17 Fluffy Greek Yogurt Pancakes Recipes Delight

Nothing says ‘good morning’ quite like a stack of fluffy, tender pancakes, especially when they’re made with the creamy richness of Greek yogurt. Whether you’re whipping up a leisurely weekend brunch or a quick weekday breakfast, these 17 Greek yogurt pancake recipes promise to deliver deliciousness in every bite. Get ready to flip your way to pancake perfection—your taste buds will thank you!

Blueberry Greek Yogurt Pancakes

Start your morning with a stack of these fluffy Blueberry Greek Yogurt Pancakes, a perfect blend of tangy and sweet that’s sure to delight your taste buds. Simple to make yet impressively delicious, this recipe is a must-try for anyone looking to elevate their breakfast game.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to balance the flavors
• 1 cup Greek yogurt, thick and creamy for richness
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup milk, whole for creaminess
• 1 tablespoon unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, for aromatic depth
• 1 cup fresh blueberries, bursting with juiciness

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the Greek yogurt, beaten egg, milk, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, then sprinkle a handful of blueberries onto the wet batter.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip carefully.
7. Cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
8. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch. Serve immediately with maple syrup and extra blueberries on top.

Yield a batch of pancakes that are irresistibly fluffy with a slight tang from the Greek yogurt, complemented by the sweet bursts of blueberries. For an extra special touch, drizzle with honey or sprinkle with powdered sugar before serving.

Banana Walnut Greek Yogurt Pancakes

Ready to whip up a breakfast that’s both nutritious and indulgent? These Banana Walnut Greek Yogurt Pancakes combine the creamy tang of Greek yogurt with the natural sweetness of ripe bananas and the crunchy texture of walnuts for a morning treat that’s sure to impress.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffy pancakes
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to balance the flavors
• 1 large egg, farm-fresh and beaten
• 1 cup Greek yogurt, thick and creamy
• 1/2 cup milk, whole for richness
• 1 ripe banana, mashed until smooth
• 1/4 cup walnuts, finely chopped for crunch
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the beaten egg, Greek yogurt, milk, mashed banana, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few chopped walnuts on top before bubbles form on the surface.
6. Cook for 2-3 minutes, or until the edges look set and bubbles pop on the surface. Flip carefully and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Light and fluffy with a delightful crunch from the walnuts, these pancakes offer a perfect balance of textures. Serve them stacked high with a drizzle of maple syrup and extra banana slices for a breakfast that feels like a hug in a plate.

Chocolate Chip Greek Yogurt Pancakes

Very few breakfast treats can rival the fluffy, tangy delight of Chocolate Chip Greek Yogurt Pancakes. This recipe combines the creamy richness of Greek yogurt with the sweet, melty goodness of chocolate chips for a morning masterpiece that’s both satisfying and surprisingly simple to make.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon fine sea salt, to balance the flavors
• 1 cup plain Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 1/2 teaspoon pure vanilla extract, for aromatic depth
• 1/2 cup semi-sweet chocolate chips, for gooey pockets of joy
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1/4 cup whole milk, to adjust batter consistency

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the Greek yogurt, beaten egg, vanilla extract, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should be thick but pourable; if too thick, gradually add milk until desired consistency is reached.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle a few chocolate chips onto the wet batter.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adjusting heat as necessary to prevent burning.

Yield pancakes that are irresistibly fluffy with a slight tang from the yogurt, perfectly balanced by the sweet chocolate chips. Serve them stacked high with a drizzle of maple syrup and a dollop of extra Greek yogurt for an extra indulgent breakfast.

Strawberry Greek Yogurt Pancakes

Zesty mornings call for a breakfast that’s both refreshing and indulgent, and these Strawberry Greek Yogurt Pancakes are just the ticket. Combining the tangy creaminess of Greek yogurt with the sweet burst of fresh strawberries, this recipe promises a fluffy, satisfying stack that’s as nutritious as it is delicious.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the flavors
• 1 cup plain Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup milk, preferably whole for richness
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup fresh strawberries, diced for juicy bursts
• Butter or oil, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the Greek yogurt, beaten egg, milk, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Carefully stir in the diced strawberries, distributing them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Repeat with the remaining batter, greasing the skillet as needed between batches.

