Electric Greek Yogurt Pancakes6 The Blonde Buckeye

Soft and Fluffy Electric Greek Yogurt Pancakes Recipe

Ohhh isn’t this is a fun-looking brunch… or in my case, I did eat them for lunch, but that’s not important.

Initially I wanted to make ‘rainbow’ pancakes, but then I remembered the neon food coloring I had in the cabinet.

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Something about colored food just seems fun, no?

But the best part is, you could use any colors you want! In addition to how pretty they look, they taste even better like this Electric Greek Yogurt Pancakes.

Electric Greek Yogurt Pancakes
Electric Greek Yogurt Pancakes

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Let’s talk about the ingredients in this Greek yogurt pancake recipe, as well as potential substitutions.

  • Oat flour. I explain how to make your own oat flour in the post above. Because of the nutrients and fiber it contains, I enjoy using oat flour. You can also use all-purpose flour, white whole wheat flour, or gluten-free all-purpose flour in place of the oat flour.
  • All-purpose Flour. The flour blend is crucial in this Greek yogurt pancakes recipe, in my opinion. The combination of AP flour and oat flour makes these pancakes heartier and easier to flip. You can use gluten-free all-purpose flour, whole wheat flour, or more oat flour instead (but if you make this choice the pancakes will be more delicate).
  • Vanilla Gree Yogurt. Because it makes the pancakes sweeter, I prefer a sweetened variety (usually Greek God’s Vanilla Honey Greek yogurt). You may need to adjust the amount of sugar/coconut sugar in the recipe if you want to use plain Greek yogurt. Make these more interesting by using your favorite Greek yogurt flavor!
  • Granulated Sugar. In this recipe, any granulated sugar will do! Coconut sugar can be used to make a refined sugar-free version.
  • Milk. In these healthy greek yogurt pancakes, any dairy-free or regular dairy milk works perfectly!
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Fluffy Greek Yogurt Pancakes
Fluffy Greek Yogurt Pancakes


The greek yogurt makes them puff up to these nice, thick pancakes. Also, no butter or oil are used in the batter, but they are sooo flavorful.

Maybe my new favorite. I even made them for my husband the following day, without the food coloring, but added mini chocolate chips.

They were unbelievable too.

You can just make them random colors if you want, or if you want to use the colors to make more of a ‘gradient’ like I did, it’s actually super easy.

  • To make 5 (large) pancakes, I used 3 colors that transition into each other; neon pink-neon purple-neon blue. (Some other options could be yellow-orange-red,  red-purple-blue or yellow-green-blue).
  • Once the batter is made, divide it into 5 bowls. Bowls 1, 3 and 5 will have one color (I did about 2 drops in each). Bowls 2 and 4 will have a combination of the 2 colors before & after (*see photo above).
  • To make an even transition between colors, just play with the colors from there, for instance I needed to add another drop of blue to bowl 4.
  • But remember, you are about to eat them, so they don’t need to be perfect – it’s just for fun! See, easy as pie… or pancakes.

Alternative Video: Fluffy Greek Yogurt Pancakes

Fluffy Greek Yogurt Pancakes


Aside from being low in refined sugar, I love that each of these pancakes is high in protein! Because of the Greek yogurt, each pancake contains nearly 6 grams of protein—the same amount as one egg!

I also changed them to use white whole wheat flour, which combines the lightness of white flour with the whole grain benefits of wheat flour.

Easy Greek Yogurt Pancakes
Easy Greek Yogurt Pancakes


These pancakes are a great canvas for your favorite toppings. Fruit sauces such as blueberry sauce, strawberry sauce, or apple compote could be served on top.

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You could experiment with flavored butters such as maple cinnamon butter. Alternatively, a simple glaze or sauce, such as a 3 ingredient lemon glaze or a 5 ingredient chocolate syrup.


Refrigerate in an airtight container for up to one week. Store properly for long life span of pancakes.


Allow pancakes to cool completely before freezing. Place them on a baking sheet in a single layer and place them in the freezer until hardened.

Then, place the frozen pancakes in an airtight container and freeze for up to 2 months. To reheat, use a toaster or microwave.


To prepare the night before, combine the wet ingredients in a glass bowl with a lid and refrigerate the mixture overnight.

Then mix in the dry ingredients and set aside at room temperature. Then, in the morning, combine them and cook!

Greek Yogurt Pancakes
Greek Yogurt Pancakes


  • Make certain that your batter is not overmixed. If you overmix the pancakes, they will become tough and dense due to the gluten.
  • You can also use gluten-free flour.
  • Set up a buffet of various toppings and then let everyone in the family mix and match!
  • You can try different flavors of Greek yogurt.
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Electric Greek Yogurt Pancakes5 The Blonde Buckeye

Electric Greek Yogurt Pancakes Recipe

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  • Author: The Blonde Buckeye
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings 1x


These pancakes are both entertaining and delicious! They don’t use butter or oil in the batter, instead opting for creamy Greek yogurt to make some of the best pancakes you’ve ever had.


  1. In a large bowl, whisk together the flour, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, milk and yogurt until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there might be lumps in the batter).
  2. Divide batter evenly among 5 small bowls. Add food coloring to batter as desired & mix lightly until even coloring (see notes).
  3. Preheat the oven to 200 degrees to keep cooked pancakes warm. Then preheat a large skillet or griddle to medium heat. Once heated (test by sprinkling a few drops of water onto the griddle – if they sizzle up, it’s heated). Coat the pan with about a teaspoon of either butter or oil.
  4. Drop circle portions of the batter (either 1 large from each color or 2 small) onto the hot griddle. Cook pancakes for a few minutes until bubbles form and start to pop on the surface, or until bottom is cooked and starting to turn golden. Flip the pancakes over & continue to cook the bottom for about another minute or so, or until cooked through and light golden brown. Repeat this process with the remaining batter. Place the cooked pancakes in the oven while you cook the rest. Top with fruit & serve with good-quality maple syrup.


Each bowl of batter yields one large or two small pancakes.

This recipe yields 5 large or 10 small pancakes.

Add about a tablespoon of sugar to the batter if you use plain Greek yogurt.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 5 servings
  • Calories: 55kcal
  • Sugar: 4g
  • Sodium: 89mg
  • Fat: 1.9g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 26mg

Keywords: breakfast, Greek Yogurt Pancakes, pancakes,

Can you substitute Greek Yogurt for eggs in pancakes?

I do not recommend using yogurt as a substitute for eggs. In this Greek yogurt pancake recipe the eggs are important component to achieving the fluffiness pictured above.

How do you make Gluten-Free Greek Yogurt Pancakes? 

To make this recipe gluten-free, just be sure to use gluten-free oat flour (gluten-free old fashioned oats blended into flour), and all-purpose gluten-free flour. You can also substitute the oat flour completely with all-purpose gluten-free flour!

How do you make thick & fluffy pancakes?

As you can see from the photos, these Greek yogurt pancakes are super fluffy. Here are a few reasons they are so thick and fluffy:
Leavening agents. The fluffiness comes from the addition of baking powder and baking soda to give them a nice rise.
Eggs. Eggs also add to the fluffiness of these Greek yogurt pancakes.
Greek Yogurt. Using yogurt instead of milk makes these healthy pancakes super thick (but still light)!

Can you substitute yogurt for milk in pancakes? 

As you can see in the recipe card, this healthy pancake recipe only calls for 1-2 TBS of milk if the batter is not thin enough. So yes! You absolutely can use yogurt in place of milk when making pancakes, like these!


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