Eggless Greek Yogurt Pancakes

Pancakes are one of my favorite weekend breakfasts, but getting them fluffy without using eggs can sometimes feel tricky.

These eggless greek yogurt pancakes solve that problem completely. The thick yogurt gives the batter plenty of lift and moisture.

If you have an egg allergy or simply do not eat eggs, this recipe is made just for you.

They cook up golden and tender, with a light tang that pairs wonderfully with fresh berries and honey.

You only need a few simple kitchen staples to whip up a fresh batch in minutes.

Why You’ll Love It

Incredible Fluffy Texture – The thick Greek yogurt batter creates delightfully tall, soft pancakes that practically melt in your mouth.

No Eggs Needed – You can enjoy a classic, golden stack of pancakes without needing a single egg in the batter.

Delicious Subtle Tang – Greek yogurt adds a rich, pleasant tang that balances the gentle sweetness of the melted butter.

Super Easy to Make – You only need simple mixing bowls and basic pantry items to cook up this quick breakfast.

Ingredient List

• 1 1/2 cups All Purpose Flour
• 2 tbsp Granulated Sugar
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Plain Greek Yogurt
• 1 cup Milk
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Pure Vanilla Extract
• 1 tbsp Butter, For Greasing
• 1 cup Mixed Fresh Berries, For Serving
• 3 tbsp Honey, For Serving

Directions

Step 1

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 2

In a separate bowl, whisk the Greek yogurt until smooth, then gradually whisk in the milk until fully combined. Whisk in the melted butter and vanilla.

Step 3

Pour the yogurt mixture into the dry ingredients and fold until just combined. Let the batter rest for 10 minutes.

It will be thick, and that’s what gives these pancakes their tall, fluffy and tender texture.

Step 4

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and gently spread it into a 4-inch circle.

Step 5

Cook for 2-3 minutes, until bubbles appear and the edges look set, then flip and cook for 1-2 minutes more, until golden and cooked through.

Step 6

Serve warm, topped with fresh berries and a drizzle of honey.

Tips

Choose Full-Fat Greek Yogurt

I recommend using plain, whole-milk Greek yogurt for this recipe.

Nonfat yogurt or regular thin yogurt adds too much extra water to the mix. That extra liquid makes the center of these eggless pancakes turn out gummy instead of light and fluffy.

Whisk the Yogurt Before Adding Milk

In my experience, whisking the Greek yogurt by itself until completely smooth makes a huge difference.

If you pour the milk into firm yogurt right away, the yogurt tends to separate into tiny clumps. Smoothing it out first ensures your wet ingredients blend together effortlessly.

Give the Batter Time to Rest

You will get the best results if you let the mixed batter sit on the counter for the full 10 minutes.

Because this is an eggless recipe, that short resting time gives the baking powder and baking soda a chance to build tiny air pockets. It also relaxes the flour so the pancakes rise tall and soft.

Try These Next

• Eggless Cottage Cheese Protein Pancakes
• Eggless Fluffy Buttermilk Pancakes
• Eggless Lemon Ricotta Pancakes
• Eggless Strawberry Cheesecake Pancakes
• Eggless Zesty & Tangy Lemon Curd

Questions You Might Have

Can I use regular plain yogurt instead of Greek yogurt?

Regular yogurt contains much more liquid than Greek yogurt, which will make your eggless pancake batter too runny. This can cause the pancakes to spread out flat instead of rising tall and fluffy.

If you only have regular yogurt, you can strain it through a clean tea towel or coffee filter for 30 minutes before mixing the batter.