Kickstart your day with these Strawberry Greek Yogurt Pancakes, where each bite offers a tender crumb contrasted by the juicy strawberries. Serve them stacked high with a drizzle of honey or a dollop of extra Greek yogurt for an extra tangy twist.

Honey Almond Greek Yogurt Pancakes

Perfect for a leisurely weekend breakfast, these Honey Almond Greek Yogurt Pancakes combine the tangy creaminess of Greek yogurt with the sweet, nutty flavors of honey and almonds for a truly indulgent morning treat.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tablespoons granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffy pancakes
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to balance the flavors
• 1 cup plain Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1/4 cup whole milk, for a tender crumb
• 2 tablespoons honey, preferably raw and unfiltered
• 1/2 teaspoon pure vanilla extract, for aromatic depth
• 1/4 cup sliced almonds, toasted for crunch

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, mix the Greek yogurt, beaten egg, melted butter, milk, honey, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, sprinkling a few toasted almonds on top immediately after pouring.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip carefully.
7. Cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Creating a stack of these pancakes reveals their golden exterior and fluffy interior, with the toasted almonds adding a delightful crunch. Drizzle with extra honey and a sprinkle of almonds for an extra touch of sweetness and texture, making each bite a harmonious blend of flavors.

Cinnamon Roll Greek Yogurt Pancakes

Whisking together the comfort of cinnamon rolls with the wholesome goodness of Greek yogurt, these pancakes are a breakfast game-changer. Perfect for those leisurely weekend mornings when you crave something sweet yet satisfying.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffy pancakes
• 1/2 tsp baking soda, for the perfect rise
• 1/2 tsp ground cinnamon, for warm spice notes
• 1/4 tsp salt, to balance the flavors
• 1 cup plain Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup milk, preferably whole for richness
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
2. In a separate bowl, mix the Greek yogurt, beaten egg, milk, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Tip: For evenly golden pancakes, maintain a consistent medium heat and adjust as needed.
8. Tip: Let the batter rest for 5 minutes before cooking to allow the baking powder to activate, resulting in fluffier pancakes.
9. Tip: Serve immediately for the best texture, or keep warm in a 200°F oven until ready to serve.

Kitchen aromas will hint at the cinnamon-spiced delight awaiting your first bite. These pancakes boast a tender interior with a slightly crisp edge, mirroring the beloved texture of a cinnamon roll. Drizzle with cream cheese glaze or a simple maple syrup for an extra indulgent touch.

Peanut Butter Greek Yogurt Pancakes

Every morning deserves a special start, and these Peanut Butter Greek Yogurt Pancakes are just the ticket to a delightful breakfast. Combining the creamy richness of Greek yogurt with the nutty depth of peanut butter, this recipe promises fluffy, satisfying pancakes that are both nutritious and indulgent.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon fine sea salt, to balance the flavors
• 1 large farm-fresh egg, at room temperature
• 1 cup creamy peanut butter, smooth and rich
• 1 cup plain Greek yogurt, thick and tangy
• 3/4 cup whole milk, for a tender crumb
• 1 tablespoon unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In another bowl, beat the egg lightly before adding the peanut butter, Greek yogurt, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and homogenous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix. A few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Light and fluffy with a creamy peanut butter flavor, these pancakes are a dream when drizzled with maple syrup or topped with fresh banana slices for an extra touch of sweetness. The Greek yogurt adds a subtle tang that perfectly complements the richness of the peanut butter, making every bite a delightful contrast of flavors and textures.

Apple Cinnamon Greek Yogurt Pancakes

Gathering the right ingredients and following these steps will lead you to a delightful breakfast that combines the warmth of cinnamon with the freshness of apples, all wrapped up in fluffy Greek yogurt pancakes.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon ground cinnamon, for a warm spice note
• 1/4 teaspoon salt, to balance the flavors
• 1 large farm-fresh egg, lightly beaten
• 1 cup plain Greek yogurt, thick and creamy
• 1/4 cup milk, to adjust batter consistency
• 1 medium apple, peeled and finely diced, for a juicy crunch
• 1 tablespoon unsalted butter, melted, for richness
• Additional butter or oil, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
2. In another bowl, mix the lightly beaten egg, thick and creamy Greek yogurt, milk, and melted unsalted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Stir in the finely diced apple, distributing it evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Kickstart your morning with these Apple Cinnamon Greek Yogurt Pancakes, where the tender texture meets the harmonious blend of sweet apples and aromatic cinnamon. Serve them stacked high with a drizzle of maple syrup or a dollop of Greek yogurt for an extra creamy touch.

