Greek Yogurt Pancakes (Fluffy and Thick)

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These Greek yogurt pancakes are an easy breakfast or brunch that the whole family loves. Quick to prepare and great to prep ahead of time, they’re a fun way to switch up your morning routine and are perfect for everything from weekdays to holiday celebrations!

A stack of Greek Yogurt Pancakes with a wedge cut out, topped with blueberries and syrup, served on a white plate with extra blueberries and a mint garnish.

I typically enjoy savory breakfasts like my goat cheese quiche and baked egg tortilla bites. However, every once in a while, I like to switch things up with a sweeter option, like these Greek yogurt pancakes.

They look and taste just like traditional fluffy pancakes, but are made without refined sugar and have more protein than your standard pancake recipe, making them extra filling.

A stack of Greek Yogurt Pancakes topped with blueberries and mint, with syrup being poured over them, served on a white plate with more blueberries around the base.

I often prepare a large batch and set out various toppings so everyone can build their own plates. My kids always enjoy adding their favorite toppings, like bananas, strawberries, blueberries, peaches, mango, or apples. Just be warned that the pancakes tend to disappear almost immediately!

❤️ Why You’ll Love Greek Yogurt Pancakes

Fluffy and perfectly stackable.
Makes a delicious breakfast, brunch, snack, or dessert.
Loaded with protein and low on sugar.

A close up of a stack of Greek Yogurt Pancakes with a wedge cut out, topped with blueberries and syrup, served on a white plate with extra blueberries scattered around.

Greek Yogurt Pancake Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Eggs: I use medium or large eggs straight from the fridge.
Plain white flour: All-purpose flour, measured in grams for the most precise dough.
Greek yogurt: I like 10% fat for the best taste. You can use any kind you prefer.
Vanilla paste and maple syrup: Both sweeten.
Baking soda and baking powder: Give the pancakes a lift.

Seven labeled ingredients for baking Greek Yogurt Pancakes are displayed in small bowls: flour, eggs, Greek yogurt, maple syrup, vanilla paste, baking powder, and baking soda on a gray surface.

How to Make Greek Yogurt Pancakes

Prepare the batter: Mix the wet ingredients (eggs, maple syrup, vanilla paste, and Greek yogurt).
Add the dry ingredients: Fold in the flour, baking powder, and baking soda.
Make the pancakes: Spoon the thick batter into the hot pan and flip when small bubbles form on the surface. Repeat with the remaining pancakes.
Stack the pancakes, top with fruit, plenty of syrup, and serve.

A metal mixing bowl containing Greek yogurt, an egg, and a drizzle of vanilla paste.

A person stirs thick, pale Greek Yogurt Pancakes batter in a metal mixing bowl with a spoon.

Tip

The batter is thick, so shape the pancake as you spoon it on the hot pan.

Possible Variations

Plain white flour: Swap for whole wheat flour.
Greek yogurt: You can use plain yogurt, sour cream, or skyr.
Maple syrup: Try a bit of honey, coconut sugar, cane sugar, or a mashed banana. You can also omit.
Vanilla paste: Use vanilla extract or try cinnamon, cardamom, or saffron.
Add sea salt: Just a sprinkle is enough.

Best Served with

Fruit.
Yogurt.
Fruit compote.
Maple syrup, honey, or butter.
Eggs and bacon.
Chocolate syrup, Nutella, whipped cream, or nut butters.
Chopped nuts.

How to Store Leftovers

Store leftover pancakes in an airtight container in the fridge and enjoy within 2-3 days.

Recipe Tip

I usually cook one pancake at a time, but if you have a large pan, you can cook two or three at a time.

FAQs

My dough is quite thick. Should I add milk?

Yes. The dough is very thick, which is what gives you those tall pancakes. You can add milk, but it will make the pancakes thinner and cause them to spread.

Can I freeze the pancakes?

Yes, freeze them flat in a freezer bag. You can defrost them on the kitchen counter or in the fridge overnight. I also like to use the toaster on the frost setting.

I can’t see any bubbles forming because the batter is so thick. How do I know when to flip them?

Depending on the heat, the pancakes will need about 2 minutes per side to turn golden. You can take a peek at one corner to check if they are ready to flip.

Can I make the pancakes in advance?

Sure! Cook them, and place them in a preheated oven at 100°C (212°F) to keep them warm until serving.

More Breakfast

Breakfast

Overnight Chia Pudding

Appetizers

Avocado Cheese Toast

Appetizers

Baked Egg Tortilla Bites

Dinner

Goat Cheese Quiche

If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.

Servings: pancakes

Greek Yogurt Pancakes

Thick and fluffy golden-brown pancakes with Greek yogurt.

Prep: 10

Cook: 20

Total: 30

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Equipment

whisk
medium bowl

Ingredients

Instructions

Mix the wet ingredients (eggs, maple syrup, vanilla paste, and Greek yogurt) in a medium bowl until smooth.
Fold in the dry ingredients and stir until no streaks of flour. It will be thick.
Heat a medium-sized pan on medium heat.
Add a small knob of butter and wipe the majority away with a paper towel.
Spoon two tablespoon fulls of the mixture onto the pan, ensuring you have a round shape.
After 2-3 minutes and golden brown, flip over on to the other side.
When both sides are golden and there's no wobble when you press your spatula onto the pancake, it's done.
Repeat with the other pancakes.
Stack them and serve.

Nutrition

Calories: 142kcal, Carbohydrates: 23g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 56mg, Sodium: 196mg, Potassium: 106mg, Fiber: 1g, Sugar: 6g, Vitamin A: 81IU, Calcium: 95mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Leave a comment below!