Nothing beats a stack of homemade pancakes, and these Greek yogurt pancakes are my go-to for a protein-packed, fluffy breakfast! With 13 grams of protein per serving, they’ll keep you full and energized. Plus, they’re made with a mix of whole wheat and all-purpose flour for the perfect texture. Whether you’re meal-prepping for the week or making a cozy weekend breakfast, this recipe is a must-try!
Table of Contents
Calling all pancake enthusiasts! Get ready to snack on a tall stack-o-cakes that deliver not one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an added protein punch thanks to their all-star dairy addition and they’re made with a mix of white and whole wheat flours. Win and win!
Why You’ll Love These Protein-Packed Pancakes
This recipe has been a reader favorite since 2016 when I originally shared it. Here’s why you’ll love it, too:
- 13 grams of protein per serving – Thanks to Greek yogurt and eggs, these pancakes are naturally high in protein without any powders or additives.
- The perfect balance of hearty and fluffy – A mix of whole wheat and all-purpose flour keeps them light while adding a boost of fiber.
- Meal-prep friendly – Make a big batch, freeze them and reheat for a quick, protein-packed breakfast anytime.
- Whole wheat and all-purpose flours: A mix of whole wheat and all-purpose flour gives you the best of both worlds: hearty and wholesome, yet soft and tender.
- Greek yogurt: A tangy, protein-packed addition, lending both moisture and flavor to your stack. Plus, it’s a great source of probiotics! For this recipe, I love using plain 2% Fage yogurt but feel free to experiment with any brand or fat percentage that you prefer.
- Baking powder: For tall, diner-worthy pancakes with a golden hue.
- Salt and sugar: Just a pinch of each to enhance and balance the flavors.
- Milk: I use unsweetened almond milk, but any milk will work.
- Eggs: Bind all the ingredients together and provide structure.
- Vanilla extract: Adds a hint of warmth and depth.
See the recipe card for full information on ingredients and quantities.
How to Make Greek Yogurt Pancakes
Are you ready to ditch the store-bought pancake mix for good? This is the recipe that’s going to make that happen, and it couldn’t be easier or faster. All you need is two bowls, a whisk and a spatula to transform a few fridge and pantry staples into the lightest, fluffiest Greek yogurt pancakes.
MAKE THE PANCAKE BATTER
- Mix the dry ingredients. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar.
- Combine the wet ingredients. In a separate bowl, whisk together the milk, eggs and vanilla extract.
- Bring it all together. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Stir in the Greek yogurt. Be careful not to overmix, a few lumps are a good thing!
COOK THE PANCAKES
- Heat a nonstick skillet or griddle over medium heat and spray with cooking spray. Using a ladle or a measuring cup, spoon ¼ cup of batter onto the pan and cook just until bubbles form around the edges (about 3 minutes).
- Flip and cook for about 90 seconds more or until risen and cooked through. Repeat with the remaining batter.
- Pancake batter is best made fresh! Letting it sit too long can cause the leavening agents to lose their effectiveness, leading to flatter pancakes. For the fluffiest results, mix the batter just before cooking.
- The consistency of your batter is key. It should be thick but still pourable. If it’s too thick, the pancakes won’t spread properly and may cook unevenly. Too runny, and they’ll turn out thin and flimsy. Adjust as needed with a splash of milk to loosen or a sprinkle of flour to thicken.
- Don’t overmix the batter. Stir just until the ingredients come together—lumps are okay! Overmixing will overwork the gluten, leading to dense, chewy pancakes instead of light and fluffy ones.
- Start with medium heat and adjust as needed. If your pancakes brown too quickly on the outside but remain undercooked inside, lower the heat slightly for even cooking. Too high, and the outsides will burn before the insides cook through. Aim for that perfect golden-brown color by taking your time.
- Adjust the sweetness to your taste. Want a hint of sweetness? Keep the sugar as is. Prefer a more neutral pancake to top with syrup, fruit or nut butter? Simply omit it!
- Keep them warm as you go. Preheat your oven to 200°F and place a wire rack on a baking sheet. As each batch finishes, transfer the pancakes to the rack and pop them in the oven. This keeps them warm until you’re ready to serve.
- Use aluminum-free baking powder. For the best flavor when making pancakes from scratch, avoid baking powders that contain aluminum. They can leave a bitter or metallic taste in your pancakes.
Topping Ideas
The best part of pancakes? The endless topping possibilities! Here are a few ideas to make your Greek yogurt pancakes even more irresistible:
- A drizzle of maple syrup (or try honey for a lighter sweetness!)
- Fresh berries or a sliced banana with a sprinkle of cinnamon
- Almond or peanut butter (I like to spread it thick for a satisfying, nutty twist and even more protein)
- A sprinkle of homemade granola for added texture
- Chopped nuts like walnuts, pecans or slivered almonds
Savory Options
- A poached egg
- Sautéed spinach, mushrooms and a sprinkle of feta for a savory pancake experience
- Crispy bacon or turkey sausage
Freezing and Reheating Instructions
I am a huge fan of making a big batch of pancakes and freezing leftovers for a quick, homemade breakfast in minutes. The best way to freeze pancakes is to let them cool completely and then wrap each of them individually in plastic wrap. Seal all of the wrapped pancakes in a plastic bag and freeze them.
