Fluffy Greek Yogurt Pancakes

Greek Yogurt Pancakes

We are huge fans of yogurt pancakes, so I’ve been wanting to try them with protein-rich Greek yogurt as another easy breakfast option. It works SO well. These are a great way to fuel up in the morning, they are easy to stir together, and they work with just about any diced fruit your family likes. (And also chocolate chips.) My kids didn’t notice that these even had yogurt in them, which is a nice plus for kids who aren’t into that specific ingredient. And I love them because they keep me full a little longer than traditional pancakes…and that they are so darn fluffy.

Ingredients You Need

Here’s a look at what you need to have on hand to make this easy pancake recipe.

Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract.Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work.Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.)Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan.All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily.Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer.Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy.Salt: A small amount of salt brings out the rest of the flavors.Add-ins such as blueberries, diced strawberries, diced bananas, diced peaches, or chocolate chips. (You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.)

Step-by-Step Instructions

Below is an overview of the process involved in this recipe so you know what to expect. Scroll down to the end of this post for the specifics on amounts and cooking times.

How to Store

Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze pancakes between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.To make for a baby, omit the sugar and use plain nondairy milk.Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.Use any other diced fruit you like in pancakes or you can do chocolate chips.Gluten-free: Use a 1:1 style of gluten-free flour.Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.

I’d love to hear your feedback on this recipe, so please comment and rate it below.