11 Cloud-Like Fluffy Greek Yogurt Pancakes Everyone Will Request

You know that breakfast that turns slow mornings into little celebrations? These cloud-like fluffy Greek yogurt pancakes are that kind of recipe. They rise tall, feel light as air, and pack a tender, tangy bite thanks to Greek yogurt. You’ll get pancakes that hold syrup but still melt on your tongue.

Below you’ll find 11 full pancake recipes you can make any morning. Each one uses Greek yogurt for extra protein and a pillowy texture. You’ll see classic techniques like whipped egg whites, clever swaps like almond flour, and seasonal flavors from pumpkin spice to lemon blueberry.

Try the classic first, then mix in fruit, spices, or a gluten-free twist. Each recipe lists exact ingredients, step-by-step instructions, and serving ideas. Pin your favorites, and get ready—these cloud-like fluffy Greek yogurt pancakes will be requested again and again.

1. Classic Cloud-Like Fluffy Greek Yogurt Pancakes

This classic recipe shows what makes cloud-like fluffy Greek yogurt pancakes special. Whipped egg whites lift the batter for tall, airy pancakes. The flavor is mildly tangy, buttery, and sweet from a touch of vanilla and maple.

It’s perfect for weekend mornings or a simple brunch. You’ll love the soft interior and lightly crisp edges. The aroma is warm and inviting, with vanilla and browned butter notes.

Prep time: 10 minutes / Cook time: 12–15 minutes / Serves 4

Ingredients

• 1 cup plain Greek yogurt (whole-milk or 2%)
• 3 large eggs, separated, room temperature
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp melted unsalted butter, cooled
• 2–3 tbsp milk (as needed)
• Butter or oil for the skillet

Instructions

1. Whisk the egg yolks, Greek yogurt, vanilla, and melted butter in a bowl until smooth.
2. In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Fold dry ingredients into the yogurt mixture. Add 2 tbsp milk to loosen if batter is very thick. Batter should be thick but pourable.
4. In a clean bowl, beat egg whites with a pinch of salt to soft peaks (about 2–3 minutes with a hand mixer).
5. Gently fold 1/3 of the whipped whites into batter to loosen, then fold in remaining whites until streaks disappear. Don’t overmix.
6. Heat a nonstick skillet or griddle over medium-low heat. Brush with butter. Spoon 1/4 cup batter per pancake.
7. Cook until edges set and bubbles form, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and springy. Check doneness by pressing center; it should spring back.
8. Transfer to a warm plate and tent with foil while finishing the batch.
9. Let pancakes rest 2–3 minutes before stacking to avoid sogginess.

How to Serve It

Serve stacks with warm maple syrup, a pat of butter, and fresh berries. Dust with powdered sugar or add a dollop of Greek yogurt for extra tang. Pair with coffee, fresh orange juice, or a latte. Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on a skillet or microwave in 20-second bursts. Batter can be mixed ahead (except whites) and refrigerated for 24 hours.

2. Lemon Ricotta Cloud-Like Fluffy Greek Yogurt Pancakes

This lemon ricotta take blends ricotta and Greek yogurt for a silkier texture. The lemon brightens the batter and keeps each bite refreshing. Whipped whites create that cloud-like lift.

These are ideal for spring brunches or when you want something light and citrusy. Fans of bright, creamy flavors will reach for seconds. The aroma smells of lemon zest and warm butter.

Prep time: 15 minutes / Cook time: 12 minutes / Serves 4

Ingredients

• 1/2 cup ricotta cheese, drained
• 3/4 cup plain Greek yogurt
• 3 large eggs, separated, room temperature
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tbsp lemon zest (from 1–2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp melted unsalted butter, cooled
• Butter for cooking and extra lemon slices to serve

Instructions

1. Combine ricotta, Greek yogurt, egg yolks, lemon zest, lemon juice, vanilla, and melted butter in a bowl. Whisk smooth.
2. Whisk flour, sugar, baking powder, and salt in another bowl.
3. Fold dry mix into the wet ingredients until just combined.
4. Beat egg whites with a pinch of salt to soft peaks.
5. Fold whipped whites into batter gently until airy but uniform. Avoid deflating.
6. Heat skillet over medium-low and grease lightly. Drop 1/4 cup portions.
7. Cook until edges set and bottom is golden, about 2–3 minutes. Flip and cook 1–2 minutes more. Centers should bounce slightly when done.
8. Keep warm under foil while finishing. Allow to cool 2 minutes before stacking.

