Go Back
Stack of fluffy Greek yogurt pancakes topped with fresh berries and maple syrup

Greek Yogurt Pancakes

Fluffy, protein-packed pancakes made with creamy Greek yogurt for a healthier breakfast option
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 tablespoon granulated sugar optional
  • 0.75 cup Greek yogurt plain or flavored
  • 0.25 cup milk adjust for desired consistency
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter or oil for cooking

Equipment

  • Medium mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
  2. In a separate bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract until smooth.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; the batter will be thick.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Scoop about ¼ cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.
  6. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown.
  7. Stack the pancakes on a plate and serve warm with your favorite toppings.

Notes

Adjust milk amount for desired batter consistency. Add blueberries, chocolate chips, or cinnamon for extra flavor. Use room temperature ingredients for better mixing. Store leftovers in refrigerator for up to 3 days.