There are regular pancakes, and then there are pancakes with Greek yogurt. Seriously! Adding Greek yogurt to the batter is a total game-changer. It makes them incredibly fluffy, a little bit tangy (in the best way possible), and packs in some extra protein to keep you full longer. This recipe is for those mornings when you want something a little special but still super easy to whip up. Let’s get to it!

Ingredients for these Pancakes with Greek Yogurt

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup plain Greek yogurt (full-fat gives the best results!)
¾ cup milk (any kind works)
2 large eggs
2 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract

Instructions

Mix the dry stuff first. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Getting all the lumps out now helps make the final pancakes super smooth.
Now for the wet ingredients. In a separate, medium-sized bowl, whisk the Greek yogurt and milk together until they’re mostly combined. It might look a little lumpy, and that’s totally okay! Then, beat in the eggs, melted butter, and vanilla extract.
Combine everything! Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until they’re *just* combined. The key here is not to overmix! A few lumps in the batter are your friend… they lead to fluffy pancakes. Let the batter rest for about 5 minutes. This little pause helps the baking powder do its thing.
Time to cook! Heat a non-stick skillet or griddle over medium heat. Add a little butter and let it melt. Once it’s shimmering, scoop about ¼ cup of batter onto the pan for each pancake.
Watch for the bubbles. Cook for about 2-3 minutes, or until you see little bubbles forming on the surface and the edges look set. Flip ’em carefully and cook for another 1-2 minutes on the other side until they’re golden brown. Repeat with the rest of the batter, adding more butter to the pan as needed.
Serve ’em up! Stack them high and top with your favorites… maple syrup, fresh berries, maybe even an extra dollop of Greek yogurt!

Cook and Prep Times

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Nutritional Information

Please note: This is an approximation and can vary based on the specific ingredients you use. This estimate is for one pancake, assuming the recipe yields 10 pancakes.

Calories: Approx. 145 kcal
Protein: 5g
Carbohydrates: 20g
Fat: 5g
Sugar: 4g

Frequently Asked Questions

Why did my Greek yogurt pancakes turn out dense?

The most common culprit is overmixing the batter. When you mix flour too much, you develop the gluten, which leads to tough, dense pancakes instead of light, fluffy ones. Mix only until the wet and dry ingredients are just combined. A few lumps are perfectly fine!

Can I use a different type of flour?

You sure can! Whole wheat flour can be substituted for up to half of the all-purpose flour for a heartier, more nutrient-dense pancake. If you want to go gluten-free, a good quality 1-to-1 gluten-free baking blend should work well, but the texture might be slightly different.

Can I make the batter ahead of time?

I’d recommend making it fresh if you can. The baking powder and baking soda are activated as soon as they hit the wet ingredients, and they lose their leavening power over time. If you let the batter sit too long (like, overnight), you might end up with flat pancakes. For the fluffiest results, mix and cook right away!