Fresh from the Kitchen: Recipes & Food Inspiration
- One-bowl recipe ready in under 30 minutes, using simple everyday ingredients and no fancy techniques.
- High-protein breakfast: about 11 g protein per pancake from Greek yogurt and eggs, no protein powder needed.
- Use plain, unsweetened Greek yogurt (I like FAGE 2%); dairy or dairy-free milk works, avoid buttermilk.
- Thick batter, 1/3 cup scoop; cook until edges set and bubbles pop, then flip; do not press the pancake.
- Store in fridge up to one week; freeze up to three months with parchment between pancakes for easy separation.
These Greek yogurt pancakes have a thick and fluffy texture that melts in your mouth, and best of all, they’re so simple to make! Let me show you how to whip them up for a morning meal that’s equal parts delicious and nutritious.
And if you enjoy this recipe, you’ll love my kodiak sheet pan pancakes, too!
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❤️ Why You’ll Love this Recipe
Quick and Easy – This one-bowl Green yogurt pancake recipe comes together in under 30 minutes and uses just a few everyday ingredients you probably already have in your kitchen. You won’t need any fancy techniques, but be sure to check out my pro tips below for the best results.
No Protein Powder – Each pancake comes out light and tender with 11 g of protein from eggs and Greek yogurt.
👉🏾 I love starting the day with a high-protein breakfast to get a jump on my macros. Check out my dark chocolate protein and fiber smoothie, chia yogurt parfaits, and scrambled egg bites next!
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What You’ll Need for this Recipe
Greek Yogurt, of course. I like to use FAGE 2% milkfat yogurt because it has a good balance of taste, texture, and protein, but you can grab any brand and variety you like. I do recommend using plain yogurt that is unsweetened and unflavored, though.
No Sugar – There’s no sweetener added to the batter, but don’t worry; the pancakes won’t come out savory!
Baking Powder and Baking Soda help the pancakes rise nicely and retain their thick, airy structure.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Milk – Use dairy-free or dairy milk interchangeably here, though I don’t recommend using buttermilk as it can make the pancakes too soft and impact how they cook.
Size – This recipe makes eight pancakes, but you can halve it for a small batch for two or easily double it to feed a bigger crowd. You can also make a larger number of Greek yogurt mini pancakes for kids or a small number of jumbo pancakes.
Additions – You can add chocolate chips, nuts, or your favorite fruits like raspberries, blueberries, sliced strawberry, or diced peach to these pancakes. Use the tips below to make sure you add them at the right time so as to not deflate the pancakes.
How to Make the Best Greek Yogurt Pancakes at Home
- Step One: Whisk together the dry ingredients. (Photo 1)
- Step Two: Add the wet ingredients, then stir until no dry pockets remain. (Photo 2)
- Step Three: Cook the pancakes until golden brown and set around the edges, then flip and repeat. (Photos 3 and 4)
Pro Tip #1
Want to mix the batter even faster? You can just add all the ingredients to a blender or food processor and pulse until combined!
Pro Tip #2
I like to cook these pancakes in butter to get crispy edges and extra butter flavor; however, you can use the cooking oil of your choice.
Frequently Asked Questions
Let the pancakes cool to room temperature, then store in an airtight container in the refrigerator. Place slips of parchment or wax paper between each pancake to keep them from sticking together. They will keep for up to one week.
Yes. These pancakes are freezer-friendly. I recommend storing them in an airtight, freezer-safe container with slips of parchment or wax paper between each pancake. This will keep them from freezing into one solid piece that’s hard to separate later when you just want one or two pancakes! They will keep for up to three months.
How to Serve
Temperature: These Greek yogurt protein pancakes are best served freshly cooked and warm, but they reheat well and even taste good at room temperature when you’re running late. Ask me how I know. 😊
Garnishes: You can top them however you like. Try fruit compote, stewed apples or stewed pears, maple syrup, extra butter, whipped cream, nuts, or seeds.
Pairings: Serve alongside chicken sausage patties, eggs your way, and fresh fruit for a good old-school breakfast.
More Favorite Pancake Recipes
Looking for other recipes like this? Try these:
I hope you’ll enjoy a hot stack of Greek yogurt vanilla pancakes soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Thick & Fluffy Greek Yogurt Pancakes
Rich and buttery homestyle pancakes made with Greek yogurt in the batter for a boost of protein you can’t even taste!
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Instructions
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Make the Pancake Batter: Whisk together the flour, baking powder, nutmeg, baking soda, and salt in a mixing bowl.
1 cup all-purpose flour, 1 ¼ teaspoon baking powder, ½ teaspoon ground nutmeg, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
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Stir in the yogurt, milk, eggs, butter, and vanilla to form a batter, ensuring no dry pockets remain. The batter will be very thick.
1 cup Greek yogurt, ¼ cup milk, 2 eggs, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
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Cook the Pancakes: Warm more butter or the cooking oil of your choice in skillet over medium heat. Scoop about ⅓ cup of batter into the pan and cook until the edges are set and bubbles form on the surface of the pancake batter and start to pop. (about 3-4 minutes)*It may be necessary to use a spoon or spatula to get all of the batter out of your scoop and into the pan, and to shape the pancake as you desire. The first couple may not be perfect circles, but that’s ok! They’ll still taste great.**If you want to add chocolate chips, fruit, or nuts to your pancake, sprinkle them over the surface of the pancake batter before flipping. Don’t press them into the batter, just proceed to the next step.
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Flip the pancake and cook until the other side is golden brown. (About 3 more minutes. Do not press down on the pancake with the spatula. Repeat the cooking process with remaining batter until all pancakes are cooked, adding more butter or oil to the pan as needed.Makes about eight, five-inch pancakes. Servings based on two pancakes.
Notes
In a large (nine-inch) skillet, you can make about three pancakes at a time. Be sure to leave at least an inch or two between each pancake to keep them from spreading into each other.
Modifications
Use dairy-free or dairy milk interchangeably here, though I don’t recommend using buttermilk as it can make the pancakes too soft and affect how they cook.
This recipe makes eight pancakes, but you can halve it for a small batch for two or easily double it to feed a bigger crowd. You can also make a larger number of Greek yogurt mini pancakes for kids or a small number of jumbo pancakes.
Storage
Let the pancakes cool to room temperature, then store in an airtight container in the refrigerator. Place slips of parchment or wax paper between each pancake to keep them from sticking together. They will keep for up to one week.
These pancakes are freezer-friendly. I recommend storing them in an airtight, freezer-safe container with slips of parchment or wax paper between each pancake. This will keep them from freezing into one solid piece that’s hard to separate later when you just want one or two pancakes! They will keep for up to three months.
Adapted from Laura Fuentes Greek yogurt pancake recipe
Nutrition
Calories: 233kcalCarbohydrates: 26gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 99mgSodium: 417mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 296IUVitamin C: 0.01mgCalcium: 167mgIron: 2mg
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