These extra-fluffy Greek yogurt pancakes are high-protein, wholesome, and genuinely delicious. The Greek yogurt gives the batter a tender, cloud-like texture, so every bite is soft and satisfying. They cook up quickly, taste like classic diner pancakes, and keep you full for hours—healthy comfort food done right.
Get the scoop on these fluffy Greek yogurt pancakes.
- Why you will love these pancakes.
- Recipe tips for making fluffy and tender pancakes.
- Recipe variations.
Why you will love these pancakes.
I promise you, this pancake recipe will hit all the comfort spots–super fluffy, tender, and delicious. On top of all that comforting deliciousness, they are packed with protein, making them both satisfying and nourishing.
They’re quick and easy to make, perfect for busy mornings or weekend brunch, and they give the comfort of classic diner pancakes with a healthier, high-protein twist.
Basically, it’s a stack of pancakes that feels like a treat but fuels you too—who wouldn’t love that?
Tips & FAQs-How to make fluffy, tender Greek yogurt pancakes.
This recipe has been perfected to give you super fluffy, tender Greek yogurt pancakes every time.
The combination of Greek yogurt, baking powder, and a touch of baking soda creates a light, airy batter, while a bit of cornstarch helps keep them soft and tender by giving structure without weight.
Measure flour correctly.
Spoon the flour into your measuring cup, then level it with a knife. Scooping directly from the bag packs in extra flour and can throw off your recipe resulting in dense, dry, or tough pancakes.
Don’t overmix the batter.
Greek yogurt makes pancake batter that is naturally thick, so it’s easy to overwork it.
Stir just until the flour disappears—some lumps are totally fine. Overmixing leads to dense pancakes.
Adjust the Greek yogurt pancake batter thickness.
Thick batter = the fluffiest pancakes.
This recipe calls for just the right amount of milk. While the batter should be thick, it should be scoopable and spread slightly on the griddle. But, too thick and they may burn before cooking inside. Add more milk while mixing if you feel it is too thick. Brands of yogurt vary in thickness.
Let the batter rest, but not too long.
While you heat up the skillet, allow the batter to rest for about 3-5 minutes.
The baking soda reacts with the acid in Greek yogurt to produce carbon dioxide gas, which causes the batter to rise. If the batter sits too long, this initial rise will fizzle out, leading to flatter pancakes.
Check the date on your baking powder.
The rise in Greek yogurt pancakes comes mostly from baking powder. If it’s older than a few months or has been exposed to air, you’ll get flatter pancakes.
Lightly grease the pan.
Use a very thin, even coating of oil for that perfect golden surface. Vegetable spray oil works great!
Scoop the batter–do not pour.
Because the batter is thick, using a cookie scoop or spoon helps keep the pancakes round and fluffy—and prevents them from spreading too quickly.
Feel free to spread out the batter a tiny bit with the back of the cookie scoop, but not too much.
When should I flip pancakes?
Unlike regular buttermilk pancakes, Greek yogurt batter won’t produce dramatic bubbles.
After about a minute or so over medium heat, lift the edge and check that the underside is a light golden brown. Also, watch the edges—they should look set and matte before flipping.
Flip them gently and do not press down!
When should I add in the mix-ins?
Sprinkle blueberries, chocolate chips, or nuts onto each pancake right after you scoop the batter onto the griddle. They stay evenly distributed and won’t sink.
Greek Yogurt Pancakes Recipe Variations
Batter Flavor Boosters
- Use extracts like almond or lemon–a little goes a long way, start with 1/8-1/4 teaspoon in this batter
- Instead of honey, try maple syrup or brown sugar
- Lemon or orange peel
- Pumpkin spice or cinnamon
- Substitute 1/4 cup PBFit for 1/4 cup of flour for delicious peanut butter pancakes
Add or Swirl-Ins (while batter is in the pan)
- Cinnamon sugar swirl
- Softened nut butter
- Fresh fruit
- Chocolate chips
- Nuts
- Granola
Delicious Pancake Topping Ideas
- Greek yogurt (my favorite) or cottage cheese
- Honey, maple syrup, or a drizzle of warm peanut butter mixed with honey
- Fresh fruit
- Fried egg
Extra Fluffy Greek Yogurt Pancakes
Extra-fluffy Greek yogurt pancakes that are high-protein, tender, and satisfying—quick to make and full of classic diner flavor.
