Greek Yogurt Pancakes: A High-Protein Breakfast

Name: Greek Yogurt Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup plain Greek yogurt; 1 cup whole milk; 2 large eggs (at room temperature); 2 teaspoons pure vanilla extract; 4 tablespoons unsalted butter (melted and slightly cooled, plus more for cooking)

Greek Yogurt Pancakes offer a protein-rich start to your morning, blending creamy yogurt and fluffy batter into a satisfying breakfast. Whisking the ingredients until just combined keeps them tender and light. You can have a stack of these golden, wholesome pancakes ready in minutes, making busy mornings feel both nourishing and delicious.

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A tall stack of fluffy Greek yogurt pancakes drizzled with maple syrup

Ingredients for Greek Yogurt Pancakes

For the batter

All-purpose flour – This is the base of the pancake, so don’t skip it!

Granulated sugar – Just enough to add a touch of sweetness.
Baking powder – Helps the pancakes rise and get nice and fluffy.

Baking soda – Works with the Greek yogurt to create that perfect texture.
Kosher salt – Balances the flavors and enhances everything.
Plain Greek yogurt – The star ingredient that makes these pancakes so tender and moist.

Whole milk – Adds richness, but you could use your favorite milk alternative if needed.
Eggs – Make sure they’re at room temperature for the best results.
Pure vanilla extract – A must for that warm, comforting flavor.

Unsalted butter – Melted and slightly cooled, plus extra for cooking the pancakes to golden perfection.

Baking ingredients laid out for making Greek yogurt pancakes

Cook Time for Greek Yogurt Breakfast Pancakes

Now let’s talk timing for these Greek yogurt pancakes! I find it’s so helpful to know exactly what to expect before I start. This recipe fits perfectly into a busy morning, giving you a complete, protein-rich breakfast in less than half an hour. That’s less time than it takes us to decide what to watch on a Saturday night!

Task	Time
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

This quick turnaround makes these Greek yogurt pancakes ideal for those Sunday morning pancakes we all crave. For more ideas on filling your mornings with healthy, delicious options, check out our collection of high-protein breakfast recipes.

How to Make Fluffy Greek Yogurt Pancakes

Let me walk you through creating these incredible, fluffy yogurt pancakes with vanilla. With a few simple steps, you will have a stovetop protein-rich pancake recipe that never disappoints. The key here is gentle mixing for the most delicate texture.

Step 1: Combine the Dry Ingredients

In a large mixing bowl, use a whisk to combine 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt until the dry ingredients are evenly distributed and no clumps remain.

Step 2: Whisk the Wet Mixture

In a separate medium bowl, whisk together 1 cup plain Greek yogurt, 1 cup whole milk, 2 large eggs (at room temperature), and 2 teaspoons pure vanilla extract until the mixture is smooth and completely uniform. This creates the base for our moist yogurt-infused breakfast cakes.

Step 3: Fold Everything Together

Pour the wet yogurt mixture and 4 tablespoons of melted, slightly cooled unsalted butter into the bowl of dry ingredients. Use a rubber spatula to gently fold the ingredients together until just combined, being careful not to overmix. The batter should be thick and may contain a few small lumps.

Step 4: Cook to Perfection

Heat a large non-stick skillet or griddle over medium heat and add a small pat of butter to coat the surface. Use a measuring cup to scoop a heaping 1/4 cup of batter for each pancake, then pour it onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface of the pancakes and the edges appear set.

Step 5: Flip and Finish

Carefully flip each pancake using a spatula and cook for an additional 1 to 2 minutes on the second side, until the pancakes are golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.

Serve the pancakes warm. These baking powder pancakes with Greek yogurt are the ultimate wholesome breakfast pancakes from scratch.

Pro Tips & Tasty Tweaks

After making these Greek yogurt pancakes more times than I can count, I have picked up a few tricks to make them absolutely perfect every single time. Think of this as our little kitchen secret!

Flavor Swap: For a citrusy twist, swap the vanilla extract with the zest of one lemon. It pairs beautifully with the tang of the yogurt and makes the whole kitchen smell incredible.

