Greek Yogurt Pancakes

Greek yogurt pancakes: the holy grail of all pancake recipes. MUST TRY!

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.

Greek yogurt pancakes

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.

UPDATE 11/5/13:

I made a video demonstrating how to to make these Greek yogurt pancakes. Check it out below and be sure to subscribe to my YouTube channel for more recipes – I’m planning to film quite a few in the coming months.

Greek Yogurt Pancakes
Prep Time
Cook Time
Total Time
Serves: 1-2
  • 6 oz of your favorite Greek yogurt
  • 1 egg
  • scant ½ cup flour
  • 1 tsp baking soda
  1. 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.
  2. In a separate bowl, mix together the flour and baking soda.
  3. Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
  4. 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.
  5. 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.


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  • Reply Chris Ismaeil January 18, 2016 at 11:37 am

    I, too, have been looking for a tasty low-carb pancake recipe, and was excited to try these: Greek yogurt, easy, fluffy, so added sugar– what’s not to love? ; ) Thick! Light! But I found these to be too egg-y. Modified after the first few: added vanilla soy milk to make them pourable (and add additional protein), and a splash of vanilla for flavor. These were soft, more like crepes, amd great with a little syrup or Nutella.

    MAKAY, pancakes freeze well. I would freeze them individually, or seoarate them with a piece of wax paper to make thawing easier. I used to make a full batch and freeze half, but now my husband likes to snack on them throughout the day and there’s never enough leftover to freeze! ; )

  • Reply Makay November 26, 2015 at 8:11 am

    are these freezable?

  • Reply BFY Swap: Greek Yogurt Pancakes | Anything But Roses October 4, 2015 at 4:16 am

    […] A few weeks ago, Scott and I were craving pancakes, but I was also craving a healthy twist. I had heard of using greek yogurt in pancakes for the extra boost of protein and after some trusty googling (it’s a word), I came across this recipe from Everyday Belle. […]

  • Reply Molly September 25, 2015 at 10:25 pm

    I’ve made these a few times now and every time I am so pleased with the outcome! My toddler gobbles them up, especially with smashed bananas and honey folded in.
    I did change one little part of the method. Instead of mixing the baking soda into the flour, I mixed it into the yogurt and let it set 15 minutes. I literally watched the air pockets form in the yogurt! It made the pancakes extra fluffy, and translated unbelievably well into healthy little sugar free muffins that didn’t taste terrible!
    I will be using this recipe as a basis for a cake for a private party I am catering in a few weeks, that’s how much I love this recipe! Thanks for sharing everyday belle!!!

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