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The Ultimate Fluffy & High-Protein Greek Yogurt Pancakes

Close-up of a stack of fluffy greek yogurt pancakes with a wedge cut out, drizzled generously with syrup.

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Make light, airy, and protein-packed Greek yogurt pancakes from scratch. This easy recipe delivers fluffy pancakes perfect for a healthy breakfast in minutes.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the egg, Greek yogurt, milk, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
  4. Stir in the melted butter or oil.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings for a delicious, high-protein breakfast.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking.
  • If you want Lemon Greek Yogurt Pancakes, add the zest of one lemon to the dry ingredients.
  • For Blueberry Yogurt Pancakes, gently fold in 1/2 cup of fresh or frozen blueberries after mixing the batter.
  • Greek yogurt provides the tang and protein, so do not substitute it with regular yogurt if you want this texture.

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