Fluffy Greek Yogurt Pancakes with 8g Protein Per Serving

Name: Fluffy Greek Yogurt Pancakes with 8g Protein Per Serving
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup Greek yogurt; 1 large egg; 1/4 cup milk; 1 tsp vanilla extract; 1 tbsp melted butter

Author: lia

Published: January 13, 2026

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Oh my gosh, have I got a game-changer for your breakfast routine! These Greek Yogurt Pancakes became my morning obsession after a particularly disastrous attempt at protein pancakes last year. You know those sad, rubbery disks that taste like cardboard? Yeah, been there. But then I tried adding thick, creamy Greek yogurt to my batter on a whim – and wow! The tangy yogurt works magic, giving you clouds of fluffy goodness with a protein boost that keeps you full till lunch. My kids gobble these up faster than I can flip them (seriously, I have to hide a stack for myself). The best part? You probably have everything you need in your pantry right now. Let me show you how to turn basic ingredients into the most satisfying stack of pancakes you’ve ever made.

Why You’ll Love These Greek Yogurt Pancakes

Listen, I know what you’re thinking—”Another pancake recipe?” But trust me, these aren’t just any pancakes. They’re the kind that make you do a little happy dance while flipping them in the pan. Here’s why:

Fluffier than a cloud: The Greek yogurt reacts with the baking soda to create the most tender, airy texture you’ve ever tasted.
Protein-packed power: With 8g of protein per serving, these will keep you full way longer than regular pancakes.
Easy-peasy: One bowl, basic ingredients, and 15 minutes from bowl to plate—even on sleepy mornings.
Secret tang: That subtle yogurt zing makes them interesting enough to eat plain (though I won’t judge if you drown them in syrup).

My favorite part? They’re sturdy enough to hold all your favorite toppings but delicate enough to melt in your mouth. Breakfast win!

Greek Yogurt Pancakes - detail 1

Ingredients for Greek Yogurt Pancakes

Here’s the beautiful part – this recipe uses simple ingredients you likely already have! But don’t let that fool you; each one plays a special role in creating pancake perfection. I’ve learned through many Saturday morning experiments that these measurements and prep tricks make all the difference:

1 cup all-purpose flour (spooned and leveled – no packing!) – the foundation that gives just the right structure
1 tbsp sugar – just enough to balance the yogurt’s tang

1 tsp baking powder + 1/2 tsp baking soda – our dynamic rising duo (make sure they’re fresh!)

1/4 tsp salt – trust me, it makes the flavors pop
1 cup Greek yogurt (plain, full-fat for ultimate richness) – our secret weapon for fluffy texture
1 large egg (room temperature blends better) – the binder that brings it all together
1/4 cup milk (any kind works – I often use almond milk) – for perfect batter consistency
1 tsp vanilla extract – because every good pancake deserves this warm hug
1 tbsp melted butter (cooled slightly) – for that irresistible golden crust

No Greek yogurt? You can substitute regular yogurt in a pinch, but you’ll need to reduce the milk by a tablespoon or two since it’s thinner. And if you’re out of vanilla, a dash of cinnamon works wonders too!

How to Make Greek Yogurt Pancakes

Okay, ready for the magic? Grab your favorite mixing bowl – this comes together faster than you can say “syrup please!” Here’s exactly how I make them, with all my hard-earned pancake wisdom baked right in:

Heat your skillet first – medium heat is perfect. You want it hot enough that a drop of water sizzles, but not so hot that butter smokes. This gives even cooking without burnt bottoms.
Whisk dry ingredients in a large bowl. I like to sift the flour, baking powder, and baking soda together to prevent lumps – it makes such a difference in texture!
Mix wet ingredients separately – yogurt, egg, milk, vanilla, and melted butter. Whisk until just combined (some small yogurt lumps are fine – they’ll disappear when cooked).
Combine gently – Pour wet into dry ingredients and fold with a rubber spatula. Stop when you still see a few flour streaks! Overmixing = tough pancakes, and we want clouds, not hockey pucks.
Test your batter – It should pour slowly off a spoon. Too thick? Add milk 1 tbsp at a time. Too runny? Sprinkle in a bit more flour.
Cook with patience – Pour 1/4 cup batter onto the skillet. Wait for bubbles to form all over the surface (about 2-3 minutes), then flip. The second side always cooks faster – about 1 minute.

Pro tip: Keep finished pancakes warm in a 200°F oven while you cook the rest. They’ll stay perfect until serving!