How to Serve It

Top with a spoonful of ricotta and a drizzle of honey. Garnish with thin lemon slices and fresh thyme or mint. Pair with sparkling water or Earl Grey tea. Store leftovers up to 2 days refrigerated. Reheat on a griddle or in the oven at 300°F (150°C) for 6–8 minutes. Batter (without whites) can be made a day ahead.

3. Blueberry Cloud-Like Fluffy Greek Yogurt Pancakes

Blueberry pancakes get a lift from Greek yogurt and whipped whites here. Bursts of juicy berry contrast the tender, cloud-like interior. These pancakes taste sweet-tart with a buttery finish.

They’re a weekend favorite for fruit lovers. Kids and guests will flock to the blueberries. You’ll notice a fresh, fruity aroma and speckled, soft centers.

Prep time: 10 minutes / Cook time: 14 minutes / Serves 4

Ingredients

• 1 cup plain Greek yogurt
• 3 large eggs, separated, room temperature
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp melted unsalted butter, cooled
• 1/4 cup milk (optional to loosen)
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• Butter or oil for cooking

Instructions

1. Mix Greek yogurt, egg yolks, vanilla, and melted butter until smooth.
2. Whisk together flour, sugar, baking powder, baking soda, and salt.
3. Fold dry ingredients into yogurt mix. Add milk if batter is too thick.
4. In a clean bowl, beat egg whites to soft peaks.
5. Fold a small portion of whites into batter, then fold in remaining whites gently.
6. Gently fold blueberries into batter, being careful not to break them.
7. Heat a skillet over medium-low, grease lightly. Spoon 1/4 cup batter per pancake.
8. Cook until bubbles appear and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and springy. Use a toothpick to test centers if unsure.
9. Let pancakes rest 1–2 minutes on a rack or plate before stacking.

How to Serve It

Serve with warm maple syrup and extra fresh blueberries. Add a smear of Greek yogurt to each stack for tang. Pair with orange juice or a berry smoothie. Store in the fridge for 2–3 days; freeze single stacks with parchment between for up to 1 month. Reheat in a toaster oven or skillet. For seasonal variation, swap in raspberries or chopped strawberries.

4. Chocolate Chip Greek Yogurt Pancakes with Cocoa Swirl

These pancakes add cocoa and chocolate chips for a decadent but fluffy breakfast. Greek yogurt keeps them tender and springy. They taste chocolaty but remain light, not dense.

They’re a treat for weekend mornings or a birthday breakfast. Kids and chocoholics will love them. You’ll enjoy the scent of warm cocoa and melted chocolate.

Prep time: 12 minutes / Cook time: 12–15 minutes / Serves 4

Ingredients

• 3/4 cup plain Greek yogurt
• 3/4 cup milk
• 3 large eggs, separated, room temperature
• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips, plus extra for topping
• 2 tbsp melted butter
• Butter or oil for cooking

Instructions

1. Whisk Greek yogurt, milk, egg yolks, vanilla, and melted butter until smooth.
2. Sift together flour, cocoa powder, sugar, baking powder, and salt.
3. Fold dry ingredients into wet mixture until combined.
4. Beat egg whites to soft peaks in a clean bowl.
5. Fold whipped whites into batter in two additions, keeping it airy.
6. Gently fold in chocolate chips.
7. Heat pan to medium-low, grease lightly. Pour 3–4 tbsp batter for each pancake.
8. Cook until edges set and bubbles appear, about 2–3 minutes. Flip and cook another 1–2 minutes until set. Check centers; they should feel springy.
9. Cool 1–2 minutes before serving to allow chips to set.

How to Serve It

Top with extra chocolate chips, a dusting of powdered sugar, or a drizzle of chocolate sauce. Serve with cold milk, espresso, or a creamy hot chocolate. Store leftover pancakes in the fridge for 2 days; freeze in single portions up to 1 month. Reheat on a skillet to crisp edges.

