Fluffy Greek Yogurt Pancakes

greek yogurt pancakes

I love all kinds of pancakes. Blueberry. Banana. Chocolate chip. Lemon Ricotta. Corn. Multi-grain. And the list goes on.

But sometimes, I just want plain, fluffy pancakes. The kind you’d order at a diner (only a little healthier).

greek yogurt pancakes

Last weekend both Lucy and I were craving something special for breakfast, so I whipped up this batch of Greek Yogurt Pancakes. They were as fluffy and old-fashioned as we’d both hoped, and I’d be embarrassed to admit how many we ate between the two of us šŸ˜‰

The key to these is the Greek yogurt, which provides the perfect amount of moisture and the “tang” you’d expect from traditional buttermilk pancakes.

Can’t wait to make them again next weekend!

greek yogurt pancakes

Fluffy Greek Yogurt Pancakes
Prep time
Total time
For those who love traditional pancakes but want something a little bit healthier!
Serves: About 12 pancakes
  • 1.5 cups white whole wheat flour (or whole wheat pastry flour)
  • 2 tsp baking powder
  • 2 Tbsp sugar
  • ⅛ tsp salt
  • 2 Tbsp melted butter (or oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup plain Greek yogurt
  • ¾ cup organic milk, kefir or buttermilk
  • Organic butter for the griddle & for serving
  1. Whisk dry ingredients together in a small bowl. Set aside.
  2. In a mixing bowl, gently whisk together the oil, eggs, vanilla, yogurt and milk.
  3. At this point, begin to heat a griddle or cast-iron pan over medium-low heat.
  4. Add the dry ingredients to the wet, ½ cup at a time, stirring gently with a spatula until just combined. (it might be a little lumpy, which is OK). Let batter sit 5 minutes.
  5. Rub your griddle with butter, then use a ladle or small measuring cup to pour out the pancakes.
  6. Cook cakes for 2-3 minutes or until tiny bubbles begin to form, then flip and cook another 1-2 minutes.
  7. Serve immediately, or keep pancakes in a baking dish in a low oven (200 degrees).
  8. Best served with butter, syrup, jam, fresh fruit, a dollop of Greek yogurt and/or whipped cream.
You can use regular white flour for these. I just like whole wheat pastry flour or white whole wheat flour because they offer more fiber & nutrients but still have the fluffy texture of refined flour.
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19 Responses to Fluffy Greek Yogurt Pancakes

  1. Best pancakes ever! I had to sub natural yogurt because I had no Greek and white flour instead of wheat, but they were still amazing. So fluffy! Do you think I could leave out the egg yolk to make them even healthier next time? What would be a good substitution?

  2. I made these for breakfast and they were so fluffy! They had a really good texture, really enjoyed them and definitely a recipe keeper ::)

  3. I’d like to try these but was wondering if it’d be possible to substitute stevia or monk fruit extract for the sugar?? Also, could I use almond milk instead of milk??? Just trying to fine tune the healthy aspect of a seemingly awesome recipe. I’m sure my version wouldn’t compare, but would it work??

  4. So so so good. I substituted the sugar for stevia, and used unsweetened almond milk instead of skin milk. I didn’t have any unsweetened Greek yogurt so I had to use the 80 calorie ones that already had blueberry flavoring, but it totally made it taste like blueberry pancakes from a diner!

    • If you make these with whole wheat flour, and don’t eat with additional carbs or syrup/honey, these seem diabetic-friendly to me. You could also eat alongside an egg for additional protein which may help slow absorption of carbs. Of course every diabetic is different and it’s important to ask a dietitian or your Dr what he/she thinks.

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