Greek Yogurt Pancakes

You’ve heard of buttermilk pancakes, but Greek yogurt pancakes? Yes, please! While yogurt is often seen as a pancake topping, it makes a convenient and protein-rich substitute for buttermilk in pancake batter as well. It adds subtle tanginess and helps the batter rise for a soft, fluffy texture.

Our Greek yogurt pancake recipe comes together with just a few pantry staples and a couple of eggs. The pancakes are customizable with your favorite mix-ins and toppings for endless possibilities. And thanks to the Greek yogurt, they pack more protein than your average stack of flapjacks for a more filling start to your day.

Ingredients for Greek Yogurt Pancakes

• Greek yogurt: Plain yogurt is best if you add mix-ins or toppings to your pancakes, but you can use flavored varieties to create a fruity flavor or enhance the vanilla notes. For the richest flavor, use whole milk Greek yogurt and avoid nonfat yogurt, which can result in dry pancakes.
• Eggs: Eggs help thin the Greek yogurt so the batter isn’t too thick. They also work with the baking soda to help the pancakes rise. Be sure to let your eggs come to room temperature first—they’ll be easier to mix into the batter.
• Sugar: A bit of sugar adds a touch of sweetness and helps the exterior of the pancakes crisp up and turn golden brown.
• Vanilla: Use pure vanilla extract to add subtle sweetness and a delicious aroma.
• Flour: All-purpose flour is the best choice for classically light and soft pancakes, but you can swap in whole wheat flour for extra nutrients.
• Baking soda: The acidity in the yogurt activates the baking soda and helps the pancakes rise.
• Cinnamon: Ground cinnamon adds a hint of warm, cozy flavor. For a slightly different flavor, you can swap in other warming spices, like nutmeg, ginger or pumpkin pie spice.

Directions

Step 1: Mix the batter

TASTE OF HOME

Mix the yogurt, eggs, sugar and vanilla in a large bowl until smooth. Whisk together the all-purpose flour, baking soda, salt and cinnamon in a separate bowl.

Editor’s Tip: If you forgot to let your eggs come to room temperature, pop them into a bowl of warm (not hot) water for about five minutes to remove the chill.

TATSE OF HOME

Add the dry ingredients to the wet ingredients and stir until just moistened—be careful not to overmix (overmixing may cause the gluten to develop, making your pancakes dense).

Step 2: Cook the pancakes

TASTE OF HOME

Preheat a griddle over medium heat and lightly grease it with butter or nonstick cooking spray. Pour the batter by 1/4 cupfuls onto the hot griddle. Cook the pancakes until bubbles form on the surface and pop, then flip.

Editor’s Tip: If you don’t have a griddle, no worries—a nonstick skillet works just as well. Cook only as many pancakes as you can comfortably fit, leaving a little space around each so they cook evenly and are easy to flip.

TASTE OF HOME

Cook until the other side is golden brown. Serve immediately with syrup or your favorite toppings.

TASTE OF HOME

Recipe Variations

You can easily vary the flavor of these Greek yogurt protein pancakes with mix-ins. Sprinkle fruit, nuts or chocolate chips on each pancake as you add the batter to the griddle. Here are some fun combinations to try:

• Banana nut: Place a few banana slices and chopped walnuts or pecans on each pancake for banana bread-inspired flavor.
• Mixed berry: Add blueberries, raspberries, blackberries or strawberries for a fruity flavor. Just chop larger berries into smaller pieces first.
• Chocolate chip: Turn Greek yogurt pancakes into a sweet treat with semisweet chocolate chips. Or, try a fun variation, like peanut butter baking chips, for a twist.
• Spiced apple: Give the pancakes a fall vibe with peeled, diced apples and extra cinnamon or other warming spices.

How to Store Greek Yogurt Pancakes

After cooking all the pancakes, let them cool to room temperature. Store the pancakes in an airtight container or storage bag with pieces of parchment between each layer to prevent sticking. Refrigerate for up to four days.

Can you freeze Greek yogurt pancakes?

Yes, you can freeze these Greek yogurt protein pancakes for up to two months. To keep them from freezing together, layer them with parchment or waxed paper and then place them in a storage container or freezer bag—this makes it easy to pull out one or two pancakes at a time. When ready to eat, reheat from frozen in the toaster, microwave or oven.

How do you reheat Greek yogurt pancakes?

You can reheat Greek yogurt pancakes in the toaster, oven or microwave. Toasting the pancakes is ideal for getting them a little crispy on the outside, and the oven is a good option if you’re reheating a larger batch. Preheat the oven to 350°F and warm the pancakes in a single layer on a baking sheet for about 10 minutes. To microwave, cover the pancakes with a damp paper towel to keep them soft.

Greek Yogurt Pancake Tips

TASTE OF HOME

Can you use regular yogurt instead of Greek yogurt?

You could try swapping in regular yogurt for Greek yogurt, but it’s thinner and contains more moisture, which can alter the texture of your batter and pancakes. You may be able to pull it off by adding a bit more flour, but you’ll have to experiment to perfect the amount. Our Test Kitchen has tested this recipe only with Greek yogurt, so we recommend sticking with the ingredients as written.

Can you make the Greek yogurt pancake batter ahead of time?

Pancake batter is not make-ahead friendly—it’s best used shortly after mixing. As soon as you combine the dry and wet ingredients, the baking soda is activated. If the batter sits too long or is stored in the fridge, the baking soda will lose its leavening power, resulting in less fluffy pancakes. To save time, you can prepare the wet and dry mixtures and store them separately until it’s time to cook the pancakes.

How can you add more protein to Greek yogurt protein pancakes?

Add a few tablespoons of your favorite protein powder to the batter to increase the protein in this Greek yogurt pancake recipe. Just be aware that protein powder is a dry ingredient, so you may need to add a bit more yogurt or an additional egg for extra moisture. For even more protein, substitute whole wheat flour for all-purpose flour and reach for high-protein mix-ins and pancake toppings, like peanut butter, cottage cheese, ground flax seeds or nuts.