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Greek yogurt pancakes are light, fluffy, and full of flavor! They’re made using easy pantry ingredients for a fast and simple breakfast.

Greek yogurt pancakes

You can use Greek yogurt in pancakes. And it’s so good! Yes, this Greek yogurt pancakes recipe has become our new favorite! Why add it to the batter? Well, adding yogurt makes them tender, moist and fluffy, with a subtle tang. Really, they’re the best pancakes you can make. And if you’re like us, you might already have all of the ingredients in your pantry or fridge! Here’s how to make them.

Want another spin on these pancakes? Try Carrot Cake Pancakes.

Ingredients in Greek yogurt pancakes

Alex and I created this pancake recipe to be straightforward, classic, and use easy to find ingredients. Hopefully you already have most of them on hand! But what results is a fluffy pancake that tastes anything but ordinary. Here’s what you’ll need:

  • Greek yogurt — full fat preferred
  • Whole wheat and all purpose flour — use both for flavor & adding nutrients
  • Egg & milk
  • Neutral oil — like vegetable or grapeseed; see the link for more
  • Maple syrup
  • Baking powder, cinnamon & salt
  • White wine vinegar — optional, but recommended to enhance the tangy flavor

As far as the method: it’s really the same as any other pancakes recipe. Mix the dry ingredients, mix the wet ingredients, and stir them together. Then cook them up on a griddle until golden! Alex and I have made these

Pancakes with Greek yogurt

Got sour cream? You can use that too.

Greek yogurt is more often in our refrigerator than sour cream. BUT! You can also substitute sour cream for the Greek yogurt in this recipe. It makes for an even richer and fluffier pancake! One tip: you can leave out the white wine vinegar in that case. The sour cream is even tangier than Greek yogurt. For more, go to: Sour Cream Pancakes.

Customize them: pancake add-ins!

These Greek yogurt pancakes are delicious as is. But they can be fancied up even more by doing the following:

  • Blueberry pancakes: Add a handful of blueberries to the top of the pancake before flipping.
  • Banana pancakes: Same as above, with a handful of diced banana.
  • Banana walnut pancakes: Same as above, but with chopped walnuts too.
  • Chocolate chip pancakes: Same as above, with chocolate chips.
  • Carrot cake pancakes: Go to Carrot Cake Pancakes!
Making pancakes

10 ways to top Greek yogurt pancakes

Another way to get fancy with these Greek yogurt pancakes? The topping! There are lots of ways to top pancakes, but here are our favorites:

  1. Greek yogurt: Why not top with another dollop of Greek yogurt? Either stir in a little maple syrup to lightly sweeten it, or just drizzle on top.
  2. Fresh berries: Blackberries, raspberries, blueberries, or sliced strawberries are perfect. Add toasted almonds for a crunch!
  3. Nut butter: A swirl of purchased or homemade nut butter adds protein: try our Nut Butter, Almond Butter, Cashew Butter or Peanut Butter
  4. PB&J: Try peanut butter with our Homemade Strawberry Jam
  5. Berry sauce: This Quick Blueberry Sauce is pure blueberry
  6. Whipped cream: For a little decadence! Try Homemade Whipped Cream or Bourbon Whipped Cream
  7. Fruit compote or sauce: This Raspberry Compote, Raspberry Syrup, Raspberry Sauce and Strawberry Sauce are tangy and delightful.
  8. Crumbled bacon & banana slices: Coconut bacon & banana is surprisingly good.
  9. Baked berries: Try these Baked Strawberries
  10. Chocolate chips: As a sweet treat!
Greek yogurt pancakes

This Greek yogurt pancakes recipe is…

Vegetarian. For gluten-free, go to Banana Oatmeal Pancakes.

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Sour Cream Pancakes

Greek Yogurt Pancakes

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x


Greek yogurt pancakes are light, fluffy, and full of flavor! They’re made using easy pantry ingredients for a fast and simple breakfast.


  • ½ cup whole wheat flour
  • ½ cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 large egg
  • ¾ cup milk
  • ½ cup full fat Greek yogurt
  • 1 teaspoon white wine vinegar (optional but recommended)
  • 1 tablespoon maple syrup
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • For serving: dollop of Greek yogurt, berries, maple syrup


  1. In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, and kosher salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, white wine vinegar, maple syrup, and oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly oil a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Greek yogurt pancakes

More Greek yogurt recipes

Aside from these Greek yogurt pancakes, we cook with Greek yogurt often! Here are a few more recipes with Greek yogurt:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Hi, can you include sodium content in your recipes, please. Trying to watch this since discovering I have high blood pressure.


    1. Hi! Our nutrition analysis doesn’t include sodium. A teaspoon of kosher salt has ‭1,920‬ mg of sodium.

    2. That would be 60mg/pancake. I also need this information and can’t wait to try this recipe!

      1. I believe that would be 240mg of sodium per pancake. 1920mg of sodium divided by 8 pancakes equals 240 mg per pancake. Quite a difference if you must limit sodium.

  2. Delicious – like a warm cinnamon doughnut. Omitted the optional white wine vinegar with this batch since my yogurt seemed ‘tangy’ enough. Made 10 4-inch pancakes. Topped with warm blueberries and maple syrup. Will make again.