There’s something wonderfully comforting about waking up to a stack of tender, airy pancakes. The Fluffy Greek Yogurt Pancakes Recipe I’m sharing today strikes the perfect balance between lightness and moisture, all thanks to creamy Greek yogurt—a true game changer that elevates these pancakes beyond your usual breakfast fare.

A white plate holds three thick golden brown pancakes stacked slightly uneven. The top pancake has a square piece of light yellow butter melting gently in the center. Around the pancakes on the plate sit several fresh dark blue blueberries and a dollop of white cream, showing soft texture. The plate rests on a cloth napkin with a grey and white pattern, and a gold fork is seen at the bottom near the edge of the plate. The surface under everything is a white marbled texture, and in the blurred background, a larger white plate with more pancakes and a white jar are visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fluffy Greek Yogurt Pancakes Recipe
Top Tip
How to Serve Fluffy Greek Yogurt Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fluffy Greek Yogurt Pancakes Recipe

Why You'll Love This Recipe

I can’t recommend this Fluffy Greek Yogurt Pancakes Recipe enough—especially if you want pancakes that are moist without being heavy. Greek yogurt adds a tangy richness and helps keep them light and fluffy, a texture that I find missing in most pancake recipes.

Super fluffy texture: The combination of baking powder and baking soda with Greek yogurt results in irresistibly airy pancakes.
Perfectly moist: Greek yogurt adds moisture without making the batter runny or dense.
Simple ingredients: You probably already have everything in your pantry and fridge, making it a quick breakfast win.
Versatile and forgiving: Perfect for tweaking with add-ins or toppings to suit your morning cravings.

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in creating that light, fluffy pancake you’re aiming for. Here’s a quick rundown so you know exactly what to look for when shopping and why I love using these staples.

Flat lay of a small mound of all-purpose flour, a small pile of granulated sugar, a tiny heap of table salt, a small pile of baking powder, a small pile of baking soda, a dollop of plain Greek yogurt in a simple white ceramic bowl, a single whole uncracked egg with a clean shell, a small white ceramic bowl with a pale golden olive oil, and a small white ceramic bowl filled with whole milk, all arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives structure to your pancakes but keeps them tender when balanced with the wet ingredients.
Granulated sugar: Just enough to add sweetness without overpowering; it also helps with browning beautifully on the griddle.
Table salt: Enhances all the flavors—even in pancakes—and balances the slight tang from the yogurt.
Baking powder: Essential for rise and fluffiness; helps those pancakes puff up nice and tall.
Baking soda: Works with the acidity in Greek yogurt to create extra lift and tenderness.
Plain Greek yogurt: The star ingredient that makes these pancakes moist and gives them a subtle tangy flavor.
Egg: Adds richness and helps bind the batter together.
Oil (olive oil recommended): Keeps the pancakes from drying out and adds a light mouthfeel.
Whole milk: Thins the batter just enough for pancakes to spread perfectly—and ensures that tender crumb.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Fluffy Greek Yogurt Pancakes Recipe is how easy it is to make your own. I love tossing in fresh blueberries or a handful of chocolate chips for a fun surprise inside the pancakes!

Variation: For a dairy-free option, substitute the whole milk with almond or oat milk, and swap Greek yogurt for a dairy-free yogurt alternative—you'll get a similar texture with a little different flavor profile.
Seasonal Twist: Try adding cinnamon and diced apples in the fall, or topping with fresh berries and honey in the spring.
Health Boost: Swap some flour for ground oats or add a spoonful of flaxseed for extra fiber without sacrificing fluff.

Step-by-Step: How I Make Fluffy Greek Yogurt Pancakes Recipe

A plate shows three round golden brown pancakes stacked slightly overlapping with a square piece of pale yellow butter melting on top, to the left side of the pancakes is a small pile of fresh dark blue blueberries topped with a dollop of white whipped cream with a soft texture. Two loose blueberries are scattered near the front edge of the plate. In the background, there is a white plate holding more pancakes stacked neatly. On the right side of the image, a woman's hand is holding the handle of a light gray speckled mug filled with a dark beverage, resting on a blue and white patterned coaster. The whole scene sits on a white marbled surface with a woven gray and white cloth napkin underneath the main plate. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Dry Ingredients Thoroughly

I start by whisking all the dry ingredients—flour, sugar, salt, baking powder, and baking soda—in a medium bowl. Getting these evenly mixed prevents any clumps, which is key for pancakes that rise uniformly. I like to use a big whisk for this to really aerate the mix a little—it makes a difference you can see in the fluffiness.

Step 2: Blend the Wet Ingredients Smoothly

Next, in a separate bowl, I whisk together the Greek yogurt, egg, and olive oil until smooth. After that, I gradually add the whole milk and whisk again. Making sure these ingredients are well combined keeps the batter smooth and easy to work with—no lumps!

