Greek yogurt pancakes are light and fluffy with a hint of vanilla, and they’re super easy to make—perfect topped with butter, maple syrup, powdered sugar, or whipped cream!.

A stack of greek yogurt pancakes with butter.

Recipe Overview

These pancakes are so easy to whip up! The vanilla Greek yogurt adds a fantastic flavor boost. Just toss everything into one bowl, mix gently to keep the lumps, and you’ll have perfectly fluffy pancakes in no time!

Bowls of flour, yogurt, eggs, milk, sugar, salt and baking powder.

Recipe Ingredients

2 large eggs
1 cup vanilla greek yogurt
1 cup milk
2 cups all purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
½ teaspoon salt

Equipment Needed

Electric griddle or frying pan on stove
Mixing bowls
Spatula
Measuring cups - this is a magnetic set that sticks together in the drawer to keep things more organized.

Four images of a bowl, first with raw eggs, second with beaten eggs. Third with milk and yogurt dumped in, fourth with white creamy liquid mixed together.

How To Make Greek Yogurt Pancakes

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: In a large bowl, beat the 2 large eggs then add the 1 cup of greek yogurt and 1 cup of milk. Mix together.

Two images, first is flour and sugar dumped into liquid with spatula. Second is pancake batter in bowl.

STEP 2: Add the 2 cups all-purpose flour, 2 Tbsp granulated sugar, 2 tsp baking powder, and ½ tsp salt. Stir the ingredients until just combined, but don’t overmix! It's okay if there are some lumps.

Three images of a griddle, first two with uncooked pancakes with bubbles, third with golden brown pancakes on griddle.

STEP 3: Heat a frying pan over medium-high heat and spray with cooking spray. Pour ⅓ cup of pancake batter onto the pan to form each pancake. Cook until bubbles start to form on the surface, then flip the pancakes and cook until golden brown.

A stack of greek yogurt pancakes drizzled with maple syrup and topped with blueberries.

Recipe Tips

If you don’t have vanilla Greek yogurt on hand, no worries! Just use plain Greek yogurt and add 2 teaspoons of vanilla extract for that delicious flavor boost.
When it comes to making the perfect pancake batter, remember to mix just until everything is combined. It’s totally fine if there are a few lumps—overmixing will lead to dense pancakes, and we definitely want them fluffy!
Use a measuring cup to pour the batter onto your heated pan. This way each pancake will be the same size.

How To Store Leftovers

Refrigerate – Store pancakes in an airtight container or plastic bag in the fridge for up to 5 days.
To Freeze – Once completely cooled, pop the pancakes into a good-quality freezer bag, seal tightly, and remove as much air as possible. They’ll keep in the freezer for up to 3 months if sealed well.
To Reheat – Just wrap the pancakes in a paper towel and heat them in the microwave for about 30 seconds, or until warmed through.

Stack of greek yogurt pancakes with pie shaped slice cut out, drizzled with maple syrup topped with blueberries.

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