Pancakes

Greek Yogurt Pancakes

March 12, 2026 Leave a comment

There are nights that just fly by like a whirlwind, and dinner has to come together fast – but still be a hit. That was the vibe one busy weeknight when I pulled together these Greek Yogurt Pancakes. We had yogurt in the fridge, oats on hand, and a hungry crew. One bowl, a little whisking, and bam – comfort served! These fluffy, wholesome pancakes turned out so good that my family requested them on repeat. If you like the recipe, please share it!

What is greek yogurt pancakes?

Greek Yogurt Pancakes are a simple, wholesome breakfast treat that combines the tangy richness of Greek yogurt with the heartiness of oat and all-purpose flours for a fluffy, protein-packed start to your day. They’re easy to make, nutritious, and flexible enough to be gluten-free with a few swaps. Perfect for busy mornings when you want a homemade feel without the fuss.

Ingredients

  • 1 cup oat flour (made by blending old-fashioned oats)
  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • 3 Tablespoons granulated sugar (or coconut sugar for refined sugar-free)
  • 1 cup vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1-2 Tablespoons milk (regular or dairy-free, if needed)
  • Salted butter or coconut oil (for greasing the pan)

Kitchen Equipment Needed

  • High-powered blender or Vitamix (for oat flour)
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Electric griddle or non-stick skillet
  • Spatula

How to Make greek yogurt pancakes

Step 1:

Preheat your electric griddle to 350°F (177°C), or warm a non-stick skillet over medium-low heat.

Step 2:

Blend old-fashioned oats to make oat flour if using homemade.

Step 3:

In a large bowl, whisk together the Greek yogurt, lightly beaten eggs, and vanilla extract until smooth.

Step 4:

In a separate bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, sea salt, cinnamon, and sugar.

Step 5:

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined and smooth. If batter feels too thick, stir in milk 1 tablespoon at a time until you reach desired consistency.

Step 6:

Grease your griddle or skillet well with melted salted butter or coconut oil.

Step 7:

Pour ¼ cup portions of batter onto the hot surface.

Step 8:

Cook until bubbles form on the surface and edges look set, about 2-4 minutes.

Step 9:

Flip and cook the other side for another 2-4 minutes until golden brown and fluffy.

Step 10:

Serve warm with syrup, fresh berries, or your favorite toppings.

Some Tips!

  • For fluffy pancakes, don’t overmix the batter; gentle folding is key.
  • Use a non-stick skillet or electric griddle for even cooking and easy flipping.
  • Feel free to mix in chocolate chips, nuts, or dried fruit for added flavor.
  • If using plain Greek yogurt, add a bit more sugar or a splash of vanilla for sweetness.
  • Keep cooked pancakes warm in a 250°F oven while you finish the batch.

How to Store Leftovers

Store leftover Greek Yogurt Pancakes in an airtight container in the fridge for up to one week. To keep them even longer, freeze pancakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Reheat in the toaster or microwave before serving.

What to Eat With

Pair these Greek Yogurt Pancakes with a homemade smoothie like a greek yogurt smoothie or a fresh fruit and yogurt parfait for a complete, balanced breakfast. They also go great alongside other breakfast favorites like fluffy banana pancakes or best buttermilk pancakes for a pancake brunch party!

FAQ

Can I substitute Greek yogurt for eggs in pancakes?

It’s not recommended. Eggs provide important structure and fluffiness to these pancakes.

How can I make these gluten-free?

Use gluten-free oat flour and gluten-free all-purpose flour or substitute all oat flour with gluten-free flour.

How do I make thick and fluffy pancakes?

Use baking powder and baking soda as leavening agents, include eggs, and substitute milk with Greek yogurt to keep the batter thick yet light.

Can I use yogurt instead of milk?

Yes! These pancakes mostly rely on Greek yogurt; milk is only added if needed to adjust batter consistency.

Conclusion

These Greek Yogurt Pancakes come together quickly and rely on simple, wholesome ingredients you probably already have. They strike the perfect balance between healthy and delicious, making them a go-to breakfast that leaves you and your family feeling satisfied without that dreaded pancake coma. Give this recipe a try the next time you want a comforting, nourishing start to your day!