Greek Yogurt Pancakes Recipe

If you’re looking for a pancake twist that’s both fluffy and packed with a subtle tang, this Greek Yogurt Pancakes Recipe is going to become your new weekend favorite. I absolutely love how these pancakes turn out super moist, tender, and with just the right hint of lemon freshness that makes breakfast feel extra special. Stick around, because I’m sharing everything you need to whip these up perfectly — plus some of my own kitchen-tested tips to help you nail them every single time.

this Recipe

Ingredients You’ll Need

Every ingredient here plays an important role in creating the perfect Greek Yogurt Pancakes Recipe. From the tangy yogurt to the zesty lemon, these flavors come together beautifully, so picking fresh lemon and a thick Greek yogurt will give the best results.

• All-purpose flour or gluten-free all-purpose flour: Use fresh flour for fluffier pancakes; gluten-free works great if you prefer.
• Baking powder: Helps your pancakes rise nicely and become nice and fluffy.
• Baking soda: Works with the yogurt’s acidity to give a tender crumb and perfect lift.
• Salt: Balances out the sweetness and enhances flavor.
• Cinnamon: Adds warmth and a subtle spice that pairs great with lemon.
• Lemon zest: I recommend zesting fresh lemons to capture the brightest flavor.
• Lemon juice: Adds a fresh tang that wakes up the batter.
• Granulated sugar: Just enough sweetness without overpowering the tart yogurt.
• Greek yogurt (any flavor or original): Thick yogurts work best; I usually use plain for a balanced tang.
• Vanilla extract: Enhances all the other flavors nicely.
• Eggs: Give structure and help bind the batter.
• Milk (only if needed): To thin the batter if it feels too thick — I rarely need more than a splash.
• Butter: For greasing your skillet or griddle to achieve a golden crust.

Variations

One of the things I love about this Greek Yogurt Pancakes Recipe is how easy it is to make it your own. Once you have the basics down, try swapping in flavors or mix-ins to match your mood or what’s in season.

• Berry Bliss: I often fold fresh blueberries or sliced strawberries right into the batter — it’s like a burst of juicy sweetness in every bite.
• Gluten-Free Option: Swapping all-purpose flour for a gluten-free blend works beautifully here, so you never miss out on breakfast fun.
• Lemon Poppy Seed Twist: Adding a tablespoon of poppy seeds amplifies the citrus vibe and adds a nice crunch.
• Vegan-Friendly: I’ve experimented with flax egg replacements and dairy-free yogurt; just keep an eye on batter thickness!

How to Make Greek Yogurt Pancakes Recipe

Step 1: Mix Your Wet Ingredients Together

Start by whisking together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract until everything is smooth and combined. I discovered this trick early on — mixing wet ingredients separately ensures even distribution and better texture before adding the dry stuff.

Step 2: Whisk Dry Ingredients in a Separate Bowl

In a smaller bowl, whisk together your sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon. This helps prevent clumps and makes folding into the wet ingredients a breeze.

Step 3: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet bowl, then whisk gently until the batter is completely smooth. Don’t over-mix here — you want everything just combined. If your batter feels too thick, add milk in small increments to loosen it up. I usually find the consistency perfect without adding milk, but it depends on your yogurt’s thickness.

Step 4: Heat and Grease Your Cooking Surface

Preheat your electric griddle to 350°F or warm a non-stick skillet on medium-high heat. Melt the butter and spread it evenly across the surface. This step really helps with achieving those golden edges and preventing sticking. I like to have a little extra butter on hand to refresh the pan between batches.

Step 5: Cook Those Pancakes

Pour ¼ cup portions of batter onto the griddle, leaving a couple of inches between pancakes. When bubbles start to form and the sides look set — usually after 2 to 4 minutes — flip them carefully. The second side cooks faster, about 2 to 3 minutes. You’ll know they’re done when both sides have a beautiful golden-brown color. I’ve learned that patience is key here — flipping too early can lead to sticky, undercooked pancakes.

How to Serve Greek Yogurt Pancakes Recipe

Garnishes

For me, a classic pat of butter and a drizzle of maple syrup never gets old. But I also love topping these pancakes with fresh berries or a spoonful of Greek yogurt to echo the creamy tang inside the batter. Sometimes I sprinkle just a pinch of powdered sugar for a photo-ready brunch table.

Side Dishes

My family goes crazy for pairing these pancakes with crispy bacon or sweet roasted fruit like peaches or apples. A simple spinach and tomato salad adds a fresh balance if you want something lighter. And of course, a cup of freshly brewed coffee or tea makes the meal feel complete.

Creative Ways to Present

One of my favorite special occasion ideas is stacking these pancakes into mini towers with layers of yogurt and fresh fruit between each layer — it looks stunning and tastes like a pancake parfait. Another time, I drizzled homemade lemon glaze on top for an extra citrus kick that brightened up a Mother’s Day brunch beautifully.

Make Ahead and Storage

Storing Leftovers

After your pancakes cool down, I recommend stacking them with a piece of parchment paper between each to prevent sticking, then storing them airtight in the fridge. They keep well for up to 3 days, making for quick and easy breakfasts or snacks during the week.

Freezing

I’ve had great success freezing these pancakes — just flash freeze them on a baking sheet first, then transfer to a freezer bag. They’ll keep for up to 2 months. This opens up the possibility for make-ahead breakfasts that you can pop into the toaster when mornings get busy.

Reheating

To reheat, I prefer gently warming the pancakes in a skillet over low heat or in the toaster, which keeps them crispy on the outside and soft inside. Avoid microwaving if you want to maintain the best texture, unless you’re in a big rush!

FAQs

Final Thoughts

This Greek Yogurt Pancakes Recipe has been a staple in my kitchen because it strikes that perfect balance between indulgent and wholesome. I love how versatile it is — you can keep it simple or dress it up for company. If you try it, I promise you’ll notice the difference the yogurt makes in both texture and flavor. So next time you’re craving pancakes that feel a little special, give this recipe a shot and see why it’s quickly become one of my favorite ways to start the day.

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