Fluffy Greek Yogurt Pancakes Recipe
If you’ve ever craved a stack of pancakes that’s both fluffy and a little tangy, you’re in for a treat with this Fluffy Greek Yogurt Pancakes Recipe. The combination of Greek yogurt and oats gives these pancakes an irresistible texture and a gentle protein boost that keeps you fueled through the morning. I personally love whipping these up on a lazy weekend as a special breakfast or brunch — they feel a little indulgent but still wholesome.
What’s fantastic about this recipe is how forgiving and versatile it is. Whether you’re using plain or vanilla yogurt, or even swapping out milk for a dairy-free option, these pancakes stay light and delicious. Once you nail this Fluffy Greek Yogurt Pancakes Recipe, it’s easy to get creative with mix-ins or toppings for a breakfast that’s just right for you.
Ingredients You’ll Need
Each ingredient here works together to create pancakes that are tender with a subtle sweetness and just enough fluff. When shopping, try to pick good-quality Greek yogurt and rolled oats — they’re the base of this recipe after all!
- Greek yogurt: Whole milk Greek yogurt adds creaminess and tang. You can use plain or vanilla for a flavor twist.
- Unsweetened vanilla almond milk: I like this dairy-free milk option, but any milk you prefer works just fine.
- Egg: Helps bind everything together and adds lift.
- Coconut sugar: A gentle, natural sweetener that caramelizes nicely when cooking.
- Vanilla extract: Adds warmth and rounds out the flavor profile.
- Almond extract: It’s subtle but gives a lovely nutty hint that complements the oats well.
- Old fashioned rolled oats: Gluten-free if needed, these give the pancakes a hearty texture without being heavy.
- Baking powder: Essential for making these pancakes rise fluffy and light.
- Salt: Just a pinch enhances all the other flavors.
- Optional mix-ins: Blueberries or chocolate chips are always fun additions — about 5-6 per pancake works perfectly.
- Butter or olive oil: For cooking, ensuring the pancakes get golden edges without sticking.
Variations
I love making this Fluffy Greek Yogurt Pancakes Recipe my own depending on the mood or what’s in my kitchen. Feel free to tweak the flavors or ingredients to suit your taste — these pancakes are a fantastic base for experimentation.
- Berry-packed: My personal favorite is tossing fresh or frozen blueberries into the batter. It adds bursts of juiciness that brighten every bite.
- Chocolate chip delight: For weekend treats, chocolate chips melt into the pancakes, making them feel extra special.
- Gluten-free option: Using certified gluten-free oats ensures this recipe stays safe for those avoiding gluten without compromising texture.
- Dairy-free: Swap the yogurt and milk for coconut or almond versions to make this recipe fully dairy-free.
- Nutty twist: Adding chopped nuts like walnuts or pecans gives a lovely crunch and additional nutrition.
How to Make Fluffy Greek Yogurt Pancakes Recipe
Step 1: Mix the Wet Ingredients First
Start by combining the Greek yogurt, almond milk, egg, coconut sugar, vanilla extract, and almond extract in a large bowl. Whisk them together until smooth and creamy — this ensures all the flavors meld nicely and that the sugar dissolves evenly. It’s a quick step but sets the stage for light, fluffy pancakes.
Step 2: Combine the Dry Ingredients Separately
In another bowl, stir together the rolled oats, baking powder, and salt. Breaking it up before adding to the wet mix helps distribute the leavening agent evenly, so you get that wonderful rise when cooking.
Step 3: Gently Fold Wet into Dry
Pour the wet ingredients into the dry and stir gently until just combined. I find it’s best not to overmix here — a few lumps are totally okay. Overmixing can make the batter dense, and that’s the last thing you want for fluffy pancakes.
Step 4: Add Optional Mix-ins
If you’re adding blueberries, chocolate chips, or nuts, fold them in now. This step is super fun because you can customize your batch to your cravings or what’s in your pantry!
Step 5: Cook to Golden Perfection
Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or drizzle of olive oil. Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook until you see bubbles forming and the edges start to look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden and cooked through. Pro tip: Don’t press down on pancakes while cooking — that keeps them fluffy!
How to Serve Fluffy Greek Yogurt Pancakes Recipe
Garnishes
I usually top these pancakes with a pat of butter and a drizzle of real maple syrup — simple and classic. But I also love fresh fruit like sliced strawberries or banana, a spoonful of Greek yogurt for extra tang, or even a sprinkle of toasted nuts for crunch. These garnishes add flavor and texture, making the breakfast experience delightful every time.
Side Dishes
To make it a full meal, I often serve these pancakes alongside crispy bacon or turkey sausage and some sautéed greens or fresh fruit salad. The savory-sweet combo balances well and keeps you satisfied for hours. Sometimes, a cup of strong coffee or herbal tea completes my perfect morning setup.
