There’s something wonderfully comforting about waking up to a stack of these light, airy pancakes. This Fluffy Yogurt Pancakes Recipe brings a delightful twist to your breakfast table, blending moistness and fluffiness in every bite that just feels like a warm hug in the morning.

Two thick, golden brown pancakes are stacked on a white plate, with a square piece of butter melting on the top pancake. Around the pancakes are several fresh blueberries and a dollop of white cream on one side. In the background, there is a blurred view of more pancakes on a white plate and a white jar. The scene sits on a white marbled surface with a folded cloth napkin under the plate and a gold fork in front. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fluffy Yogurt Pancakes Recipe
Top Tip
How to Serve Fluffy Yogurt Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fluffy Yogurt Pancakes Recipe

Why You'll Love This Recipe

I honestly can't get enough of these pancakes — they’re quick to whip up, satisfyingly fluffy without being heavy, and have this subtle tang from the yogurt that keeps you coming back for more. Every time I make this, it feels like a little celebration of simple, wholesome ingredients.

Incredibly Fluffy: The combination of baking powder and baking soda with Greek yogurt creates that perfect puffiness you expect from a good pancake.
Moist and Tender: Thanks to the yogurt, these pancakes stay soft inside, never drying out no matter how many you stack.
Easy to Make: You only need a few common pantry essentials, and the steps are straightforward—even if you’re new to pancakes.
Versatile Base: This recipe is a canvas—you can dress them up with fruits, nuts, or spices for your perfect breakfast experience.

Ingredients & Why They Work

Each ingredient plays a role in creating pancakes that are fluffy, moist, and flavorful. I recommend using fresh, quality yogurt and flour for the best result. Don’t rush the mixing steps—you want everything blended just right.

Flat lay of a simple white ceramic bowl of all-purpose flour, a small white bowl of granulated sugar, a few grains of table salt scattered beside a small pile of baking powder and baking soda, a medium white bowl filled with creamy plain Greek yogurt, a single whole uncracked brown egg, a small white bowl containing golden olive oil, and a simple white bowl with fresh whole milk, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The structure builder here; it creates that familiar pancake texture.
Granulated sugar: Adds a touch of sweetness and helps with browning for those golden edges.
Table salt: Balances the flavors and punches up the taste.
Baking powder: Gives major lift, helping the pancakes to rise and become fluffy.
Baking soda: Reacts with the yogurt’s acidity to boost fluffiness and tenderness.
Plain Greek yogurt: The magic ingredient for moisture and a slight tang, plus extra protein.
Egg: Binds ingredients and contributes to a rich, custardy texture.
Oil (I use olive oil): Keeps pancakes tender and prevents sticking.
Whole milk: Thins the batter to the perfect consistency, aiding in a smooth batter and perfect spread.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Fluffy Yogurt Pancakes Recipe is. Sometimes I sprinkle in cinnamon or vanilla extract, and other times I fold in fresh berries or chocolate chips — it’s all about what you’re craving that day.

Variation: Adding a teaspoon of lemon zest or a pinch of cinnamon enhances the tangy yogurt notes and gives the pancakes a little zest that’s so refreshing.
Dairy-Free Adaptation: You can swap the milk and yogurt for your favorite plant-based options to keep it allergy-friendly without sacrificing fluff.
Protein Boost: Stir in some chia seeds or flax for a wholesome, fiber-packed twist.

Step-by-Step: How I Make Fluffy Yogurt Pancakes Recipe

The image shows a white plate with a stack of three golden-brown pancakes placed slightly overlapping in the center. On top of the pancakes is a small square of yellow butter. To the side of the pancakes, there is a small pile of fresh, dark blue blueberries next to a dollop of white whipped cream. One loose blueberry lies on the plate near the edge. In the background, more pancakes on a white plate and a gray-speckled mug held by a woman's hand are visible, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Dry Ingredients

Start by combining your flour, sugar, salt, baking powder, and baking soda in a medium bowl. A good whisk here ensures the raising agents are well distributed, which is key for even pancake fluffiness.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together Greek yogurt, egg, and oil until smooth. This creates a creamy base for the batter, making it easier for the dry ingredients to blend in without lumps.