When you’re ready for fluffy flapjacks, unwrap one or a dozen pancakes and microwave them for about 1 minute, or until they’re warmed throughout.
Frequently Asked Questions
If your pancakes aren’t rising, your baking powder may be expired. Also, make sure not to overmix the batter—it should be thick and slightly lumpy.
Yes! Waffle recipes typically need more fat, so I’d recommend adding 2 tablespoons of melted butter or coconut oil to the batter.
You can swap it for all-purpose flour, but you may need slightly more flour to achieve the right batter consistency.
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon sugar
- 1 1/2 cups unsweetened almond milk (or any other variety of milk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup plain 2% Greek yogurt
- Maple syrup, for serving
- Fruit, for serving
Instructions
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
- In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.
- Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
- Serve the pancakes topped with maple syrup and fruit.
Kelly’s Notes
- For the fluffiest results, mix the batter just before cooking.
- The consistency of your batter is key. It should be thick but still pourable. If it’s too thick, the pancakes won’t spread properly and may cook unevenly. Too runny, and they’ll turn out thin and flimsy. Adjust as needed with a splash of milk to loosen or a sprinkle of flour to thicken.
- Don’t overmix the batter. Stir just until the ingredients come together—lumps are okay!
- Keep them warm as you go. Preheat your oven to 200°F and place a wire rack on a baking sheet. As each batch finishes, transfer the pancakes to the rack and pop them in the oven.
- Freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, wrap each of them individually in plastic wrap and transfer them to a resealable freezer bag for up to 3 months.
- Reheat: Pop them in the microwave for about 1 minute, or warm them in a toaster oven until heated through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
I love these, they’ve permanently been bookmarked on my phone for easy finding! It makes me happy to know they’ve got protein too as a lot of mornings that I plan to have eggs for breakfast I just can’t bring myself to it lol
Thrilled you’re enjoying the recipe, Kate!
My husband is the pancake monster and told me I could sell these pancakes. I agree they are delicious and leave one with a healthier feeling after having eaten a stack of pancakes. Love your tips and the one on this recipe, about using aluminum-free baking powder! Where have I been?
So glad you enjoyed it!
This has been my go-to pancake recipe for a fee years now! My kids (and their friends at sleepover breakfasts) love them, but little do they know that they are getting fiber and protein in this yummy and healthy treat. We recently moved to Spain, and the kids here always ask me to make them :) Thank you!
Love reading this, Tina!
So easy to make and delicious. I add some seeds also.
I’m so glad you enjoyed the recipe, Luiza!
Delicious !!!
So glad you enjoyed the recipe, Astrid!
I’ve made pancakes from many recipes for decades with organic wheat that I grind myself. I love this recipe the most! Thanks so much!!
Thrilled to read this!
Love this recipe! I make it twice a week and my husband also loves it. Xoxo
I’m so thrilled you’re enjoying it, Erika!
Wish I could give 10 stars!! Best pancakes I’ve ever made and I’m never using a different recipe again. The name of the recipe is 1000% accurate. FLUFFY indeed!
Thrilled you enjoyed the recipe, Kayla!
Why is there so much baking powder? I knew it seemed strange to add so much, but I went with it…. My 3 year old daughter can’t even eat them, calling them “spicy”…. I agree…. Tastes like chemicals.
Hi Kristen – I’ve never experienced a “spicy” flavor before. Did you add 4 teaspoons? And did you confirm your baking powder is fresh?
I’ve had that happen with muffins before when the baking powder went bad. Basically it starts to clump up and doesn’t mix in well. I know what you mean by it being disgusting though as it totally overpowers everything else. :(
I’ve struggled to make homemade pancakes that weren’t hard little frisbees and WOW! This recipe blew me away with its fluffiness! I upped the ante and served them with lemon curd and meringue, which took it to another level. But even as a simple, unadorned pancake, it shines!
I’m so thrilled to read this, Sophie!
This is one BANGER of a pancake recipe! They turned out perfectly. One tip: I let the batter rest for about 2 minutes before putting it on the griddle. This seems to help with the fluffy factor (because it gives the baking powder a little time to do its thing. I sent my H out for raspberries because I just wanted the pancakes to look pretty like in your pictures and just WOW. Thank you for a great recipe!
So glad you enjoyed it, Amanda!
These were delicious and super easy to make- I added berries and they were a big hit!q
So glad you enjoyed it, Laura!
Delicious! My kids loved it.
So glad you enjoyed it, Sarah!
These were DELICIOUS, fluffy, moist, and I feel good about eating them. I have made these and frozen some to reheat later too and they’re just as delish in the toaster.
I’m so glad you enjoyed the recipe, Jess!
Mine were so so flat
Hi Gabrielle – Was your leavener fresh?
Sooo good,! l made them in a blink of an eye.
I used 1 cup of each wholemeal flour and plain flour.
Thank you for your recipe
So glad you enjoyed the recipe, Teresa!