Pro Tips for Perfect Greek Yogurt Pancakes

After countless Saturday morning test batches (my family were very willing taste-testers), here’s what I learned:

Skillet too hot? Your pancakes will brown before cooking through. Lower the heat and do a test pancake first.
Dense pancakes? You probably overmixed. Next time, leave more lumps!
Stickage issues? Make sure your pan is properly greased between batches – I use a paper towel dipped in butter.

Greek Yogurt Pancakes - detail 2

Greek Yogurt Pancakes Variations

Once you’ve mastered the basic recipe (which is seriously perfect as-is), it’s fun to play around with flavors! These are my family’s favorite twists that turn our regular pancake morning into something extra special:

Blueberry Lemon Zest: Fold in 1/2 cup fresh blueberries and 1 tbsp lemon zest to the batter. The berries burst with sweetness while the zest brightens up the yogurt’s tang. (Bonus: dust with powdered sugar for pretty presentation!)
Cinnamon Apple: Add 1 tsp cinnamon to dry ingredients and stir in 1/2 cup finely diced apples. Tastes like apple pie for breakfast – especially good with maple syrup.
Chocolate Chip Protein Boost: Mix in 1/4 cup mini chocolate chips and 1 scoop vanilla protein powder (reduce flour to 3/4 cup). My kids think they’re getting dessert for breakfast!

The best part? All these variations use the same simple cooking method – just dump, stir, and flip your way to pancake bliss.

Serving Suggestions for Greek Yogurt Pancakes

Now for the best part – dressing up your gorgeous stack! The tangy yogurt base pairs beautifully with both sweet and savory toppings. My absolute must-have? A drizzle of warm honey that seeps into all those fluffy layers. Fresh berries add juicy bursts, while a sprinkle of toasted walnuts gives crunch. For protein-packed mornings, I love serving these with crispy turkey bacon or scrambled eggs. And let’s be honest – sometimes you just need that classic maple syrup waterfall (no judgment here!).

Storing and Reheating Greek Yogurt Pancakes

Here’s the beautiful truth – these pancakes taste almost as good reheated as they do fresh off the griddle! I always make a double batch because they store like a dream. Let pancakes cool completely, then layer them between parchment paper in an airtight container. They’ll keep happily in the fridge for 3 days or freezer for 2 months (perfect for rushed mornings!).

To reheat, my favorite method is the toaster – it brings back that lovely crisp edge. Microwave works in a pinch (15-20 seconds per pancake), but they’ll be softer. For a crowd, pop them on a baking sheet at 350°F for 5 minutes – they’ll come out warm and revived!

Greek Yogurt Pancakes Nutritional Information

Now, I’m no nutritionist, but I can tell you these pancakes pack way more protein than your average stack! Keep in mind – nutritional values are estimates and vary by ingredients. Here’s the scoop per serving (2 pancakes):

180 calories – lighter than most diner pancakes
8g protein – thanks to that Greek yogurt power
5g sugar – just enough sweetness
4g fat – mostly from the butter goodness
25g carbs – fuel for your morning

Want to cut calories? Try using low-fat yogurt and skipping the butter topping. Need more protein? Add an extra egg white to the batter – works like a charm!

Common Questions About Greek Yogurt Pancakes

After sharing this recipe with friends (and receiving many texts with pancake questions at 7 AM), I’ve rounded up the most common hiccups and solutions. Here’s the real-talk FAQ from my kitchen to yours:

Can I use regular yogurt instead of Greek?
Absolutely! You’ll need to reduce the milk by about 2 tablespoons since regular yogurt is thinner. The texture will be slightly less fluffy, but still delicious. I’ve even used sour cream in a pinch (just thin it with extra milk).

Why did my pancakes turn out flat?
Three likely culprits: old baking powder/soda (check expiration dates!), overmixed batter (stop when you still see streaks), or skillet not hot enough (wait for that water droplet sizzle test). My first batch was pancake roadkill until I figured this out!

Can I make the batter ahead?
You can mix dry and wet ingredients separately the night before, but don’t combine them until morning. The baking powder starts working immediately – waiting means fluffier pancakes!

Are these pancakes freezer-friendly?
They’re freezer superstars! Layer cooled pancakes between parchment paper in a ziplock bag. When pancake cravings hit, pop them straight in the toaster – no thawing needed. My kids grab them like pop tarts on school mornings!

Try this recipe and tag me in your pancake stacks – I want to see your golden, fluffy creations! You can find me on Pinterest.