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 Jenny April 2, 2012 at 1:46 pm

    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!

  • Reply Kelli March 31, 2012 at 11:30 am

    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!

  • Reply Shirls March 28, 2012 at 12:32 pm

    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!

  • Reply Dena March 26, 2012 at 3:12 pm

    Just made these, they’re AMAZING!

  • Reply Dena March 26, 2012 at 3:12 pm

    Just made these, they’re AMAZING!

  • Reply Scribblerbean March 13, 2012 at 9:35 pm

    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.

  • Reply Katie March 5, 2012 at 8:39 am

    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!

  • Reply Jackie March 4, 2012 at 10:33 am

    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 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? :o)

  • Reply JuliWa February 21, 2012 at 3:06 pm

    It’s shrove, aka, pancake Tuesday today… This is sooo my dinner tonight. Glad to have come across your recipe!

  • Reply Bittersweet February 19, 2012 at 4:58 pm

    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!

  • Reply Kary February 19, 2012 at 8:50 am

    These look amazing! Have you tried using wheat flour?

  • Reply Valerie Siciliano July 13, 2011 at 10:57 pm

    I must try these recipes. Do you have a FB page?.would enjoy following you!

    • Reply Paige July 14, 2011 at 2:48 am

      Not yet, but I’ll be sure to post a link once I’ve made one! Thanks for stopping by!

  • Reply Sarah July 5, 2011 at 4:40 pm

    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.

    • Reply Paige July 14, 2011 at 2:47 am

      I’ve actually never used whole wheat flour. Sorry!

    • Reply Michelle April 21, 2012 at 7:48 pm

      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!

      • Reply Anna June 21, 2012 at 4:03 pm

        Thanks for the comment Michelle! I was wondering the same thing and I’ll definitely try it with ww flour and milk on Saturday.

      • Reply Alesia October 24, 2012 at 9:43 am

        I bet they would be great if you used a splash of vanilla almond milk to thin out the batter. I’m going to attempt these using 1/2 white & 1/2 wheat husband isn’t completely on the healthy band wagon and I’d hate to scare him with such healthy pancakes.

    • Reply Kathy July 24, 2012 at 9:57 pm

      Try white whole wheat flour..still whole wheat, just a different type of wheat so it’s lighter and helps with the density issue. I’ve been using it in all my baked goods, and they turn out great!

    • Reply Sara March 9, 2013 at 2:18 pm

      Sometimes it’s better to do half WW and half white. I have run into problems with all WW coming out very thick. If you use all WW it’s probably best to thin the recipient with milk, almond milk, or buttermilk.

    • Reply Chanel November 4, 2013 at 2:56 pm

      These were delicious!! I used whole wheat flour and they tasted great! I also mixed in 100% peanut butter and a mashed up banana for a different flavour.. Very good :)

  • Reply Julia June 30, 2011 at 12:39 pm

    All your photos always look so delicious. And I definitely want to try this recipe!

  • Reply Michelle (@TacAromaCurry) June 30, 2011 at 2:28 am

    These sound delicious! I am going to try these on Saturday! And those pictures made my mouth water quite a bit, yum!

    • Reply Paige July 1, 2011 at 1:10 am

      Let me know how you like them! :D

      • Reply Brandee August 28, 2012 at 12:04 pm

        These are soo great and easy! totally impressed! I used plain nonfat greek yogurt and just added a tsp of vanilla for flavor and it was just enough. Nice work :) I love that there isn’t that much flour in it and a lot of protine from the yogurt! a plus :)

      • Reply D Hewey October 27, 2012 at 7:46 pm

        There’s as good as you are good looking.


    • Reply Jamie Lott-Colley March 4, 2013 at 10:32 am

      These Pancakes were absolutely awesome. My husbands favorite breakfast is pancakes and I’ve never been a huge fan of them but I will eat one if I’m making them for him.
      They were quick and simple to make and he didn’t even notice that I didn’t put choc chips in them. (apparently he can’t eat pancakes without them) He Never made one mention of it, just kept saying they were really good.
      Thanks for sharing the recipe. I use a lot of greek yogurt in my cooking so this will be a nice additions to the file.

    • Reply Christian May 1, 2013 at 11:23 pm

      Can the flour be substituted with rice flour or another gluten free flour?

      • Reply Kari May 5, 2013 at 10:21 am

        I used nonfat greek yogurt, two eggs, and brown rice flour. I beat the egg whites until foamy, and gently added them last. Dropped a few small blueberries in while they were cooking on the first side. They were light and great with a drizzle of maple syrup. I’d never have known they were healthy, and the texture is much more like ‘real’ pancakes unlike some cottage cheese pancakes I made. Thanks for the recipe!

        • Reply Tatiana October 28, 2013 at 9:55 pm

          Just tried this was really tasty! I tried it with gluten free flower and they turned out pretty dense. I will probably follow the suggestions on the comments and try 1/4 cup gluten free and 1/4 cup white flower. Either way, they are so delicious and a healthy alternative to regular pancakes! I made them with blackberry chobani with fresh blackberries inside. Love love love!!

      • Reply Ann September 12, 2013 at 7:41 am

        I used almond flour. They came out pretty flat but taste very good

    • Reply Kayleigh August 26, 2013 at 1:28 pm

      I made this recipe but used vanilla protein powder instead of the flour and added a little cinnamon. It worked GREAT! They were SOO you and highly protein packed!

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