Dessert

Greek Yogurt Pancake Recipe

ByAiden Wells December 19, 2025December 19, 2025

Introduction

Greek Yogurt Pancakes are a delicious twist on the classic breakfast favorite, offering a tangy flavor and fluffy texture. These pancakes are easy to make and perfect for a weekend morning treat.

A stack of four golden brown pancakes sits in the center of a white plate with a scalloped edge, each pancake showing a slightly crispy texture with lighter and darker spots. On top of the stack, there is a square pat of melting butter, pale yellow and soft. To the left of the plate, a silver fork rests on the surface. Behind the plate, a small glass pitcher filled with rich amber syrup and a white bowl filled with fresh berries including raspberries, blueberries, and blackberries appear. To the right, a container of Stonyfield Organic Greek Whole Milk yogurt is visible. The entire scene is set on a white marbled textured surface with a green cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons packed light brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup Stonyfield Greek yogurt
¼ cup milk
1 teaspoon vanilla extract
Cooking spray (for greasing the pan)
Maple syrup (and berries, for serving)

Instructions

Step 1: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a larger bowl, whisk the eggs until blended, then mix in the Greek yogurt, milk, and vanilla extract.
Step 2: Stir the dry ingredients into the wet ingredients until just combined; a few lumps are okay. Avoid over mixing.
Step 3: Heat a large nonstick pan over medium heat and lightly coat it with cooking spray.
Step 4: Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed and golden brown on the bottom, about 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through.
Step 5: Serve hot with maple syrup and fresh berries, if desired.

Tips & Variations

For a dairy-free option, substitute the yogurt and milk with plant-based alternatives, like almond yogurt and oat milk.
Mix in a handful of blueberries or chocolate chips into the batter before cooking for added flavor.
Use whole wheat flour for a heartier texture and extra fiber.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper, then thaw and reheat as needed.

How to Serve

A stack of four thick, golden pancakes sits in the center of a white plate with a scalloped edge on a white marbled surface. The pancakes have slightly browned, crispy edges and soft, fluffy centers. On top of the stack is a square pat of melting butter, pale yellow and shiny. To the left of the plate is a silver fork, and behind the plate are a small glass pitcher of maple syrup, a white bowl filled with mixed blueberries, raspberries, and blackberries, and a tub of plain whole milk Greek yogurt. A soft green cloth is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, but the pancakes may be less thick and slightly less fluffy. Greek yogurt provides extra protein and a thicker texture.

How do I prevent pancakes from sticking to the pan?

Make sure your pan is properly heated over medium heat and lightly coated with cooking spray or a small amount of butter before adding the batter. Avoid moving the pancakes too early while cooking.