I’ve discovered the holy grail of pancake recipes. And trust me, I would never call any recipe the holy grail of anything unless I absolutely, 100%, beyond any shadow of a doubt believed it to be true. And these, my friends, are the holy grail of pancakes: thick, fluffy, and unbelievably delicious.
Can you spot the secret ingredient? 
Flour, an egg, baking soda, and a container of Greek yogurt are the only ingredients you’ll need to whip these up in 10 minutes flat.
That’s right— you only need 1 bowl, 4 ingredients, and 10 minutes to make the best pancakes ever.
I’ve made these Greek yogurt pancakes about a bajillion times and they’re virtually foolproof. I most often use 0% vanilla Chobani, but have also tried mango and strawberry banana flavored yogurt with fantastically delicious results as well.
Try these! You’ll love ‘em. 
Greek Yogurt Pancakes
Ingredients
- 6 oz of your favorite Greek yogurt
- 1 egg
- scant 1/2 cup flour
- 1 tsp baking soda
Directions
- Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
- In a separate bowl, mix together the flour and baking soda.
- Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
- Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
- Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!
For lower-calorie Greek yogurt pancakes, use nonfat yogurt and an egg white instead of the whole egg. Equally delicious and easy to prepare.
These sound delicious! I am going to try these on Saturday! And those pictures made my mouth water quite a bit, yum!
Let me know how you like them!
All your photos always look so delicious. And I definitely want to try this recipe!
Great photo! This recipe sounds awesome.. and so easy. How do you think they would turn out using whole wheat flour?? My experience with using wwf in pancakes is they always turn out to be incredibly dense.
I’ve actually never used whole wheat flour. Sorry!
These were really good. The first time I tried them, I followed the directions exactly, and they were very good but took a while to cook all the way through because they were very thick and didn’t spread well. I just made them again with whole wheat flour and the first one didn’t work well, dense and just didn’t work. I added a splash of milk to the remaining batter and they were perfect! The yogurt kept the whole wheat flour from making the pancakes too dense. I’m sure I’ll be making them again!
I must try these recipes. Do you have a FB page?.would enjoy following you!
Not yet, but I’ll be sure to post a link once I’ve made one! Thanks for stopping by!
These look amazing! Have you tried using wheat flour?
Tried this recipe today as I had a craving for nice chunky pancakes but didn’t want to splurge on fatty ingredients. Worked a treat!
I altered the recipe slightly and added fruit (I’d really suggest adding blueberries if you make them again, it’s so yummy when they burst!).
Gave you credit on my blog where I tried them :] Thanks so much for posting!
It’s shrove, aka, pancake Tuesday today… This is sooo my dinner tonight. Glad to have come across your recipe!
the first go around i made these with Peach chobani and all purpose flour.. super tasty! however i couldn’t really taste the peaches..? perhaps too mild of a fruit?
Anywho.. I just attempted a Healthier version this AM.. i substituted the all purpose flour with whole wheat flour and doubled the baking soda (as whole wheat flour is more dense and the pancakes would not rise much). I used Honey Chobani, and added 1 tbsp of Golden Flax-seeds, and ground cinnamon. Results: very dense pancakes..lol. Soo.. i would suggest and what i will probably do next time is do 1/4 cup all purpose flour, 1/4 cup whole wheat flour.
fun and easy recipe to make adjustments.. 2 of my favorite things in the world.. pancakes and greek yogurt!!! say whatttttt?
)
I made these over the weekend for my family. I used whole wheat flour and vanilla Greek yogurt. They were amazing! I will be making these again. Thanks!
Oh what a wondrous, fluffy batter this makes. It practically starts rising even in the mixing bowl! I love pancakes. This recipe is a keeper. Lovely blog, Paige.
Just made these, they’re AMAZING!
Just made these, they’re AMAZING!
I tried these this morning, they weren’t cake-like, like the pancakes that I was use to. These were more dense and chewy.. and yet very tasty. I added a little bit of vanilla and a table spoon of sugar in mine, Topped it off with strawberries and whipped cream. Great recipe!