Step 3: Add Milk and Combine

Add the whole milk to your wet mixture and whisk until you have a uniform blend. The batter should have a pourable but thick consistency, perfect for cooking fluffy pancakes.

Step 4: Blend Wet and Dry Ingredients

Gradually add the dry mix into the wet bowl and whisk well. Don’t overmix! I switch to a rubber spatula near the end to scrape down the edges and fold gently, ensuring the batter is smooth and evenly combined without tough gluten development.

Step 5: Cook the Pancakes

Heat a non-stick pan or griddle on medium-low to medium heat and lightly grease it with oil. Pour batter in 2-3 inch circles—three pancakes usually fit nicely. Keep your heat moderate to get a golden surface without burning or undercooking.

Step 6: Flip and Finish Cooking

When the bottom edges look cooked and bubbles form on top, flip carefully. Cook until the other side is golden and the edges set, then transfer to a plate. Repeat with remaining batter, adjusting heat as needed to keep every batch perfect.

Top Tip

Having made these pancakes dozens of times, I’ve learned the little things really count. Here are my go-to tips to get that perfect rise and extra tenderness every time.

Moderate Heat: Cooking over medium-low heat prevents burning while allowing the pancakes to cook through and puff up beautifully.
Don’t Overmix: A few lumps in the batter are totally fine; overmixing can lead to dense, tough pancakes.
Rest Your Batter: If time allows, let the batter sit for 5-10 minutes before cooking—it helps activate the leavening for even better fluffiness.
Use Fresh Yogurt: Fresh, plain Greek yogurt gives the best tang and texture; avoid flavored or heavily sweetened varieties to keep control over taste.

How to Serve Fluffy Yogurt Pancakes Recipe

Garnishes

I’m all about fresh berries—blueberries, raspberries, or sliced strawberries add natural sweetness and a pop of color. A drizzle of real maple syrup and a little pat of melting butter complete my favorite stack. For a nutty twist, chopped toasted almonds or walnuts work wonders too.

Side Dishes

Pair these pancakes with crispy bacon or sausage for that classic breakfast feel. Alternatively, a simple fruit salad or a dollop of homemade yogurt with honey balances the meal with freshness and creaminess.

Creative Ways to Present

For a fun weekend brunch, I like layering pancakes with alternating layers of sliced fruit and whipped cream for a pretty stack cake. You can even turn these into pancake “towers” and serve with edible flowers or a sprinkle of powdered sugar for a festive touch.

Make Ahead and Storage

Storing Leftovers

If you end up with extras, stack your leftover pancakes with parchment paper between each layer to keep them from sticking. Store them in an airtight container in the fridge for up to 3 days — still great for quick breakfasts.

Freezing

I freeze individual pancakes in a single layer on a baking sheet, then transfer them into a freezer bag once frozen solid. This way, you can pop them into the toaster or microwave anytime for a fast breakfast fix.

Reheating

Reheat your pancakes gently in a toaster oven or microwave with a damp paper towel to keep them moist. A quick warm skillet can also revive their crisp edges while staying fluffy inside.

Frequently Asked Questions:

Can I use flavored yogurt in this recipe?

I recommend sticking to plain Greek yogurt to maintain the subtle tang and avoid overpowering added flavors or sweetness. Flavored yogurts can make the batter too sweet or alter the texture.

How do I keep pancakes from sticking to the pan?

Use a non-stick pan or griddle and lightly grease it with oil or butter before cooking each batch. Make sure the pan is hot but not too hot, and avoid moving pancakes too soon—let them form a golden crust first.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. The texture may differ slightly, but the pancakes will still be fluffy and delicious.

What makes these pancakes fluffy compared to regular ones?

The combination of Greek yogurt’s acidity with baking soda and baking powder creates a nice chemical reaction that helps the batter rise more, making the pancakes especially airy and tender.

Final Thoughts

This Fluffy Yogurt Pancakes Recipe isn’t just another pancake recipe in my collection—it’s become my go-to when I want something easy, wholesome, and just downright delicious. I hope you’ll enjoy making it as much as I do, sharing warm breakfasts and happy mornings with your loved ones.