Step 3: Combine Wet and Dry Ingredients Gently

Now, add your dry ingredients to the wet mixture and whisk until it looks smooth—but don’t overmix. Once most of the flour is incorporated, I switch to a rubber spatula to scrape the sides and fold everything gently. Overmixing can lead to dense pancakes, so keep it light and easy.

Step 4: Cook on Medium-Low Heat

Heat a large non-stick pan or griddle to medium-low or medium heat. Lightly grease with a bit of oil. I like to pour batter in about 2 to 3-inch circles for perfect-sized pancakes. Cook 3-4 at a time so you have enough room to flip them easily.

Step 5: Flip When Edges Are Set

Watch for when the edges start to look cooked and the bottoms turn golden. That’s usually after 2-3 minutes. Flip carefully and cook the other side just until the edges feel dry, usually another 2 minutes. Overcooking can dry out the pancakes, so keep an eye on them!

Step 6: Repeat Until All Batter Is Used

Keep your heat consistent and continue cooking the remaining batter. I find maintaining medium-low heat is the sweet spot—it lets the pancakes cook evenly inside without burning the outside.

Top Tip

Through my pancake adventures, I’ve learned there are a few tricks that make the difference between just-good and memorable fluffy Greek yogurt pancakes.

Gentle Mixing: Resist the urge to overmix once the flour hits the wet ingredients; a few lumps are okay and help keep pancakes tender.
Temperature Control: Cooking on medium-low heat keeps the pancakes from burning before cooking through.
Non-stick Pan: A good-quality non-stick skillet or griddle makes flipping a breeze and avoids sticking.
Rest Batter Briefly: Let the batter sit for 5 minutes before cooking. This gives the baking powder and baking soda time to start working, enhancing fluffiness.

How to Serve Fluffy Greek Yogurt Pancakes Recipe

Greek Yogurt Pancakes - Serving Suggestion

Garnishes

I personally love topping these pancakes with a pat of butter, a drizzle of real maple syrup, and fresh berries like blueberries or sliced strawberries. A sprinkle of powdered sugar or a dollop of extra Greek yogurt on the side can add a nice touch, too.

Side Dishes

To round out the meal, I often serve these pancakes alongside crispy bacon or sausage for a savory contrast. A simple green smoothie or a fruit salad also complements the tangy notes in the pancakes very well.

Creative Ways to Present

For a special occasion breakfast, stack the pancakes tall, layering between with whipped cream and fresh fruit. Or fold them into a pancake sandwich with nut butter and thinly sliced bananas—delicious and fun!

Make Ahead and Storage

Storing Leftovers

I cool leftover pancakes completely before stacking them with parchment paper in between layers and storing in an airtight container in the refrigerator. They keep well for 2-3 days this way and taste almost as good as fresh.

Freezing

Freezing works wonderfully, too. I flash-freeze single pancakes on a baking sheet, then transfer them to a freezer-safe bag. They thaw quickly and are just as tasty reheated, making weekday breakfasts easy and fast.

Reheating

To reheat, I pop pancakes in the toaster or microwave for a few seconds. A quick warm-up keeps them tender without drying out. If I’m reheating a bunch, a 350°F oven for 5–7 minutes works great, too.

Frequently Asked Questions:

Can I use flavored Greek yogurt for this recipe?

It’s best to stick with plain Greek yogurt for this recipe to avoid altering the delicate balance of flavors and the tangy taste that pairs so well with the other ingredients. Flavored yogurt might add sweetness or fruit flavors that could affect the batter consistency and cooking. If you do want a fruit twist, I recommend adding fresh fruit on top or into the batter separately.

How do I make sure my pancakes turn out fluffy and not dense?

The key is not to overmix your batter; mix until just combined, even if a few lumps remain. Also, cooking on medium-low heat allows the pancakes to cook through fully without burning. Using both baking powder and baking soda, as well as the tangy Greek yogurt, helps the pancakes rise beautifully and stay airy.

Can I substitute the milk with a non-dairy alternative?

Yes! You can use almond milk, oat milk, or any plant-based milk that you prefer. Keep in mind the flavor will vary slightly, but the texture will stay similar. Just be sure to choose an unsweetened variety to control the sweetness in the batter.

How long does the batter keep before cooking?

Since this batter includes baking powder and baking soda, it’s best to cook the pancakes right after mixing or within about 10-15 minutes. Letting the batter sit too long can reduce the leavening effectiveness, leading to less fluffy pancakes.

Final Thoughts

This Fluffy Greek Yogurt Pancakes Recipe has become one of my favorite go-to breakfasts because it’s both indulgent and wholesome. The tang of Greek yogurt combined with the soft, fluffy texture is just unbeatable. I’m confident you’ll enjoy making and eating these as much as I do—perfect for slower weekend mornings or when you want a crowd-pleasing breakfast.