With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!

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.

1. Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
2. Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
3. Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan. Spoon out batter and cook until you see bubbles start to form on the surface and the edges are set.
4. Flip over with a spatula and cook through. Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

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.

• Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, sugar, baking powder, and salt. Whisk gently to combine.

• Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

• Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

• 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.
• 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 between layers of parchment paper (or in a single layer) in a freezer bag.
• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• 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.

Calories: 240kcal, Carbohydrates: 30g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 409mg, Potassium: 142mg, Fiber: 1g, Sugar: 5g, Vitamin A: 320IU, Calcium: 197mg, Iron: 2mg