There’s something truly delightful about starting your day with warm, pillowy pancakes that feel as light as a cloud. This Fluffy Greek Yogurt Pancakes Recipe hits that perfect note between being irresistibly soft and just a bit tangy, thanks to the yogurt. I love how easy it is to whip up and how every bite feels like a mini breakfast celebration.

A white plate holds two thick, golden-brown pancakes stacked on top of each other. On the top pancake, a square of light yellow butter rests, slightly melting. Around the pancakes on the plate are several plump, dark blue blueberries and a small dollop of white cream. The plate sits on a folded cloth napkin with a blue and white pattern, and a gold fork is placed nearby on a white marbled surface. In the background, a white plate with a larger stack of pancakes is slightly out of focus. 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

From my first bite, I was hooked on these pancakes. What makes them stand out isn’t just fluffiness but the moist texture the Greek yogurt brings — a total game-changer. Plus, they’re surprisingly simple to make without complicated steps or hard-to-find ingredients.

Moist & Fluffy Texture: Greek yogurt adds tenderness without weighing the batter down.
Simple Ingredients: You likely have everything in your kitchen already, so no extra grocery run needed.
Quick to Prepare: From mixing to flipping, you’ll have fluffy pancakes warm on your plate in about 30 minutes.
Customizable: Easily add berries, nuts, or chocolate chips to make it your own special breakfast.

Ingredients & Why They Work

Every ingredient in this recipe plays a key role in creating that perfect fluffy and moist bite. The Greek yogurt is the star here, giving you the tang and moisture without extra sweetness. Let’s look at what each one does and why you’ll want to pick quality versions when you can.

Flat lay of a small mound of all-purpose flour, a small pile of granulated sugar, a pinch of table salt in a tiny white ceramic bowl, a small heap of baking powder, a small heap of baking soda, a generous dollop of plain Greek yogurt in a simple white ceramic bowl, a whole uncracked brown egg, a small white ceramic bowl filled with golden olive oil, and a small white ceramic bowl of whole milk, all arranged symmetrically and balanced, 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: The foundation for your pancakes, it provides structure but stays tender if you don’t overmix.
Granulated sugar: Just enough to add subtle sweetness and encourage browning when cooking.
Table salt: Enhances all the flavors and balances the sweetness nicely.
Baking powder: The main lift agent delivering those fluffy, airy pancakes.
Baking soda: Reacts with yogurt’s acidity for an extra rise and perfect texture.
Plain Greek yogurt: Adds moisture and a mild tang that brightens the flavor — plus extra protein.
Egg: Binds everything together and provides a little richness.
Oil (I use olive oil): Prevents sticking and keeps pancakes tender; you can swap with melted butter for a richer taste.
Whole milk: Thins out the batter to the right consistency — you can substitute plant milk if you prefer.

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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 joys of this Fluffy Greek Yogurt Pancakes Recipe is how adaptable it is. While I adore the classic plain version, I often find myself flicking in a few blueberries or a sprinkle of cinnamon to switch things up. You can really make it your own.

Variation: For a fruity twist, fold fresh berries into the batter just before cooking — it adds bursts of juicy sweetness without messing up the fluff.
Dietary swap: Use almond or oat milk instead of whole milk for a dairy-free version; coconut yogurt works nicely, too.
Texture boost: Toss in some chopped nuts or shredded coconut for a fun crunch contrast with the soft pancakes.
Sweetness level: Feel free to adjust the sugar if you want more or less sweetness, but I recommend not skipping it entirely.

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

A white plate holds three thick, golden-brown pancakes stacked with a small square of yellow butter melting on top. To the left of the pancakes, there is a dollop of white whipped cream topped with a cluster of dark blue blueberries, with a few blueberries scattered on the plate. In the background, a white plate with more golden pancakes is blurred out. A woman's hand is holding a speckled white mug with dark coffee at the top, resting on a patterned coaster beside the plate. The surface beneath everything is a white marble texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together the dry ingredients

Start by grabbing a medium bowl. Combine the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Whisk them really well so everything is evenly mixed—this helps the pancakes rise evenly when cooking. A good whisking here makes the batter smoother later on.

Step 2: Combine the wet ingredients

In a separate bowl, mix the Greek yogurt, egg, and olive oil until smooth. Don’t worry if it looks thick—that’s exactly what you want! Then pour in the milk and whisk again until everything blends happily together.

