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Fluffy Greek yogurt pancakes with berries and yogurt topping

Fluffy Greek Yogurt Pancakes

These fluffy Greek yogurt pancakes are soft, tender, and easy to make with simple breakfast ingredients. Greek yogurt adds moisture, richness, and a light protein boost while keeping the pancakes perfect for a quick homemade breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American-Inspired
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In a separate bowl whisk Greek yogurt, eggs, milk, melted butter or oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  • Let the batter rest for 5 minutes so the pancakes become softer and fluffier.
  • Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
  • Scoop the batter onto the skillet and cook until small bubbles appear on top and the edges look set.
  • Flip carefully and cook the second side until golden brown and cooked through.
  • Repeat with the remaining batter adding more butter or oil to the pan as needed.
  • Serve warm with maple syrup fresh berries, extra Greek yogurt, or your favorite toppings.
  • Main Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp sugar optional
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract
  • Optional Add-Ins
  • 1/2 tsp cinnamon
  • 1/2 cup blueberries
  • 1/2 cup sliced bananas
  • 1 tbsp maple syrup or honey
  • For Serving
  • Maple syrup
  • Extra Greek yogurt
  • Fresh berries
  • Butter optional

Equipment

  • 1 mixing bowls
  • 1 Whisk
  • 1 Nonstick skillet or griddle
  • 1 Spatula
  • 1 Measuring cups and spoons

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  2. In a separate bowl, whisk Greek yogurt, eggs, milk, melted butter or oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Let the batter rest for 5 minutes so the pancakes become softer and fluffier.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
  6. Scoop the batter onto the skillet and cook until small bubbles appear on top and the edges look set.
  7. Flip carefully and cook the second side until golden brown and cooked through.
  8. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
  9. Serve warm with maple syrup, fresh berries, extra Greek yogurt, or your favorite toppings.

Notes

Do not overmix the batter because this can make the pancakes dense instead of fluffy.
Use plain Greek yogurt for the best texture and balanced flavor.
The batter should be thick but scoopable. Add 1 to 2 tablespoons of milk if it feels too thick.
Cook on medium heat so the pancakes cook through without burning on the outside.
For add-ins like blueberries or bananas, gently fold them in or place them directly onto the pancakes while cooking.
Leftover pancakes can be stored in an airtight container in the fridge and reheated for a quick breakfast.
Nutrition is an estimate and may vary based on the exact yogurt, milk, toppings, and serving size used.