Greek Yogurt Pancakes

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Start your morning with a twist on a classic breakfast favorite by incorporating Greek yogurt’s rich, creamy texture into your pancakes. This simple upgrade enhances the flavor and boosts the nutritional value, making it a healthier choice for your first meal of the day that even the kids will love.

greek yogurt pancakes on a plate with fresh fruit

Easy Greek Yogurt Pancakes

Yesterday morning I wanted to make pancakes(or rather, waffles, for some reason I like them better, not as thick:) ) Normally I make buttermilk because I have just a great recipe, but I’m all out of buttermilk right now. So, I decided to come up with something new.

I love Greek yogurt. What’s not to love? It’s super thick and creamy and tastes great. Plus, it has SO much protein in it! So, I mixed two of my favorites for my new recipe: my yummy pancake recipe and Greek yogurt!

greek yogurt pancake ingredients

Ingredients for Greek Yogurt Pancakes

  • All Purpose flour. You can also use all-purpose gluten-free flour in this recipe for gluten-free Greek Yogurt pancakes.
  • Baking powder. This will help your pancakes rise to be light and fluffy.
  • Baking soda. This will work with the baking powder to help the pancakes rise.
  • Sugar. Only a little is needed in pancakes to give them a bit of flavor.
  • Eggs. This helps to bind your pancakes together as well as give them a richer flavor.
  • Vegetable Oil. Any mild vegetable oil will do here, such as light olive oil, coconut oil, avocado oil, or sunflower oil. I like using Sunflower Oil that I get in bulk.
  • Greek yogurt. This is our (not so) secret ingredient that makes these pancakes delicious! I just use plain Greek yogurt, but you can try flavored if that’s what you have!
  • Milk. We need something to thin out the batter of the pancakes before we make them.
wet ingredients for greek yogurt pancakes

Step by Step Instructions for Making Greek Yogurt Pancakes

Mix together the dry ingredients first and then add in the wet.

Only mix until all the dry is incorporated. Don’t overmix the batter.

Fry as you would pancakes or make waffles in a waffle iron. Store any leftover pancakes in an airtight container or bag in the fridge.

Leftover pancakes can also be frozen. Just place them in a freezer bag and freeze until needed. Thaw and reheat before enjoying again.

greek yogurt pancakes on a plate with fresh fruit
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Greek Yogurt Pancake Recipe

An easy recipe for homemade greek yogurt pancakes.

Course Breakfast
Cuisine American
Keyword Greek Yogurt Pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 492 kcal
Creator Merissa


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 2 eggs
  • 1/3 cup oil
  • 1 1/4 cup greek yogurt
  • 1/2 cup milk


  1. Mix together the dry ingredients.

  2. Mix together the wet ingredients.

  3. Combine wet and dry ingredients. Mix only until dry ingredients are incorporated, being sure not to over mix.

  4. Fry as you would pancakes or make waffles in a waffle iron.

Nutrition Facts
Greek Yogurt Pancake Recipe
Amount Per Serving
Calories 492 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 89mg30%
Sodium 446mg19%
Potassium 231mg7%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 7g8%
Protein 17g34%
Vitamin A 171IU3%
Calcium 187mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Pancakes from scratch

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Yum! These are so good! I like them with maple syrup, and the hubby likes them with peanut butter. What do you like to eat your pancakes with?

Me and Kady

Merissa Alink

Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This recipe for Greek Yogurt Pancakes was originally posted on Little House Living in February 2011. It has been updated as of March 2024.

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  1. I absolutely love your site. You are a “girl after my own heart.” Your site inspires me to be a more frugal, inventive and love homemaking even more than I do now. Your blog is my favorite one! I am excited about the spring time. I grew up on a farm and with a mommy and daddy who were farmers and great canners! So, this spring I am tackling a small garden and the canning process. I have the ball canning book you mentioned (bought one at salvation army for .25!). I wondered if you could recommend the type of canner you use (if you do) and any other helpful suggestions. Through your encouragement to save and everything else, I am now going to start learning to sew clothing, too! My kiddos are excited to learn, too!!

    1. Charity, your comment made my day! I can’t wait for spring/summer either! I mostly do hot water bath canning so I use a hot water canner almost all of the time. The only time you really need a pressure canner is for non-acidic foods. When it gets closer to canning time I will get up several posts on different canning things I’d recommend. I’m also going to be doing how-to canning videos this summer also.

      Have fun sewing! I worked on sewing a dress yesterday but my machine is acting up so I’ll have to work on cleaning it up today.

  2. Pingback: Healthy Diet Recipes: Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories