There’s something truly comforting about waking up to warm, fluffy pancakes that melt in your mouth. This Yogurt Pancakes Recipe delivers just that—moist, tender pancakes with a subtle tang from Greek yogurt that makes them irresistibly special. Trust me, these pancakes are worth the few minutes’ effort for a breakfast that feels a little like a hug in food form.

The image shows two golden brown pancakes stacked on a white plate, with a square piece of yellow butter melting on top. Around the pancakes, there are fresh dark blue blueberries and a dollop of white cream on the left side. The plate sits on a cloth napkin with a pattern, and a golden fork is placed in front of the plate. In the background, there is a white dish with another stack of pancakes, all set on a white marbled surface. 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 Yogurt Pancakes Recipe
Top Tip
How to Serve Yogurt Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Yogurt Pancakes Recipe

Why You'll Love This Recipe

I’ve tried countless pancake recipes, but this Yogurt Pancakes Recipe always comes out on top when I want something quick, fluffy, and oh-so-moist. The Greek yogurt adds a delicate tang and richness without making the batter heavy, which I find incredibly satisfying on a slow weekend morning.

Super fluffy texture: The combination of baking powder and baking soda with yogurt creates perfectly airy pancakes every time.
Moist, not dense: Thanks to the Greek yogurt and milk, these pancakes stay soft and tender, not dry or rubbery.
Simple ingredients: You probably have everything for this recipe on hand, making it super convenient.
Easy to customize: You can tweak the flavors or add-ins easily to suit your taste or what’s in your pantry.

Ingredients & Why They Work

The magic of this Yogurt Pancakes Recipe lies in how these simple ingredients blend to create a fluffy, moist pancake. Greek yogurt is the star, balanced by the right leavening agents and a touch of oil for richness. Make sure your flour is fresh, and opt for full-fat Greek yogurt if you want that decadence I adore.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with granulated sugar, a pinch of table salt displayed as fine crystals, a small white bowl with baking powder, a small white bowl with baking soda, a dollop of plain Greek yogurt placed directly on the ceramic surface, two whole clean eggs with smooth brown shells, a small white bowl with olive oil, and a small white bowl containing whole milk, all arranged in perfect symmetry 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 and a tender crumb; avoid overmixing to keep pancakes light.
Granulated sugar: Just enough sweetness to enhance flavor without overpowering.
Table salt: Balances the sweetness and deepens the flavors in the batter.
Baking powder: The main leavening agent for fluffiness.
Baking soda: Reacts with yogurt’s acidity to help pancakes rise beautifully.
Plain Greek yogurt: Adds moisture, tang, and protein; choose a creamy variety for best results.
Egg: Binds the ingredients and adds richness.
Oil: I prefer olive oil for a mild flavor, but neutral oils work perfectly too.
Whole milk: Thins the batter to the right pouring consistency and adds tenderness.

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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

What I love most about this Yogurt Pancakes Recipe is how easy it is to customize. I’m all about mixing in different flavors or swapping ingredients for dietary needs without sacrificing texture or taste. You can truly make these pancakes your own, whether you like them classic or jazzed up.

Variation: I often add a handful of fresh blueberries or chopped nuts right into the batter—perfect for a fruity, nutty breakfast twist.
Dairy-free option: Swap Greek yogurt for coconut yogurt and use almond milk for a delicious dairy-free version.
Gluten-free tweak: Use a gluten-free flour blend in place of all-purpose flour, just be sure to check the baking powder and soda ingredients.
Flavor boosters: A pinch of cinnamon or vanilla extract can add a lovely warm glow to your pancakes.

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

Two golden-brown pancakes stacked on a white plate, with a square of butter melting on top of the upper pancake. To the left of the pancakes, there is a small pile of fresh blueberries and a dollop of white whipped cream. Some blueberries are scattered on the plate near the pancakes. The plate sits on a white marbled surface with a striped cloth napkin under it. In the background, there is another white plate with more pancakes and a light speckled ceramic cup being held by a woman's hand. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dry Ingredients

Start by combining the all-purpose flour, granulated sugar, salt, baking powder, and baking soda in a medium bowl. Whisk them together thoroughly so every bit is evenly distributed. This helps your pancakes rise uniformly and prevents uneven pockets of salt or sugar.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the Greek yogurt with the egg and oil until smooth and creamy. Then add the milk and whisk again until fully incorporated. The batter will be thick but pourable, which makes for wonderfully thick pancakes that cook up light as air.

