featured 30447

Fluffy Greek Yogurt Pancakes for Light, Protein-Packed Breakfast

These Greek yogurt pancakes are fluffy, high-protein pancakes that come together quickly for a healthy breakfast.

A bite of fluffy Greek yogurt pancakes on a fork.

I love making pancakes on weekend mornings, but traditional pancakes can be low in protein. These Greek yogurt protein pancakes solve that problem: they’re thick, from-scratch, tender inside and slightly crisp outside. My family loves them, and they’re a great option when you want a satisfying, protein-packed breakfast.

Table of Contents

  • What makes this recipe great
  • Recipe ingredients
  • Additions/ Substitutions
  • Step by step instructions
  • Expert tips
  • Recipe FAQs
  • Fluffy Greek Yogurt Pancakes Recipe

What makes this recipe great

  • High in protein—each pancake contains about 8 grams of protein.
  • Simple pantry ingredients you likely already have on hand.
  • Thick, tender and fluffy inside with a lightly crisp edge.
  • Quick to prepare—perfect for busy mornings.

Recipe ingredients

Ingredients needed to make greek yogurt pancakes.
  • Greek yogurt – any brand; low‑fat works well.
  • Eggs – large eggs to bind the batter.
  • Vanilla extract – adds a mild flavor note.
  • Baking powder – helps the pancakes rise and become fluffy.
  • All-purpose flour – the base of the batter.
  • Sugar – white or cane sugar to balance the tang of the yogurt.
  • Milk – dairy or nondairy milk both work; adjust for desired thickness.
  • Fresh lemon juice – a splash brightens the batter.

See the recipe card below for exact measurements and serving information.

Additions/ Substitutions

  • Sweetener alternatives: swap cane sugar for maple syrup, maple sugar, or coconut sugar.
  • Milk alternatives: use unflavored creamer, half-and-half, or your preferred plant milk.
  • Yogurt alternatives: Skyr (Icelandic yogurt) can be used in place of Greek yogurt for a similar texture.

Step by step instructions

Eggs and yogurt mixed together.
Step 1

Step 1: In a large bowl, whisk the eggs, Greek yogurt and vanilla until smooth.

Flour added to the yogurt.
Step 2

Step 2: Add the flour, baking powder, and sugar, and stir until combined.

Greek yogurt pancake batter.
Step 3

Step 3: Pour in the milk and lemon juice, then mix until the batter is smooth and slightly thickened.

Greek yogurt pancakes before flipping on a pan.
Step 4

Step 4: Heat a non-stick frying pan or griddle over medium heat and drop heaping 1/3 cup portions of batter onto the surface.

Greek yogurt pancakes after flipping on a pan.
Step 5

Step 5: Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook another 2–3 minutes until golden.

Greek yogurt protein pancakes stacked on top of each other.
Step 6

Step 6: Stack warm pancakes, add your favorite toppings, and serve.

Expert tips

  • Flipping: Wait for bubbles on the surface and set edges before flipping—this usually takes 2–3 minutes per side.
  • Storing: Keep in an airtight container in the fridge for 5–7 days.
  • Freezing: Cool completely, layer with parchment between pancakes, and freeze in a sealed bag for up to 2 months.
  • Reheating: Reheat frozen pancakes in a toaster, microwave (start with 1 minute, flip at 30 seconds), or in a 350°F oven for about 10 minutes.

Recipe FAQs

Can you use flavored Greek yogurt in this recipe?

Yes. Flavored yogurt (vanilla or fruit) will work, though unflavored Greek yogurt keeps the flavor more neutral.

Can you make these pancakes gluten-free?

Yes. Substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour.

Why are my pancakes raw on the inside?

If the batter is raw inside, your pan is likely too hot. Reduce the heat and cook a little longer so the interior cooks evenly without burning the exterior. Medium-low to low heat often works best after the pan is preheated.

What are good toppings for Greek yogurt protein pancakes?

Try maple syrup, nut butter, fresh berries, sliced banana, or chocolate chips.

High protein pancakes stacked on top of each other.

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Did you try this recipe? Please leave a ⭐ review below!

5 from 3 votes

Fluffy Greek Yogurt Pancakes

By: Dominique
Servings: 8 pancakes
A bite of fluffy Greek yogurt pancakes on a fork.
Delicious, fluffy, high-protein pancakes made with Greek yogurt.

Equipment

  • pancake griddle or non-stick frying pan

Ingredients

  • 2 eggs
  • 10.6 ounces Greek yogurt
  • 1 teaspoon vanilla
  • 3 1/2 teaspoons baking powder
  • 1 1/2 cups all purpose flour
  • 1 Tablespoon white sugar (or cane sugar)
  • 2/3 cups milk of choice
  • 1 Tablespoon lemon juice

Instructions

  • In a large bowl, mix the eggs and vanilla into the Greek yogurt.
  • Add the baking powder, flour, and sugar and stir until combined.
  • Stir in the milk and lemon juice until the batter is smooth.
  • Scoop a heaping 1/3 cup of batter per pancake onto a hot griddle or non-stick pan. Cook about 2–3 minutes per side, adjusting heat as needed so the pancakes cook through without burning.

Notes

  • When to flip: Bubbles on the surface and set edges indicate it’s time to flip—usually 2–3 minutes.
  • To store: Refrigerate in an airtight container for 5–7 days.
  • To freeze: Cool completely, layer with parchment between pancakes, seal in a freezer bag and freeze up to 2 months.
  • To reheat: Use a toaster, microwave (start with 1 minute, flip at 30 seconds), or oven at 350°F for about 10 minutes.

Nutrition

Calories: 145kcal
Carbohydrates: 22g
Protein: 8g
Fat: 2g

Nutrition information is approximate.

Additional Info

Course: Breakfast
Cuisine: American