Lemon Poppy Seed Greek Yogurt Pancakes

You’re about to embark on a delightful culinary journey with these Lemon Poppy Seed Greek Yogurt Pancakes, a perfect blend of tangy and sweet flavors that will brighten your morning. This recipe is designed for beginners, with each step carefully explained to ensure pancake perfection.

Ingredients

– 1 cup all-purpose flour, sifted for lightness
– 2 tbsp granulated sugar, for a subtle sweetness
– 1 tsp baking powder, to ensure fluffy pancakes
– 1/2 tsp baking soda, for the perfect rise
– 1/4 tsp salt, to enhance flavors
– 1 cup Greek yogurt, thick and creamy for richness
– 1 large farm-fresh egg, lightly beaten
– 2 tbsp unsalted butter, melted and slightly cooled
– 1 tbsp lemon zest, freshly grated for vibrant flavor
– 1 tbsp poppy seeds, for a delightful crunch
– 1/2 tsp pure vanilla extract, for aromatic depth
– 1/4 cup whole milk, to adjust batter consistency

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, mix the Greek yogurt, lightly beaten egg, melted butter, lemon zest, poppy seeds, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients, adding milk as needed to achieve a thick but pourable batter. Tip: Overmixing can lead to tough pancakes, so mix just until the ingredients are incorporated.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping for the perfect golden brown color.
6. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden and cooked through.
7. Serve warm with a drizzle of maple syrup and a sprinkle of extra lemon zest for an extra zing. Tip: For a creative twist, layer these pancakes with lemon curd and a dollop of whipped cream for a decadent dessert. These pancakes boast a light and fluffy texture with a delightful crunch from the poppy seeds, balanced by the tangy lemon and creamy Greek yogurt. Enjoy them as a special breakfast treat or a unique dessert option.

Pumpkin Spice Greek Yogurt Pancakes

Creating the perfect breakfast treat doesn’t have to be complicated, especially when you’re working with flavors as comforting as pumpkin spice. These Pumpkin Spice Greek Yogurt Pancakes are a delightful way to start your day, combining the tangy creaminess of Greek yogurt with the warm, aromatic spices of fall.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffy pancakes
• 1/2 teaspoon baking soda, for the perfect rise
• 1/2 teaspoon salt, to enhance all flavors
• 1 teaspoon pumpkin spice blend, for that signature warmth
• 1 large egg, farm-fresh and beaten
• 1 cup Greek yogurt, thick and creamy
• 1/2 cup milk, whole for richness
• 1 tablespoon unsalted butter, melted and slightly cooled
• 1/2 teaspoon pure vanilla extract, for depth of flavor

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin spice blend until well combined.
2. In a separate bowl, mix the beaten egg, thick Greek yogurt, whole milk, melted unsalted butter, and pure vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch. This ensures they’re all served at the perfect temperature.
8. Tip: For evenly sized pancakes, use a measuring cup to pour the batter onto the skillet.
9. Tip: If the batter thickens too much while standing, thin it with a tablespoon of milk at a time until it reaches the desired consistency.

Kindly note, these pancakes boast a fluffy interior with a slightly crisp exterior, enveloped in the cozy embrace of pumpkin spice. Serve them stacked high with a drizzle of maple syrup and a dollop of Greek yogurt for an extra tangy twist.

Vanilla Bean Greek Yogurt Pancakes

These Vanilla Bean Greek Yogurt Pancakes are a delightful twist on the classic breakfast favorite, combining the tangy richness of Greek yogurt with the sweet, aromatic flavor of vanilla bean for a fluffy, satisfying start to your day.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon fine sea salt, to balance the flavors
• 1 large farm-fresh egg, at room temperature
• 1 cup plain Greek yogurt, thick and creamy
• 1/2 cup whole milk, for richness
• 1 vanilla bean, seeds scraped, for intense flavor
• 2 tablespoons unsalted butter, melted and slightly cooled

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, beat the egg lightly, then mix in the Greek yogurt, whole milk, and vanilla bean seeds until smooth.
3. Gradually fold the wet ingredients into the dry ingredients, stirring gently to avoid overmixing. The batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly brush with some of the melted butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more butter as needed.

