Greek Yogurt Pancakes

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 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

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.80 out of 5)

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


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



  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 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 butter 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

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 yogurt:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Helen Suzuki
    April 1, 2020 at 3:15 pm

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


    • Reply
      Alex Overhiser
      April 1, 2020 at 3:44 pm

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

    • Reply
      Suzanne Dolan
      May 22, 2020 at 9:01 am

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

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