Breads Breakfast Recipes Vegetarian

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 healthy

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 recipe

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.

You Might Also Like...


  • Chelsea
    February 28, 2014 at 9:13 am

    These look DELICIOUS! I never thought to try adding Greek Yogurt – looking forward to trying this recipe!

  • shelley
    February 28, 2014 at 10:57 am

    This looks like a rainy Saturday morning breakfast….

  • Amelia Winslow
    February 28, 2014 at 1:12 pm

    Thanks, Chelsea! Let me know if you make them šŸ™‚

  • Amelia Winslow
    February 28, 2014 at 1:12 pm

    Put it in the calendar for tomorrow šŸ™‚

  • ani
    January 3, 2015 at 4:40 am

    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?

  • Amelia Winslow
    January 3, 2015 at 9:19 pm

    So glad you liked these, Ani! Yes, I think it would work to leave out the egg yolk, and just add one more Tbsp yogurt, though I personally believe egg yolks are quite healthy!

  • YH
    January 25, 2015 at 3:47 pm

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

  • Amelia Winslow
    January 26, 2015 at 7:46 am

    I’m so glad you liked them! Thank you for letting me know!!

  • Shannon
    February 18, 2015 at 11:52 pm

    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??

  • Mimi
    March 11, 2015 at 8:53 am

    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!

  • Amelia Winslow
    March 12, 2015 at 12:58 pm

    Thank you, Mimi! I’m so glad you liked this recipe. Thanks for sharing!

  • Katie
    October 8, 2015 at 6:11 pm

    Hi-do you know how diabetic friendly these pancakes are?

  • Amelia Winslow
    October 12, 2015 at 4:26 pm

    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.

  • alicia
    April 2, 2016 at 6:38 am

    OMG where did the recipe go?????

  • Amelia Winslow
    April 3, 2016 at 9:15 pm

    Ah! I’m not sure, Alicia! I’ll look into this right away!

  • Amelia Winslow
    April 7, 2016 at 12:53 pm

    It was a temporary glitch, Alicia. Recipe is back now!

  • alicia
    April 9, 2016 at 7:08 am

    oh thank goodness! I was scared for a moment! šŸ™‚ LOVE these! I put apples in them and they are delicious!

  • Kathleen
    June 12, 2016 at 8:36 pm

    So glad I found this recipe! They are definitely the BEST pancakes I’ve ever made and this is now my go-to recipe for pancakes – thank you!?

  • Amelia Winslow
    June 13, 2016 at 2:41 pm

    I’m so happy to hear that, Kathleen!

  • Kathleen
    July 17, 2016 at 11:48 am

    I went to pull up the recipe to make this morning and the ingredient list was nowhere to be found. The text box is there, but that’s it. Any way to bring the ingredient list back up?

  • Amelia Winslow
    July 21, 2016 at 3:21 pm

    Hi Kathleen, I’m so sorry – we are experiencing a tech glitch. I’ll let you know when it’s back up!

  • Kathleen
    July 25, 2016 at 11:58 am

    I saw that’s it back up – thank you!?

  • Nicole
    April 10, 2017 at 11:06 pm

    I absolutely LOVE this recipe! I have never had pancakes this tasty before. As I am trying to cut out dairy where ever I can I used vanilla soy milk and vanilla soy yoghurt instead. Super delicious and whenever I have leftovers I put them in the freezer to heat them up in the toaster on another day. šŸ™‚

  • Amelia Winslow
    April 11, 2017 at 4:49 am

    So glad you liked them, Nicole! Thanks for taking the time to let me know šŸ™‚

Leave a Reply

Rate this recipe: