Greek Yogurt Protein Pancakes (10g Protein) – Fluffy, Easy, and Satisfying
If you want a breakfast that’s quick, filling, and tastes like a weekend treat, these Greek Yogurt Protein Pancakes are it. They’re fluffy with a hint of tang, lightly sweet, and packed with 10 grams of protein per serving. No protein powder needed—just simple ingredients you probably already have.
Mix the batter in one bowl, cook in minutes, and enjoy a stack that actually keeps you full.
Ingredients
Method
- Whisk the wet ingredients: In a medium bowl, whisk Greek yogurt, eggs, milk, and vanilla until smooth. The mixture should be creamy with no lumps of yogurt.
- Combine the dry ingredients: In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir to distribute the leavening evenly.
- Make the batter: Add the dry ingredients to the wet. Stir gently until just combined. A few small lumps are fine. If it’s too thick to scoop, add 1–2 tablespoons more milk.
- Rest briefly: Let the batter sit for 5 minutes. This hydrates the flour and helps the pancakes rise better.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. You want the surface hot enough that a drop of water sizzles, but not smoking.
- Cook the pancakes: Scoop about 1/4 cup batter per pancake. Spread gently into a circle if needed. Cook until bubbles form on the surface and edges look set, 2–3 minutes.
- Flip and finish: Carefully flip and cook another 1–2 minutes until golden and cooked through. Adjust heat if pancakes brown too quickly.
- Serve warm: Top with fruit, a pat of butter, and a drizzle of maple syrup or honey. Greek yogurt on top adds extra creaminess and protein.
What Makes This Recipe So Good
- High protein without protein powder: Greek yogurt boosts protein and makes the pancakes tender.
- Fluffy texture: A little baking powder and the right batter thickness create a soft, airy stack.
- Simple ingredients: Pantry staples come together fast, perfect for busy mornings.
- Balanced and satisfying: Protein plus fiber-rich flour keeps you full longer.
- Customizable: Add fruit, spices, or chocolate chips without messing up the base recipe.
What You’ll Need
- 3/4 cup plain Greek yogurt (2% or whole milk for best texture; nonfat works too)
- 2 large eggs
- 1/2 cup milk (dairy or unsweetened almond milk)
- 1 cup flour (all-purpose, or half all-purpose and half white whole wheat)
- 1 tablespoon sugar (or 1–2 teaspoons maple syrup or honey)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1–2 tablespoons butter or neutral oil (for the pan)
- Optional add-ins: blueberries, sliced banana, mini chocolate chips, cinnamon
Step-by-Step Instructions
- Whisk the wet ingredients: In a medium bowl, whisk Greek yogurt, eggs, milk, and vanilla until smooth. The mixture should be creamy with no lumps of yogurt.
- Combine the dry ingredients: In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir to distribute the leavening evenly.
- Make the batter: Add the dry ingredients to the wet.
Stir gently until just combined. A few small lumps are fine. If it’s too thick to scoop, add 1–2 tablespoons more milk.
- Rest briefly: Let the batter sit for 5 minutes.
This hydrates the flour and helps the pancakes rise better.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. You want the surface hot enough that a drop of water sizzles, but not smoking.
- Cook the pancakes: Scoop about 1/4 cup batter per pancake.
Spread gently into a circle if needed. Cook until bubbles form on the surface and edges look set, 2–3 minutes.
- Flip and finish: Carefully flip and cook another 1–2 minutes until golden and cooked through. Adjust heat if pancakes brown too quickly.
- Serve warm: Top with fruit, a pat of butter, and a drizzle of maple syrup or honey.
Greek yogurt on top adds extra creaminess and protein.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days. Reheat in a toaster or skillet for best texture.
- Freeze: Lay pancakes in a single layer to freeze, then stack with parchment between and store in a freezer bag for up to 2 months.
- Reheat from frozen: Toast on low twice, or warm in a 300°F (150°C) oven for 8–10 minutes.
- Meal prep tip: Make a double batch and freeze half for quick weekday breakfasts.
Why This Is Good for You
- Protein to keep you full: Each serving offers around 10g of protein, thanks to Greek yogurt and eggs.
- Steady energy: Pairing protein with complex carbs helps reduce mid-morning crashes.
- Better-for-you fats: Using 2% or whole-milk Greek yogurt adds creaminess and satisfaction.
- Family-friendly: Tastes like classic pancakes, but with a nutrient boost.
Common Mistakes to Avoid
- Overmixing the batter: This makes pancakes tough. Stir until just combined with small lumps.
- Too hot of a pan: High heat burns the outside before the center cooks.
Medium heat is your friend.
- Skipping the rest: A quick 5-minute batter rest improves rise and texture.
- Incorrect thickness: Batter should be scoopable but pourable. Add a splash of milk if it’s overly thick.
- Flipping too early: Wait for bubbles and set edges. If batter smears when flipping, give it another 30–60 seconds.
Variations You Can Try
- Blueberry Lemon: Fold in 1/2 cup fresh blueberries and 1 teaspoon lemon zest.
- Cinnamon Banana: Add 1/2 teaspoon cinnamon and scatter banana slices onto each pancake as it cooks.
- Chocolate Chip: Stir in 2–3 tablespoons mini chocolate chips for a treat.
- Whole-Grain Boost: Use half oat flour or white whole-wheat flour for more fiber.
- Maple Walnut: Add 1 tablespoon chopped walnuts and a dash of maple extract.
- Dairy-Free: Use a thick dairy-free yogurt and plant milk; add 1 extra tablespoon oil if batter seems dry.
FAQ
How do these reach 10g of protein?
A serving of these pancakes (about three 4-inch pancakes) gets roughly 10 grams of protein from Greek yogurt and eggs.
Exact amounts vary based on your yogurt brand and portion size, but the base recipe is designed to hit that mark.
Can I use nonfat Greek yogurt?
Yes. Nonfat works, but the texture is slightly less tender. For the fluffiest pancakes and best flavor, 2% or whole-milk Greek yogurt is ideal.
Can I make the batter ahead of time?
It’s better to mix dry and wet ingredients separately and combine right before cooking.
Leaveners start working as soon as they’re mixed, so batter made too far ahead won’t rise as well.
Do I need to use sugar?
No. You can skip it or use a small drizzle of maple syrup or honey in the batter. Keep in mind that a touch of sweetness helps with browning and flavor.
Why are my pancakes dense?
Common causes are overmixing, batter that’s too thick, or a pan that’s too hot.
Loosen the batter with a splash of milk, lower the heat, and stir just until combined.
Can I add protein powder?
You can, but it will change the texture. If you add it, replace 2–3 tablespoons of the flour with protein powder and add a bit more milk to keep the batter scoopable.
What toppings work best?
Fresh berries, sliced bananas, a dollop of Greek yogurt, nut butter, maple syrup, honey, or a sprinkle of cinnamon are all great. For extra protein, add a spoonful of peanut or almond butter.
Final Thoughts
These Greek Yogurt Protein Pancakes are simple, fluffy, and genuinely satisfying.
They come together fast, taste like classic pancakes, and keep you fueled through the morning. Keep the base recipe as your go-to, then switch up the add-ins to match your mood. One bowl, minimal fuss, and a stack you’ll want on repeat.
Printable Recipe Card
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