Greek Yogurt Pancakes

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This Greek Yogurt Pancakes recipe is a bit lighter than your usual pancake recipe.  Greek yogurt adds in a good amount of protein and there is no added fat.  Watch the video showing you how to make Greek Yogurt Pancakes, then scroll to the bottom of this post and print out the recipe so you can make these at home.

stack of Greek Yogurt Pancakes with blueberries

On pancake-craving mornings, I find myself brainstorming ideas for new pancake recipes. One such craving-day recently had me thinking of Greek Yogurt Pancakes. I’m obsessed with doing something with Greek yogurt most every day anyways, so why not put it in pancakes?

I did what I usually do… googled around to see what recipes were out there. First one I came across was on My Fitness Pal, but it was adapted from a food blog, of course: Everyday Belle. It looked like a winner and got big raves. So here goes!

stack of blueberry Greek Yogurt Pancakes with syrup

These Greek Yogurt Pancakes look pretty darn good, don’t they?  I made two types… this is the blueberry version.  Let me show you how I made them.

how to make Greek Yogurt Pancakes

How to make Greek Yogurt Pancakes:

You’ll need a container of Greek yogurt- any kind, really.  I used Voskos- fat-free- blueberry flavor.  Add an egg (or 2 egg whites instead if you’re watching your calories).

How to Make Greek Yogurt Pancakes

Mix the egg into the yogurt.  In a separate bowl, mix 1/2 cup flour + 1 teaspoon baking soda.

How to Make Greek Yogurt Pancakes- the batter

Stir the yogurt/egg mixture into the dry ingredients.  It will be thick!

Blueberry Greek Yogurt Pancakes on the griddle

Use an ice cream scoop to scoop perfect amounts of batter into your heated skillet for the pancakes.  I love my super cool stainless ice cream spring scooper!  Spread your Greek Yogurt Pancakes into even rounds.  Add a few fresh blueberries on top of each pancake.

stack of Blueberry Greek Yogurt Pancakes

And there they are!  They turn out to be a rather fluffy, full pancake.  They are slightly tart (much like a buttermilk pancake) due to the Greek yogurt, but with added syrup drizzled on top they are pretty darn good.  The bonus:  each pancake is only 91 calories and WW points are included at the top of this post too (if you care about that sort of thing).

stack of Banana Greek Yogurt Pancakes
Here’s a banana version I did using egg whites instead of an egg.  Same consistency.  I really saw no difference in the overall pancake.  If you need the protein, add an egg, and if you want to lower the calorie content- use egg whites instead!

Making Greek Yogurt Pancakes is a fun little experiment for a weekend morning since you can try them out using different flavors/brands of Greek yogurt and different kinds of fresh fruit!  Have fun!

P.S.  Here’s what my family thought of them:  I served these pancakes to my family without telling them that anything was different.  My son ate them, but kept asking what was different about them (while he ate bite after bite after bite).  My husband ate them without asking anything at all.  I’d say, they were a hit!

If you are looking for more pancake recipes, you might enjoy my Cinnamon Roll Pancakes or these Sheet Pan PancakesApple Pie Pancakes and Buttermilk Pancakes are good pancake recipes too!  

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4.87 from 15 votes

Greek Yogurt Pancakes

This is a nice way to lighten up pancakes!
1 2 1
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 pancakes
Calories 80kcal
Course Breakfast
Cuisine American
Keyword greek yogurt, pancakes


  • One 5.3-ounce container of Greek yogurt- any flavor (or use 1/2 cup nonfat plain)
  • 1 large egg (or 2 egg whites)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup fresh blueberries (or 1/2 large banana)


  • Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
  • Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.



  • *Nutritional information included on this recipe was computed using 1/2 cup plain Greek yogurt and 1/2 cup blueberries.


Serving: 1pancake | Calories: 80kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 38mg | Sodium: 240mg | Potassium: 66mg | Fiber: 0g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 1.4mg | Calcium: 28mg | Iron: 0.8mg | Blue WW Smartpoints: 1 | Green WW Smartpoints: 2 | Purple WW Smartpoints: 1
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  • Karin Howell wrote:

    I can’t rate this yet because I haven’t made some. I just had a question. Can you make with self-rising flour and just omit the baking soda? Thank you. Can’t wait to try!!

    • Lori Lange wrote:

      Perhaps, but I haven’t tried it!

  • Rose Rosenberg wrote:

    Tried the bagels twice! They were a hit. Thank-You! Looking foreword for more recipes.

  • NGON wrote:

    Omg so good and healthy! Thank you!!

  • Susan wrote:

    On the Blue WW plan a half a cup of flour is 6 points, so you would have to get 6 pancakes out of that half a cup of flour and then only eat one for a 1 point breakfast. There is a huge discrepancy in the amount of batter you use for a pancake, between a ice cream scoop and 1/4 to a 1/3 cup of batter. Would only get maybe 3 to 4 pancakes at 1/3 cup which would no longer be 1 point. I am going to try them this morning since I’m craving pancakes I figure if I eat 1/2 the recipe it would be 3 points.

  • Vicky Wardlaw wrote:

    These were so good! I added the banana and blueberries in the mix and a tiny bit of vanilla. My husband liked them and asked me to make him some more! I will definitely make these again! I counted this as less than 3 points for 3 for WW.

  • Amanda wrote:

    Tried this with cherry yogurt and it was wonderful. Just wondering why you use baking soda and not baking powder. Is it because of the yogurt?

    • Lori Lange wrote:

      Not sure- originally got the recipe from another source!

  • Mike Mc wrote:

    Is this able to be used to make waffles?

    • Lori Lange wrote:

      I feel like they’d be too soft to make waffles… but I haven’t tried it!

  • TORRIE wrote:

    I had an a container of yogurt I needed to use and wanted Tom use try this recipe for this Bette to nutritional breakfast. I did add in an additional egg as the batter was waay To thick ImO. That Helped immensely to thin the batter just enought and they turned out really good.

  • Rene Zablah wrote:

    Was looking for a simple, delicious recipe for pancakes and this is it. It was a hit with my family!!

    • Lori Lange wrote:

      Glad to hear!

  • PR wrote:

    I was a bit nervous about how these would turn out without having milk in them, and as the batter was super thick I did add a couple of tbsp water. Well, I didn’t have anything to worry about because they turned out great! So fluffy and tasty& I added blueberries and a few dark choc chunks and drizzled them with a little syrup. I’ll be saving this recipe and making them again. Thank you!

  • Tony wrote:

    I would give it 10 stars if I could! I didn’t use the blueberries, and I did add a little cashew milk to make the batter a little less thick. I got 6 pancakes for very few points. With some “I can’t believe it’s not butter – spray” and 1/4 cup sugar-free maple syrup, so good! Such a great staple to add to my WW!

  • Toni | Boulder Locavore wrote:

    This is such a great day starter!

  • Jennifer Farley wrote:

    Love these pancakes. They have a great texture!

  • Erin wrote:

    Love these pancakes – still fluffy, but healthy and good for you!

  • ADS wrote:

    The perfect weekend breakfast. Love the addition of those juicy blueberries.

  • Joanne wrote:

    So much healthier than the usual pancake, and I love the tangy flavor too!

  • Liz wrote:

    Such a delicious way to infuse extra blueberry flavor into these beautiful fluffy pancakes!

  • Ashley @ Wishes & Dishes wrote:

    Love the Greek yogurt in these!

  • Melissa Sperka wrote:

    Oh my heavens, I LOVE the Greek yogurt in these, it lends the perfect tangy balance to the sweet blueberries!

  • Lc wrote:

    The best way to make pancakes! Love these!