Step 3: Mix dry into wet ingredients

Pour your dry mixture into the wet bowl. Whisk everything together carefully until smooth. I like to switch to a rubber spatula at this point to scrape the sides and bottom, making sure no pockets of flour stick around. A well-mixed batter leads to evenly cooked, fluffy pancakes.

Step 4: Heat your pan and cook the pancakes

Heat a large non-stick pan or griddle over medium-low to medium heat. Lightly grease it with a little oil so your pancakes don’t stick but still get golden. Pour batter in about 2 to 3 inches wide to make perfectly sized pancakes. I usually do 3-4 at a time if my pan fits.

Step 5: Flip at the right moment

Watch for the bottom edges to look cooked and bubbly before flipping—this usually takes a couple of minutes. Flip gently with a spatula and cook the other side until the edges appear dry, about another 2 minutes. Transfer your pancakes to a warm plate and repeat with the rest of the batter, adjusting the heat if needed.

Top Tip

Over the years, I’ve learned small tricks that turn good pancakes into morning legends—this recipe is no exception! With these tips, you’ll avoid common pitfalls and get that fluff factor every single time.

Don’t overmix: Stir until ingredients are just combined; a few lumps are okay and actually help keep pancakes tender.
Watch your heat: Too hot and pancakes brown too fast on the outside while the inside stays raw; medium-low heat is your best friend for perfect cooking.
Use a rubber spatula: Scraping batter from the bowl’s edges ensures even mixing, preventing dense spots in your pancakes.
Let the baking soda meet the yogurt: Make sure the yogurt is fresh for that perfect rise when the acid and base react in the batter.

How to Serve Fluffy Greek Yogurt Pancakes Recipe

Garnishes

I love topping these pancakes with a bit of real maple syrup and a pat of butter for that classic touch, but adding fresh berries—like strawberries or blueberries—is a favorite move of mine that adds color and juicy bursts. A dusting of powdered sugar or a dollop of whipped cream also feels fancy without fuss.

Side Dishes

Pair these pancakes with some crispy bacon or turkey sausage if you want a savory contrast, and a side of scrambled eggs rounds out the meal perfectly. For a lighter option, fresh fruit salad or Greek yogurt on the side complements the pancakes beautifully.

Creative Ways to Present

One fun trick I've tried for brunch gatherings is layering pancakes with alternating layers of yogurt, fresh fruit, and a drizzle of honey, almost like a pancake lasagna. It looks impressive, and folks love digging in. For kid-friendly options, stack and then add chocolate chips or a smiley face made with berries on top.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge for up to 3 days. I place parchment paper between them so they don’t stick together — it saves time and headaches when reheating.

Freezing

These pancakes freeze beautifully! Lay them flat on a baking sheet with parchment paper and freeze for a couple of hours before transferring to a freezer bag. They’ll keep for up to 2 months without losing their lovely texture.

Reheating

To reheat, I prefer popping pancakes in a toaster or warming them gently in a pan over low heat. This keeps the edges crisp and the insides fluffy — microwaving works in a pinch but can make them a bit soggy.

Frequently Asked Questions:

Can I use flavored or sweetened yogurt in this recipe?

Using plain Greek yogurt is best here because the baking soda reacts with its acidity to create fluffiness. Flavored or sweetened yogurts might alter the rise and change the pancake flavor, but you can experiment if you want a sweeter pancake.

What if I don’t have Greek yogurt, can I substitute it?

Greek yogurt is ideal for its thickness and tang, but you can substitute with regular plain yogurt or buttermilk. Just keep in mind you might need to adjust the milk quantity slightly to keep the batter consistency right.

How do I know when to flip the pancakes?

Watch for bubbles forming on the surface and the edges looking set and slightly dry. This usually means the bottom side is golden and ready to flip. Flipping too early can cause the pancake to break or cook unevenly.

Can I make these pancakes vegan?

This recipe relies on egg and dairy for structure and flavor, so it’s a bit tricky to make vegan without experimenting with substitutes like flax eggs and plant-based yogurt. It’s doable, but results may vary.

Final Thoughts

Honestly, this Fluffy Greek Yogurt Pancakes Recipe has become my go-to for weekend breakfasts because it’s as simple as it is delicious. It feels a little indulgent without the fuss, and I’m always excited to share it with friends because I know they’re going to love how fluffy and moist these pancakes turn out. I hope you give it a try and find it as rewarding (and tasty) as I have!