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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Lori Lange of Recipe Girl

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  • Sandy@RE wrote:

    ps. we added chocolate chips, too!

  • Sandy @ RE wrote:

    These were so good, Lori. Can’t wait to make them again next weekend!

  • Allison Sousan wrote:

    I just used this recipe and made pancakes using the dannon light and fit pumpkin pie Greek yogurt and added chocolate chips. It was so good! Thanks for sharing the recipe!

  • Kimberly Roberts wrote:

    I made these using almond flour and also added about 1/3 C almond milk which is a disaster for pancakes but fabulous for a crepe!! I sprinkled a bit of powder sugar and rolled it up with strawberries. I added 1/2 cup oatmeal to the batter after realizing that the batter was too runny and they cooked up really well. I again sprinkled a bit of powder sugar and strawberries and it was really good. I used unflavored greek yogurt. Thanks for the recipe – I will be making them again.

  • Harmony wrote:

    This is great!

  • Gaddemon wrote:

    Looking too good! Can I prepare this in advance (eg. the previous day), then bake it the next day? Thanks!

    • Lori Lange wrote:

      I don’t think so. Whip them up and cook them at the same time you plan to eat them.

  • Joanna Dworning wrote:

    I made these today! I used plain Greek yogurt, added a teaspoon of vanilla extract for a little flavoring. Delicious!

  • Nikki Peters- U Washington Sports Nutrition wrote:

    Hello! I am making these for my student athletes next week, how many regular size pancakes does one batch make? Thanks so much! Looking forward to treating my athletes to this awesome recipe!

    • Lori Lange wrote:

      This recipe makes a small portion- five 4-inch pancakes.

  • Dawn G wrote:

    I used plain Greek yogurt and added a little cinnamon, nutmeg, ginger, and diced apples… Yum My husband even ate them.. 

  • kartz wrote:

    Oh my these are uh-maayyzingg and moist… added banana and some dark chocolate chips… heaven in a bite.. Thank you for the recipe.. 🙂

  • katherine wrote:

    has anyone tried making this with almond flour? 

  • monika wrote:

    The best pancakes ever. I made them 100times because I love them so much. Thank you for receipes. 

  • Linh wrote:

    OMG! These were amazing! I have a bad rep for pancakes in my house. I’ve made pancakes for my brothers that were so dry that they choke on every bite. I swear I didn’t do it on purpose.
    My younger brother was a little hesitant to try this this morning, but it turned out nice and fluffy! I didn’t have plain greek yogurt, so I used Trader Joe’s Honey Greek Yogurt instead. Will definitely make this again!

  • tamara wrote:

    This looks good. Will be visiting this sight more often.

  • Rae wrote:

    These were the fluffiest, yummiest and easiest pancakes I’ve ever made! Well done! I used natural plain yoghurt and sliced some banana on one side before I flipped the pancake and it added just that little bit of sweetness. My 2yr old daughter loves them! Thanks so much for this recipe I will definitely be saving this one =)

  • Sheila Rachpaul wrote:

    Thank you sooh much for recipes for pancakes!! God bless and keep you

  • Karla wrote:

    These just tasted quite eggy to me! I was disappointed =(

  • Kelly wrote:

    I love these! And make them quite often. I wonder if it would be possible to make a savory version using the same technique?

    • Lori Lange wrote:

      Sounds great, but I have not tried it!

  • Tina wrote:

    My daughter loves these and at three she can almost make them herself : ) Thanks for the recipe!

  • Shiya wrote:

    could gluten free flour be used instead of all purpose flour?

    • Lori Lange wrote: