making waffles out of this batter but I do have a Blueberry Greek Yogurt Waffles recipe you might like.
These are the fluffiest pancakes that I’ve ever made and they taste great! I mixed 1/2 cup all purpose flour and 1/2 cup whole wheat.. I also reduced the sugar in half. This is a keeper!
Aww, so happy you loved them!! Thanks so much, Richard!
Great with maple syrup
Yum! So happy you liked it!!
So glad I found this recipe! My husband loves pancakes and this is a favorite. This is our go to recipe. Thanks for sharing!
Aww, love that!! So glad it’s a hit at your house! Thanks, Sharon!!
Very easy and delicious over the top pancakes!
Yay! So glad you liked them!!
Hello,
I have been using this recipe for years now! It is always a pleasure to see how beautifully the pancakes turn out.
Thank you for sharing it!
So happy to hear, thanks for letting me know!
Soo good! Found this after looking for a way to use up my Greek yogurt. This has been my go to pancake recipe for a while now! It’s so versatile too. I can add blueberries, sliced banana, whatever and it always comes out great! I love how it is more filling than regular pancakes.
Delicious!!! I’ve tried a few different recipes and this is my favourite.
Yay! I’m so happy you like it!!
These are so good! And they are so easy to make!
Yay! So glad you liked them and found them easy to make!!
I love these pancakes. It is my new go-to recipe for Sunday breakfast. Soooo fluffy and delicious. 🙏
Aww, so glad to hear it!! Thank you!
These pancakes look AMAZING! Would it work to prepare the batter the night before, refrigerate it overnight, and fry them in the morning?
You can make them ahead of time but they might not be as fluffy. You’ll have to try it out and see what you think of the texture. Let me know!
Excellent texture, my whole family loved them, including my 3 year old.
Aww, that makes me so happy! Glad the whole family loved them!!
This is hands down the BEST recipe for pancakes. These cakes are just a bit tangy and oh-so-fluffy. I recommend adding blueberries to the batter 🫐😎. Made these for 40 sailors at a regatta and they were an instant hit. Thank you!!
Aww, thank you so much! So happy they were a hit at the regatta!
It’s really smart to use Greek Yoghurt for pancakes I think, the acidity really helps the baking soda/powder get really bubbly for insane fluffiness – thanks for the recipe they turned out absolutely amazing!
Aww, so happy you loved them!! Thank you so much, Carwyn!
Tasty recipe! Love the higher protein and the fluffy texture! I do cook them at a lower temp on the griddle due to the thickness of the batter.
Yay, so happy you liked it! Thanks!!
I’m a teen cooking this and these are the BEST pancakes I’ve ever eaten. It’s better than McDonald’s which is insane 😋 I love you for creating this recipe 😘
Aww, so happy you like it!! Thank you so much!
Wow, wow , wow these are SO good!!!
I have never been able to make decent pancakes from scratch, I always end up throwing them away.
I love that you don’t need buttermilk because I never have any. These are so easy to make with ingredients I always have on hand and they taste so delicious. Thank you for the recipe.
Aww, you’re welcome!! So happy you love them! Thanks!!
Those pancakes came out beautifully! So fluffy and delicious 🙂 I’m not the one to leave comments or reviews, but this truly deserved it. Thank you very much. <3
Aww, so happy you liked them!! Thank you so much!
Delicious and super easy! Topped it with strawberries and bananas and will definitely be making this again!
Yum, love that!! Thanks, Sharon!
This was a great recipe. Easy to make and the pancakes were fluffy and tasty.
Thank you! So happy you liked it!!
This is our “go to” pancake recipe! So good! Thank you!
Yay! So glad you love it. Thanks, Kearstin!
Wow! These are the best greek yogurt pancakes! Will definitely make again! Thank you for sharing your recipe!
Yay, so happy you liked them!! Thank you, Leslie!
Absolutely delicious recipe! Thank you for sharing!
Aww, so happy you liked it! Thanks!!