5. Banana Oat Greek Yogurt Pancakes (Hearty & Fluffy)

These banana oat pancakes add texture with oats while staying pillow-soft thanks to Greek yogurt. Mashed banana brings natural sweetness and moistness. The oat bits add gentle chew.

They’re great for a filling weekend breakfast or a protein-rich post-workout meal. You’ll love the sweet banana aroma and chewy contrast. Kids enjoy the familiar banana flavor.

Prep time: 10 minutes / Cook time: 12–14 minutes / Serves 3–4

Ingredients

• 3/4 cup plain Greek yogurt
• 2 ripe bananas, mashed
• 2 large eggs, room temperature
• 1 cup rolled oats (pulse lightly for finer texture if desired)
• 1/2 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil or butter
• Butter or oil for cooking

Instructions

1. Mix Greek yogurt, mashed bananas, eggs, vanilla, and melted oil until smooth.
2. In another bowl, combine rolled oats, flour, brown sugar, baking powder, cinnamon, and salt.
3. Fold dry ingredients into wet. Let batter rest 5 minutes to hydrate oats.
4. Heat skillet over medium and grease lightly.
5. Drop 1/4–1/3 cup portions onto pan. Cook until edges look set and bubbles form, about 2–3 minutes.
6. Flip and cook 1–2 minutes more until golden. Check center for doneness; toothpick should come out clean.
7. Stack and let rest 1–2 minutes before serving.

How to Serve It

Top with sliced bananas, chopped nuts, and a drizzle of maple syrup. Add a dollop of Greek yogurt and a sprinkle of extra cinnamon. Pair with coffee or a green smoothie. Keep leftovers covered in the fridge for 2 days. Reheat on a skillet or toaster oven to restore crisp edges. For freezer storage, flash-freeze flat and store in freezer bags.

6. Almond Flour Protein-Packed Greek Yogurt Pancakes (Gluten-Free Option)

Almond flour adds nuttiness while Greek yogurt keeps these pancakes tender. They’re higher in protein and naturally gluten-free. Texture is slightly denser but still soft and cloud-like.

Ideal for gluten-free diets or a protein-focused breakfast. You’ll notice a warm almond aroma and a moist crumb. They pair well with tart fruit to cut richness.

Prep time: 12 minutes / Cook time: 10–12 minutes / Serves 3–4

Ingredients

• 1 cup blanched almond flour
• 1/3 cup plain Greek yogurt
• 3 large eggs, room temperature
• 2 tbsp coconut flour
• 2 tbsp honey or maple syrup
• 1 tsp baking powder (gluten-free)
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil or butter
• 2 tbsp milk (any) if batter is thick
• Sliced almonds for topping

Instructions

1. Whisk eggs, Greek yogurt, honey, vanilla, and melted oil in a bowl.
2. Stir in almond flour, coconut flour, baking powder, and salt until combined. Add milk if very thick.
3. Let batter rest 5 minutes; coconut flour absorbs moisture.
4. Heat skillet over medium-low and grease well.
5. Spoon 3–4 tbsp batter per pancake. The batter holds shape and spreads less than wheat batter.
6. Cook 3–4 minutes until edges set and bottoms are golden. Flip carefully and cook 2–3 minutes more.
7. Test doneness by pressing center; it should spring back lightly.
8. Cool 2 minutes before serving so crumb firms.

How to Serve It

Top with fresh berries and toasted almond flakes. A smear of almond butter or a drizzle of maple syrup pairs nicely. Serve with black coffee or almond milk latte. Store in the fridge for 3 days; freeze in single portions for convenient breakfasts. Reheat in a toaster oven for crisp edges.

7. Whole Wheat Honey Greek Yogurt Pancakes with Cinnamon

Whole wheat adds a nutty depth while Greek yogurt keeps these pancakes moist and soft. Honey sweetens gently and cinnamon rounds out the flavor. Texture is hearty yet cloud-like.

They suit everyday breakfasts and family meals. You’ll enjoy a warm, spiced aroma and a slightly chewy crumb. Great with fruit or yogurt toppings.