Diet Tweak: To make these diabetic-friendly, you can substitute the granulated sugar with a sugar alternative like monk fruit or erythritol. The Greek yogurt keeps them deliciously moist.
Texture Fix: Resist the urge to press down on the pancakes with your spatula after flipping! This is the number one way to deflate all that beautiful fluffiness we worked so hard to create.
Storage Tip: These reheat wonderfully. Let them cool completely, then store in an airtight container. For a quick weekday breakfast, pop them in the toaster! You can find more healthy baking recipes that are great for meal prep, like my favorite healthy muffin recipes.

Nutrition and Health Benefits

One of the reasons I love making these Greek yogurt pancakes so often is knowing they’re doing a little extra good for my family. That boost of protein from the Greek yogurt truly transforms a classic breakfast into something that keeps us full and focused all morning long.

Each fluffy stack offers a balanced combination of protein, carbohydrates, and healthy fats. The Greek yogurt contributes probiotics for gut health, while the eggs provide additional high-quality protein. For more on the benefits of using Greek yogurt, check out this guide on Choosing the Right Greek Yogurt from a leading yogurt brand.

If you’re looking for other high-protein breakfast ideas that are equally satisfying, you’ll love my protein bagels with Greek yogurt or these simple cottage cheese egg bites that we make for busy mornings.

A Lighter Version of Sunday Morning Pancakes

Sometimes I want that classic Sunday morning pancakes feeling without all the indulgence, and that’s when I turn to these simple tweaks. Making a lighter version doesn’t mean sacrificing flavor or that wonderful fluffy texture we all crave.

For a lower-fat option, you can substitute the whole milk with almond milk or oat milk. I also sometimes replace half the all-purpose flour with whole wheat flour for extra fiber. The Greek yogurt keeps them beautifully moist even with these changes.

If you enjoy exploring healthier baking options, you might also appreciate my collection of healthy baking recipes or these delicious healthy muffin recipes that are perfect for meal prep.

Thoughtful Tips for Special Diets

I know how important it is to adapt family favorites to suit different dietary needs, especially when cooking for lovedones who are sugar conscious or managing their blood sugar. Over the years, I’ve learned a few simple swaps that keep these pancakes delicious while making them more diabetic-friendly.

For a low sugar version, I often replace the granulated sugar with a natural sweetener like stevia or monk fruit sweetener. You can also reduce the sugar amount slightly since the Greek yogurt adds natural tanginess that balances the flavors beautifully.

Another trick I’ve found helpful is adding cinnamon or nutmeg to enhance sweetness without adding sugar. For those watching their carbohydrate intake, serving smaller portions with extra protein toppings like nuts or a dollop of Greek yogurt can help maintain glycemic control.

How to Serve Greek Yogurt Pancakes

I’ll never forget the Sunday mornings growing up when my grandmother would serve pancakes with what she called “the works” – a little of everything sweet and savory on the table. That tradition of abundance and choice is something I’ve carried into my own kitchen, especially when serving these protein-packed Greek yogurt pancakes.

A beautiful plate of Greek yogurt pancakes served with fresh berries and syrup

For a classic approach, drizzle them with pure maple syrup and top with fresh berries. The tartness of the berries complements the tangy yogurt perfectly. If you’re feeling adventurous, try a savory twist with a dollop of tzatziki sauce and some smoked salmon – it might sound unusual, but the combination is absolutely divine!

These pancakes also pair wonderfully with a side of turkey bacon or breakfast sausage for a complete protein-packed meal. And if you’re looking for other breakfast inspiration, don’t miss my pistachio overnight oats for those mornings when you need something ready to grab and go.

Mistakes to Avoid

Over the years, I’ve made just about every mistake possible with Greek yogurt pancakes, especially on those sleepy Sunday mornings when I’m barely awake before my first cup of coffee. Learning from those little kitchen blunders has helped me perfect this recipe, and I’m happy to share what to watch for so you can avoid them too.

One common error is overmixing the batter. It’s tempting to keep stirring until it’s completely smooth, but that actually develops too much gluten and makes the pancakes tough instead of tender. I gently fold the wet and dry ingredients together until just combined—a few lumps are perfectly fine!

