Greek Yogurt Pancakes
These easy Greek Yogurt Pancakes are rich, protein-packed, and a super delicious twist on the breakfast staple. Creamy and slightly tangy, these fluffy, protein-packed pancakes just might surprise you with how decadent they taste.
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I can’t say enough about Greek yogurt as an ingredient. It is so versatile, like in these pancakes, and it can also be used as the base of a sauce, like in this yummy and creamy baked chicken pasta. We also love this Greek yogurt ranch dressing, and we can’t get enough of this yogurt fruit dip. Easy and wholesome!
Why You Will Love This Recipe
It is easy peasy! Stir everything together and drop scoops into a pan. Done.
They taste really decadent. Almost a doughnut-like texture, and who doesn’t love that? Fresh doughnut taste in wholesome pancake form.
Small batch. This recipe makes four pancakes, which can serve two (or one really hungry person, which is kinda me. No judging!)
They are high-protein, which will keep you full. This recipe boasts 14 grams of protein per serving.
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Greek Yogurt – Obviously. I always go for plain full-fat, local yogurt whenever possible and read the label to avoid questionable additives.
- Egg – One regular egg is a great binding agent, so your cakes hold shape.
- Vanilla – This adds that classic, freshly baked taste.
- All-Purpose Flour – To make this recipe more wholesome, choose unbleached, non-GMO all-purpose flour, such as Bob’s Red Mill, or use spelt flour or whole wheat flour. All work well in this pancake recipe.
- Baking Powder – This ingredient gives your pancakes fluff and lift.
Equipment
Key pieces of kitchenware used in this recipe.
- Mixing Bowl – I like to use a large bowl to give me lots of room to mix.
- Frying Pan – We have a 10-inch Hexclad skillet that we use to make two pancakes at a time. You can use a larger one or even a griddle if you have one to make all four at once.
- BPA-free and odorless, ensuring food safety in prepping, washing, baking, mixing, and serving.
- There is non-slip rubber at the bottom of the plastic bowl to prevent slipping while mixing.
Instructions
This is an outline of the process with step-by-step images. Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by mixing together the egg with the yogurt, and vanilla. I use a small spatula or whisk for stirring. Mix until it is a smooth consistency and the egg is fully blended in.
Step 2
Next, add in the flour and baking powder. Stir again until the dry ingredients are mixed in and no lumps.
Step 3
Then, set your pan over medium heat and add a bit of butter or coconut oil. Once the pan is warmed, spoon the batter into the pan using about 1/4 cup per pancake. The dough is a bit on the thick side, so use a spoon to spread the pancake batter evenly into the round shape of a pancake.
Step 4
Next, once they’ve cooked for about 2-3 minutes, flip them over to cook the other side. These aren’t like traditional pancakes, so you won’t see the air bubbles form on top. You need to keep an eye on them by lifting the edge and checking that they have browned on the edges.
Step 5
Serve warm with your toppings of choice and enjoy.
Recipe Variations
- Add some delicious fruit flavor by folding in some fresh berries like strawberries or blueberries, or even mashed banana, into the batter.
- Give the pancakes some crunch by sprinkling chopped nuts into the mixture.
- Pour in a bit of vanilla extract for a warm, freshly baked vibe. Sprinkle in some cinnamon to cozy it up even more.
Serving Suggestions
- Serve warm with maple syrup and butter. Classic!
- Spread on some strawberry chia seed jam for some added natural sweetness.
- My personal fave is adding peanut butter on top. A bonus boost of nutty protein.
More Pancake Recipes
**This recipe was originally posted on September 3, 2013, and updated on April 28, 2025, with recipe notes, writing, and new photos.**
If you’ve tried this Greek yogurt pancake recipe, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Greek Yogurt Pancakes
Ingredients
- ¾ cup Greek yogurt
- 1 egg
- 1 tsp vanilla
- ½ cup spelt flour or all-purpose flour
- 1 tsp baking powder
Instructions
- First, start by mixing together the egg with the yogurt and vanilla. I use a small spatula or spoon for stirring. Mix until it is smooth and the egg is fully blended in.
- Next, add in the flour and baking powder. Stir again until the dry ingredients are mixed in. It will be on the thick side.
- Then, set your pan over medium heat and add a bit of butter.
- Once the pan is warmed, spoon the batter into the pan using about ¼ cup per pancake. Since the dough is a bit thick, use a spoon to spread it evenly into the round shape of a pancake.
- Next, once they've cooked for about 2-3 minutes, flip them over to cook the other side. These aren't like traditional pancakes, so you won't see the air bubbles form on top.
- Cook until golden brown on both sides and serve warm.
Can you use vanilla yogurt?
Absolutely!
The heat kills the probiotic qualities of the yoghurt.
So it does! Thank you! I’ve made note of that and edited the title of this post … Luckily it’s still a source of protein, calcium, vitamin D and potassium 🙂
I have to make these for Connor (my son) and see if he will notice the difference! They look so good! I try to sneak healthy food into his diet every chance I get. (: Yum!
If it helps, Joe gobbled his up! He may be 40 but eats like a kid! He knows that if I made it it’s healthy but won’t eat things to humour me. Good luck!