Really great recipe! I used almond milk, whole wheat flour and sugar substitute to make it WW friendly! So tender and yummy! Thanks!
Love that!! So happy you liked the pancakes, Jules. Thank you!
We love this recipe! I use the nonfat plain Greek yogurt from Sam’s Club because I always have it on hand. I do thin the batter a bit with skim milk because we like our pancakes to be a bit thinner. I made them for my mom when we visited and she wants me to make them again. I make a big batch and freeze the extras so we can pull them out and heat them up quickly. They taste really good with our homemade freezer raspberry jam.
Love that! So happy you and your family love the recipe, Chelley. That’s great!! Thank you so much!
These pancakes are amazing! I usually research several recipes and make one my own. I do try to follow pretty close for my first try. Several other recipes recommend using pulsed rolled oats. I used half ground rolled and half all purpose flour. Followed the rest of the ingredients and the pancakes were a big hit. Thank you for sharing this recipe!
Love that you used half oat flour! So happy you liked the recipe, Patti. Thank you so much!!
The best fluffy pancakes ever! My grandkids ask for them every time they visit – it makes me feel good that they’re getting the health benefits of the Greek plain yogurt. I use a little less sugar because I know they’ll ask for syrup (pure organic maple syrup).
Aww, I love that!! So happy you and your grandkids love the recipe. Thank you, Gabriela!
Amazing! Ran out of Greek yogurt so used half cup Greek and half cup standard yogurt with half the milk. Excellent, raving reviews by family
Yay, so happy you and your family loved them!! Thank you!
Fluffy and delicious!
Yay, so glad you liked them!
I believe these are our new favorite pancakes! So fluffy and flavorful…the hint of tang really brightens these gems!! Thank you for yet another yummy recipe!
Aww, thank you!! So happy you love them!
These are great! My toddler loves these
Yay, so glad your little one loves it!! Thanks!
I was just looking for a recipe to use up my Greek yogurt, but these might be the best pancakes I’ve made from scratch. They were so fluffy! I accidentally forgot to put baking soda, and I used lactose-free Fage Greek yogurt and almond milk since I’m lactose intolerant and a little less sugar because I don’t like super sweet, but it still turned out great.
Aww, so happy to hear that you loved them!! Glad you were able to make them lactose free, that’s awesome! Thank you, Rachel!!
I’m saving this recipe as these pancakes were absolutely delicious and melt-in-your-mouth perfect! I’ve been trying out different recipes for the past few years since my sons outgrew our usual banana fluffy pancakes. My sons (now in college) agreed this recipe is a keeper. We subbed almond milk for milk and adjusted to almost 1/2 cup to a consistency that felt right. We also added blueberries which is a favorite of theirs. The 1 serving would have been too little for the 3 of us but my youngest and I are watching our gluten intake so the amount was perfect. I think it made 8 nice-sized pancakes so thank you for sharing. We loved it!
Yay, that’s awesome!! So happy you and your boys loved them! Thank you, Mary!
No stars if I could. These tasted like baking soda and they were fluffy but I could barely get them scooped out of the pan they were so thick. And the recipe only made enough for like 2 people. I’ll never make again.
Hi Claire, so sorry your batter was too thick. It can be tough to get the right consistency when adding Greek yogurt to your pancake mix. Next time, you can add a splash of milk to make your batter more pourable. Hope that helps!
Hey, great recipe but is there a typo in the amount of baking powder? I didn’t dare to put a whole tablespoon in my pancakes, 1 teaspoon was more than plenty, they came out really fluffy.
No typo! I use 1 tablespoon of baking powder. I’m so happy your pancakes turned out great with 1 teaspoon, though!
Hello! Was wondering if the nutritional info is per serving or per pancake? I assume per serving but just want to make sure!
Both! The recipe makes 8 pancakes and the nutrition info is for one pancake.
This recipe is perfect! My 3 year old doesn’t like any protein, so I made these to sneak some protein into his diet. He loves them! Great for my post-workout meal too.