Another mistake is using cold Greek yogurt straight from the fridge. Cold ingredients don’t incorporate as well and can lead to uneven cooking. I always let my yogurt and eggs sit out for about 10 minutes to take the chill off—it makes a big difference in achieving that fluffy, consistent texture we all love.

Lastly, don’t rush the cooking process. If your griddle isn’t properly preheated, the Greek yogurt pancakes may cook unevenly or stick. I test a drop of water on the surface—if it sizzles, it’s ready. For more helpful cooking tips, check out my guide on perfect stovetop cooking.

Remember, even when things don’t go perfectly, these wholesome breakfast pancakes from scratch are still delicious. Some of my family’s favorite memories are built on slightly lopsided stacks eaten together at the table.

How to Store Greek Yogurt Pancakes

My grandmother never believed in wasting a single bite, and she’d often tuck away leftover pancakes for my after-school snack. To this day, I still get that same warm feeling when I pull a batch of these Greek yogurt pancakes out of the fridge—it’s like a little edible hug waiting just for you.

To keep them fresh, let the pancakes cool completely before storing. I layer them between parchment paper in an airtight container—they’ll stay good in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for about 2 months.

When you’re ready to enjoy them again, reheat in a toaster or warm oven until they’re crisp around the edges. They taste just as good as fresh! If you love meal prepping like I do, you might also enjoy my cottage cheese egg bites or these satisfying pistachio overnight oats for easy grab-and-go mornings.

Try This Greek Yogurt Pancakes Yourself

I hope this recipe brings as much joy to your kitchen as it has to mine. There’s something truly special about sharing a stack of warm, fluffy yogurt pancakes with vanilla with the people you love—it turns an ordinary morning into a little celebration.

Whether you’re making them for a slow Sunday brunch or a quick weekday treat, these Greek yogurt pancakes are sure to become a favorite. I’d love to hear how they turn out for you! Share your creations with me using #AllisonsKitchen—it always makes my day to see your versions.

If you enjoyed this recipe, you might also want to try my protein bagels with Greek yogurt, these simple cottage cheese strawberry mousse cups for dessert, or this zesty chili crisp Greek yogurt dip for snacking. Happy cooking!

Frequently Asked Questions

Can I make Greek yogurt pancakes without eggs?

Yes, you can! I’ve had success using a flax egg (1 tbsp ground flax + 3 tbsp water) as a substitute. The pancakes might be slightly denser but still delicious. For more egg-free breakfast ideas, check out my high-protein breakfast recipes collection.

Why are my Greek yogurt pancakes gummy?

This usually happens when the batter is overmixed. Remember to gently combine ingredients until just incorporated—a few lumps are okay! Overmixing develops too much gluten, which gives that gummy texture instead of that light, fluffy result we want.

Can I use regular yogurt instead of Greek yogurt?

You can, but the results will be different. Regular yogurt has more moisture and less protein, so your pancakes might be thinner and less fluffy. If you try it, you might need to adjust the flour slightly to get the right consistency.

How do I make vegan Greek yogurt pancakes?

For a vegan version, use plant-based Greek yogurt and substitute the eggs with flax eggs or commercial egg replacer. The texture will be slightly different but still wonderfully moist and satisfying for a plant-based breakfast.

More Breakfast Favorites You’ll Love

If you enjoyed these Greek yogurt pancakes, you might want to try these other family-friendly breakfast recipes that always disappear quickly in my house.

Chocolate Chip Pancakes – Sweet, indulgent pancakes loaded with melty chocolate chips that kids absolutely adore.

French Breakfast Puffs – Light, airy muffins rolled in cinnamon sugar that taste like a coffee shop treat.

Cottage Cheese Banana Bread – Moist, protein-packed banana bread with a tender crumb and subtle sweetness.

Healthy Morning Glory Muffins – Wholesome muffins packed with carrots, apples, and walnuts for a nutritious start to your day.

Greek Yogurt Pancakes: A High-Protein Breakfast