Prep time: 8 minutes / Cook time: 12 minutes / Serves 4

Ingredients

• 1 cup whole wheat flour
• 3/4 cup plain Greek yogurt
• 1/2 cup milk (or more)
• 2 large eggs, room temperature
• 2 tbsp honey
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp melted butter or oil
• Butter for cooking

Instructions

1. Whisk Greek yogurt, milk, eggs, honey, and melted butter until smooth.
2. In another bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, and salt.
3. Stir dry ingredients into wet until just combined. Batter should be slightly thick; add a splash of milk if needed.
4. Let batter sit 5 minutes to hydrate the whole wheat.
5. Heat skillet to medium, brush with butter. Pour 1/4 cup portions.
6. Cook until edges firm and bubbles form, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
7. Check centers for springiness. Rest 1–2 minutes before stacking.

How to Serve It

Serve with warm honey and sliced apples or pears. Sprinkle extra cinnamon and chopped walnuts. Pair with chai tea or cold milk. Store pancakes in an airtight container in the fridge for 3 days. For make-ahead, freeze flat and reheat on a skillet.

8. Pumpkin Spice Greek Yogurt Pancakes (Autumn Favorite)

Pumpkin puree adds moistness and cozy spice to these fluffy Greek yogurt pancakes. The batter is tender and fragrant with cinnamon, nutmeg, and ginger. Greek yogurt keeps them light.

Perfect for fall breakfasts or holiday brunches. You’ll smell warm spices and roasted pumpkin. These are comfort food in pancake form.

Prep time: 12 minutes / Cook time: 12–14 minutes / Serves 4

Ingredients

• 3/4 cup plain Greek yogurt
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp fine sea salt
• 2 tbsp melted butter or coconut oil

Instructions

1. Whisk Greek yogurt, pumpkin puree, eggs, and melted butter until smooth.
2. Combine flour, brown sugar, baking powder, baking soda, spices, and salt.
3. Stir dry ingredients into wet until just combined.
4. Let batter rest 5 minutes to hydrate.
5. Heat skillet over medium-low, grease lightly. Scoop 1/4 cup batter per pancake.
6. Cook until edges set and bubbles appear, about 2–3 minutes. Flip and cook 1–2 minutes more until centers spring back.
7. Keep warm in a low oven (200°F/95°C) while finishing.
8. Cool 1–2 minutes before serving.

How to Serve It

Top with maple syrup, toasted pepitas, and a dollop of whipped cream or Greek yogurt. Pair with a spiced latte or apple cider. Store in the refrigerator for 2–3 days; freeze for up to 1 month. Reheat on a skillet for best texture.

9. Matcha & Coconut Greek Yogurt Pancakes (Green Tea Twist)

Matcha gives these pancakes a subtle grassy flavor and vibrant green color. Coconut adds a gentle chew and tropical aroma. Greek yogurt keeps the crumb pillowy.

They’re a fun brunch option and look striking on the plate. You’ll taste earthy matcha balanced with sweet coconut. Fans of green tea will enjoy the nuance.

Prep time: 10 minutes / Cook time: 10–12 minutes / Serves 3–4

Ingredients

• 3/4 cup plain Greek yogurt
• 2 large eggs, room temperature
• 3/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp matcha powder, plus extra for dusting
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/4 cup shredded coconut, plus extra for garnish
• 2 tbsp milk or coconut milk
• 2 tbsp melted coconut oil
• Butter or oil for cooking

Instructions

1. Whisk Greek yogurt, eggs, milk, melted coconut oil, and sugar until smooth.
2. In a second bowl, sift together flour, matcha powder, baking powder, and salt.
3. Fold dry mix into wet until just combined.
4. Stir in shredded coconut.
5. Heat skillet to medium-low, grease lightly. Spoon 1/4 cup batter per pancake.
6. Cook until edges set and small bubbles form, about 2–3 minutes. Flip and cook 1–2 minutes more.
7. Check centers for springiness. Let cool 1–2 minutes before serving.

How to Serve It

Dust with matcha and sprinkle shredded coconut. Add a drizzle of honey or condensed milk for sweetness. Pair with green tea or a light latte. Store leftovers in fridge for 2 days. Freeze single stacks with parchment for quick breakfasts.