Love that!! So happy you and your son both like these pancakes. I love the added protein, too! Thank you, Ada!!
Such a great pancake recipe. Almost like a soufflé. So light and fluffy. I used GF flour, non-dairy milk, and Icelandic style yogurt (1/2 whole milk and 1/2 fat free) and it was perfect. Saving to make again
Aww, thank you so much! I’m so glad you liked it, Sandra!!
This is my favorite pancake recipe! Tastes great, it’s filling, and healthier than traditional pancakes. I substitute the all purpose flour with white whole wheat flour, and I use a brown sugar substitute to increase fiber and cut calories. (Adding chocolate chips or blueberries is also great!)
Love all of your tweaks!! So happy you love the recipe, Sarah! Thank you!
It might’ve been due to the fact that we had soy milk style greek yoghurt, but the batter was really thick (even after adjusting the consistency) and took a while to cook. Still, they were so fluffy and tasted amazing. Greek yoghurt is such a great addition for a healthier breakfast!
Yes, it sounds like the soy milk yogurt was likely the reason your batter was so thick. I’m so happy to hear your pancakes still turned out fluffy and amazing!! Thank you!
Delicious!! So light, fluffy and healthy. I used 1/2 c old fashioned oats (ground in blender) and 1/2 c flour. 😋
Yay, so glad you liked it!! Thanks, Lyria!
Thank you for this recipe these are the best with chocolate chips
So happy you liked them!! Thanks!
I very rarely rate recipes, but I just made these and had to leave a review! These are hands-down the best pancakes I’ve ever had. They taste amazing and have the most satisfying, fluffy, light texture. The Greek yogurt also adds protein and makes them super satisfying. The only change I made was using butter to grease the pan.
Yay!! So happy you loved them, Christine!! Thanks so much!
These were so yummy! Very fluffy
Yay, so happy you liked them!! Thank you!
These were soo yummy. Kids and hubby loved them! Thanks!
Yay!! So glad you and your family loved the pancakes! Thanks, Esther!
After years of searching for the perfect “house” pancake recipe, this is it! Beautifully light and fluffy, we would eat them as a treat regardless, but it’s a bonus that they’re full of protein. Thank you!
Wow, that makes me so happy to hear!! So glad your house loves it! Thank you!!
Is it OK to make the batter the night before?
Yes, I think that should work just fine! I’ve heard from other readers that the batter freezes well too. Hope you enjoy!!
Ok these tasted like CAKE. Too good! So fluffy. We just made 2 giant pancakes with them and saved the batter to make breakfast for dinner.
Aww, so happy you loved them!! Yay!
I usually make European pancakes (thin and rolled up) but these are AMAZING! And so easy.
Aww, so happy you liked them!! Thanks!
Just made these and they are DELICIOUS. I usually only make Kodiak pancakes with Greek yogurt for high protein but didn’t have the mix with me while traveling. This is significantly tastier and more moist. I had no idea how terrible my usual one could be in in comparison to this recipe 😋
Aww, so happy you loved them!! Thank you, Kristine!
I never usually rate recipes but these are toooo good. My batch made 12 pancakes – 4 = 300 calories and 18 grams of protein. Insane given how GOOD THESE ARE!
Aww, so glad you like them!! I love how much protein these pancakes provide too. Thank you, Sam!!
These pancakes turned out awesome !! Will be making them again!
Just curious, how many pancakes per serving (based on the nutrition info)?
Yay, so happy you like them!! Thank you! The recipe makes 8 pancakes and the nutrition info is for one pancake.
I don’t normally comment but this is REALLY good. I’ve been trying sourdough discard pancakes, this tops them. I cut recipe in half and used homemade yogurt 😋. Light, fluffy, super tasty.
Homemade yogurt sounds so good!! Yum! Thank you, Rick. So happy you love the pancakes!!
How many does this yield?
This recipe makes about 8 pancakes.
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.