Enjoy these pancakes warm, with a drizzle of maple syrup and a sprinkle of fresh berries for a burst of color and freshness. The vanilla bean infuses each bite with a luxurious aroma, while the Greek yogurt ensures a tender, moist texture that’s irresistibly light.

Maple Pecan Greek Yogurt Pancakes

First, let’s dive into creating these delightful Maple Pecan Greek Yogurt Pancakes, a perfect blend of nutty, sweet, and tangy flavors that will elevate your breakfast game. Follow these steps carefully to ensure fluffy, golden pancakes every time.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a hint of sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the flavors
• 1 cup Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp pure maple syrup, for natural sweetness
• 1/2 cup chopped pecans, toasted for extra crunch
• 1/2 cup milk, to adjust batter consistency
• 2 tbsp unsalted butter, melted and slightly cooled

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the Greek yogurt, beaten egg, maple syrup, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients, adding milk as needed to achieve a thick but pourable batter. Tip: Overmixing can lead to tough pancakes, so mix until just combined.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, sprinkling a few chopped pecans on top immediately after pouring. Tip: Wait for bubbles to form on the surface before flipping to ensure even cooking.
6. Cook for 2-3 minutes on the first side, or until golden brown, then flip and cook for another 1-2 minutes on the other side. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Best enjoyed fresh off the griddle, these pancakes boast a tender interior with a crispy edge, packed with the earthy crunch of pecans and the subtle sweetness of maple. Serve with a dollop of Greek yogurt and a drizzle of maple syrup for an extra indulgent touch.

Raspberry White Chocolate Greek Yogurt Pancakes

These Raspberry White Chocolate Greek Yogurt Pancakes are a delightful twist on the classic breakfast favorite, combining the tangy creaminess of Greek yogurt with the sweet burst of raspberries and the rich melt of white chocolate. Perfect for a leisurely weekend brunch or a special treat to start your day.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1 tbsp granulated sugar (for a subtle sweetness)
• 1 tsp baking powder (fresh for maximum rise)
• 1/2 tsp baking soda (to ensure fluffiness)
• 1/4 tsp salt (fine sea salt for balanced flavor)
• 1 cup Greek yogurt (thick and creamy)
• 1 large egg (farm-fresh for richness)
• 1/2 cup milk (whole for creaminess)
• 1 tsp vanilla extract (pure for depth of flavor)
• 1/2 cup fresh raspberries (washed and patted dry)
• 1/3 cup white chocolate chips (high-quality for smooth melting)
• 2 tbsp unsalted butter (melted and slightly cooled)

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
2. In another bowl, mix the Greek yogurt, egg, milk, vanilla extract, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle a few raspberries and white chocolate chips onto each pancake. Tip: Press the toppings slightly into the batter to prevent them from rolling off when flipping.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve warm with a drizzle of maple syrup or a dollop of Greek yogurt on top. The pancakes are wonderfully fluffy with pockets of melted white chocolate and juicy raspberries, offering a perfect balance of flavors and textures.

Remember, the key to perfect pancakes is patience and not overcrowding the skillet. Enjoy the process and the delicious results!

Coconut Greek Yogurt Pancakes

Coconut Greek yogurt pancakes are a delightful twist on the classic breakfast favorite, combining the tangy creaminess of Greek yogurt with the tropical sweetness of coconut for a fluffy, flavorful start to your day.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tablespoons granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to enhance flavors
• 1 cup Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup coconut milk, rich and aromatic
• 1 tablespoon virgin coconut oil, melted and slightly cooled
• 1/2 teaspoon pure vanilla extract, for a warm aroma
• Butter or coconut oil, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the Greek yogurt, beaten egg, coconut milk, melted coconut oil, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.

Fluffy and moist, these pancakes boast a delicate coconut flavor complemented by the tanginess of Greek yogurt. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted coconut flakes for an extra tropical touch.