10. Apple Cinnamon Greek Yogurt Pancakes with Caramelized Apples

Caramelized apples crowning fluffy Greek yogurt pancakes make a comforting dish. The apples become tender and syrupy with brown sugar and butter. The pancakes are airy with a warm spice note.

These are perfect for cozy mornings and special brunches. You’ll love the sweet-sour apple scent and tender stack. Kids and grown-ups both enjoy the sticky topping.

Prep time: 15 minutes / Cook time: 18–20 minutes / Serves 4

Ingredients

• 3/4 cup plain Greek yogurt
• 2 large eggs, room temperature
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 tbsp melted butter
• 1/3 cup milk
• 2 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
• 2 tbsp unsalted butter (for caramelizing)
• 2 tbsp brown sugar (for apples)

Instructions

1. In a bowl, whisk Greek yogurt, eggs, milk, and melted butter until smooth.
2. Combine flour, sugar, baking powder, salt, and cinnamon.
3. Stir dry ingredients into wet until just combined.
4. Heat a small skillet over medium. Add 2 tbsp butter and brown sugar. Add apple slices and cook until tender and syrupy, about 6–8 minutes, stirring occasionally. Remove and keep warm.
5. Heat griddle over medium-low and grease lightly. Pour 1/4 cup batter per pancake.
6. Cook until bubbles form and edges set, 2–3 minutes. Flip and cook 1–2 minutes more until golden.
7. Test centers for springiness; toothpick should be clean.
8. Stack pancakes and top with caramelized apples and extra pan sauce. Let cool 1–2 minutes before serving.

How to Serve It

Spoon warm caramelized apples over the stack and drizzle with extra pan sauce or maple syrup. Add a spoonful of Greek yogurt or whipped cream. Pair with hot tea or spiced coffee. Keep leftovers refrigerated up to 2 days; reheat apples gently on the stovetop.

11. Gluten-Free Oat & Almond Cloud-Like Greek Yogurt Pancakes

This gluten-free version uses oat and almond flours while preserving a cloud-like texture with whipped egg whites. Greek yogurt adds tenderness and protein. The pancakes are light, nutty, and slightly chewy.

They’re a great gluten-free weekend option that still feels indulgent. You’ll get a subtle oat aroma and soft interior. They pair well with fresh fruit and yogurt.

Prep time: 15 minutes / Cook time: 12–14 minutes / Serves 3–4

Ingredients

• 3/4 cup oat flour (certified gluten-free)
• 1/2 cup blanched almond flour
• 3/4 cup plain Greek yogurt
• 3 large eggs, separated, room temperature
• 2 tbsp maple syrup or honey
• 1 1/2 tsp baking powder (gluten-free)
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil or butter
• Extra rolled oats for garnish

Instructions

1. Whisk egg yolks, Greek yogurt, maple syrup, vanilla, and melted oil until smooth.
2. In another bowl, combine oat flour, almond flour, baking powder, salt, and cinnamon.
3. Fold dry ingredients into the wet until just combined.
4. Beat egg whites to soft peaks and gently fold them into the batter in two additions.
5. Heat skillet over medium-low and grease lightly.
6. Spoon 3–4 tbsp batter per pancake. Sprinkle a few rolled oats on top if desired.
7. Cook until edges set and bottoms are golden, about 2–3 minutes. Flip and cook 1–2 minutes more until centers spring back.
8. Let pancakes rest 2 minutes before stacking to firm up.

How to Serve It

Top with sliced banana, a drizzle of honey, and toasted almonds. Add Greek yogurt or a smear of almond butter for richness. Pair with herbal tea or chilled yogurt smoothies. Store in the fridge for 2–3 days; freeze stacks separated by parchment. Reheat on a skillet for best texture.

These 11 recipes cover classic and creative takes on cloud-like fluffy Greek yogurt pancakes. From citrus and berries to cozy pumpkin and gluten-free options, you’ve got breakfast choices for every mood and season. Pin the ones you love and save this list for busy mornings or special brunches. Which flavor are you trying first — lemon ricotta, blueberry, or pumpkin spice? Share your photos and pass along the stack to family or friends who’ll ask for seconds.