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Fluffy Greek Yogurt Pancakes with mixed berries and chocolate chips are here just in time for Valentine’s Day! These perfectly airy yogurt pancakes are a healthier-ish treat, packed with juicy berries and melty chocolate chips. And yes, with Greek yogurt in the mix, they’re your go-to choice for a slightly guilt-free indulgence!
What Makes This Recipe So Good
These Greek Yogurt Pancakes are wonderfully fluffy and tender thanks to the protein-rich yogurt, which keeps the batter moist without needing too much butter. The combination of juicy berries and melty chocolate chips turns classic yogurt pancakes into a breakfast that feels indulgent yet slightly healthier.
They’re also incredibly versatile and easy to make. This greek yogurt pancake recipe works for a quick weekday breakfast or a special brunch, and topping them with your favorite fruits, nuts, or a drizzle of syrup makes these healthy Greek yogurt pancakes taste as good as they look.
What Goes Into Greek Yogurt Pancakes
You only need a few wholesome ingredients to make these fluffy Greek Yogurt Pancakes. Here are the stars of the recipe:
- Flour: 2 cups organic white self-raising flour (or light spelt, whole wheat, or all-purpose flour) form the base for light, fluffy pancakes.
Greek Yogurt: 1 cup plain non-fat Greek yogurt keeps the pancakes moist, tender, and adds protein.
Eggs: 2 large eggs bind the ingredients together and help give the pancakes structure and lift.
Berries & Chocolate Chips: 1/3 cup raspberries, 1/3 cup blueberries, and 1/4 cup chocolate chips add bursts of sweetness and fruity flavor to every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Greek Yogurt Pancakes
- Whisk Dry Ingredients: Combine flour, baking powder, raw sugar, and salt in a large bowl and whisk to mix evenly. Set aside.
- Mix Wet Ingredients: In a bowl, whisk eggs, coconut oil, vanilla, and yogurt until smooth. Add milk and mix until combined.
- Combine Wet and Dry: Pour wet mixture over the dry ingredients and gently stir with a wooden spoon until just combined. Some lumps are fine—don’t overmix.
- Fold In Berries and Chocolate: Carefully fold in raspberries, blueberries, and chocolate chips, taking care not to break the berries.
- Preheat Pan: Heat a nonstick pan or griddle over medium heat and lightly spray with cooking oil. Spread evenly with a spatula.
- Pour Batter: Using a 1/4 cup, pour batter onto the pan and spread with the back of the spoon to shape the pancakes.
- Cook: Cook for 4 minutes, check underside, then flip when golden. Cook for another 3 minutes until cooked. Repeat with remaining.
- Serve Warm: Stack pancakes, dust with icing sugar, and top with extra berries for a colorful, delicious finish.
These fluffy Greek Yogurt Pancakes pair beautifully with a variety of sides and sweet treats to make your breakfast or brunch extra special. Try them alongside Peanut Butter Chocolate Chip Banana Bread for a double chocolate-banana indulgence, or enjoy with Caramel Chip Pumpkin Pancakes for a cozy, autumn-inspired twist.
For something lighter, serve your pancakes with a fresh Strawberry Shortcake Greek Yogurt Pancakes style topping—extra berries, a dollop of Greek yogurt, and a drizzle of honey for a fruity, tangy kick. These combinations make your healthy Greek yogurt pancakes feel indulgent without going overboard.
Tips For Making Greek Yogurt Pancakes
- Don’t overmix—some lumps in the batter are perfect; overmixing makes the pancakes dense instead of fluffy.
- Gentle folding of berries and chocolate chips avoids breaking the berries and turning your batter purple!
- Perfect heat—cook on medium so the pancakes brown nicely without burning the outside while leaving the inside undercooked.
- Keep warm—pop cooked pancakes in a 90°C (200°F) oven while finishing the rest to keep them soft.
- Extra fluff—separate egg whites, whip them to soft peaks, and fold them into the batter for an extra-light texture.
Recipe FAQ’s
Yes! You can prepare the batter the night before and store it in the fridge. Give it a gentle stir before cooking, and you’re ready for a quick, fluffy breakfast.
Absolutely! These healthy Greek yogurt pancakes are packed with protein and fruit, making them a kid-friendly breakfast that still feels like a treat.
For extra fluff, separate the egg whites, whip them to soft peaks, and fold them into the batter gently. This makes the pancakes light and airy.
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Fluffy Greek Yoghurt and Mixed Berry Choc Chip Pancakes
Ingredients
- 2 cups organic white self raising flour option for light spelt flour, whole wheat or all purpose flour
- 2 teaspoons baking powder – 1 tablespoon baking powder if using the other flour options
- 2 tablespoons raw sugar
- 1/4 teaspoon salt 1/2 teaspoon if using other flours
- 2 large eggs
- 2 1/2 tablespoons coconut oil melted
- 1 tablespoon pure vanilla extract
- 1 cup plain non-fat Greek yogurt
- 1 cup unsweetened almond milk or milk of choice
- 1/3 cup fresh raspberries or frozen
- 1/3 cup fresh blueberries or frozen
- 1/4 cup dark/semi-sweet chocolate chips
Instructions
- Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
- In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
- Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. The batter won’t be smooth. Don’t worry about any lumps. Fold the berries and the chocolate chips through the batter, being gentle again, not to break the berries.
- Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or 1/4 cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
- Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes, or until cooked through. Bubbles don't form on these due to thickness. Repeat with remaining batter.
- To serve, dust with a little icing sugar and top with extra berries!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I just wanted to make sure I am understanding the recipe correctly…I use 2 tsp. of baking powder if I am using self-rising flour, but 1 Tbsp. baking powder if using regular flours.
Is that correct?
Hi Cindy, You’ve got it! That’s exactly right. According to the recipe, you use 2 teaspoons of baking powder with self-rising flour, and 1 tablespoon if you’re using other flours like all-purpose, whole wheat, or light spelt, Enjoy! Xx
these are possibly the best and easiest pancakes ever. Thank you very much!
I’m so glad to hear it was a hit Valeria!
I was looking for fluffy pancake recipes and I came across yours. Me and my kids made the batter together and we absolutely loved them ♥️ DELICIOUS 👌🏻 thank you.
You’re very welcome! I’m thrilled to hear that you and your kids enjoyed making and eating the pancakes. Cooking together is such a wonderful experience and will create amazing memories!
Easy to make and fantastic texture and flavour – this will be our regular pancake recipe from now on!