If you want a pancake that comes together fast but tastes like you worked all morning, Greek yogurt pancakes are it. The batter uses simple pantry staples, and the brown butter only adds a few extra minutes to the process. The result is a stack that is golden on the outside, soft in the middle, and full of flavor. A little honey in the batter keeps things just sweet enough without going overboard.

I started making these on slow Sunday mornings when I wanted something that felt a little more special than a box mix but wasn’t going to take up the whole morning. Brown butter is one of those small steps that adds so much flavor with very little effort. Once you try it in pancakes, it is hard to go back. The honey adds a subtle sweetness to the batter that pairs beautifully with maple syrup or fresh fruit on top.

If you love a fluffy stack, my fluffy almond croissant inspired blueberry pancakes use a similar approach and are just as good for a weekend brunch spread.

Stack of Greek yogurt pancake with brown butter on a plate with a pat of butter om top.

Why You’ll Love This Recipe

Fluffy and thick: The Greek yogurt and buttermilk combination creates a batter that bakes up with serious height and a soft, tender middle.

Brown butter flavor: A few extra minutes at the stove gives you a rich, nutty flavor that makes these pancakes taste bakery-worthy.

Simple ingredients: No specialty ingredients here. Just everyday staples that you likely already have in your kitchen.

What I Love:

The Greek yogurt not only adds flavor and moisture to the pancakes, but also some protein! I love that I can sneak in a little extra protein without having to use protein powders. If you make 5 large pancakes, you will get about 11 grams of protein per pancake!

All the ingredients needed to make the Greek Yogurt and Brown Butter Pancakes.

Ingredient Notes and Substitutions

Greek Yogurt: The Greek yogurt adds moisture, protein, and helps create that thick, fluffy texture. Use any percent plain Greek yogurt. You can swap for sour cream or a plain dairy-free yogurt in a pinch, just make sure it is unsweetened.

Buttermilk: Buttermilk reacts with the baking soda to help the pancakes rise and gives them a slight tang. If you do not have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for 5 minutes before using.

Brown Butter: Do not skip the browning step. It only takes a few extra minutes and adds a nutty, toasty flavor that regular melted butter just cannot replicate. Be sure to let it cool before adding it to the batter.

Honey: Just one tablespoon adds a light natural sweetness to the batter. You can swap for maple syrup if that is what you have.

Eggs: Two eggs give the pancakes structure and help bind the batter together.

The Greek yogurt pancake batter in a a bowl.

How to Make Greek Yogurt Pancakes: Step-by-Step Instructions

Make your brown butter by adding the butter to a light-colored pan over medium-low heat. Let it melt, stirring occasionally. Do not walk away, as the process can move quickly once the butter melts. The butter will start to bubble and sizzle. After about 5-8 minutes, the milk solids will turn golden brown. Stir continuously once you see color forming. Remove from heat immediately and transfer to a separate bowl. Let it cool slightly in the refrigerator before adding it to the batter.
In a medium bowl, add the flour, salt, baking powder, and baking soda. Whisk together and set aside.
In a large mixing bowl, combine the eggs, honey, buttermilk, Greek yogurt, vanilla extract, and cooled brown butter. Mix until fully combined.
Add the flour mixture into the wet ingredients. Stir until just combined. The batter will be thick. Do not overmix.
Heat a small pat of butter or a drizzle of oil in a large skillet over medium heat. Add a ladle of batter and gently help it form a round shape if needed. Cook until the edges are set and the bottom is golden brown. Flip and cook the other side. Repeat with the remaining batter. You should get about 5 large pancakes or 8 smaller ones.
Serve immediately with your favorite toppings and enjoy!

Sara’s Tip

The batter for these pancakes is thicker than a standard pancake batter, and that is completely normal. Resist the urge to thin it out. That thickness is what gives you the tall, fluffy stack. If your pancakes are browning too fast on the outside before the middle is cooked through, lower your heat slightly and give them a little more time on each side.

Over head view of a stack of Greek yogurt pancakes on plate with a pat of butter on top.

Recipe FAQs

How do I know when to flip the pancakes?

Look for bubbles forming across the surface and edges that look set and no longer shiny. That is your cue to flip. Flipping too early is the most common reason pancakes fall flat, so be patient.

Can I freeze leftover pancakes?

Yes! Let the pancakes cool completely, then layer them between pieces of parchment paper and freeze in a zip lock bag for up to 2 months. Reheat in the toaster or microwave straight from frozen.

What toppings go well with these pancakes?

These are so versatile. Fresh berries, sliced bananas, classic maple syrup, a dollop of whipped cream, or even a drizzle of honey all work beautifully.

Can I add mix-ins to the batter?

Absolutely! Fresh blueberries, chocolate chips, or sliced bananas fold right in. Just add them after the dry and wet ingredients are combined and gently fold them in.

Do I need a special pan?

A large non-stick skillet or a cast iron griddle both work great. Cast iron holds heat evenly and gives you a beautiful golden crust on each pancake. Just make sure it is well-seasoned or greased before you start. You also might need to cook the pancakes at a slightly lower heat compared to a non-stick skillet. You can also use a large griddle that cooks the pancakes all at once.

Up close shot of the side of the brown butte pancakes stacked on a plate topped with whipped cream and blueberries.

How to Store Leftovers

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 30-45 seconds or pop them in the toaster for a crispier edge. These also freeze really well, making them a great quick and easy breakfast option to have on hand for busy mornings.

If you give these Greek yogurt pancakes a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

Looking for more pancake recipes to add to your weekend rotation? I have plenty waiting for you.

From my kitchen to yours, happy cooking! I hope you love these brown butter pancakes as much as we do!