Step 3: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet and whisk gently to combine. When the batter looks mostly smooth, switch to a rubber spatula and scrape the bowl’s edges and bottom to ensure everything blends well. Don’t overmix—some lumps are okay and help keep the pancakes tender.

Step 4: Heat Your Pan and Start Cooking

Heat a large non-stick pan or griddle over medium-low to medium heat. Lightly grease with oil—just enough to prevent sticking without frying. Pour batter in about 2 to 3-inch rounds, so you can cook a few at a time without crowding.

Step 5: Cook Until Ready to Flip

Watch for the bottom edges to turn set and begin to brown lightly; bubbles will form on the surface. This usually takes about 2-3 minutes. Then carefully flip the pancakes with a spatula and cook the other side until the edges look dry and the pancake is cooked through.

Step 6: Repeat and Keep Warm

Continue cooking the remaining batter in batches. Keep your heat at medium-low to avoid burning the pancakes before they cook through. I like to keep finished pancakes warm on a plate covered loosely with foil.

Top Tip

From my experience perfecting this Yogurt Pancakes Recipe, a few key tips make a huge difference in the outcome. Following these has saved me from burnt or tough pancakes more than once!

Temperature control: Avoid high heat; medium-low to medium allows pancakes to cook fully without burning edges.
Don’t overmix: Leaving a few small lumps in the batter keeps your pancakes tender and light.
Use a rubber spatula: Scrape bowl sides and bottom thoroughly – this ensures even texture without overworking the batter.
Test pancake first: Cook a small test pancake to check heat and adjust if it browns too fast or too slow.

How to Serve Yogurt Pancakes Recipe

Garnishes

I love topping these pancakes simply—with a pat of butter melting on top and real maple syrup drizzled generously. Sometimes I sprinkle fresh berries or sliced bananas for visual appeal and a fresh burst of flavor. A dollop of yogurt or a spoonful of fruit preserves takes it over the top for me.

Side Dishes

To round out the meal, I often serve these pancakes alongside crispy breakfast bacon or scrambled eggs for some savory balance. Fresh fruit salad or a simple green smoothie pairs well too, giving plenty of color and nutrition.

Creative Ways to Present

For special mornings like birthdays or brunch with friends, I stack the pancakes into a tall tower, alternating layers with whipped cream or lemon curd. A dusting of powdered sugar and some edible flowers or mint leaves add that wow factor without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I like to layer parchment paper between pancakes. This little trick makes reheating much easier and more effective.

Freezing

These pancakes freeze beautifully. I flash freeze individual pancakes on a baking sheet first, then stack them in a zip-top bag with parchment between layers. When frozen, they keep well for up to 2 months—perfect for fast breakfasts on busy mornings.

Reheating

Reheat pancakes gently in a toaster or in a skillet over low heat. Covering them lightly with foil in the oven can also warm them evenly without drying out. I avoid the microwave whenever I can to keep their texture intact.

Frequently Asked Questions:

Can I use regular yogurt instead of Greek yogurt in this recipe?

You can use regular yogurt, but make sure it’s plain and full-fat for similar results. Greek yogurt is thicker and tangier, which helps the texture and flavor of the pancakes, so expect a slightly different consistency if you swap.

How do I make these pancakes fluffier?

To get fluffier pancakes, be careful not to overmix the batter; a few lumps are fine. Also, don’t forget to test your cooking temperature—too hot and they burn outside before rising properly. Using both baking powder and baking soda as the recipe suggests also boosts fluffiness.

Can I prepare the batter the night before?

You can mix the batter the night before, but because of the baking soda’s reaction with yogurt, you might lose some rise. For best fluffiness, I recommend mixing batter fresh in the morning, but if you’re short on time, refrigerate overnight and give it a gentle stir before cooking.

What’s the best way to prevent pancakes from sticking?

I always lightly grease my pan with oil before cooking and make sure the pan is hot enough but not smoking. Using a non-stick pan or a well-seasoned griddle helps immensely. Also, avoid flipping too early—wait until bubbles appear and the edges look set. This ensures the pancakes release easily.

Final Thoughts

This Yogurt Pancakes Recipe has become my go-to for satisfying both comfort and health cravings at breakfast. The fluffy texture combined with the subtle tang of Greek yogurt feels like a little morning indulgence that’s still good for you. I hope you’ll enjoy making and sharing these pancakes as much as I do—they really brighten up any breakfast table.