Oatmeal Raisin Greek Yogurt Pancakes

These oatmeal raisin Greek yogurt pancakes are a delightful twist on the classic breakfast favorite, combining the heartiness of oats with the tangy sweetness of Greek yogurt and plump raisins. Perfect for a cozy morning, they’re surprisingly simple to whip up with just a few pantry staples.

Ingredients

• 1 cup old-fashioned rolled oats, for a chewy texture
• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for fluffy pancakes
• 1/2 tsp fine sea salt, to enhance flavors
• 1 cup plain Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup milk, preferably whole for richness
• 2 tbsp honey, for a natural sweetness
• 1/2 cup raisins, plump and juicy
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, combine the rolled oats, sifted flour, baking powder, and sea salt. Whisk these dry ingredients together to ensure even distribution.
2. In a separate bowl, mix the Greek yogurt, beaten egg, milk, honey, melted butter, and vanilla extract until smooth. This wet mixture should be homogenous.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes tender.
4. Stir in the raisins evenly throughout the batter, ensuring each pancake will have its share of sweetness.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm with a drizzle of honey or a dollop of Greek yogurt on top for extra creaminess.

Combining the wholesome texture of oats with the creamy tang of Greek yogurt, these pancakes offer a satisfying bite with bursts of sweet raisins. For an extra special touch, try serving them with a sprinkle of cinnamon or a handful of toasted walnuts for added crunch.

Spinach and Feta Greek Yogurt Pancakes

Always looking for a way to sneak more greens into your breakfast? These Spinach and Feta Greek Yogurt Pancakes are a deliciously clever solution, combining the creamy tang of Greek yogurt with the earthy freshness of spinach and the salty bite of feta for a morning treat that’s as nutritious as it is satisfying.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffy pancakes
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to balance the flavors
• 1 cup Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup milk, preferably whole for richness
• 1 cup fresh spinach, finely chopped and packed
• 1/2 cup feta cheese, crumbled into small pieces
• 2 tablespoons unsalted butter, melted and slightly cooled

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, mix the Greek yogurt, beaten egg, and milk until smooth. Tip: Ensure the yogurt is at room temperature to avoid clumping.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the pancakes tender.
4. Stir in the finely chopped spinach and crumbled feta cheese into the batter until evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and brush with a little of the melted butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and stay open before flipping.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
8. Serve the pancakes hot, drizzled with the remaining melted butter or a dollop of Greek yogurt for extra creaminess.

Mouthwatering and moist, these pancakes boast a delightful contrast between the creamy interior and the slightly crispy edges. For a brunch-worthy presentation, stack them high and garnish with extra spinach leaves and feta crumbles.

Savory Herb Greek Yogurt Pancakes

Savory Herb Greek Yogurt Pancakes are a delightful twist on the classic breakfast favorite, combining the tangy richness of Greek yogurt with the aromatic freshness of herbs for a truly unique flavor profile. Starting your day with these pancakes means treating yourself to a meal that’s both nourishing and indulgent.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffiness
• 1/2 teaspoon baking soda, for the perfect rise
• 1/4 teaspoon salt, to enhance flavors
• 1 cup plain Greek yogurt, thick and creamy
• 1 large farm-fresh egg, lightly beaten
• 2 tablespoons rich extra virgin olive oil, plus extra for cooking
• 1/4 cup whole milk, for a tender crumb
• 2 tablespoons finely chopped fresh herbs (such as dill, chives, or parsley), for a burst of freshness

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, mix the thick and creamy Greek yogurt, lightly beaten farm-fresh egg, rich extra virgin olive oil, and whole milk until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. The batter should be slightly lumpy.
4. Stir in the finely chopped fresh herbs until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly coat with extra virgin olive oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Delightfully fluffy with a tender crumb, these pancakes boast a harmonious blend of tangy yogurt and fresh herbs. Serve them with a dollop of Greek yogurt and a sprinkle of additional herbs for an extra layer of flavor, or pair with a light salad for a savory brunch option.

Conclusion

Kitchen enthusiasts, you’ve just discovered a treasure trove of fluffy Greek yogurt pancakes that promise to elevate your breakfast game! Each recipe offers a unique twist, ensuring there’s something for every palate. We’d love to hear which one becomes your morning favorite—drop us a comment below. Loved this roundup? Share the joy by pinning this article on Pinterest for fellow pancake lovers to enjoy!

Bella Bacinos