Name: Greek Yogurt Pancakes for Supper
Yield: 12

Greek Yogurt Pancakes are fluffy, flavorful, and so straightforward to make. reliable for stacking high and loading with your favorite toppings.

author’s note

The Secret to reliable Pancakes? Greek Yogurt!

I’ve made more pancakes than I can count, from classic buttermilk to chocolate chip to banana pancakes. But the day I tried making pancakes with Greek yogurt was a total game changer.

I had a half-used container of yogurt sitting in the fridge and decided to swap it in for milk. The result? Pancakes that were fluffy yet moist with just a touch of tang. They cooked evenly, browned beautifully, and my kids devoured them before I could even get the syrup on the table.

Why It is satisfying to Greek Yogurt Pancakes:

Protein: Greek yogurt gives a nice protein kick and helps keep you full.
Better flavor: They’re a little tangy and super flavorful.
Light & fluffy: The combo of yogurt and leavening makes them extra soft and fluffy.
Stays moist: The yogurt keeps the batter from drying out, so the pancakes stay nice and tender.

Ingredients

Ingredient	Swaps & Tips
Flour & Cornstarch	All-purpose flour is best. Cornstarch lightens the texture, but if you don’t have it, just use more flour.
Greek Yogurt	Any plain or vanilla Greek yogurt works. It is satisfying to honey vanilla for extra flavor.
Baking Powder	Essential for lift and fluffiness. Do not skip it.
Milk	Use regular, almond, or oat milk. Just keep the batter consistency the same (thick but pourable).
Eggs	Add richness and help bind the pancakes. For thicker pancakes, separate the eggs and whip the whites before folding them in.
Vanilla Extract	A must for flavor. Try lemon zest or cinnamon for fun variations.

Quick Tip

Use a soup ladle or 1/3 cup measure to pour pancake batter neatly onto the skillet. A squirt bottle works well too.

How To Make Greek Yogurt Pancakes

Mix Dry Ingredients: Flour, cornstarch, sugar, baking powder, and salt.
Combine Wet Ingredients: Greek yogurt, milk, eggs, and vanilla.
Fold Together: Wet ingredients into dry.
Cook: In a buttered skillet or griddle until the edges turn golden.
Serve: With your choice of syrup or toppings.

Featured Comment

“These pancakes were satisfying I made these for my family and everyone enjoyed the texture and flavor. Thank you so much!”
– Marti

Storage

Make-Ahead Batter: Mix dry and wet ingredients separately the night before. Combine in the morning for quicker pancakes.
Leftovers: Store cooled greek yogurt pancakes in an airtight container in the fridge for 2–3 days.
Freezer-Friendly: Stack with parchment paper between each pancake and freeze in a zip-top bag for up to 2 months. Reheat in a toaster or oven.