I made these with strawberry banana Chobani, and coconut oil in the pan. FAN.TAS.TIC. Making them again right now. Thanks so much for the recipe!
Found this recipe on Pinterest and tried them over the weekend. You are so right… hands down best pancakes ever. The slight tang of the yogurt makes them extra delicious. I followed the recipe to a T, using Greek Gods Vanilla/Cinnamon/Orange yogurt, and they were perfect.
Thank you so much for sharing!
These were so good. I used whole wheat flour and some blueberries. Delicious!
Really good! Made them with my 3 & 4 year old daughters for lunch. We used plain greek yogurt and white flour. I was afraid they might be a little too sour for my kids taste, so I added a splash of vanilla. One ate them with syrup and the other with Nutella. Both declared them good and the recipe was so easy, they got to help make them. Next time I will probably try making them with my wheat flour and see what happens. Thanks for the recipe!
We took the recipe and changed it a bit. Gluten free and healthier for you than wheat flour.
2 cups oat flour
2 cups of whole or 2% FAGE Greek Yogurt
1 cup of milk or 2% milk
1 tsp of baking soda
1/4 tsp salt (optional)
Makes 16 pancakes
7g of protein per pancake
Note: If you use fat free yogurt and/or fat free milk, it is advised to add 1 – 3 tsp of cooking oil (sunflower preferred). Otherwise they will be dry.
Make sure griddle is hot and dusted with non-stick cooking spray. Make a small pancake to prime the cooking surface.
Forgot to list the 4 eggs to revised recipe. Sorry!
4 eggs
2 cups oat flour
2 cups of whole or 2% FAGE Greek Yogurt
1 cup of milk or 2% milk
1 tsp of baking soda
1/4 tsp salt (optional)
I made these this morning for my husband and mom. They were so good! Thank you for sharing your recipe. I am happy to find a healthier alternative to regular pancakes because I LOVE pancakes!!
I’m doing Weight Watchers and LOVE these as a breakfast treat. I got 5 pancakes out of a batch, and each is just 2 points plus! I used 0% plain chobani and threw in a sprinkle of sugar and splash of vanilla. Fluffy and creamy — kids loved them (as did the grown ups). The best part is, the yogurt gives them a great dose of protein! Love this! Thank you!
…stir to combine leaving.
not sure what is meant here. makes no sense.
i’ve made pancakes similar to these when i had yogurt and was out of milk. they are very good. sort of a buttermilk pancake variant.
I stumbled onto your delicious recipe via pinterest. It’s very tempting – so simple and the pictures tell me that something yummy can result! I’ve not made American style pancakes very often, I need to practise…even though I’ve only just had lunch a little while ago….. Thanks for sharing!
These were delicious! Tasted just like normal pancakes! Absolutely loved them
[...] cups of margarine. oh, paula! oh! also! do make cilantro and lime quinoa, mac and cheese cups, and greek yogurt pancakes! [...]
After suggestions below I made these protein packed pancakes using equal parts w.wheat and a.p flour. Fat free plain greek yogart. Added 1 1/2 t. Sugar and 2t. of milk. I think they turned out great! Next time I may add vanilla, agave instead of sugar and some cinnamon. Will make again!! 2 old year ate them up! Served with honey and a dollop of Greek Yogart.
these didn’t work for me. too thick batter would burn on outside before done on inside. tried adding water to thin out like regular batter but still no luck. Also needed a pinch of salt. won’t be keeping this one.
Try it this way…
4 eggs
2 cups oat flour
2 cups of whole or 2% FAGE Greek Yogurt
1 cup of milk or 2% milk
1 tsp of baking soda
1/4 tsp salt (optional)
1 tsp of lemon juice
Hi – I love how simple this is. I changed it to be GF
1 container of greek yogurt
1/2 cup GF Bisquik
1 egg
fluffy and awesome tasting
I want to try these. If I only have plain greek yogurt, do you suggest a bit of sugar?
thanks