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Stack of fluffy Greek yogurt pancakes topped with melting butter and maple syrup, scattered blueberries, raspberries and strawberry slices

Greek Yogurt Pancakes Recipe: 25-Minute Fluffy Protein Breakfast

These Greek yogurt pancakes are fluffy, tender, and ready in about 25 minutes, with Greek yogurt and eggs adding protein to a simple from-scratch stack. Serve them with berries and maple syrup for an easy weekend breakfast or make a batch ahead for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (12 pancakes)
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup plain Greek yogurt 2% or whole milk
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons milk any kind, added to thin the batter
  • 1 tablespoon butter for the skillet
  • 1 cup mixed berries optional, for serving

Method
 

  1. Whisk the flour, baking powder, baking soda and salt together in a large bowl.
  2. In a second bowl, whisk the Greek yogurt, eggs, honey and vanilla until smooth. Stir in 2 tablespoons of milk, then add up to 2 more tablespoons until the mixture is thick but pourable.
  3. Pour the wet ingredients into the dry and fold just until no dry flour remains; small lumps are fine. Let the batter rest for 5 minutes while the pan heats.
  4. Heat a nonstick skillet or griddle over medium heat (350°F on an electric griddle) and brush it lightly with butter.
  5. Scoop 1/4 cup of batter per pancake into the pan, leaving space between them. Cook for 2-3 minutes, until bubbles break on the surface and the edges look set, then flip and cook for 1-2 minutes more.
  6. Transfer the finished pancakes to a plate and keep them warm while you cook the rest, adding a little more butter if needed. Serve with berries and maple syrup.