Fluffy Greek Yogurt Pancakes
Developed and tested by Robyn Conley Downs
on Oct 21, 2026 
These yogurt pancakes come together in one-bowl with Greek yogurt and regular flour. The yogurt makes them tall and fluffy with plenty of protein, and they freeze well too!
Easy Pancakes with Greek Yogurt
These might be the fluffiest pancakes I’ve ever made, and the secret is a full cup of Greek yogurt! The yogurt makes the batter thick enough to hold its shape on the griddle, which is what gives you those tall, pillowy pancakes instead of flat ones, annnnnnnd it packs in real protein so nobody’s rummaging through the pantry an hour later.
And the best part? It all happens in one bowl with a whisk, so there’s no mixer, no buttermilk to buy, and no whipping egg whites! In testing, I kept trying to thin the batter out because it looks almost too thick when you first mix it, and my instinct was to loosen it with more milk.
But thinning the batter made the pancakes came out flat, so resist the urge to thin the batter. The other thing to watch is your pan temperature, since these are thicker than standard pancakes and need time to cook through. Keep it at medium, and if the outsides are browning before the bubbles form on top, turn it down.
Also know that regular yogurt won’t work as a swap because it’s too loose, so keep that in mind. And if you want more make-ahead breakfasts, my protein pancake muffins bake this same idea in a muffin tin, and my banana cottage cheese muffins another beautiful option!
Welcome to My Kitchen, Let’s Make Greek Yogurt Pancakes!
Robyn’s Testing Tips for Yogurt Pancakes
- Don’t press them down with the spatula after you flip. I know it’s tempting, but I tested it and you lose all the air you just worked to build, and they come out dense!
- Freeze them flat on a sheet pan before bagging them. I threw a batch straight into a zip-top bag once and ended up with a single frozen brick, so spread them out first and then stack them.
- I like to reheat frozen pancakes in the toaster, rather than the microwave as the toaster gives you crisp edges. Yum!
Fluffy Greek Yogurt Pancakes
Equipment
Ingredients
- 2 large eggs
- 1 cup plain whole-milk Greek yogurt (225g)
- ¼ cup low fat milk (2%) (60ml)
- 1 tablespoon neutral oil (such as avocado or canola)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (120g)
- 2 tablespoons packed brown sugar (25g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- nonstick cooking spray or butter, for the pan
Instructions
- Mix the Wet Ingredients: In a large bowl, whisk the eggs until blended. Add the Greek yogurt, milk, oil, and vanilla and whisk until smooth and well combined.
- Add the Dry Ingredients: To the same bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Gently Mix: Gently stir until just combined. A few lumps are fine and expected.
- Let the batter rest for 2-3 minutes while the pan heats up.
- Cook the Pancakes: Heat a large nonstick skillet or griddle over medium heat. Lightly grease with nonstick spray or a small pat of butter.
- Using a ⅓-cup measuring cup, pour the batter onto the pan in circles. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 1-2 minutes more until golden and cooked through.
- Repeat with remaining batter, adjusting heat as needed. Makes 8 pancakes.
Notes
- Use a ⅓-cup measuring cup rather than eyeballing it if you can. I tried ladling by feel and got wildly uneven pancakes, and the thick batter doesn’t spread to even itself out the way thinner batter does.
Can I use Crisco Vegetable Oil?
David, for the oil in the pancakes? Ideally you’d want the oil to be in liquid form, otherwise it won’t mix well with the other ingredients. I think even if you melted the crisco it would still solidify when mixed with the other liquid ingredients, so I would probably opt for a liquid oil if possible. I hope that helps!