Greek Yogurt Pancakes
Updated Jun 22, 2026
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.
Make Pancakes With Greek yogurt!
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. This is a great base recipe, so feel free to add up to 1 cup of add-ins like chocolate chips, blueberries, bananas, 2 tablespoons of protein powder, or ½ teaspoon of warm spices like cinnamon or cardamom.
Happy Cooking!
– Yumna
Greek Yogurt Pancake Ingredients
- Dry Ingredients: You’ll need all-purpose flour, light brown sugar, baking powder, baking soda and salt. 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.
- Wet Ingredients: 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. I also use a little milk to loosen the batter, eggs and vanilla extract.
How to Make Greek Yogurt 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. Makes 8 pancakes.
- Serve with maple syrup, and fresh fruit, as desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Check for the right consistency: Your batter should be thick, but pourable. If it’s too thick, it might not spread well in the pan or cook evenly. If too runny, you might end up with thin pancakes. Adjust with a splash of milk or a sprinkle of flour if you think it’s needed.
- Mix gently: 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 an ice cream scoop: Mine is about ⅓ cup so I always use it when I make pancakes. It makes it easy to scoop and plop onto the pan and the pancakes come out the same size and shape.
- Adjust your heat if needed: Start with medium heat, but if your pancakes are browning too fast, reduce the heat a bit.
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.
Comments
Yumna, do you have a low carb homemade syrup for pancakes or waffles? I couldn’t get the search button to work!
No I don’t unfortunately! I would buy allulose liquid syrup. It’s sugar-free.
These pancakes are delicious. I also substituted buttermilk for regular milk but I did have to add more than the recipe called for to thin out the batter. This is my second time making them. They will be in my regular rotation. BTW, I’m using greek yogurt that has 22g of protein (Clover). Excellent for getting protein in the decadent pancake!
I’m so happy you’re enjoying these! It’s such a great way to load up pancakes with protein, I agree!
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