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Ingredients
1-1/4 cups flour (see recipe tip)
2 teaspoons baking powder
1-1/2 teaspoons corn starch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek plain yogurt, whole, 2% or fat free (tested with fat free)
2 large eggs
1/4 cup plus 2 Tablespoons milk (or more if needed)
1 Tablespoons honey
1 teaspoon vanilla extract
vegetable oil or cooking spray
Directions
- Combine the flour, baking powder, baking soda, corn starch and salt in a large bowl. Stir with whisk or spatula to combine.
- In a medium sized bowl, stir together the Greek yogurt, eggs, milk, honey, and vanilla. Thoroughly combine.
- Add the wet ingredients to the flour mixture. Using a spatula, carefully stir to combine just until you incorporate the flour into the wet ingredients. There may be a few lumps, leave them. Do not over mix the batter. Allow to sit about 3-5 minutes while pan is heating.
- Very lightly coat a large, heavy non-stick skillet or griddle with vegetable oil or cooking spray. Turn the heat on to medium and heat the pan. The pan is ready when a drop of water sizzles in the pan.
- Drop about 1/3 cup of batter on to hot, lightly greased skillet. Lightly spread with back of spoon if needed. Depending on the heat of your pan, you’ll cook the pancake for one to two minutes on each side. Lift the edge of a pancake to check the color. If you find them burning, turn the temperature down. Once they are a golden brown, gently flip over and cook another 1-2 minutes. Repeat with remaining batter, adding a very, very thin coating of oil in between batches.
- Place cooked pancakes on serving platter, lightly covered with foil. Keep pancakes warm by placing them on a wire rack set over a baking sheet in a 200°F oven. Enjoy the pancakes with your favorite toppings.
Notes
- Since brands of yogurt vary in thickness, you may need to add more milk to your batter while you are combining ingredients. There are many tips in the blog to ensure you have the lightest, fluffiest pancakes, but if you do anything, make sure you do not overmix the batter, stir until just combined—-you will have a few lumps.
- Spoon the flour into your measuring cup, then level it with a knife. Scooping directly from the bag packs in extra flour and can throw off your recipe resulting in dense, dry, or tough pancakes.
- To make sure your pan is hot, add a drop of water to the pan, if it sizzles, it is ready. Watch the pancakes carefully and flip over when sides firm up and underside is a light golden brown. Depending on the heat of your pan this could be 1-2 minutes per side. If they are browning to fast without cooking through, continue cooking by pushing to the edge of the pan away from the hottest part of the pan.
- Store leftover pancakes covered in the refrigerator for up to four days. Pancakes freeze perfectly when tightly wrapped in foil and placed in a plastic storage bag for three months.
- Reheating pancakes: (1) Wrap pancakes loosely in foil and place in a 350F oven for about 10 minutes. (2) A toaster works great as well. (3) Not ideal, but you can reheat leftover pancakes in the microwave (I do this more often than not!). Place on a plate in a single layer and microwave for 10-30 seconds depending on how many pancakes you are reheating.
Serving Suggestions
Maple & butter, berries & cream, nut butter & banana, yogurt (or cottage cheese) & honey, chocolate & nuts, or cinnamon sugar sprinkle. For a more savory version, a fried egg is perfect on top of pancakes
Don’t Miss These Fluffy Pancake Tips and Flavor Variations
Here are a few more delicious ways to use the ever-versatile plain Greek yogurt.