Creative Ways to Present
For holidays or special occasions, I layer the pancakes with whipped cream and fresh berries as a pancake “cake.” It’s surprisingly easy and makes a beautiful centerpiece for brunch. I’ve also decorated stacks with edible flowers and drizzles of berry compote for that extra wow factor when friends are over.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes (which almost never happens in my house!), store them in an airtight container in the refrigerator for up to 3 days. I like layering them with a piece of parchment paper between pancakes to keep them from sticking together.
Freezing
Freezing these pancakes works beautifully — perfect for busy mornings. Lay the cooked pancakes flat on a baking sheet to freeze individually first, then transfer to a freezer bag. They freeze well for up to 2 months. Just make sure they cool completely before freezing to avoid soggy texture later.
Reheating
To reheat, I usually pop them in a toaster for a quick crisp-up, or warm them gently in a skillet with a little butter. Microwave works too, but I find it can make them a bit soft, so I prefer the toaster if time allows.
FAQs
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Can I make this Fluffy Greek Yogurt Pancakes Recipe vegan?
To make this recipe vegan, swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use plant-based yogurt and milk. The texture may change slightly, but it’ll still be delicious and fluffy with those swaps!
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What if I don’t have almond extract?
No worries at all! If you don’t have almond extract, you can simply leave it out or add a bit more vanilla extract instead. The pancakes will still be flavorful and tasty.
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Can I use quick oats instead of rolled oats?
Quick oats can work in a pinch, but rolled oats give the best texture in this Fluffy Greek Yogurt Pancakes Recipe. Using quick oats might result in a softer, sometimes watery batter, so I recommend sticking to rolled oats for that perfect pancake bite.
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How do I make sure my pancakes come out fluffy and not dense?
Be gentle when mixing the batter — overmixing develops gluten which can make pancakes tough. Also, using fresh baking powder ensures a good rise. Finally, cook over medium heat and don’t press down on the pancakes while cooking to keep them airy.
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Can I prepare the batter the night before?
You can make the batter ahead and store it covered in the fridge overnight. The oats will soak and soften, which might thicken the batter — just add a little extra milk in the morning to loosen it up before cooking.
Final Thoughts
This Fluffy Greek Yogurt Pancakes Recipe is one of those go-to breakfasts I keep coming back to because it’s reliable, nutritious, and oh-so-tasty. Sharing it with friends always feels like I’m giving them a little morning hug. You’ll enjoy how simple it is to personalize and consistently nail a perfect, fluffy stack. So go ahead, grab your mixing bowl, and make your next brunch extra special with these pancakes — you won’t regret it!
Print
Fluffy Greek Yogurt Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Greek-inspired
- Diet: Gluten Free
Description
These Fluffy Greek Yogurt Pancakes are a wholesome and delicious breakfast option, combining the creaminess of Greek yogurt with the natural sweetness of coconut sugar. Made with rolled oats and flavored with vanilla and almond extracts, they deliver a light, fluffy texture with a subtle nutty taste. Perfect with your choice of mix-ins like blueberries or chocolate chips, these pancakes are quick to prepare and cooked on the stovetop to a golden perfection.
Ingredients
Main Ingredients
- ½ cup whole milk Greek yogurt (plain or vanilla)
- ½ cup unsweetened vanilla almond milk (or dairy free milk of choice)
- 1 egg
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Mix-ins
- Blueberries (5-6 per pancake)
- Chocolate chips (5-6 per pancake)
For Cooking
- Butter or olive oil
Instructions
- Prepare the batter: In a large mixing bowl, combine the Greek yogurt, unsweetened vanilla almond milk, egg, coconut sugar, vanilla extract, and almond extract. Whisk together until smooth and well combined.
- Add dry ingredients: Stir in the rolled oats, baking powder, and salt. Mix gently until all ingredients are incorporated. The oats will absorb some moisture, so let the batter sit for 5 minutes to thicken slightly.
- Preheat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or olive oil to prevent sticking.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot skillet. If using, gently place 5-6 blueberries or chocolate chips onto each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set.
- Flip and finish cooking: Carefully flip each pancake with a spatula and cook for another 2 minutes or until golden brown and cooked through. Adjust heat as necessary to avoid burning.
- Serve warm: Remove pancakes from the skillet and serve immediately with your favorite toppings such as maple syrup, fresh fruit, or additional Greek yogurt.
Notes
- Use gluten free oats if you require a gluten free version.
- The batter thickens as it rests; if it becomes too thick, add a splash of almond milk to loosen it.
- You can substitute the coconut sugar with regular sugar or a natural sweetener of choice.
- Butter adds a richer flavor but olive oil can be used for a lighter option.
- To make vegan pancakes, replace egg with a flaxseed egg and use plant-based yogurt.
Keywords: Greek yogurt pancakes, fluffy pancakes, healthy breakfast, gluten free pancakes, rolled oats pancakes, easy pancake recipe
